Fall Fun: Pumpkin Cheesecake Brownies Recipe
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Are you looking for a new recipe for the fall season? How about a Pumpkin Cheesecake Brownies recipe? We just finished baking it as our weekend baking project. Even if there’s no room for the other desserts on your Halloween or Thanksgiving table, these freeze beautifully for snacking and dessert when the Thanksgiving leftovers are gone. We love fusion food (here, cheesecake x brownies). A layer of pumpkin swirl cheesecake sits atop a brownie. Thanks to Bea and Marco from El Mundo Eats for the recipe. “Our secret is we add lots of pumpkin purée in both the brownie and cheesecake layer for the optimum delicious pumpkin flavor,” say Bea and Marco. Check the El Mundo Eats website for more wonderful recipes. > The history of brownies. For The Pumpkin Cheesecake Layer 1. MAKE the pumpkin cheesecake layer. Beat the cream cheese, mascarpone, and sugar in a large bowl until smooth. Beat in the pumpkin, flour, vanilla, cinnamon, salt, ginger, and nutmeg. Add the egg yolks, beating just until combined. Set aside. 2. HEAT the oven to 325°F. Line a greased 9-inch square baking dish with parchment paper; grease the paper. 3. CREAM the butter, sugar, and vanilla in a large bowl until light and fluffy. Add the eggs, one at a time, beating each until well combined. 4. COMBINE the flour, cocoa, salt, and baking powder in another bowl. Gradually add to the butter mixture, beating each addition until combined. Fold in the chocolate chips. 5. SPREAD half of the brownie batter in the pan. Drop spoonfuls of reserved cheesecake mixture over top. Spoon the remaining brownie batter into four lines over the top of the cheesecake layer; swirl the batter with a toothpick or knife. 6. BAKE for 43-47 minutes or until the top is just set and a toothpick inserted near the center comes out clean. (Do not overbake.) Cool completely on a wire rack. |
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