I found this recipe online through a stranger's blog. It sounded intriguing and slightly holiday-centric, so I decided to give it a try. I made it the night before Thanksgiving so I wouldn't have to worry about making it the day of. Once I finally sampled it, I realized I didn't really like the combination of pumpkin, cheesecake, and brownie. I think if one of the three had been removed, it would have been fine: either pumpkin cheesecake, or cheesecake brownie (not so much a pumpkin brownie). Anyway, I've already given half the pan to a couple of friends. I plan on giving away the rest soon. It was a nice experiment but I'm probably not going to make this again.
3/4 cup butter, melted
1 cup sugar (I used dark brown sugar.)
1 Tbspn pure vanilla extract
1/2 cup all purpose flour
1/2 cup cocoa powder
1/4 tsp salt
2 tsp cinnamon
6 oz. cream cheese, softened
1/3 cup sugar (I used dark brown sugar.)
2 Tbspn flour
1/2 cup pumpkin puree
1/4 tsp pure vanilla extract
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
1. Preheat oven to 350 degrees Fahrenheit. Grease an 8x8" square metal baking pan.
2. 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 a separate bowl, beat together cheesecake batter ingredients.
3. 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 back and forth through the pan.
4. Bake for 40 minutes, or until center is set. Cool completely on wire rack and chill before cutting and serving.