Chocolate Pumpkin Cheesecake Brownies – they are rich, moist, totally yummy! Perfect for Thanksgiving, or any other occasion.
It’s Thanksgiving weekend here in Canada so happy Thanksgiving to all my Canadian friends. It’s also a beautiful weekend as far as weather is concerned, I love this time year as the colors are gorgeous.
Speaking of fall colors, what better ingredient to use for fall than pumpkin. I’ve been meaning to make some cheesecake brownies for a while now, so adding pumpkin to the cheesecake was a no brainer. Not only does it give the cheesecake batter the beautiful orange color, but it also adds great flavors. Not to mention pumpkin is really good for you.
After you bake these brownies, make sure you let them cool completely, I know it’s hard to do but you have to wait till it’s cool before cutting into it. And all the wait is totally worth it. These brownies are fabulous. They are fantastic, a true Thanksgiving dessert. Your guests will love you for it.
- ¾ cup butter, melted
- 1 cup sugar
- 1 tbsp pure vanilla extract
- 2 eggs
- ½ cup all purpose flour
- ½ cup cocoa powder
- ¼ tsp salt
- 2 tsp cinnamon
- 8 oz cream cheese, softened
- 1 egg
- ⅓ cup sugar
- ¼ cup flour
- ½ cup pumpkin puree
- 1 tsp pure vanilla extract
- ½ tsp cinnamon
- 1 tsp pumpkin spice
- Preheat oven to 350F. Line a 8 inch x 8 inch square pan with parchment paper.
- In the bowl of your mixer add melted butter, sugar, vanilla and mix well until light and fluffy. Add in eggs one at a time and continue beating. In another bowl, combine the dry ingredients and then gradually add them into the butter mixture.
- In another bowl, beat together the cheesecake batter ingredients.
- Spread about ⅔ of chocolate batter into the prepared pan, and spoon cheesecake batter over. Add remaining brownie batter over cheesecake batter. Swirl the batters together by running a butter knife back and forth through the pan.
- Bake for 40 to 50 minutes, or until center is set. Cool completely on wire rack and chill before cutting and serving.