Flower and Sugar

Pumpkin Cheesecake Brownies

We had a couple over for dinner that appreciated pumpkin as much as I do – so I knew this had to be on the menu. As it was only the four of us, I only made a half batch of these bars. I loved the combination of pumpkin and chocolate, and I loved the contrast of the chocolate and cheesecake. It made for a pretty dessert to share with friends!

Recipe (Found at Bake at 350)

For the cheesecake:

  • 8 oz room temperature cream cheese
  • 1/4 cup pumpkin
  • 6 Tbsp sugar
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 4 Tbsp sour cream
  • 1 eggs

For the brownies:

  • 6 Tbsp butter
  • 1 cups sugar
  • 1/2 cup cocoa powder
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 2 tsp vanilla
  • 2 eggs
  • 1/2 cup flour
  • 1/4 cup chocolate chips

Preheat oven to 325F. Line an 8x8 pan with tin foil (easier to remove the bars from the pan) and spray with cooking spray.

Beat the cream cheese with an electric mixer until no lumps remain. Add in the pumpkin, sugar, vanilla and spice and continue to beat until smooth. Add in the sour cream. Lightly beat the egg then mix it in until well combined. Set aside.

In a medium saucepan, melt the butter over low heat. Add the sugar and stir over low heat until combined and hot, not bubbly (mine did bubble a bit and it turned out fine). Remove the pan from the heat, and stir in the cocoa powder, salt, baking powder and vanilla. Whisk in the eggs until smooth. Stir in the flour.

Transfer about 3/4 of the brownie mixture into the pan and spread to cover the bottom. Pour the cheesecake batter over the brownie layer and spread evenly. Drop dollops of the brownie batter on top of the cheesecake layer. Use a butter knife to swirl the brownie into the cheesecake. Sprinkle with the chocolate chips.

Bake for 35 minutes or until the cheesecake layer is set. Let cool completely on a wire rack then store in the refrigerator.


Copyright © 2013 - Amanda