Creamy, spiced pumpkin cheesecake… dense, fudgy, rich dark chocolate brownie…
This is a combination of flavors that just screams holidays and winter and “yum”!
I want to call this the perfect ‘compromise’ dessert. It’s hard to explain how perfectly these taste like brownies. And yet like cheesecake. And definitely like fall. And kind of not like any of those things!
It’s almost like, if you don’t know these are pumpkin before you take the first bite, you will be caught off guard and not sure what to think.
But, if you know they are pumpkin, you are immediately transported to a wonderful bliss of pumpkin, cheesecake and brownie all mixed together into one luscious dessert.
Fall. Bliss. New. Try this and let me know what you think! Love it, or hate it??
Ingredients
- 3/4 cup dutch-processed unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 2/3 cup butter, melted & divided (1/3 cup + 1/3 cup)
- 1/2 cup boiling water
- 1 cup firmly packed brown sugar
- 1 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon salt
- 1 1/3 cups flour
- 1 1/2 cups dark chocolate chips
- 1 (8oz) package cream cheese, softened
- 1 cup pumpkin purée
- 1/2 cup sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
Directions
Preheat your oven to 350ºF, and grease a 9×13" glass baking dish.
In a large mixing bowl, stir together the cocoa and baking soda. Stir in 1/3 cup of the melted butter until smooth and then stir in the boiling water until the mixture is smooth and thick.
Stir in the sugar and eggs with the remaining 1/3 cup butter, vanilla & salt until smooth.
Into the chocolate mixture, stir in the flour until just smooth. Stir in the 1 1/3 cups chocolate chips and spread about 2/3 of the mixture into your prepared baking dish.
In a medium bowl, mix together the cream cheese, pumpkin, 1/2 cup sugar, pumpkin pie spice and 1 teaspoon vanilla until smooth. Dollop this mixture by tablespoons all over the brownie batter in the baking dish.
Dollop the rest of the brownie batter all over that and use a butter knife to gently swirl everything together.
Bake for 35-40 minutes, or until the edges start to pull away from the pan. (Always better to under-bake than to over-bake brownies!!)
Cool completely in the pan and store leftovers (if there are any!) in a tupperware in the fridge or freezer!
http://sweetannas.com/2012/11/pumpkin-cheesecake-swirled-dark-chocolate-brownies.htmlRecipe inspired by My Baking Addiction