You ever have one of those days in the kitchen where nothing seems to go right? Yeah… it was like that.
The recipe this was inspired by (here) wasn’t difficult, but I feel there should have been more… specific directions. The brownie part went just fine; it came from a box. The pumpkin cheesecake part? Disastrous the first time.
The directions stated to “combine cream cheese egg pumpkin – blend well”. I don’t know about you, but that says to be to whip out the hand mixer, due to the block of cream cheese I had. Yeah… not so much. Everything was all frothy and way to liquid to pour on top of the brownies to get it to look right.
So it went in the trash. Now, for the new, slightly improved directions:
Chocolate Pumpkin Cheesecake Brownies
- 1 box Duncan Hines Chewy Fudge Brownie mix (13×9 Family Size – 18.3 oz)
- 2 eggs
- 1/4 cup water
- 3/4 cup vegetable oil
For Pumpkin Cheesecake:
- 1/2 cup pumpkin puree
- 1/4 cup cream cheese spread or 2 oz (1/2 cup) cream cheese, whipped
- 1 egg
- 2 tbsp white granulated sugar
- 1 tsp pumpkin pie spice
Mix brownies according to directions on box. Pour into greased pan and spread out evenly.
In a medium bowl, whip cream cheese (if you’re using the 8 oz block) until smooth.
Add pumpkin and egg; stir to combine completely. Add sugar and spice (and everything nice!) and stir.
Pour over brownie mix; spread evenly. Marble if desired… it looks good either way!
Bake for 30 minutes (-ish) or until toothpick inserted comes out clean.