Recipe featured on WKTV NEWSChannel 2 October 11, 2013

Pumpkin Swirl Cheesecake Brownies

Fudgy brownies are good enough on their own, but the addition of a slightly spiced pumpkin cheesecake mixture takes them over the top.

Swirled to tasty perfection, these decadent brownies are just right for fall get-togethers. While they look fancy, they actually are easy to prepare. And the nonstick coating on baking pans like this one from Oneida means you don’t have to use a lot of nonstick cooking spray to ensure the brownies are released from the pan with little effort.

For flawless squares and ease of cutting, refrigerate brownies for a least an hour. Cut them in half vertically down the center, then use a large spatula to remove each half to a large cutting board. Cut into squares.

With exceptional bakeware and delectable ingredients, scrumptious brownies with the pleasing taste of pumpkin cheesecake can be on your table in no time.

PUMPKIN SWIRL CHEESECAKE BROWNIES

Nonstick cooking spray
1 (19- to -22 ounce) package brownie mix
1/2 cup vegetable oil
2 tablespoons brewed coffee
2 tablespoons water
3 eggs
1 (8-ounce) package regular or reduced-fat cream cheese, softened
3/4 cup pure 100% pure pumpkin
3/4 cup confectioners’ sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
Preheat oven to 350 degrees. Lightly coat a 9×13-inch baking pan with nonstick cooking spray. In a large bowl, combine brownie mix, vegetable oil, coffee, water, and 2 eggs. Stir with a wooden spoon until mixed. Spread 3/4 of the batter into prepared pan. In a medium bowl, combine cream cheese, pumpkin, confectioners’ sugar, cinnamon, cloves, ginger, and the remaining egg; beat with an electric mixture until smooth. Drop pumpkin mixture by heaping tablespoons randomly onto brownie batter. Drop the remaining brownie batter in the same manner. Using a butter knife, swirl through the batters to create a marbled effect. Bake until a toothpick inserted in center comes out clean, 29 to 34 minutes. Cool completely on a wire rack. Refrigerate at least 1 hour before cutting. Makes 24 brownies.

Thanks to Oneida for providing photography and bakeware