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November 25, 2010 / admin

A Celebration of The Swirl – Foodie Edition

In celebration of getting your SWIRL ON and Thanksgiving, here’s a recipe from I Really Like Food for Pumpkin Cheesecake Swirl Brownies: Happy Thanksgiving!


Pumpkin cream cheese swirl brownies (adapted from Perry’s Plate)

Brownie Batter:
3/4 cup butter, melted
1 cup sugar
1 Tbsp vanilla extract
2 large eggs
1/2 cup all purpose flour
1/2 cup unsweetened cocoa powder

Pumpkin Cheesecake Batter:
6 oz cream cheese, softened
1large  egg
1/3 cup sugar
2 Tbsp flour
1/2 cup pumpkin puree
1/4 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves


1. Preheat oven to 350F.  Grease an 8×8″ baking pan.

2. For the Brownie batter: Beat together melted butter, sugar, and vanilla with an electric mixer.  Then beat in eggs one at a time.  Whisk flour and cocoa powder in small bowl, and then gradually stir into butter mixture by hand.

3. For the Pumpkin cheesecake mixture: Soften cream cheese in microwave. In another bowl, beat cream cheese and sugar until smooth. Beat in remainder of ingredients until smooth.

4. Spread about 2/3 of brownie batter into prepared pan. Drop dollops of the pumpkin batter over top, distributing evenly. Drop the remaining brownie batter over cheesecake batter. To make the swirls, run a butter knife back and forth through the pan, making figure eights.

5. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.



Leave a Comment
  1. generationfood / Nov 25 2010 12:33 am

    Oh gosh, these look soooo good. If this taste anything like pumpkin pie then I’m going to try this!

    • admin / Nov 25 2010 1:40 am

      I know, don’t they? If you do end up making it, eat it hot out of the oven with vanilla ice cream on top!

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