Pumpkin Cheesecake Swirled Brownies

• Vegetarian

• Produce

  • 1 1/3 cup Pumpkin, canned

• Refrigerated

  • 3 Egg

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 1 cup Cocoa
  • 2 1/3 cups Granulated sugar
  • 1/2 tsp Pumpkin pie spice
  • 1 tsp Salt
  • 1 1/2 tsp Vanilla

• Dairy

  • 1/2 cup Butter
  • 4 oz Cream cheese

Found on chocolatewithgrace.com

Description

Ingredients

• 1/2 cup butter, melted
• 2 cups granulated sugar
• 1 cup canned pumpkin, not pumpkin pie filling
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup cocoa
• 3/4 cup all purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 4 ounces cream cheese, softened
• 1/3 cup granulated sugar
• 1 egg
• 1/2 tsp vanilla
• 1/3 cup canned pumpkin
• 1/2 tsp pumpkin pie spice

Directions

• Preheat the oven to 350 F. Grease and four a 9 x 13 inch baking pan. Beat together melted butter, sugar, pumpkin, eggs and vanilla together in a large bowl. In a separate bowl, whisk together the cocoa, flour, baking soda and salt. Add the dry ingredients to the wet and mix together until combined. Pour batter into prepared pan.
• To make the cheesecake filling, beat together cream cheese, sugar egg and vanilla in a medium bowl. Reserve about 2/3 of a cup of this mixture. This will be the white cheesecake swirl layer. Mix the pumpkin into the remaining cheesecake mixture. You will have to colors of cheesecake batter. Starting with the white batter, spoon the mixture onto the brownie batter in thin rows. Then do the same with the pumpkin cheesecake batter. Don’t worry if they touch or its not perfect. It’s art. Run a butter knife through the batter in a grid pattern to get the swirled look. Don’t over do it.
• Bake at 350 F for 20-23 minutes or until a toothpick inserted comes out clean. Cool completely and chill in the refrigerator for at least 2 hours before slicing. Makes 24 brownies.