It's The Great Pumpkin-Cheesecake-Brownie!

As I've mentioned before, I can't bake. Now although I used to say that about cooking, my various attempts at simple things such as chocolate chip cookies (even the Pillsbury prepared dough-in-a-roll!) and boxed cake mixes (don't laugh) have turned out disastrous.

Trying to get into the Fall/Halloween spirit, I decided to make something with pumpkin for the first time. I found this recipe on a fellow Nestie's blog Cara's Cravings - it is a great/unique combination of a brownie and cheesecake, blending the flavors of chocolate and pumpkin. The thought of making one batter from scratch was daunting enough, and this recipe had two! It probably took me three times as long in prep work as supposed to, and I made a huge mess in the kitchen, but it's a miracle - it turned out looking, smelling and tasting absolutely delicious!

Pumpkin-Spice Cheesecake Brownies

Brownie Batter

3/4 cup butter, melted

1 cup sugar

1 tbsp pure vanilla extract

2 eggs

1/2 cup all purpose flour

1/2 cup cocoa powder

1/4 tsp salt

2 tsp cinnamon

Cheesecake Batter

6 oz cream cheese, softened

1 egg
1/3 cup sugar

2 tbsp flour

1/2 cup pumpkin puree

1/4 tsp pure vanilla extract

1/2 tsp cinnamon

1/4 tsp each ground ginger and ground cloves

Preheat oven to 350F. Grease an 8x8" square metal baking pan.

Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time. Combine dry ingredients and then gradually stir into butter mixture with a wooden spoon. In separate bowl, beat together cheesecake batter ingredients.

Spread about 2/3 of chocolate batter into prepared pan, and spoon cheesecake batter over. Dollop remaining brownie batter over cheesecake batter. Swirl the batters together by running a butter knife back and forth through the pan.

Bake for 40 minutes, or until center is set. Cool completely on wire rack and chill before cutting and serving.