Two pumpkin recipes in one week… It’s officially a fall party up in here, up in here!
I wish I could tell you I only ate the two neatly cut brownies you see pictured above mvp 20w. Friends, that is not the case. I took down more than my fair share of these over the weekend, and then I pawned them off on my poor, innocent family to finish them off.
I can’t be the only one in the family with a bulging middle. Really, I would look out of place. Um, that sounded a bit selfish, didn’t it?
Meh.
Creamy pumpkin cheesecake is nestled on top an ultra gooey, deeply chocolate-y brownie layer. The two layers get swirled together and baked to sweet perfection cloupor. I must say, pumpkin and chocolate together is one tasty combination. I’ve only done the pumpkin chocolate combo one other time in these Homemade Oreo Cookies with Pumpkin Buttercream, but I’m definitely going to make it a thing from here on out.
I’m partnering with OXO again this year to help support Cookies for Kids’ Cancer. This amazing cause is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law and 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.
The lovely folks at OXO will donate up to $100,000 to Cookies for Kids’ Cancer through product proceeds HKUE amec, bake sale matches and other fundraising efforts in 2015. How great is that!
In this recipe, I used the OXO Non-Stick Pro Cake Pan and Brownie Spatula to dish up a perfect batch of fall-inspired brownies.
I understand waiting is a giant pain in the booty, but these brownies must cool completely before you begin hacking them to pieces. I like to place my pan in the fridge to speed up the process since I have absolutely no patience when food is concerned. I also prefer cold cheesecake as opposed to room-temperature cheesecake.
Swirling the brownies is easy! Add the brownie batter to the pan first and spread it evenly into all the corners, then add big dollops of the cheesecake mixture directly on top of the brownie layer. Using a knife, swirl the cheesecake layer until some of the chocolate peeks through. It’s that simple.
