Pumpkin Spice Cheesecake Brownies

Fall has definitely arrived! With all the delicious soups, chili, and baking with apples and pumpkin, it’s by far the most fun food season. These bars have popped up all over the Internet after showing up in Cara’s blog two years ago. Hubby has been asking for these bars for about two weeks now. With the shortage of canned pumpkin going on right now, I couldn’t make these until now because I just couldn’t find canned pumpkin!

I made these when we had some overnight guests and everyone loved them. We got impatient and cut them after they had cooled for about a hour. They hadn’t been chilled so they were still a bit gooey and warm. They’re delicious at this point and also after they’ve been chilled (the pumpkin flavor really shines once they’ve chilled).

I made a few adjustments to Cara’s recipe. One of the bloggers who made these said she wished there was more of the pumpkin mixture, so I upped that part of the recipe. Cara’s original recipe called for 6 oz of cream cheese and since a block of cream cheese is 8 oz, I just adjusted the other ingredients of the cheesecake portion so that it would use a full block of cream cheese. My adjustments are shown below.

I also don’t tend to think of pumpkin and chocolate together. It seems to me that white chocolate or cream cheese frosting are natural partners with pumpkin. The more I thought about it, the more I thought that dark chocolate would pair with pumpkin better than milk chocolate. So in the brownie portion of these bars, I used some dark cocoa.

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Pumpkin Spice Cheesecake Brownies

Yield: 16 bars

Ingredients:

For the Brownie Batter
3/4 cup butter, melted
1 cup sugar
1 tbsp pure vanilla extract
2 eggs
1/2 cup all purpose flour
1/2 cup dark cocoa powder
1/4 tsp salt
2 tsp cinnamon

For the Cheesecake Batter
8 oz cream cheese, softened
1 egg
1/2 cup sugar
2 Tbsp + 2 tsp flour
2/3 cup pumpkin puree
1/3 tsp pure vanilla
2/3 tsp cinnamon
1/3 tsp ground ginger
1/3 tsp ground cloves

Directions:

Preheat oven to 350F. Grease an 8x8" 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 back and forth through the pan.

Bake for 40 minutes, or until center is set. Cool completely on wire rack and chill before cutting and serving.

Original Beantown Baker Recipe, inspired by Cara's Cravings

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13 Responses to “Maple Syrup and Birthday Cupcakes”

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    1
    Brisbane Baker — March 29, 2010 at 12:32 pm

    Mmmmm I love one dish cupcakes!

    http://www.brisbanebaker.blogspot.com

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    2
    Carly — March 29, 2010 at 12:57 pm

    Those cupcakes look delish! Can you tell me more about the “dipping in ganache” technique? Does the ganache need to be a certain consistency first?

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    3
    yumventures — March 29, 2010 at 2:38 pm

    I have seen some maple cheesecake around the blogs, maybe that would be awesome use for the sugar? Or to top maple sugar cookies 🙂

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    4
    Joanne — March 29, 2010 at 5:36 pm

    I made a seriously awesome maple mousse cake to go with Christmas dinner this year and it used maple sugar. It was one of the best desserts I’ve ever eaten. The link to the post is: http://joanne-eatswellwithothers.blogspot.com/2010/01/frozen-maple-mousse-pie-with-chocolate.html.

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    5
    KV — March 29, 2010 at 7:55 pm

    Go Butler!! I think I’m going to use your “go to” cupcake recipe to make some Final Four treats for the office Friday

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    6
    Kelly — March 29, 2010 at 10:05 pm

    Wow that maple syrup event looks really cool, I wish I had known about it- it looks like they only do it once a year!

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    7
    Jen — March 30, 2010 at 1:08 pm

    Carly – I dipped the cupcakes in the ganache while it was still very liquidy. I did it a few minutes after making the ganache and then let it set up on the cupcakes. Hope that helps.

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    8
    Cara — March 30, 2010 at 1:44 pm

    Jen, the maple syrup experience sounds like so much fun and I’ve always wanted to do it! I wonder if it’s too late this year.

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    9
    Lila — March 31, 2010 at 7:50 am

    Those cupcakes look so pretty. Can you tell me what kind of liners you’re using? They stay so nice and bright.

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    10
    stephchows — March 31, 2010 at 1:10 pm

    ooo I love sugar houses!!! The tastings are always the best 🙂

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    11
    Jen — March 31, 2010 at 1:15 pm

    Lila, I get the liners online. Here is the link for the colored ones, and I also get brown liners as well.

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    12
    Memória — April 9, 2010 at 5:02 am

    The cupcakes look beautiful and festive!! I love real maple syrup!

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    13
    Kyle — April 15, 2010 at 2:14 am

    I should have a birthday more often. So good…

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