Pumpkin-Spice Cheesecake Brownies
CATEGORIES
INGREDIENTS
- 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
- 6 oz cream cheese, softened
- 1 egg
- 1/3 cup sugar
- 2 tbsp flour
- 1/2 cup pumpkin puree
- 1/4 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp each ground ginger and ground cloves
DIRECTIONS
- 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 serving