Pumpkin Cheesecake Brownies

So a friend of mine has been telling me about these great brownies she made for weeks now so I decided to give them a try. I am not personally a big fan of pumpkin but in an effort it to feel like fall I thought I would give it a try. She got the recipe at Beantown Baker and she was right they were great! I followed the recipe for the most part just making some minor adjustments mainly because I was out of a few of the ingredients and it was 10:00 at night and I was not about to go out for them.

You can check out the recipe that Beantown Baker used but I am going to give you what I adjusted it to.



Pumpkin Spice Cheesecake Brownies - makes 16 bars
Brownie Batter
3/4 cup butter, melted
1 cup sugar
1 tbsp pure vanilla extract
2 eggs
1/2 cup all purpose flour
1/2 cup cocoa powder -
1/4 tsp salt
2 tsp cinnamon

Cheesecake Batter
8 oz cream cheese, softened
1 egg @ room tempature
1/3 cup sugar
2 tbsp flour
1/2 cup pumpkin puree
1/2 tsp cinnamon
1/4 tsp ground ginger

Preheat oven to 350F. Grease an 8x8" square metal baking pan.

Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time. Combine dry ingredients and then gradually stir into butter mixture with a wooden spoon. In separate bowl, beat together cheesecake batter ingredients.




Spread about 2/3 of chocolate batter into prepared pan, and spoon cheesecake batter over. Dollop remaining brownie batter over cheesecake batter.

Swirl the batters together by running a butter knife back and forth through the pan.

Bake for 40 minutes, or until center is set. Cool completely on wire rack and chill before cutting and servingYUMMY!