Ingredients:
For the Brownie Base:
- 1 package Ghirardelli brownie mix
- 1 egg
- 1/4 cup water
- 1/3 cup vegetable oil
For the Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/4 cup ricotta cheese
- 3/4 cup granulated sugar
- 2 tsp vanilla extract
- 1 egg
- 1 1/2 tsp cornstarch
- 1/2 cup pumpkin puree
- 1/4 tsp pumpkin pie spice
- 1/4 tsp cinnamon
Directions:
- Begin by preheating your oven to 350°F (177°C), setting the stage for baking.
- Prepare the brownie base by mixing the Ghirardelli brownie mix with an egg, water, and vegetable oil until just combined, then set aside.
- For the cheesecake layer, cream together the softened cream cheese and granulated sugar until smooth. Blend in the ricotta cheese, vanilla extract, and cornstarch. Then, mix in the egg just until it’s incorporated into the cream cheese mixture.
- Divide the cheesecake batter in half, stirring pumpkin puree, pumpkin pie spice, and cinnamon into one portion for a seasonal twist.
- In a parchment-lined 9×9 inch baking dish, pour in the brownie batter. Top with alternating dollops of the plain and pumpkin cheesecake mixtures.
- Swirl the two layers together with a knife to create a marbled effect.
- Bake in the oven for 40-45 minutes, until the edges are set but the center is still slightly soft.
- Allow the brownies to cool for 45 minutes at room temperature, then refrigerate for 1 hour to firm up before slicing.
- Keep these pumpkin cheesecake swirl brownies refrigerated until ready to serve.
To Serve:
- Cut into squares and serve as a festive dessert that combines the rich, chocolatey satisfaction of brownies with the creamy, spiced delight of pumpkin cheesecake. Enjoy the perfect blend of flavors that capture the essence of fall.
