Just before Thanksgiving, the executive chef finally gave in to my begging and pleading and bought me a case of pumpkin puree. Now, this would have been much more convenient had he given in, you know, in October, so that I could have used it throughout the fall, but what can you do? One of the stipulations he gave me when he bought it was that he didn't want it sitting around forever, so I had to use it up by next year. Now, a case of pumpkin contains 6 #10-cans. For those of you who think 6 cans sounds like a pretty small number that should be easy to use up, let me explain something. You know those little cans of pumpkin that you buy in the store? They're 15 oz. Or 30 oz., if you get gutzy and go for the BIG can! Now, a #10 can contains 106 oz. of pumpkin puree. Yup. 106 oz. So, I've had pumpkin coming out my ears. And the kids have been getting a LOT of pumpkin-flavored treats. As I write this, I have finished off about 2 1/2 of the cans. So, the end isn't even in sight yet. Which all explains why, when the menu said that the kids were supposed to get brownies for dessert last Friday, they somehow mysteriously morphed into Pumpkin Cheesecake-Swirled Brownies. And they were all the better for it.
Pumpkin Cheesecake-Swirled Brownies (adapted from Allrecipes.com)
- Your favorite brownie recipe (enough to make a 9x13" pan of brownies)
- 12 oz. cream cheese, softened
- 1/2 c. white sugar
- 1 egg
- 1 egg yolk
- 1/2 tsp. vanilla extract
- 1 Tbl. whipping cream
- 1 1/2 tsp. cornstarch
- 1/2 c. canned pumpkin
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. ground cloves
- 1/4 tsp. ground ginger
- 1/4 tsp. salt
Prepare your favorite brownie recipe (or cheat and use a boxed mix, like I did) according to directions, making sure you make enough for a 9x13" pan (If you don't have a favorite brownie recipe yet, I recommend this one, minus the Oreos). Pour batter into a greased 9x13" pan and set aside (don't bake it yet!).
Beat cream cheese until light and fluffy. Add the sugar, and cream the mixture together until fluffy and uniformly incorporated. Next, add the egg and egg yolk, one at a time, beating each one into the batter before adding the next (This step is important, seriously. It's a pain, but makes for a much smoother batter than if you add them all at once. Trust me, I know this one from experience!). Add the vanilla extract and whipping cream, and mix until incorporated. Next, add the cornstarch, and beat until incorporated.
In a separate bowl, mix together pumpkin puree, cinnamon, nutmeg, cloves, ginger, and salt until thoroughly combined. Add this mixture to the rest of the cheesecake batter, and beat until fully incorporated.
Dollop the cheesecake batter over the raw brownie batter, and run a knife through it to swirl it together. Don't be tempted to swirl too much, or you'll lose the pretty marbled effect! Bake at 350 for ~30-40 minutes, or until a knife inserted about 1" from the edge comes out clean.