Fall in Arizona is funny. Right now in Michigan I am sure the leaves are changing and happy families are making weekend trips to the cider mills for fresh pressed apple cider and doughnuts. The weather is changing and people are getting their nice warm fuzzy sweaters out of storage.
Here in the dessert....well....it is how you would expect it to be. Hot.
The other day we visited a pumpkin patch (we read in this magazine that this was the "best pumpkin patch in Arizona"). When we got there...well we were a little disappointed. So, being that arizona is hot...what do you think happens to pumpkins when they are left out in the sun? Yeah...they kinda cook. So, all the pumpkins were pretty smushy or brown and dieing. Poor pumpkins!
To celebrate fall...I deceided to make some pumpkin cheesecake brownies that I read about on Caras Cravings. Now I really like to bake and cook but being a messy cooker runs in my family!
I really need to work on my cleaning WHILE cooking. Good thing I have a husband that likes to do dishes. For real...I am not kidding. He likes to do dishes...its kinda like a zen thing for him...which is a HUGE bonus for me!!
These are great for fall. They have just the right mix of pumpkin and chocolate. The colors are very rich and fall-y and of course they taste great!
Pumpkin-Spice Cheesecake Brownies
from Cara's Cravings
3/4 cup butter, melted
1 cup sugar
1 tbsp pure vanilla extract
1/2 cup all purpose flour
1/2 cup cocoa powder
1/4 tsp salt
2 tsp cinnamon
6 oz cream cheese, softened
1/3 cup sugar
2 tbsp flour
1/2 cup pumpkin puree
1/4 tsp pure vanilla extract
1/2 tsp cinnamon
1/4 tsp each ground ginger and ground cloves
Preheat oven to 350F. Grease an 8x8" square metal baking pan.
Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time. Combine dry ingredients and then gradually stir into butter mixture with a wooden spoon. In separate bowl, beat together cheesecake batter ingredients.
Spread about 2/3 of chocolate batter into prepared pan, and spoon cheesecake batter over. Dollop remaining brownie batter over cheesecake batter. Swirl the batters together by running a butter knife back and forth through the pan.
Bake for 40 minutes, or until center is set. Cool completely on wire rack and chill before cutting and serving.