pumpkin spice cheesecake brownies

ok. here is THE recipe to try. . . i got it here and all the credit goes to them. this works out especially well if you made the pumpkin muffins from last week and have some leftover pumpkin. enjoy!


pumpkin spice cheesecake brownies

(brownie batter)
3/4 c. butter, melted
1 c. sugar
1 T. vanilla
2 eggs
1/2 c. flour
1/2 c. cocoa powder
1/2 t. salt
2 T. cinnamon

(cheesecake batter)
8 oz. cream cheese, softened
1 egg
1/2 c. sugar
2 T. plus 2t. flour
2/3 c. pumpkin
1/4 t. vanilla
2/3 t. cinnamon
1/3 t. cloves
1/3 t. ground ginger

to make the brownie batter: whisk together the sugar, butter, and vanilla. in separate bowl, sift dry ingredients together. beat in eggs one at a time and very well. slowly add the flour mixture to the sugar mixture, stirring together with a wooden spoon.
to make cheesecake brownie: using electric mixer, beat (very) soft cream cheese, egg, sugar, and flour together*. combine pumpkin through ginger together in separate bowl. add to cream cheese mixture and beat very well.
in greased 8x8 or 9x9 pan, spread 2/3 of the brownie batter into pan. spoon cheesecake batter over that. dollop remaining brownie batter over cheesecake and using a butter knife swirl 2 top layers together. bake in preheated 350 degree oven for 40-45 minutes or until center is set. cool and chill before cutting.
*i recommend doing the cheesecake batter this way to avoid a "curdling" effect between the cream cheese and pumpkin.