Keeping with the theme of pumpkin, here is another recipe that I've enjoyed of late: pumpkin cheesecake brownies.
Perhaps it seems over-the-top?
It is. Enjoy it.
Pumpkin Cheesecake Brownies
recipe by Cara's Cravings
Brownie Batter
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
Cheesecake Batter
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.
*This makes a good treat to take to the next pumpkin party to which you're invited. And the best part is that if guests eye the combination of chocolate and pumpkin dubiously, you'll get to take more home!
1 comment:
Oh my.
Wow.
I happened upon a cookbook called "Babycakes" yesterday at Barnes and Noble and when you get here, we'll have to try the recipes. All of them are vegan and gluten-free. Apparently it's a bakery up in New York and everyone loves them--even those without any sort of allergy.
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