Ozarks Today Recipe: Pumpkin Cheesecake Brownies
presented by Elle Feldman of Elle's Patisserie, 1454 Cherry St., Springfield, (417) 832-2171
4:52 PM CST, November 19, 2012
Here's a recipe for a tasty Thanksgiving treat that your family will enjoy -- that is, if there is enough room left after the turkey, potatoes and other trimmings.
Pumpkin Cheesecake Brownies (makes 2 dozen)
1 ½ cups butter (3 sticks)
¾ pound bittersweet chocolate, chopped
8 large eggs
1 ½ cups dark brown sugar
2 cups granulated sugar
4 teaspoons vanilla extract
1 ½ teaspoons salt
2 ¼ cups flour
1 pound cream cheese, softened
2 tablespoons cornstarch
1/2 cup apricot jam
1/2 cup pumpkin butter
Heat oven to 325 degrees Fahrenheit. Line two 9 x 13 baking pans with parchment paper and lightly butter. Melt butter and chocolate. Whisk 6 eggs, brown sugar, and 1 1/2 cups granulated sugar together. Stir in 3 teaspoons vanilla, salt, melted chocolate & flour. Pour batter into one 9 x 13 prepared pan.
Beat cream cheese using a mixer on medium speed until fluffy. Add remaining 2 eggs, 1/2 cup
sugar, 1 teaspoon vanilla, and cornstarch; beat until smooth and spread over 1 pan of chocolate batter. Combine jam and pumpkin butter. Drop in spoonfuls onto cream cheese and draw swirls using a knife. Bake one with cheesecake batter topping and one pan of brownies with out.
Bake until center tests clean, about 40 minutes. Cooking time will be shorter for pan without cheesecake batter topping.
Cool and punch out shapes using Fall-themed cutters.
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