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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14 Responses to “Cranberry White Chocolate Cupcakes”

  1. #
    1
    theblogisthenewblack — October 25, 2010 at 11:22 am

    Yum! And festive… I’m glad there’s another Boston blogger out there that loves making cupcakes as much as I do!!!! 🙂

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    2
    Lauren — October 25, 2010 at 12:04 pm

    These cupcakes look amazing!! I love white chocolate, and the tart cranberry flavor sounds like a fantastic accompaniment :).

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    3
    Fun and Fearless in Beantown — October 25, 2010 at 12:30 pm

    While I adore pumpkin, I think it is great that you did something different from the norm. The cranberry sauce filling looks really good!

  4. #
    4
    Carrie — October 25, 2010 at 12:59 pm

    These look great! I have some cranberries I have been debating what to make.

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    5
    We Are Not Martha — October 25, 2010 at 1:13 pm

    These are so beautiful! I love the idea of white chocolate cupcakes…. and cranberry sounds just perfect. Yum!

    Sues

  6. #
    6
    Dani — October 25, 2010 at 3:16 pm

    They’re beautiful and sound amazing!!

  7. #
    7
    Aimee — October 25, 2010 at 4:10 pm

    Those look delicious! Love the flecks of color, and it is nice to step outside of pumpkin paradise once in awhile. Yum!

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    8
    Nutmeg Nanny — October 25, 2010 at 5:08 pm

    These look amazing! I like that you did a recipe with cranberries…delicious! I have two frozen bags in my freezer calling my name 🙂

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    9
    Rachel @ The Avid Appetite — October 25, 2010 at 5:41 pm

    What a great idea! I love this flavor combination. I agree that this is the best way to fill a cupcake…I’ve used it a few times now!

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    10
    Megan — October 25, 2010 at 6:28 pm

    These cupcakes look gorgeous! Now I want to order Fiori di Sicilia from KAF. I did so good not letting myself buy it when we were there!

  11. #
    11
    Evan @swEEts — October 26, 2010 at 1:27 am

    How fun! These cupcakes look delicious.. I don’t know why but I would have never thought about cranberry and cupcakes!?

  12. #
    12
    Shannon — October 26, 2010 at 10:02 pm

    these sound fabulous, love the flavor combo!!

  13. #
    13
    Cara — October 26, 2010 at 10:25 pm

    Great pics! These sound delicious 🙂

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    14
    Gia — November 25, 2014 at 7:43 pm

    For some reason I am not seeing the recipes for the cranberry filling or mousse. Can you help me find them? Thank you!

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