Pumpkin Cheesecake Brownies

We had a staff meeting at work today, and there was a wide range of delicious food. I chose to make pumpkin cheesecake brownies, a dessert recipe I must make every year. The rich chocolate base and swirls of creamy pumpkin filling just make for a fantastic fall dessert.

Pumpkin Cheesecake Brownies

For the brownies
3/4 cup butter, melted
1 cup sugar
1 tablespoon vanilla
2 eggs
1/2 cup all-purpose flour
1/2 cup cocoa powder
1/4 teaspoon salt
2 teaspoons cinnamon

Preheat the oven to 350 degrees.

Combine the butter, sugar, vanilla, and eggs in a bowl and combine thoroughly. Add the dry ingredients slowly and mix together. Spoon the batter into a greased 8×8 metal baking dish, making sure it’s level.

For the cheesecake batter
6 ounces cream cheese, softened (Make sure it’s really soft or else little chunks of cream cheese will bake into the batter)
1 egg
1/3 cup sugar
2 tablespoons flour
1/2 cup pumpkin puree
1/4 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon pumpkin pie spice

Beat the ingredients together. Using a spoon, drizzle vertical lines of batter, spaced 1/2 inch apart, on top of the brownie mix. Swish a butter knife through the lines in a perpendicular manner so it creates swirls of cheesecake batter.

Bake the brownies for 30 minutes or until a knife comes out of the center clean. Let cool thoroughly before cutting them.

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