Thursday, October 8, 2009

Fall Baking Kick-Off



I love fall baking, but I find myself with a to-do list much longer than I could ever bake. Or eat. I will always have time for these babies, though. These Pumpkin Cheesecake Swirl Brownies have become a fall staple around the Perry household. I loved the pumpkin-chocolate combination, and I thought the touch of cinnamon in the brownie batter married the two flavors beautifully. I think I might add a little more next time.



The brownie part of these was especially good. Even the batter. I had to make a valiant effort to pry the spatula out of my little girl's hands before she made a complete mess of herself. It was the first time she'd ever had a spatula to lick all by herself, and you'd think I'd put her in a room with 100 kittens. She was so happy until Mom ruined everything.

P.S. These photos were taken when I originally posted the recipe -- a year ago. And she still makes the same face when she cries. Funny how that is.

Pumpkin Cheesecake Swirl Brownies
adapted from Cara's Cravings

Brownie Batter:
3/4 cup butter, melted
1 cup sugar
1 T vanilla
2 eggs
1/2 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/4 tsp salt
1/2 tsp cinnamon

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

Preheat oven to 350F. Grease an 8x8" or a 11x7" 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. (Are you kidding me? I couldn't wait that long. Just don't eat them all while they're warm because they taste even better chilled.)

Print Recipe Text Only

Originally Posted Here

6 comments:

  1. I can't fight it. I have to make this now.

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  2. Oooooh, I have to make that. All my most favorite things in one awesome brownie... my hubby will love me 4-evah.

    Those photos are so stinkin' cute!!

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  3. How cute is that baby crying! My son looks just like that!

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  4. Um. I have to have these. I don't think I'll have any problems converting these into gluten free.

    Seriously. YUM.

    Thank you so much for putting this recipe together!!

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  5. These sound wonderful! Maybe I'll make them this weekend :)

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  6. Ok so I made them this afternoon, using gluten free baking mix instead of flour. I should have tweaked it a little more, but I was distracted by kidlets. So while the texture wasn't quite right for it being wheat free, the cinnamon tasted SO GOOD in it. Loved it!!

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