Cheesecake Topped Brownies w/ Pumpkin Butter Swirl
Cheesecake Topped Brownies w/ Pumpkin Butter Swirl requires around 1 hour and 10 minutes from start to finish. One portion of this dish contains roughly 3g of protein, 16g of fat, and a total of 253 calories. For 55 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 36. 187 people were glad they tried this recipe. It is brought to you by Recipe Girl. Plenty of people really liked this American dish. Head to the store and pick up apricot jam, flour, butter nut pumpkin, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 18%, which is not so excellent. If you like this recipe, take a look at these similar recipes: Pumpkin Cheesecake Swirl Brownies, Pumpkin Cheesecake Swirl Brownies, and Pumpkin Swirl Cheesecake Brownies.
Servings: 36
Preparation duration: 30 minutes
Cooking duration: 40 minutes
Ingredients:
1 cup apricot jam
3/4 pound (12 ounces) bittersweet chocolate, chopped
1 cup pumpkin butter
2 Tablespoons cornstarch
1 pound cream cheese, at room temperature
1 1/2 cups dark brown sugar, firmly packed
2 large eggs
2 1/4 cups all-purpose flour
1/2 cup granulated white sugar
1 1/2 teaspoons salt
1 1/2 cups salted butter (3 sticks)
3/4 cup unsweetened cocoa
3 teaspoons vanilla extract
Equipment:
baking paper
baking pan
aluminum foil
oven
double boiler
microwave
whisk
bowl
frying pan
knife
Cooking instruction summary:
1. Preheat oven to 325°F. Line 12x17x1-inch baking pan (also known as a jelly roll pan/ or half sheet pan) with buttered parchment paper or foil.2. Prepare brownie layer: Melt butter and chocolate in top of double boiler (or carefully- in short bursts- in the the microwave). Set aside to cool slightly.3. In a large bowl, whisk 6 eggs, brown sugar, and 1 1/2 cups granulated sugar together. Stir in 3 Tablespoons vanilla, salt, melted butter/chocolate, flour and cocoa. Pour into prepared pan and spread to the sides.4. Prepare cheesecake layer: Beat cream cheese using a mixer on medium speed until fluffy. Add remaining eggs, sugar, vanilla and cornstarch; beat until smooth and dollop all over the chocolate layer. Gently use a spoon to spread out evenly over the chocolate, trying not to dig into the chocolate layer. If you're patient, it works out just fine.5. Whisk together jam and pumpkin butter in a small bowl. Drop spoonfuls onto cream cheese layer and draw swirls using a knife. Try to stay inside the cream cheese layer only and don't pull up the chocolate with the knife.6. Bake until center tests clean, about 40 minutes. Cool completely before cutting.
Step by step:
1. Preheat oven to 325°F. Line 12x17x1-inch baking pan (also known as a jelly roll pan/ or half sheet pan) with buttered parchment paper or foil.
2. Prepare brownie layer: Melt butter and chocolate in top of double boiler (or carefully- in short bursts- in the the microwave). Set aside to cool slightly.
3. In a large bowl, whisk 6 eggs, brown sugar, and 1 1/2 cups granulated sugar together. Stir in 3 Tablespoons vanilla, salt, melted butter/chocolate, flour and cocoa.
4. Pour into prepared pan and spread to the sides.
5. Prepare cheesecake layer: Beat cream cheese using a mixer on medium speed until fluffy.
6. Add remaining eggs, sugar, vanilla and cornstarch; beat until smooth and dollop all over the chocolate layer. Gently use a spoon to spread out evenly over the chocolate, trying not to dig into the chocolate layer. If you're patient, it works out just fine.
7. Whisk together jam and pumpkin butter in a small bowl. Drop spoonfuls onto cream cheese layer and draw swirls using a knife. Try to stay inside the cream cheese layer only and don't pull up the chocolate with the knife.
8. Bake until center tests clean, about 40 minutes. Cool completely before cutting.
Nutrition Information:
