Pumpkin Cheesecake Swirl Brownies

by on Oct.05, 2011, under Brownies, Cheesecake, Desserts


Brownie Batter:
3/4 cup (1 1/2 sticks) butter, melted
1 cup sugar
1 tbs vanilla
2 eggs
1/2 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/4 teas salt
1/2 teas cinnamon

Cheesecake Batter:
6 oz cream cheese, softened
1 egg
1/3 cup sugar
2 tbs flour
1/2 cup pumpkin puree
1/4 teas vanilla
1/2 teas cinnamon
1/4 teas each ground ginger and ground cloves


Preheat oven to 350F. Grease an 8×8? or an 11×7? baking pan.

For the Brownies: Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time. Combine dry ingredients in small bowl, and then gradually stir into butter mixture by hand.

For the Cheesecake: In another bowl, beat cream cheese and sugar until smooth. Beat in remainder of ingredients until smooth.

Spread about 2/3 of chocolate batter into prepared pan. Spread the pumpkin batter over top, distributing evenly. Drop the remaining brownie batter over cheesecake batter. To make the swirls, run a butter knife back and forth through the pan.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the center doesn’t jiggle when you nudge the pan. Cool completely and chill before cutting and serving.

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