Pumpkin + Cheescake + Brownie = Heaven!

I saw this recipe on the nest, although I don't like pumpkin I love me some cheesecake, and you get cheesecake and brownie and you have me. I decided to try these, because I know Adam loves pumpkin and my Mother-in-law, sister-in-law, and niece were coming over for dinner. I knew it would be a great dessert. This recipe is originally from Cara, but I found it on Tara's Blog.

And yes, even I who HATES pumpkin enjoyed these, they are SUPER rich but aren't strong on the pumpkin flavor.

Pumpkin-Spice Cheesecake Brownies (From: Cara)

Brownie Batter

• 3/4 cup butter, melted
• 1 cup sugar
• 1 tbsp pure vanilla extract
• 2 eggs
• 1/2 cup all purpose flour
• 1/2 cup cocoa powder
• 1/4 tsp salt
• 2 tsp cinnamon

Cheesecake Batter

• 6 oz cream cheese, softened
• 1 egg
• 1/3 cup sugar
• 2 tbsp flour
• 1/2 cup pumpkin puree
• 1/4 tsp pure vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp each ground ginger and ground cloves

Preheat oven to 350F. Grease an 8x8" square metal baking pan.

Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time. Combine dry ingredients and then gradually stir into butter mixture with a wooden spoon. In separate bowl, beat together cheesecake batter ingredients.

Spread about 2/3 of chocolate batter into prepared pan, and spoon cheesecake batter over. Dollop remaining brownie batter over cheesecake batter. Swirl the batters together by running a butter knife (or toothpick) back and forth through the pan.

Bake for 40 minutes, or until center is set. Cool completely on wire rack and chill before cutting and serving.

Prep time: 20 minutes
Cook time: 35 - 40 minutes
Yields: 12 - 16 brownies