Pumpkin Cheesecake Brownies
I know I've been bossy lately..."you must make this," "you have to make that."
(My sister tells me I'm really good at bossy.)
OK, but y'all...YOU.MUST.MAKE.THESE. Like this instant. Throw a trench over your pj's, pull your hair back into a ponytail, swipe on some lipstick and mascara, and RUN to the grocery store for these ingredients.
{That running will make you feel less guilty when you eat 3 of these in one sitting.}
I apologize for the lack of pictures. You know how I love 27 pictures of every recipe. I made these while it was still dark outside so Mr. E could take them to work. I intended to send the entire tray, but Mr. E in all of his wisdom said, "let me take half, so we'll have some to eat at home." I love that guy.
The brownies are rich. They are luscious. They are decadent. I'd be willing to bet that people who say they don't like pumpkin would love these...they're more cheesecake than pumpkin.
Let's get to it...
Pumpkin Cheesecake Brownies
for the cheesecake layer:
2 (8 oz.) packages (full-fat, people) cream cheese, at room temp.
1/2 cup pumpkin puree
3/4 cup sugar
2 teaspoons vanilla
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon allspice
1/4 cup (regular, not light) sour cream
2 eggs, lightly beaten with a fork
for the brownies:
3/4 cup (1 1/2 sticks) unsalted butter
2 cups sugar
1 cup Dutch-process cocoa (such as Hershey's Special Dark)
1 teaspoon kosher salt
1/2 teaspoon baking powder
1 TBSP vanilla
3 eggs
1 cup unbleached, all-purpose flour
1/4 cup dark chocolate chips (such as Hershey's Special Dark)
Preheat oven to 325. Lightly grease a 9x13" pan. Set aside.
make the cheesecake mixture:
With the paddle attachment of an electric mixer, beat the cream cheese until no lumps remain. Add in the pumpkin, sugar, vanilla and spices, beat until smooth.
On low speed, add in the sour cream and eggs until well combined. Set aside.
make the brownies:
In a medium saucepan, melt the butter over low heat. Add the sugar and stir over low heat until combined and hot, not bubbly. You'll only need to heat it for a couple of minutes, until the mixture looks shiny.
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.
Pour about 3/4 of the brownie mixture into the prepared pan. Spread with an offset spatula. Pour the cheesecake batter over the brownie layer and spread evenly with an offset spatula. Drop the remaining brownie batter on top of the cheesecake layer. Use the offset spatula to swirl the brownie dollops into the cheesecake making a pretty, abstract pattern.
Sprinkle with the chocolate chips.
Bake for 35 minutes or so, until the cheesecake layer is set. Let cool completely on a wire rack, then chill and store in the refrigerator. A bench scraper makes a great tool for cutting them.
{Brownie layer adapted from King Arthur Cookie Companion}
Here's a comment from one of the guys Mr. E works with:
Also, if you love the idea pumpkin and brownies, please check out these recipes from Picky Palate & Cookies and Cups!
(My sister tells me I'm really good at bossy.)
{That running will make you feel less guilty when you eat 3 of these in one sitting.}
{I managed to snap this with my phone before cutting and sending them on their way.}
The brownies are rich. They are luscious. They are decadent. I'd be willing to bet that people who say they don't like pumpkin would love these...they're more cheesecake than pumpkin.
Pumpkin Cheesecake Brownies
for the cheesecake layer:
2 (8 oz.) packages (full-fat, people) cream cheese, at room temp.
1/2 cup pumpkin puree
3/4 cup sugar
2 teaspoons vanilla
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon allspice
1/4 cup (regular, not light) sour cream
2 eggs, lightly beaten with a fork
for the brownies:
3/4 cup (1 1/2 sticks) unsalted butter
2 cups sugar
1 cup Dutch-process cocoa (such as Hershey's Special Dark)
1 teaspoon kosher salt
1/2 teaspoon baking powder
1 TBSP vanilla
3 eggs
1 cup unbleached, all-purpose flour
1/4 cup dark chocolate chips (such as Hershey's Special Dark)
Preheat oven to 325. Lightly grease a 9x13" pan. Set aside.
make the cheesecake mixture:
With the paddle attachment of an electric mixer, beat the cream cheese until no lumps remain. Add in the pumpkin, sugar, vanilla and spices, beat until smooth.
On low speed, add in the sour cream and eggs until well combined. Set aside.
make the brownies:
In a medium saucepan, melt the butter over low heat. Add the sugar and stir over low heat until combined and hot, not bubbly. You'll only need to heat it for a couple of minutes, until the mixture looks shiny.
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.
Pour about 3/4 of the brownie mixture into the prepared pan. Spread with an offset spatula. Pour the cheesecake batter over the brownie layer and spread evenly with an offset spatula. Drop the remaining brownie batter on top of the cheesecake layer. Use the offset spatula to swirl the brownie dollops into the cheesecake making a pretty, abstract pattern.
Sprinkle with the chocolate chips.
Bake for 35 minutes or so, until the cheesecake layer is set. Let cool completely on a wire rack, then chill and store in the refrigerator. A bench scraper makes a great tool for cutting them.
{Brownie layer adapted from King Arthur Cookie Companion}
Here's a comment from one of the guys Mr. E works with:
"If my girlfriend made these, I might have to buy an engagement ring."
Single ladies...let me know if it works.
Also, if you love the idea pumpkin and brownies, please check out these recipes from Picky Palate & Cookies and Cups!
♥Pumpkin + Brownies forever!!!♥
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