Layered Pumpkin Cheesecake Brownies
Ingredients:
Filling
12 oz cream cheese, softened
6 tablespoons firmly packed light brown sugar
2 tablespoons granulated sugar
3/4 cup canned pumpkin (not pumpkin pie mix)
1 large egg plus 2 tablespoons beaten egg
1/2 teaspoon vanilla extract
3/4 teaspoon pumpkin pie spice
1 1/2 tablespoons (0.4 oz) all-purpose flour
Batter
1 cup (8 oz) unsalted butter, room temperature
1/4 teaspoon plus a tiny pinch salt
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
9 oz (1 1/2 cups) bittersweet chocolate chips, melted and cooled
1 cup (4.5 oz) all-purpose flour
1. Preheat the oven to 350 and place a rack in the center. Line a 9-inch square metal pan with foil and spray the foil with flour-added baking spray.
2.
Make the filling: Beat the cream cheese and both sugars together at a medium-high speed with an electric mixer, then reduce the mixer speed to medium-low and beat in the pumpkin, egg, vanilla, and pumpkin pie spice. Stir in the flour. Set aside.
3.
Make the batter: In a second bowl, beat the butter, salt, and sugar with an electric mixer on medium speed until creamy. Beat in the eggs and vanilla. Stir in the melted chocolate chips, then stir in the flour. Pour all but about 3/4 cup of the chocolate mixture into the prepared pan.
4. Spoon the pumpkin mixture evenly over the brownie batter in the pan.
5. Drop the reserved brownie batter over the pumpkin to give the brownies a splotched, marbled look. Bake for 45-50 minutes, or until the brownies pull away from the edges and appear set. Let cool in the pan for about 2 hours and then chill for a few hours or overnight. Lift from the pan, set on a cutting board, and cut into 16 squares.
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| Filling ingredients |
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| Addition of pumpkin and vanilla |
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| Addition of egg and pumpkin pie spice |
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| Addition of flour |
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| Batter ingredients |
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| Addition of eggs and vanilla |
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| Addition of bittersweet chocolate |
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| Addition of flour |
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| Bottom layer |
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| Obviously I should've taken the picture like 1 minute earlier...middle layer |
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| Top layer before |
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| Top layer after |
Thoughts: Cheesecakes have become slightly irritating to me because of their cook times. This recipe called for 45-50 minutes. I think I had it in the oven for 75. I admit the bottom brownie layer is a little overcooked and tough but the cheesecake layer was mush when I kept checking on it. That being said it was very good :) I hate making things with that "marbled look" though...it's a skill I need to improve. I was a little worried that it was going to overflow...so maybe I would try an 11x7 or 9x13 pan.
