Friday, October 23, 2009

Spiced Dark Chocolate Pumpkin Cheesecake Brownies

While the name of these brownies is a mouthful, nothing about the taste of these brownies is unpleasant. I guess you could say I went on a "baking binge" on Monday (it was fall break and I needed a study break) and I had been wanting to try these brownies for quite sometime.  I did have some difficulty getting the brownie batter to "swirl" into the pumpkin cheesecake batter; the brownie batter was much thicker in comparison to the pumpkin batter.  Also, the center of the brownies did not firm up in 40 minutes - so when making these I would allot more cooking time.
When I brought these over to my neighbors house (along with cookies and pumpkin seeds), I'm pretty sure the brownies were inhaled in less than 5 minutes.  Someone at work even asked me "Why have you never made these before??"  So, I dub these a success!

Spiced Dark Chocolate Pumpkin Cheesecake Brownies
Adapted from Beantown Baker
Brownie Batter Ingredients:

  • 3/4 cup butter, melted
  • 1 cup sugar
  • 1 tbsp pure vanilla extract
  • 2 eggs
  • 1/2 cup all purpose flour
  • 1/2 cup dark cocoa powder
  • 1/4 tsp salt
  • 2 tsp cinnamon

Cheesecake Batter Ingredients:

  • 8 oz cream cheese, softened 
  • 1 egg
  • 1/2 cup sugar
  • 2 Tbsp + 2 tsp flour
  • 2/3 cup pumpkin puree (I used freshly made pumpkin puree - it's a much different texture than puree out of a can)
  • 1/2 tsp pure vanilla extract 
  • 1 tsp cinnamon
  • 1/3 tsp each ground ginger and ground cloves (I substituted a dash of allspice for cloves)


  1. Preheat oven to 350F. Grease an 8x8" square metal baking pan.
  2. 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.
  3. 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.
  4. Bake for 40 minutes, or until center is set (I had a difficult time getting the center to set - I set my timer in 5 minute increments, after the 40 minutes were up, until I noticed that the center was firm… it was maybe more like… 55 minutes?).   Cool completely on wire rack and chill before cutting and serving.

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