Improv Challenge - Chocolate Pumpkin Cheesecake Brownies

One week until Thanksgiving and you still don't have a dessert?  We are not big fans of Pumpkin Pie, but give us some cheesecake or brownies and we are all set!  This month's IMPROV CHALLENGE   has a new home over at Frugal Antics of a Harried Homemaker .  Kristen has taken over the series so we can continue sharing!
The theme this month is Pumpkin and Cream Cheese.

These brownies are the best of both worlds!  Rich and decadent, these sweet treats will be a welcome change after you've stuffed yourself silly.

These are made-from-scratch and do take a little extra time, but you can make them 2-3 days in advance and wrap in an air-tight container and refrigerate.

Pumpkin Cheesecake:

• 3 oz. cream cheese, softened
• 1 Tbsp. butter, softened
• 1/2 cup sugar
• 1 egg
• 1 cup canned pumpkin
• 1 tsp. vanilla
• 1/2 tsp. cinnamon
• 1/4 tsp. ginger
• 1 Tbsp. all-purpose flour

Brownie Batter:

• 1-1/4 cups all-purpose flour
• 3/4 tsp. baking powder
• 1/2 tsp. salt
• 4 oz. unsweetened chocolate, chopped
• 2 oz. semi-sweet chocolate chips
• 3/4 cups butter, cut up
• 2-1/4 cups sugar
• 4 eggs
• 1/4 cup milk
• 2 tsp. vanilla
• 3/4 cup coarsely chopped walnuts (optional)

Preheat oven to 325 degrees F.  Line a 13 x 9 x 2 baking pan with foil; extending over the edges of the pan.  Grease and set aside.

In a medium bowl, beat cream cheese and 1 Tbsp. butter on high for 30 seconds.  Add 1/2 cup sugar.  Beat until will combined.  Beat in 1 egg, pumpkin, 1 tsp. vanilla, cinnamon and ginger.  Stir in 1 Tbsp. flour; set aside.

In a small glass bowl, combine chocolate and butter.  Microwave at 30 second intervals until just melted (about 1-1/2 minutes).  Transfer chocolate/butter mixture to mixing bowl.  Gradually add the 2-1/4 cups sugar, beating on low speed until combined.  Add eggs, one at a time, beating well after each addition.  Beat in milk and vanilla.  Gradually beat in flour mixture just until combined.

Spread chocolate mixture evenly in prepared pan.  Spoon cheesecake mixture in several mounds on top of the chocolate batter.  Using a spatula or spoon, gently swirl the cream cheese mixture into the batter.

 Sprinkle with walnuts

(I could have swirled them a little more)

Bake 60 minutes or until center is just set.  

Cool on wire rack

Use foil to lift brownies out of pan

Store in airtight container in refrigerator for up to 3 days

These are very rich - I cut them into 1 inch bites
The pumpkin flavor is very subtle and I'll bet your guests will be.....

Gobble Gobbling these up!

Happy Thanksgiving All!
Enjoy!

Makes 36 servings

~Adapted from Better Homes & Gardens
A Themed Baker's Sunday

Joy of Desserts
Mom's Crazy Cooking