Food & Drink Magazine

Nutella Pumpkin Cheesecake Brownies

By Karenvanzant @KarenVanZant
This is the best kind of dessert- two in one! A brownie on the bottom, and cheesecake on top. It's fantastic. I got the initial idea from a book that I've mentioned here before, "Cookie Swap" by Lauren Chapman. I changed the recipe around a bit; the recipe in the book is for pumpkin cheesecake brownies- I've made those as well, and they're great too- I just prefer the most chocolate possible in my desserts! The recipe below is my version, using Nutella, a fabulous chocolate hazelnut spread...if you haven't tried it, you're missing out! It's one of the best pre-made, store bought foods you will ever find.
What You'll Need:
For the brownie batter:
1/2 cup (1 stick) unsalted butter
4 ounces of unsweetened chocolate
2/3 cup flour
1/2 tsp baking powder
1/4 tsp salt
1 1/2 cups sugar
2 eggs
1 tsp vanilla
For the cheesecake:
2 packages (each 8 oz) cream cheese, at room temperature
1/2 cup sugar
2 eggs
1 tsp vanilla
1/4 tsp salt
3/4 cup Nutella
1 tsp pumpkin pie spice
1 tbsp flour
What to Do:
-Preheat the oven to 325 degrees. Line a 9x13 inch baking pan with aluminum foil. Make sure the foil is tucked into all four corners of the pan, and that there is at least one inch overhanging the top of the pan on all sides, for easier removal later.
-To make the brownie batter:
-Melt the chocolate in a microwave-safe bowl, stirring every 30 seconds. Once the chocolate is almost completely melted, add the butter, and continue melting until they are melted and blended together. Set aside to cool slightly.
- Combine the flour, salt and baking powder in a small bowl.
-Place the sugar and eggs in an electric mixer and whisk until they are combined. Next, stir in the chocolate and butter mixture, and the vanilla. Lastly, stir in the flour mixture until just incorporated. Spread into the prepared pan in an even layer.
-To make the cheesecake layer:
-Beat the cream cheese and sugar with an electric mixer on medium-high until very smooth. Reduce the speed to low, and add the Nutella and the pumpkin pie spice.
- Spread this batter over the brownie layer, using a rubber spatula to make an even layer.
-Bake the brownies on the bottom rack of the oven until they are set around the edges, but still a bit wobbly in the center, about 50 minutes. Let them cool completely on a wire rack.
-Refrigerate the brownies, covered, until they are completely chilled, at least 6 hours, although I would recommend refrigerating over night. Before serving, pull the overhanging foil on either side of the pan, and lift the brownies out and place on a cutting board. Using a sharp chef's knife that has been run under hot water and wiped dry, cut the brownies into pieces, and peel from the foil.
-Keep the brownies refrigerated in single layers (if you stack them, put parchment or wax paper between the layers) The brownies will keep in an airtight container in the refrigerator for about 5 days.
(Sorry for the quality of the photo; I'm in need of a new camera! But you'll get the idea from the picture; these brownies turn out really pretty & make great gifts!)
Nutella Pumpkin Cheesecake Brownies

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