Spiced Pumpkin Cheesecake Brownies

I love Fall baking.  Maybe it's the subtle hint of nutmeg, ginger, and cloves often suggested in savory pies, cobblers, and cookies this time of year.  Maybe it's also in part that this is before the REAL hustle and bustle of holiday baking sets in.  Whatever the reason, I love having fresh baked goods on the table this season.

I've experimented with many pumpkin flavored desserts the past few years (You may remember this Pumpkin Pecan Cheesecake from last Thanksgiving), but have not yet tackled pumpkin brownies... until now.

It's no secret I love chocolate, and I love cheesecake.  A few years ago I made David Lebovitz's Cheesecake Brownies, and they were to-die-for.  In the spirit of the season, I decided to re-create this recipe incorporating pumpkin flavor.  Here's my recipe for Spiced Pumpkin Cheesecake Brownies:

Ingredients:

Brownie Mixture:
6 T. unsalted butter, cut into pieces
4 oz. semisweet chocolate, coarsely chopped
2/3 cup sugar
2 eggs, at room temperature
1/2 cup flour
1 T. cocoa powder
1/8 tsp. salt
2 tsp. cinnamon
1 tsp. vanilla extract
1/2 cup chocolate chips

Pumpkin Cheesecake Mixture:
6 oz. cream cheese, softened
1 egg, at room temperature
1/3 cup sugar
2 T. flour
1/2 cup canned pumpkin
1/4 tsp. vanilla extract
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cloves

1. Line a 9" square baking pan with two layers of aluminum foil (bottom and sides).  Lightly grease with non-stick cooking spray.
2. Preheat oven to 350 degrees.
3. Melt butter and chocolate in a medium saucepan over low heat.  Stir to blend.
4. Remove melted chocolate from heat and beat in sugar and 2 eggs.
5. Mix in flour and next 3 ingredients, then add the vanilla and chocolate chips.  Pour into prepared pan and smooth to even.
6. In a separate bowl, beat together the cheesecake mixture ingredients.
7. Spoon the cheesecake mixture over the brownie mixture.  Then, use a dinner knife to swirl the batters gently.

8. Bake for 35 minutes (a toothpick inserted in the middle should come out clean).
9. Let cool in pan on a cooling rack for 10-15 minutes.  Then, gently lift foil out of pan and peel it away.
10. Cut brownies into squares. 

These will store in an airtight container for a few days... that is, if they last that long :)

Happy Fall Y'all!

Chocolate Peanut Butter Triple-Layer Cheesecake

Has it really been over a month since my last post???

I guess it's a fact that time flies when you're having fun super, crazy busy.  I've started my new job, painted four rooms in my new house, and basically gotten adjusted to living in a new city.  Amidst all this "busy"ness, I did manage to make time for something very important: Dessert.

Chocolate and Peanut Butter Dessert.

Ever since our wedding, Brad has been begging me to make a cheesecake like his groom's (cheese)cake. 

Beneath the coating of chocolate ganache were alternating layers of cheesecake flavors.  It was the perfect blend of classic cheesecake, chocolate, and peanut butter and the perfect dessert for my non-cake-loving husband.  He'll pass up cakes, cupcakes, and brownies, but I've NEVER seen him turn down cheesecake, and he LOVED this one.

I'll admit, I was a little intimidated about trying to re-create it.  But being the culinary experimentalist (not to mention dessert-lover) that I am, I put my fears aside, gathered up lots of cheesecake recipes, and began crafting my own.  And here it is...

Chocolate Peanut Butter Triple-Layer Cheesecake

Graham Cracker Crust
1-1/2 cups graham cracker crumbs (about 20 cracker "squares")
1 T. sugar
6 T. unsalted butter, melted

Cheesecake Filling:
4 (8 oz.) packages cream cheese, softened
1 cup sugar
4 large eggs, at room temperature
1/2 cup sour cream
2 tsp. vanilla extract
3 oz. bittersweet chocolate
1/3 cup creamy peanut butter

Ganache Topping:
4 oz. bittersweet chocolate, finely chopped
1/2 cup heavy cream

Garnish (I had these candies on hand):
Peanut butter cups, coarsely chopped
chocolate chips

1. Preheat oven to 350 degrees.  Grease the bottom and sides of a 9" springform pan with cooking spray; tightly wrap the sides of the pan with two layers of aluminum foil.  Combine graham cracker crumbs, sugar, and butter in a bowl until crumbs are evenly moistened.  Press into bottom and 1-1/2" up the sides of prepared pan.  Bake 10 minutes; let cool on a wire rack.

2. In a large bowl, beat cream cheese on medium-high speed until light and fluffy.  Gradually beat in sugar until smooth.  Reduce speed to medium and beat in eggs, one at a time, until just blended.  Beat in sour cream and vanilla.

3. Equally divide the batter into three separate bowls.  Set one bowl of batter aside.

4. In a microwave safe dish, melt chocolate in 30-second intervals, stirring until smooth.  To one of the remaining two bowls of batter, stir in melted chocolate.

5. To the remaining bowl of batter, beat in peanut butter until smooth.

6. Spoon peanut butter batter into prepared crust.  Smooth the surface if necessary.  Over the peanut butter batter, pour the chocolate batter and gently smooth.  Over the chocolate batter, pour the plain batter.

7. Place cheesecake in a larger baking pan with sides.  Carefully pour enough hot water into larger pan to reach 1" up the sides of the springform pan.  Bake in preheated oven for 1 hour.  Turn oven off and let cheesecake stand in oven, with door slightly ajar, for 15 minutes.

8.  Remove cheesecake from oven and water bath; remove foil.  Gently run a knife around the edges to loosen from sides of pan (do not remove from pan).  Cool completely on a wire rack for about one hour.  Cover and refrigerate for 6 hours or overnight.

9.  To remove the cheesecake from the springform pan, wrap a damp, warm towel around the sides of the pan to loosen the cracker crust.  Gently remove the sides from the springform pan.

10. To make the ganache:
Finely chop 4 ounces of bittersweet chocolate and set aside in a bowl.  Bring 1/2 cup of heavy cream to a simmer over medium heat.  Pour simmering cream over chocolate and let sit for 1-2 minutes, melting chocolate, then stir until smooth.  Pour ganache over cheesecake and use a spatula to smooth.  Sprinkle chopped peanut butter cups and chocolate chips around the rim, if desired.  Refrigerate for about 20 minutes, or  until ganache hardens.

I sure am glad I made time for this dessert!  And I think Brad is pretty happy about it too.

Enjoy!!!

Pumpkin Pecan Cheesecake

I was talking to a friend a couple days ago who told me her family never deviates from their Thanksgiving menu. Each year, they celebrate with the very same dishes. They may add to the traditional spread, but never replace or, heaven forbid, remove an item from the pre-established menu.

Similarly, my family has a few “old faithfuls” and we always stick to the usual suspects…. Turkey, dressing, cranberry salad, sweet potato casserole… but they most often have a new spin. One item that does change each year is the dessert (probably because I normally volunteer to make it, and I like changing it up a bit).

This year, I prepared a Pumpkin Pecan Cheesecake. Everyone knows pumpkins and pecans are classic Thanksgiving bounty-- we often see them in pies during the holidays. This dessert takes the natural sweet flavor of pumpkin and wraps it in the nutty flavor of a pecan-graham cracker crust. Then, a creamy praline topping is poured over the top. Yum! If you think this recipe sounds and looks good, wait until you taste it! See the recipe and tips below.

Perhaps I won’t make a new dessert next Thanksgiving… yes, I declare this one a keeper!

Pumpkin Pecan Cheesecake

Adapted from Southern Living

Hands-On Time: 30 min.

Total Time (including baking and cooling): approximately 12 hours

Servings: 12

1-3/4 cups graham cracker crumbs

1/3 cup finely chopped pecans

3 Tbsp. light brown sugar

½ tsp. pumpkin pie spice

1 stick melted butter

4 (8 oz.) packages cream cheese, softened

1 cup sugar

1 tsp. vanilla

4 eggs

1-1/2 cups canned pumpkin

1-1/2 Tbsp. lemon juice

For the Crust:

1. Preheat oven to 325 degrees F. Combine cracker crumbs, chopped pecans, brown sugar, and pumpkin pie spice with a fork. Stir in melted butter.

2. Press mixture on bottom and sides (1-1/2” up) of a 9” springform pan.

3. Bake 8 to 10 minutes or until lightly browned.

For the filling:

1. Beat cream cheese until smooth with a stand mixer. Add sugar and vanilla, beating until smooth.

2. Add eggs, one at a time, beating until blended after each addition.

3. Add pumpkin and lemon juice, beating until blended.

4. Pour batter into prepared crust.

5. Bake at 325 degrees F for 1 hour to 1 hour and 10 minutes. Turn oven off and let cheesecake stand in oven, with door closed, for 15 minutes.

6. Remove cheesecake from oven and gently run a knife around the edges to loosen from sides of pan (do not remove from pan). Cool completely on a wire rack for about 1 hour.

7. Cover and chill for 8 to 24 hours.

8. Remove sides and bottom of pan and transfer cheesecake to serving plate.

9. Prepare Praline Topping and immediately pour slowly over top of cheesecake. 10. Garnish with coarsely chopped pecans.

Praline Topping

1 cup firmly packed brown sugar

1/3 cup whipping cream

½ stick butter

1 cup powdered sugar, sifted

1 tsp. vanilla

Bring brown sugar, whipping cream and butter to a boil in a 1-qt. saucepan over medium heat, stirring often. Boil, stirring occasionally, for a minute. Remove from heat and gradually whisk in powdered sugar and vanilla until smooth. Let stand 5 minutes, whisking occasionally. Immediately pour over cheesecake.