Pumpkin Cream Cheese Brownies

Can we talk about these? Just for a minute?

Pumpkin cheesecake and rich, fudgy brownie. Amazing, right?

My first batch was a disaster. I repeat, disaster! I attempted to create mini pumpkin cheesecake brownies using my mini muffin tin. Cute, right? The result? A huge mess! Despite my best efforts these tasty morels did not come out of their tins. I had to use a spoon to scoop the brownie batter out and failed at my attempt to mold them back together.

I then opted to use my muffin top pan to allow more surface area in case the unforgiving scenario was to repeat itself. That, and the fact that I drenched the pan in cooking spray, worked like a charm. They aren’t the most beautiful dessert, and my girlfriends did coin the term “delicious disaster” for them but the pumpkin-chocolate combination with its touch of cinnamon in the brownie batter marries the two flavors beautifully.

I hope you're able to make a batch of these delightful delicious (disasters)!


Pumpkin Cream Cheese Brownies
Adapted from: Bakers Royale

Ingredients

Brownie Portion

8 tablespoons unsalted butter
4oz. unsweetened chocolate (I used semi-sweet)
1 ¼ cups sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
¼ tablespoon salt
2 large eggs
½ cup all-purpose flour

Directions

Place butter and chocolate in a double boiler or a bowl over simmering water. Stir frequently until mixture is melted. Remove chocolate mixture from heat and stir in sugar, vanilla and salt. Add the eggs one at a time, stirring until each is incorporated before adding the next. Stir in flour with a wooden spoon until mixture is glossy (about 1 minute).
      
Pumpkin Mix Portion

8 oz cream cheese, softened
1/2 cup pumpkin puree
1 egg
1/2 teaspoon  vanilla extract
1 tablespoon pumpkin pie spices
1/4 teaspoon salt
1/3 cup of sugar, plus two tablespoon
2 tablespoon flour

Directions

Combine all ingredients in a bowl and using your electric blender, mix until blended.

Assembly

Preheat oven to 350°F. Grease muffin top pan with cooking spray. Fill muffin top pan 2/3 of the way up with brownie mix and gently pour a spoonful of pumpkin mix on top. Using a skewer or a toothpick, lightly swirl brownie and pumpkin mix together.

Bake for about 25 minutes. Allow Pumpkin Swirl Brownie to cool in pan for five minutes on a cooling rack before removing.

Look at that layered beautiful-ness...

This combination of flavors strikes a glorious taste bud...

...Enjoy!

Strawberries & Cream Cake

You can't go wrong with all of these ingredients. Ever. This recipe screams summer to me... and no, it's not summer yet, especially around here, but it didn't stop me from baking this for some lovely company in hopes that the warm season would hurry up.

This has the perfect combination of crumble, strawberries and cheesecake. This recipe suggests letting the cake chill in the  fridge for a least four hours before serving. I would definitely agree and even suggest chilling the cake overnight as I thought it tasted better the following day. Also, this cake calls for neufchatel cheese and if you live in Canada it doesn't get shipped here. Use 'Fromage Frais - Natural' instead or you could get away with a cream cheese filling, too. There are a few steps to this recipe but don't be put off by the long directions as it was an easy dessert to throw together and will be well worth all your effort.

This was so tasty! I'm wishing it wasn't all gone because I could really go for another slice right now! Enjoy!


Strawberries & Cream Cake
Adapted from: An Edible Mosaic

Ingredients

Oatmeal-Almond Crust:
2/3 cup lightly packed brown sugar
2 cups all-purpose flour
1 1/2 cups rolled oats
1 cup almond meal/flour
1 tsp pure vanilla powder
1 1/2 sticks salted butter, melted

Strawberry Filling:
4 cups of fresh strawberries, washed, hulled, and sliced
2/3 cup sugar (more or less depending on your preference and how sweet your berries are)
3 TBL cornstarch dissolved in 4 TBL cold water
1 tsp lemon juice

Cream Filling:
8 oz Neufchatel cheese, at room temperature (I used Fromage Frais)
2 large eggs
2/3 cup sugar
1 tsp vanilla bean paste
2 tsp lemon juice


Directions

Preheat the oven to 375° F. Lightly grease the bottom and sides of the springform baking pan with butter. In a large bowl, whisk together all dry ingredients for the crust, then use a fork to mix the melted butter into the dry ingredients.  The mixture should have some lumps that are about the size of peas (you might find it easiest to use your hands to gently crumble the mixture until it has the right consistency). Pour about 2/3 of the crust mixture into the greased cheesecake pan and reserve the other 1/3 for the topping.  Use a glass to help you press the mixture down evenly in the pan (press just firmly enough so that the mixture is loosely compacted).  Bake the crust for 8 minutes.

Use a mixer to combine the Fromage Frais cheese and eggs (adding one egg at a time); then beat in the sugar, vanilla, and lemon juice until everything is just incorporated.  Pour the Fromage Frais mixture into the pre-baked crust and bake for 12-15 minutes (just until the cheese is starting to set).

In a medium pot over medium heat, simmer the berries, sugar, and 1/4 c water (covered) for about 10 minutes.  Dissolve the cornstarch in cold water and add it to the berries, stirring constantly.  Boil for about 2 minutes, then stir in the lemon juice.

Once the cheesecake is starting to set, remove it from the oven and spread the berry mixture on top; bake for 5 minutes.  Remove it from the oven and evenly sprinkle the remaining crust mixture on top of the berry layer.  Bake for another 15 minutes, or until the topping is golden brown and the sides are bubbling up.

Allow the cheesecake to cool completely to room temperature and then refrigerate for 4 hours before cutting and serving.

Caramel Apple Cheesecake Pie

What's better than a dessert that starts with a graham cracker crust, then a layer of caramel and pecans, lots of caramelized apples, topped with a layer of cheesecake, and finished off with whipped cream swirled with more caramel and pecans? Absolutely nothing!

This dessert was delicious, sweet, included all things wonderful and will definitely be made again!


Caramel Apple Cheesecake Pie
Adapted from: Ezra Pound Cake

Ingredients

For the crust
1½ cups graham cracker crumbs
3 tablespoons sugar
½ teaspoon cinnamon
5 1/3 tablespoons unsalted butter, melted
½-¾ cup caramel
1 cup chopped pecans

For the apple filling
5 tablespoons unsalted butter
½ cup light brown sugar, tightly packed
¼ teaspoon salt
1 teaspoon. cinnamon
5-6 Granny Smith apples, peeled, cored and thinly sliced

For the cheesecake
8 oz. cream cheese
¼ cup sugar
1 teaspoon vanilla extract
1 egg
1 tablespoon lemon juice

For the topping
¾ cup heavy cream, whipped
3-4 tablespoon confectioners’ sugar
¼-½ cup caramel
¼ chopped pecans

Directions

To make the crust, preheat the oven to 375° F. Line the bottom of a 9-inch round springform pan with parchment paper. In a medium mixing bowl, combine the graham cracker crumbs, sugar, cinnamon and melted butter. Toss with a fork until all the crumbs are moistened and the ingredients are evenly mixed.  Transfer the mixture to the prepared springform pan and press the crumbs in an even layer over the pan bottom and about half to two-thirds of the way up the sides of the pan. Bake for 6-8 minutes, until golden in color. Let cool for about 10 minutes. Pour a layer of caramel into the bottom of the crust and sprinkle evenly with the chopped pecans. Refrigerate the crust while you prepare the filling.

To make the apple filling, melt the butter in a large skillet over medium heat. Mix in the brown sugar, salt and cinnamon and cook for 1 minute, until bubbling. Mix in the apple slices and toss well to coat. Cook over medium to medium-high heat until tender and most of the liquid has been reduced, about 15-20 minutes. Let cool for a few minutes and pour into the prepared pie shell. Set aside.

Reduce the heat of the oven to 350° F.  To make the cheesecake layer, combine the cream cheese and sugar in the bowl of an electric mixer and beat on medium speed until smooth, about 1 minute.  Mix in the vanilla, egg and lemon juice until fully incorporated and smooth, 1-2 minutes. Spread the cheesecake filling into an even layer over the top of the cooked apples in the crust.  Bake until a knife inserted in the center comes out clean, about 30 minutes. Remove from the oven, transfer to a wire rack and let cool to room temperature. Refrigerate for at least 4 hours.

To serve, carefully remove the sides of the springform pan. In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream and confectioners’ sugar on medium-high speed until stiff peaks form (being careful not to overbeat). Spread gently over the top of the chilled cheesecake layer. Top with dollops of caramel sauce and swirl with a knife to create a marbled effect. Sprinkle with a handful of chopped pecans if desired. Enjoy!