O.K., by now pumpkin might be getting a little old for most of you, but here's one more recipe I'll throw at you. The pumpkin taste isn't as prevalent and there are chocolate and cheesecake tastes to boot! I will admit that instead of being a purist by making the homemade portion of these brownies, I took the easy way out and used a box brownie mix and kept the recipe limited to the yummy pumpkin cheesecake topping. Without further delay, here is the recipe for Pumpkin Cheesecake Swirl Brownies from Table for Two Blog:
1 box brownie mix (and all the ingredients required to make them) (I would suggest a "moist" brownie mix - advertised as extra fudge or rich)
4 oz cream cheese, softened to room temperature
1/4 c. granulated sugar
1/3 c. pumpkin puree (you can use canned pumpkin and puree it with a blender)
1 large egg (in addition to any that might be required for the brownie mix)
1 tsp. pumpkin pie spice
Prepare oven according to brownie mix directions. For best results, use a parchment lined pan and spray it with non-stick spray. After preparing brownie mix and pouring it into the pan, set aside and make the topping:
Beat together cream cheese and sugar until fluffy. Add pumpkin puree, pumpkin pie spice and egg and beat until well mixed. Using a tablespoon put spoonfuls of the topping onto the brownie batter. Using a toothpick or knife, swirl it around into the batter. Don't forget to make some pretty patterns!
Bake the brownies according to directions (about 35-40 minutes). Definitely don't over bake. If your mix offers you the difference between a chewy brownie or a more cake-like brownie, choose the chewy - you don't want these like cake. After baking the center should still be jiggly. Let cool 20 minutes and then use the parchment paper to lift out of the pan onto a wire rack to cool completely. After cool, put them in the refrigerator for 30 minutes before cutting.
Here they are. (Again, photographing food is not by best skill):
Enjoy for the holidays or anytime during the year!