I quickly volunteered to bring some dessert, and knew that this would be perfect. These Pumpkin Spice Cheesecake Brownies from Cara's Cravings have been circling my blog circle and keep popping up on my reader. I had to give them a chance!
I suppose it's better late than never, but I only JUST NOW LEARNED that you are supposed to bake brownies for a good 10 minutes longer if you use a glass pan. Do you have ANY idea how many batches of brownies I've eaten with a spoon? Do you know how many times I've used muffin tins just to avoid the embarassment of brownie mush? Have you any clue how many times I've skipped out on the brownie idea altogether out of fear?
Well, live and learn. Unfortunately, that lesson came AFTER I made these guys. ;)
Gooeyness aside, these tasted very yummy! I brought some leftovers to Denise and George when we stopped by today to visit little baby Abby.
- 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
- 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
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.