Pumpkin Cheesecake Brownies

pumpkin-browniesI was inspired by the recipe that won my Halloween contest to create my own pumpkin cheesecake brownies. There’s no reason this should only be made at Halloween, I think it would make a delicious end to a Thanksgiving meal as well, and is much easier to make than pumpkin pie!

Pumpkin Cheesecake Brownies

  • 1 stick (115g) unsalted butter, cut into pieces
  • 6 ounces (175g) bittersweet or semisweet chocolate, chopped
  • 1 cup (200g) sugar
  • 3 large eggs, at room temperature
  • 3/4 cup (100g) all-purpose flour
  • 1 1/2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 2/3 cup (100g) chocolate chips
  • 8 ounces (200g) cream cheese, at room temperature
  • 1/2 cup (130 g) pumpkin puree
  • 1 large egg yolk
  • 4 tablespoons (60g) sugar

1. Line a 9-inch (23cm) or 8-inch (20cm) square pan with parchment, making sure it goes up all sides. Use two sheets if necessary.

2. Preheat oven to 330°F (160°C).

3. In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the cup (200g) of sugar, then the eggs, one at a time, beating well after each addition.

4. Mix in the flour, cocoa powder and salt, then chocolate chips. Spread half the brownie batter evenly in the prepared pan.

5. In a separate bowl, beat together the cream cheese, pumpkin puree, the yolk, and 4 tablespoons (60g) of sugar until smooth.

6.  Spoon 4 large dollops of the cream cheese mixture on top of the brownie batter. Top with the remaining brownie mixture, spread into the corners and level the surface with a spatula. Again, spoon 4-5 large dollops of the cream cheese mixture on top of the brownie batter. With a dull butter knife, gently run it through the batter to swirl the batter just a bit (don’t do it too much or it will all mix together).

7. Bake at 330°F (160°C) for 45 to 55 minutes, or until the batter in the center of the pan feels just set, and a toothpick inserted in the center of the brownies comes out with several moist crumbs attached. Be careful not to over bake.

Pumpkin Puree

  • 1 small pie pumpkin
  • aluminum foil

Preheat oven to 375°F (290°C). Cut the pumpkin in half, scrape out the seeds and pulp from the center and discard. Place pumpkin halves on a baking sheet face up, cover with aluminum foil and roast in a 375-degree oven for about an hour, or until pumpkin is fork-tender. Let cool slightly, then peel the pumpkin and blend the pulp in a food processor.

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