I’ll admit it, I have a bit of a pumpkin addiction. When fall season hits I’m always buying pumpkins. Even when I already have a ton at home. The other day me and mom were walking the market and she literally had to drag me away. They had some gorgeous butternut squash’s on sale! But ok, I already had two waiting for me at home so did I really need more… I guess not. Niws, technically squash and pumpkins are not the same, but I do love the flavor of oven roasted butternut squash. Also they tend to be less stringy. So these rich and moist pumpkin cheesecake brownies are actually made with some dreamy roasted squash.
I’m always browsing the web for inspiration and recently came across Chef Eddy. Big name in pastry land! His recipes seem so dreamy. So, of course I had to try some. The recipe for these pumpkin cheesecake brownies is based on his pumpkin brownies. It’s a pretty easy recipe, chock full of flavor. And even though it’s already very decadent on it’s own, a big old wad of whipped cream never hurt nobody ;)
200 gr cream cheese
50 gr sugar
0.5 tsp vanilla
1 tsp cinnamon
0.5 tsp ginger
150 gr roasted butternut squash puree
120 gr flour
50 gr cocoa
0.25 tsp baking soda
120 gr butter, melted
200 gr sugar
0.5 tsp vanilla
Line your brownie pan with baking parchment, sides and all.
Preheat oven to 180 C.
Mix together cream cheese, sugar and vanilla on low speed.
Mix in egg, then add spices and squash. Continue mixing until well blended. Set aside.
Sieve together flour, cocoa and soda. Set aside.
Mix melted butter with sugar, salt and vanilla until the sugar is somewhat melted.
Incorporate eggs one at a time and mix until nice and creamy.
Stir in the flour so no streaks remain.
Pour in half the cocoa batter in your brownie pan. Top with the squash mix and then drizzle dazzle the remaining cocoa batter on top.
Place in the middle rack of the oven and bake for about 35 min.
Allow to cool before refrigerating overnight.
Cut that baby up and dig in!
If you liked this recipe, be sure to check out my other recipes here.