Pumpkin Cheesecake Brownies
This easy twist on traditional brownies is a great way to enjoy homemade brownies on a crisp cool fall day. You can use a brownie mix or your favorite brownie recipe, or use my easy homemade brownie mix. I got my inspiration for this recipe here.
Preheat oven to 350 degrees. Prepare your brownie batter according to the directions on the package.
Prepare the pumpkin cheesecake filling:
3 oz. cream cheese, softened
1/2 c. canned pumpkin puree
1 large egg
3 tbsp. sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
In a medium bowl, combine the filling ingredients and blend until smooth.
Pour half of the brownie batter into a greased 9x9-inch baking dish. Pour the pumpkin mixture on top of the brownie batter and spread it around with a spoon as best you can.
Pour the remainder of the brownie batter on top of the pumpkin mixture. Take a butter knife and swirl it through the batter to give the batter a marbled look. It doesn't have to look perfect, it will look fine after baking. (If you are using my brownie mix, the batter is very thick and hard to spread. I just dropped spoonfuls of batter onto the pumpkin mixture and spread it out best I could and it still turned out looking great).
Bake for 45-50 minutes, or until a toothpick inserted in the brownies comes out clean. Remove from oven and cool.
Store any remaining brownies in the refrigerator. Baked items that have cream cheese in them should not be left out at room temperature.
Copyright 2013, Creative Homemaking LLC. This article may not be reprinted.
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