Pumpkin Cheesecake Swirled Brownies

Once upon a time I made a rich chocolatey brownie swirled with with a smooth pumpkin cheesecake and enjoyed one piece after another. Today, I’m eating a bowl of ramen noodles, sitting in my cold office, and staring at these long gone brownies wishfully. Just look at that dark chocolate and pumpkin cheesecake layer!

(I must be on a cheesecake kick this fall, my last recipe also involved pumpkin cheesecake. Oh, and a chocolate pumpkin kick too! Check out these cookies for fall!)

This is a standard brownie recipe with pumpkin mixed in for extra pumpkin layer. Then I swirled in a cheesecake layer. Half of that cheesecake layer is plain and half is pumpkin cheesecake. That makes the pretty two-toned effect.

The brownie is thick, dense and soft. Not too chewy thanks to the addition of pumpkin, but rich like a brownie should be. When I tweaked the recipe. I added an extra egg for more chewy brownie texture.

Ingredients

• For the Brownies
• 1/2 cup butter, melted
• 2 cups granulated sugar
• 1 cup canned pumpkin, not pumpkin pie filling
• 3 eggs
• 1 teaspoon vanilla extract
• 2/3 cup cocoa
• 1 cup all purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• For the Cheesecake Swirl
• 4 ounces cream cheese, softened
• 1/3 cup granulated sugar
• 1 egg
• 1/2 tsp vanilla
• 1/3 cup canned pumpkin
• 1/2 tsp pumpkin pie spice

Instructions

1. Preheat the oven to 350 F. Grease and four a 9 x 13 inch baking pan. Beat together melted butter, sugar, pumpkin, eggs and vanilla together in a large bowl. In a separate bowl, whisk together the cocoa, flour, baking soda and salt. Add the dry ingredients to the wet and mix together until combined. Pour batter into prepared pan.
2. To make the cheesecake filling, beat together cream cheese, sugar, egg, vanilla and pumpkin pie spice in a medium bowl. Reserve about 2/3 of a cup of this mixture. This will be the white cheesecake swirl layer. Mix the pumpkin into the remaining cheesecake mixture. You will have to colors of cheesecake batter. Starting with the white batter, spoon the mixture onto the brownie batter in thin rows. Then do the same with the pumpkin cheesecake batter. Don’t worry if they touch or its not perfect. It’s art. Run a butter knife through the batter in a grid pattern to get the swirled look. Don’t over do it.
3. ...................................

for full recipes please see : chocolatewithgrace.com

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