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Swirled pumpkin cheesecake brownies Edit Tags: Desserts
Your Rating: 
Author: Our Best Bites
Uploaded By: Shelly
Ingredients:- Pumpkin Cheesecake Filling
- 4 ounces cream cheese
- 6 Tablespoons pumpkin puree
- 2 Tablespoons sour cream
- 2 Tablespoons brown sugar
- 1 Tablespoon flour
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- â…› teaspoon cloves
- â…› teaspoon ground nutmeg
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- Brownies
- â…” cup flour
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- 4 ounces unsweetened chocolate, chopped
- 1 stick (8 tablespoons) butter
- 1 ¼ cups sugar
- 2 large eggs
- 1 teaspoon vanilla
Directions:
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For Cheesecake: Microwave cream cheese until soft, about 20-30 seconds.
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Using a blender, Add pumpkin, sour cream, sugar, flour, cinnamon, ginger, cloves, and nutmeg.
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combine well and set aside.
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Preheat oven to 325.
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Line a 8×8 pan with foil and spray with non-stick spray.
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In a mixing bowl, mix flour, baking powder, and cinnamon.
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In a separate bowl combine butter and chocolate.
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Microwave at 50% power, stirring occasionally, until melted, 1-2 minutes.
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Whisk sugar, eggs, and vanilla together in a medium bowl.
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Add melted chocolate to mixture and whisk until incorporated.
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Add flour mixture and fold to combine.
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Reserve ½ cup batter (put it in the bowl you melted your chocolate in.)
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Spread remaining batter in prepared pan.
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Spread cream cheese filling evenly over batter.
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Microwave bowl of reserved batter until warm and pourable, 10-20 seconds.
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Using a spoon, dollop softened batter over cream cheese filling, 6-8 dollops.
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Use a knife and swirl batter through cream cheese filling, making a marbled pattern.
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Bake until toothpick inserted in center comes out with few moist crumbs attached 35-40 minutes.
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Let cool in pan on wire rack for 1 hour.
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Using foil overhang, lift brownies out of pan.
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Return brownies to wire rack and let cool completely, about 1 hour.
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Cut into squares and serve.
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