Pumpkin Cheesecake Brownies

by Kate on October 26, 2012

Pumpkin Cheesecake Brownies

It’s Friday! Woo Wooo Yeahh Yeahhh Woo Wooo Woooooo!

Pumpkin Cheesecake BrowniesI’m extra excited for this coming weekend because:


1) Tomorrow a WEDDING is happening!

2) I get to spend time with these clowns – a.k.a my family – a.k.a the farkles.  Don’t ask.

My cousin Allison is getting married to Neil.  They’re story is one of my faves.  Al moved to Dublin to channel her inner Irish self a couple years after college – she met Neil, a legit Irishman who might be one the nicest guys I’ve ever met in my life – they fell in love – last year they got engaged in Budapest (NBD) and tomorrow they’re getting married! I’m picturing a lot of jigging on the dance floor and a lot of guinness consumption, but mostly, lots of laughs and fist pumps with family and friends!Pumpkin Cheesecake Brownies

I’ll be honest – there’s no correlation between Al and Neil nuptials and these Pumpkin Cheesecake Brownies, but nevertheless, they were amazingly easy to make (primarily cuz’ I cheated – cheaters DID prosper in this case!) and amazingly delicious.

Pumpkin Cheesecake Brownies
*Cheescake portion adapted from A Taste of Home

INGREDIENTS

Your favorite boxed brownie mix, prepared according to instructions

1 package (8 ounces) reduced-fat cream cheese

1/2 cup canned pumpkin

1/4 cup sugar

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1 egg

Pumpkin Cheesecake Brownies

1) Preheat oven to 325 degrees (or whatever temperature the box says)

2) Prepare your brownie batter and set aside.

3) For cheesecake batter, in a small bowl, beat cream cheese and pumpkin until smooth. Beat in the sugar, vanilla and pumpkin pie spice. Add egg; beat on low speed just until combined.

4) Line a 12-muffin tin with paper baking cups.  Fill the bottom about 1/3 of the way with brownie batter.  Then place another 1/3 of pumpkin cheesecake batter on the top, and then top the last 1/3 with the brownie batter.  Take a knife and swirl the pumpkin cheesecake and brownie batter together so they look ‘swirly’.

5) Bake for about 15-20 minutes until a toothpick inserted in the center comes out clean

*You could also make these as just a standard pan of brownies by again, following the instructions on the box for the different pan sizes and following the same method of brownie batter/pumpkin cheesecake layering and swirling.

My only change would be maybe alternating the pattern and doing cheesecake/brownie/cheesecake next time, as to make them a little more pumpkin flavored.  But it’s totally up to you, depending on what flavor you prefer.

Next week is Halloween – BOOOOO!

Pumpkin Cheesecake Brownies

Teresa October 26, 2012 at 10:37 pm

Wow, these look amazing.

Deirdre November 12, 2012 at 11:52 pm

Okay… these look amazingly dangerous! Just pinned it so I can try it soon. Thanks for sharing (I think!)

Deirdre
http://lauerland.wordpress.com/

andtheycookedhappilyeverafter November 13, 2012 at 8:49 am

They are Deirdre! Proceed with caution :) And enjoy!

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