Thursday, November 6, 2014

Pumpkin Spice Cheesecake Swirled Brownies


So, I took my favorite brownie recipe and stuffed it full of pumpkin spice cheesecake, and I am here to share it with you! That's right, buttery, delicious, chocolatey brownies perfected with pumpkin spiced cheesecake. Hello Thanksgiving dessert! Not only is the cheesecake swirled on top of the brownie, but it also get sandwiched inside the brownie itself. Y.U.M!


I hope your  fall has been delightful and productive. Mine sure has. New job, new stuff, Jesus is good. Let's get right to the recipe ok?


Pumpkin Spice Cheesecake Swirl Brownies


recipe adapted from Baked Occasions 

makes 24 bars


For the Pumpkin Spice Cheesecake

8 ounces cream cheese, softened
1/4 plus 2 tablespoons sugar
3/4 cup pumpkin puree 
1 large egg yolk
2 tablespoons flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger

In the bowl of a stand mixer, mix together the cream cheese and sugar until smooth and very creamy. Add in all the remaining ingredients and mix until well combined and smooth. Refrigerate while you make the brownie batter!


For the Brownies

3/4 cup plus 2 tablespoons flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon salt
8 ounces dark chocolate (I always use these)
1 1/2 sticks unsalted butter, cubed
3/4 cup sugar
1/4 cup plus 2 tablespoons light brown sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract

Preheat oven to 350 degrees and position rack in the center of your oven. Butter the bottom and sides of a 12 cup individual brownie pan** (what I used).

In a medium bowl, whisk together the flour, cocoa, and salt. Set aside.

In a double boiler, melt together the chocolate and butter. Once melted and smooth, turn off the heat and add both sugars. Remove bowl from the pan (the chocolate mixture should be room temperature) and add two of the eggs. Whisk until combined. Add in the remaining egg and gently whisk in until combined.

Sprinkle flour over chocolate mixture and fold in just until combined. 

Fill each individual brownie cup 2/3 full, top with just under a tablespoon full of cheesecake, top with enough brownie batter to cover the cheesecake. Once all cups are full, take around a teaspoon full of cheesecake and dollop over each brownie. swirl a few times with a knife.

Bake 20-25 minutes or until a toothpick in the center comes out with a few moist crumbs. 

Let cool and devour. 

Notes:
These need to refrigerated to keep them fresh.

**If you don't have an individual brownie pan, you can use a 9-by-13-inch glass baking dish. Pour 2/3 of the brownie batter into the pan and smooth the top. Top the batter with the cheesecake mixture and smooth the top. Drop the remaining batter over the cheesecake, and swirl. Bake for 30-40 minutes. 

1 comment:

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