Monday, 8 June 2015

Pumpkin spice cheesecake brownie

One of my favourite brownies, perfect for cold winter evenings. Filled with spices and pumpkin puree, on the best chocolate brownie base- yum!


For the brownie:
  • 200g soft butter
  • 250g caster sugar
  • 200g dark chocolate
  • 110g plain flour 
  • 3 eggs
For the cheese mixture:
  • 600g cream cheese
  • 1 cup icing sugar
  • 300g pumpkin puree
  • 3 eggs
  • 2tsp cinnamon 
  • 1tsp mixed spice
  • 1tsp vanilla paste

Beat the butter with 250g of sugar until pale and fluffy, then add the eggs, one at a time, beating well after each addition.  Add melted chocolate, then flour. 

To make the pumpkin puree peel and cut a small pumpkin into cubes and place in the oven at 180C for about 40 minutes, or until soft. Blend it in a food processor, then pass through a sieve.  

To make the cheese mixture mix the cream cheese with icing sugar and pumpkin puree until smooth.  Add eggs, one at a time, followed by the spiced.  

Spread three quarters of the brownie mixture onto a lined 23cm x 33cm baking tray, then pour the pumpkin cheesecake mixture on top.  Dollop the remaining brownie onto the cheesecake and make swirls.  

Bake at 180C for about 45 minutes, until set.  

Leave in the fridge to cool.


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