Pumpkin Cheesecake Brownies
"from "week of menus" - http://weekofmenus.blogspot.com/2009/10/pumpkin-cheesecake-brownies-holiday.html"
- Ready In:
- 1hr 40mins
- Ingredients:
- 16
- Yields:
-
1 9x13 pan
- Serves:
- 24
ingredients
-
Pumpkin Cheesecake Layer
- 2 (8 ounce) packages cream cheese, room temperature
- 1⁄2 cup heavy cream
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 (15 ounce) can pumpkin
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1⁄2 teaspoon clove
- 1⁄2 teaspoon nutmeg
-
Brownie Base
- 4 ounces unsweetened chocolate
- 3⁄4 cup butter
- 2 cups sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 cup flour
directions
- Preheat oven to 350. Line a 9X13 inch pan with parchment paper or aluminum foil. If using foil, grease foil well.
- Make pumpkin cheesecake layer: In a mixing bowl, beat the cream cheese on low until smooth and creamy. Add cream until fully incorporated. Add sugar and beat until smooth. Add eggs one and a time, beating until smooth. Add vanilla extract and beat until smooth. Remove 1 cup of cheesecake mixture and set aside. (this will be used to swirl with the pumpkin later.) To the remaining cheesecake mixture in the mixing bowl add 1 can pumpkin, cinnamon, ginger, cloves and nutmeg. Beat until smooth.
- Make brownie layer: Microwave chocolate and butter in large microwaveable bowl on HIGH 2 minutes, or until butter is melted. Stir until chocolate is melted. Stir in sugar, eggs and vanilla. Add flour and mix.
- Pour brownie mixture on the bottom of the prepared pan. On top add the pumpkin cheese cake mixture. Add blobs of the reserved plain cheesecake mixture. With a knife, swirl the pumpkin cheesecake and plain cheesecake mixture together.
- Bake for 50 minutes, or until cheesecake layer is puffy and lightly golden. Allow to cool and then refrigerate.
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