The pumpkin frenzy has hit my house with avengence and I’m honestly going to have a tough time letting it go at the end of the autumn. I seem to come across at least one new pumpkin recipe that peaks my interest everyday and I’m starting to have a difficult time narrowing down the recipes to make. I can’t possibly make them all for fear of blowing my healthy eating resolution. Thankfully, I’ve implemented a couple of adjustments to the recipes I do make so that I can try to feel less guilty about eating the mouthwatering pumpkiny results.

Tonight, I broke out Cara’s (aka Pumpkin Queen) pumpkin-spice cheesecake brownies. Oh yeah. You read that right…that’s brownies. with cheesecake. and pumpkin…all in one dessert!! I did end up using 1/2 cup applesauce (and 1/4 cup butter) and low-fat cream cheese to attempt at making these a little more figure-friendly…attempt being the optimal word there.
They turned out beautifully and so delicious!! Let me tell you…they are going FAST! I’ve only had the chance to indulge in a couple of them as Kyle is plowing through them at some unGodly rate. This one is definitely a keeper and will most likely make a reappearance sometime this fall. Thanks Cara!!!

Pumpkin-Spice Cheesecake Brownies
source: Cara at Cara’s Cravings
Brownie Batter
  • 3/4 cup butter, melted (I used 1/4 cup butter, 1/2 cup applesauce)
  • 1 cup sugar
  • 1 tbsp pure vanilla extract
  • 2 eggs
  • 1/2 cup all purpose flour
  • 1/2 cup cocoa powder
  • 1/4 tsp salt
  • 2 tsp cinnamon

Cheesecake Batter

  • 6 oz cream cheese, softened
  • 1 egg
  • 1/3 cup sugar
  • 2 tbsp flour
  • 1/2 cup pumpkin puree
  • 1/4 tsp pure vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp each ground ginger and ground cloves
  1. Preheat oven to 350F. Grease an 8×8″ 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 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 (or toothpick) back and forth through the pan.
  4. Bake for 40 minutes (I baked for 35 minutes), or until center is set. Cool completely on wire rack and chill before cutting and serving.

Prep time: 20 minutes

Cook time: 35 – 40 minutes

Yields: 12 – 16 brownies

Here is how I dolloped the batter and how the brownies looked just out of the oven:

You Might Also Like:

Leave a Comment

  • Renea
    October 5, 2007 at 11:12 AM

    Hello my new best friend. Just send those my way! They look great. 🙂

  • Polly
    October 5, 2007 at 2:55 PM

    I am sooooooooooooooo with you on the pumpkin cravings. Starting this weekend it is ON with the pumpkin in my house. First on my list is a pumpkin cheesecake with gingersnap crust. It is completely sinful in everyway and I cannot wait to try it!

    I’m really looking forward to seeing your pumpkin goodies!!

  • Ally
    October 5, 2007 at 7:31 PM

    Those look amazing! Very professional looking as well!

  • DeborahSW
    October 8, 2007 at 5:35 AM

    Wow, these are downright beautiful!! 🙂

  • MrsPresley
    October 9, 2007 at 1:50 AM

    yum!! your pictures look great! now i want to make these…you’re right, too many pumpkin recipes to try!