Pumpkin Cheesecake Swirl Brownies
2016-04-11 16:37:09
Yields 16
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Brownie Batter
- 1 1/2 sticks butter, melted
- 1 cup sugar
- 1 tablespoon vanilla
- 2 eggs
- 1/2 cup flour
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
Pumpkin-Cheesecake Batter
- 6 oz cream cheese, softened (I used 3/4 package of Philadelphia)
- 1 egg
- 1/3 cup sugar
- 2 tablespoons flour
- 1/2 cup canned pumpkin
- 1/4 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
Instructions
- Preheat the oven to 350 degrees. Grease an 8X8 baking pan with pam and set aside. In a large bowl, beat stir together the melted butter, sugar, and vanilla. Add the eggs one at a time and stir until completely combined. In a separate small bowl combine the dry ingredients and gradually add into the wet mixture. In another large bowl, beat the cream cheese and sugar until smooth. Add in remaining ingredients until combined. Pour 2/3 of the brownie batter into the pan, spreading to make an even layer. Pour the pumpkin batter over top, spreading to make even. Drop tablespoons of the remaining brownie batter into the pan, scattering evenly over the pumpkin batter. Next run a butter knife in circular pattern through the pan to create the swirls. Bake for 40 minutes or until toothpick inserted in center comes out clean. Allow to chill (I did in the refrigerator) before cutting, or brownies won't hold their shape.
Adapted from Pass the Sushi
Adapted from Pass the Sushi
SALT & PREPPY https://www.saltandpreppy.com/
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