Preheat oven to 350 degrees F. Line 9x13-inch baking pan with parchment. Grease and set aside.
Pumpkin cheesecake: Whip cream cheese until smooth. Add pumpkin, sugar, flour, and pumpkin spice. Mix. Add vanilla and cream. Add eggs and mix until thoroughly combined. Set aside.
Brownies: In a sauce pot, melt butter. Add sugar. Whisk and heat until shiny. Remove from heat and allow to cool slightly. In a bowl, sift cocoa, salt, baking powder and baking soda.
Add dry mixture to pot of melted butter. Stir to combine. Add eggs and whisk. Add flour and mix. Fold in chocolate chips.
Take half of brownie mixture and spread into prepared baking pan.
Top brownie with half of cheesecake batter. Spread into an even layer.
Spread remaining half of brownie batter over cheesecake. Dollop remaining cheesecake batter over brownie mixture.
Use a mini offset spatula or knife to swirl together brownie and cheesecake layers.
Bake for 45-50 minutes until center of the brownies no longer jiggles and the edges of the brownie have slightly pulled away from pan. Let cool to room temperature before slicing.
For more detailed instructions visit my blog at: http://www.thelittleepicurean.com/2015/09/pumpkin-cheesecake-swirl-brownies.html
- 12.0oz cream cheese
- 3/4c pumpkin puree
- 2/3c sugar
- 1/2c all-purpose flour
- 1/2tsp pumpkin pie spice
- 1.0tsp vanilla extract
- 1/4c heavy cream
- 2.0 eggs
- 1.0c unsalted butter
- 3/4c sugar
- 1.0c unsweetened cocoa powder
- 1.0tsp fine sea salt
- 1.0tsp baking powder
- 1.0tsp baking soda
- 4.0 eggs
- 1.0c all-purpose flour
- 2.0c dark chocolate chips
Los Angeles, CA