Pumpkin Cheesecake Brownies
(3 recipes)

For Brownie batter you needed:

1 package Pillsbury Fudge Brownie Mix.
3 eggs.
½ cup (125 ml) vegetable oil.
¼ cup ( 60 ml) water.

For Cheese Swirl you need:

1 package 8 oz (225 g) cream cheese.
6 tablespoons sugar.
1 egg.
3 tablespoons all purpose flour.
½ teaspoon cinnamon.
1/3 cup (75 ml) pure pumpkin from can.

To make:

Heat oven 350º F (180º C).
Make Brownie batter according to package instructions and pour to 13 x 9 inches (33 x 23 cm) baking pan.

Cheese Swirl:

Mix cream cheese, sugar and eggs until smooth.
Slowly add flour and mix until well combined.
Stir in pumpkin and cinnamon using spoon.
Spoon cheese mixture over batter.
Swirl with knife to marbleize.
Bake 40 minutes or until toothpick inserted in center comes out with fudge crumbs.
Cool completely in pan.
Cut into squares or decorative shapes with cookie cutters.

 

# 2 Pumpkin Cheese Cake Brownies

For pumpkin cheese cake layer you need:

2 packages 8 oz (225 g) each cream cheese.
½ cup (100 g) sugar.
2 eggs.
4 tablespoons all purpose flour.
¾ cup (190 ml) pure pumpkin from can.
½ teaspoon cinnamon.
¼ teaspoon mace or nutmeg.

For a successful pumpkin cheese cake, all ingredients should be at room temperature.
Prepare Brownie batter as directed in recipe for Pumpkin Cheese Swirl Brownies. Do not bake.

To prepare pumpkin cheese layer:

Preheat oven 325º F (160º C)
In a mixer bowl cream cheese until fluffy.
Gradually add sugar, beat until smooth.
Add pumpkin, eggs and beat until combined.
Slowly add flour beating until all flour is not visible.
At last add cinnamon and mace.
Delicately spread pumpkin cheese mixture on top of brownie batter.
Bake 50 minutes or until toothpick inserted in center comes out clean.
Cool completely before cutting.

 

#3 Three Layer Brownies

First layer - Fudge Brownie.

Prepare batter according to recipe #1.
Pour to pan. Do not bake.

Second layer - Cheese Cake.

Ingredients:

2 packages 8 oz  (225 g) each cream cheese.
1/3 cup (70 g) sugar.
1 egg.
1/4 cup sour cream.
1 tablespoon all purpose flour.
1/2 teaspoon vanilla.

To make:

In mixer bowl cream cheese until fluffy gradually adding sugar.
Add the egg and beat until blended.
Beat in: first sour cream, next flour and finally vanilla until blended.
Do not over beat.
Spread cheese mixture on top of brownie batter.
Bake in preheated oven at 325º F (160º C) for 45 to 50 minutes or until toothpick inserted in center comes out clean.

15 minutes before brownie batter is fully baked, start preparing third layer.

Third layer - Pumpkin Cream.

Ingredients:

4 egg whites.
1 ½ cup (150 g) powdered sugar.
¾  cup (180 ml) pure pumpkin from can.
½ teaspoon cinnamon.
¼ teaspoon nutmeg.

To make:

In mixer bowl whip egg whites until stiff peaks form.
Add powdered sugar and whip 3 seconds more. Turn off the mixer.
Blend cinnamon and nutmeg with pumpkin and very delicately mix by spoon into whipped egg whites.

Important!
Remove brownie from oven. DO NOT turn off the oven.
Spread equally pumpkin cream on warm brownie cheese cake.
Return brownie to oven and immediately turn OFF the heat. Let pumpkin cream settle for 15 -20 minutes or until it feels firm when touched with finger.
Cool completely before cutting.

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