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
- 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
- 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
- Preheat oven to 350F. Grease an 8×8″ square metal baking pan.
- 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.
- 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.
- 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:
Hello my new best friend. Just send those my way! They look great. 🙂
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!!
Those look amazing! Very professional looking as well!
Wow, these are downright beautiful!! 🙂
yum!! your pictures look great! now i want to make these…you’re right, too many pumpkin recipes to try!