Pumpkin Swirl Cheesecake Brownies Food

PUMPKIN CHEESECAKE SWIRL BROWNIES

Steps:

• Preheat your oven to 350 degrees.
• Prepare a 9×9 inch square baking pan by lining the bottom of the pan with parchment paper.

PUMPKIN SWIRL CHEESECAKE BROWNIES

Steps:

• Cream together butter and 2 cups sugar. Add the vanilla and mix until smooth. Beat 4 eggs and add to the creamed mixture and mix well, scraping sides of bowl if necessary.
• In a separate bowl, sift together cocoa powder, flour, baking powder and salt.
• Switching to a paddle attachment, gradually add to the wet ingredients, mixing well after each addition. Fold in the chocolate chips.
• Liberally grease a 9 x 13 inch pan. Pour 3/4 of the batter into pan and smooth evenly.
• In a small bowl, beat the cream cheese until smooth.
• Add pumpkin, 3 Tablespoons sugar, remaining egg, cinnamon and nutmeg and mix on low until smooth.
• Spoon pumpkin filling evenly over the pan of brownies. Then spoon remaining brownie batter over the pumpkin filling. Use a knife or spatulas to swirl and create a marbled design.
• Bake at 350 degrees on the middle rack for about 25 minutes. Remove from oven and jiggle the pan; if the middle jiggles sloppily, put it back in the oven and bake for 2-4 minutes. Keep doing this until cracks just start to appear and the middle JUST stops jiggling. (I baked for 45 minutes, in 4 minute increments after 25 minutes.)
• Remove from oven and cool on wire rack. When completely cool, cut into squares.

PHILLY PUMPKIN SWIRL CHEESECAKE

Steps:

• PREHEAT oven to 325°F.
• Mix ginger snaps crumbs,pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
• BEAT cream cheese, 3/4 cup of sugar and the vanilla with electric mixer until well blended. Add eggs one at a time, mixing on low speed after each additional just until blended. Remove 1 1/2 cups of batter; place in small bowl.
• Stir remaining 1/4 cup of sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of the reserved plain batter. Repeat layers. Cut through batters with knife several times for a marble effect.
• BAKE 55 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.

PUMPKIN CREAM CHEESE SWIRL BROWNIES

Steps:

• Butter and flour an 11x7-inch baking pan. Heat oven to 350°.
• In a large mixing bowl, beat butter with brown sugar, 1 teaspoon vanilla, and 2 eggs until light and creamy. Beat in pumpkin puree. In another bowl, combine 1 cup of flour with baking powder, soda, salt, and spices. Slowly beat into the first mixture until well blended. Spread in prepared baking pan.
• n a medium bowl, combine cream cheese, 1 egg, confectioners' sugar, 1/2 teaspoon vanilla, and 2 tablespoons flour. Beat for 1 to 2 minutes, until smooth and creamy. Spoon onto the pumpkin batter. Using a small narrow spatula or butter knife, swirl the cream cheese batter into the pumpkin batter.
• Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.