Pumpkin Cheesecake Brownies

I’m finally getting back into the baking mood. I LOVE baking but adding another kid to the mix has thrown me for a loop at times plus there’s something about summer that screams DON’T BAKE and something about Fall that screams BAKE BAKE BAKE.

So naturally, I baked.

I have some extra pumpkin left over from last year’s freezing spree that I needed to use so I decided to cease the day and make something pumpkiny. I debated about what exactly I was going to make, at first I was going to make my neighborhood famous Pumpkin Cheesecake Muffins but decided that I wanted to try something new, and ultimately I went with Pumpkin Cheesecake Brownies.

pumpkincheesecakebrownies2

They really hit the spot and I’ve been having a hard time not eating every single one and not even sharing one piece and especially not a corner piece! Everyone knows corner pieces are the best!

Here goes!

Preheat oven to 350 degrees. Prepare your baking dish by placing parchment paper in your dish. Steps 2-7 are for homemade brownies, if you’re using box mix follow the directions on your box and skip to Step 8 in the directions OR when we start making the cream cheese topping in the step by step pictures!

Whisk 2/3 cup flour, 1/2 teaspoon salt and 1/2 teaspoon baking powder in a small bowl.

flour

Melt 6 oz semisweet chocolates and 10 tablespoons butter in a medium bowl over a pan of simmering water.

Chocolate and Butter

Once everything is melted remove from heat and whisk in 1 cup and 1/4 cup sugar and 1 tablespoon of vanilla.

Add Sugar to Chocolate and Butter

Then add the 3 eggs, one at a time, making sure the eggs have been completely added before adding the next egg. Continue to mix until the mixture is smooth

Add egg to batter one at a time
Add the flour mixture to the wet batter.

Add flour to batter

Pour the batter into the pan and set aside. (Note: This picture doesn’t show the parchment paper because I didn’t smarten up until the second batch and I did NOT take a picture of it like that. Trust me, you don’t want to make that mistake, use the parchment paper, you’ll thank me later!)

homemade brownie batter

In a large bowl beat cream cheese, 1/2 cup sugar and 1 teaspoon vanilla until smooth and creamy.

cream cheese, sugar, vanilla

Add two eggs, 1 at a time, beating after each, just until blended.

Add Eggs one at a time to cream cheese batter

Stir in 1/2 cup Pumpkin Puree, 1/2 teaspoon Ground Cinnamon, ¼ teaspoons Ground Nutmeg and a dash Ground Cloves.

Add pumpkin and spices to cream cheese mixture
Pour the mixture on top of the brownie mixture and bake for 50-60 minutes at 350 degrees. The Cheesecake brownies are done when the cheesecake topping is almost set. Do not wait until a toothpick comes out clean you want it to have wet crumbs on it!

 Pumpkin Cheese cake Brownies

Enjoy!

Pumpkin Cheesecake Brownies

Pumpkin Cheesecake Brownies

Ingredients

For Brownies (or use a box mix)
2/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
6 ounces bittersweet or semisweet chocolate
10 tablespoons (1 stick plus 2 tablespoons) butter
1 1/4 cups sugar
1 tablespoon vanilla extract
3 large eggs
For Cheesecake Topping
16oz cream cheese
1/2 cup sugar
1 teaspoon vanilla
2 Eggs
1/2 cup Pumpkin Puree
1/2 teaspoon Ground Cinnamon
1/4 teaspoons ground nutmeg
Dash Ground Cloves

Directions

  1. Preheat oven to 350 degrees. Prepare your baking dish by placing parchment paper in your dish. Steps 2-6 are for homemade brownies, if you're using box mix follow the directions on your box and skip to Step 8.
  2. Whisk 2/3 cup flour, 1/2 teaspoon salt and 1/2 teaspoon baking powder in a small bowl.
  3. Spray a 13x9-inch baking pan with cooking spray.
  4. Melt 6 oz semisweet chocolates and 10 tablespoons butter in a medium bowl over a pan of simmering water.
  5. Once everything is melted remove from heat and whisk in 1 cup and 1/4 cup sugar and 1 tablespoon of vanilla.
  6. Then add the 3 eggs, one at a time, making sure the eggs have been completely added before adding the next egg. Continue to mix until the mixture is smooth
  7. Add the flour mixture to the wet batter.
  8. Pour the batter into the pan and set aside.
  9. In a large bowl beat 16oz cream cheese, 1/2 cup sugar and 1 teaspoon vanilla until smooth and creamy.
  10. Add two eggs, 1 at a time, beating after each, just until blended.
  11. Stir in 1/2 cup Pumpkin Puree, 1/2 teaspoon Ground Cinnamon, ¼ teaspoons Ground Nutmeg and a dash Ground Cloves.
  12. Pour the mixture on top of the brownie mixture and bake for 50-60 minutes at 350 degrees.
  13. The Cheesecake brownies are done when the cheesecake topping is almost set. Do not wait until a toothpick comes out clean you want it to have wet crumbs on it!
http://littlebgcg.com/2013/10/pumpkin-cheesecake-brownies.html

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