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.

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.

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

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

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 the flour mixture to the wet 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!)

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

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

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

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!

Enjoy!