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September 7, 2015

Cheesecake Swirled Pumpkin Brownies

Cheesecake Swirled Pumpkin Brownies

You would expect that something so divine as these Cheesecake Swirled Pumpkin Brownies would need much more attention when preparing, but in this case it really is mix one batch, mix the other, into the baking dish, swirl and bake.

There is no fuss, no nonsense, except you need to let the Pumpkin brownies cool completely before slicing into servings.

We do not have canned Pumpkin {besides soup that I know of} in SA, therefore I always use fresh pumpkin, cooked soft, but not watery, well drained and then I blitz a batch or three in the blender.

I would normally cook extra pumpkin separately, when we have some with our dinner, maybe in a stew or as a side, and keep the extra to blend for sweet treats the following day.

Cheesecake Swirled Pumpkin Brownies

These Pumpkin Brownies are really outstanding, and tastes absolutely heavenly. The two layers blend together so well, but you get a taste from both, cheesecake and pumpkin brownie all in one bite.

I thought whipped cream might be needed, but after tasting a tiny piece, I decided no cream and served the brownies on it's own and my family loved them... even the not-so-fond of pumpkin in a dessert.


Cheesecake Swirled Pumpkin Brownies



16 Servings

INGREDIENTS:

Pumpkin Layer

6 TB Butter, melted
1 cup Light Brown Sugar
1 t Vanilla Essence
2 Eggs
1 cup Pumpkin Puree
1 cup Flour
1 t Baking Powder
1/2 t Baking Soda
1/4 t Salt
1 1/2 t Ground Cinnamon
1/4 t Ground Nutmeg
1/4 t Allspice
1/4 t Ground Ginger

Cheesecake Layer

250g Cream Cheese, plain, softened
2 Eggs
2/3 cup Icing Sugar
1 t Vanilla Essence
1/4 cup Flour

DIRECTIONS;

1.) Pre-heat the oven to 180 deg C (350 deg F) - spray a deep 20 x 30cm oven dish with cooking oil.
2.) Pumpkin layer :  Beat together the melted Butter and Brown Sugar until fluffy.
3.) Add the Vanilla and Eggs - beat until creamy - stir in the Pumpkin Puree and beat a few seconds.
4.) In a separate bowl, combine the Flour, Baking Powder, Baking Soda, Salt, Cinnamon, Nutmeg, Allspice and Ginger - slowly beat into the Pumpkin mixture - pour the batter into the prepared oven dish.
5.) Cheesecake layer :  Beat together all the ingredients until smooth - pour over the Pumpkin layer and use a knife to create swirls through the bottom layer.
6.) Bake 45 - 50 minutes or until a tester comes out clean and the dessert is set.

Cool completely before slicing into servings.

Cheesecake Swirled Pumpkin Brownies

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7 comments:

  1. Swap you a plate of these for a kidney? #need #yum #hungry

    ReplyDelete
  2. Yum!! This sounds soooooo good - pumpkin and cheesecake?! Yes, please!!

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  3. This sounds amazing! Loving the addition of pumpkin to these babies!!

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  4. These sound wonderful -- can't wait to try them! :)

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  5. Hi I want to make this with no sugar at all,any idea if it will turn out the same? (Less sweet of course)

    ReplyDelete
    Replies
    1. Laura, to be honest I have never made brownies or cheesecake without some kind of sugar. I googled around a bit and found this article which I think you'll find helpful : http://www.finecooking.com/articles/how-sugar-affects-baking.aspx

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