Why hello there, November – am I glad to see you!
Thanksgiving is quickly approaching and while I would like to slow the days down to about half the speed, I can’t fight it – it’s now almost a mere two weeks away!! Now I’m depressed.
Do you ever get that feeling where you are looking forward to something and want it to come quickly and yet you don’t because you know that once it comes it will be gone just like that? I do anytime there is something that exciting to look forward to. Thanksgiving and Christmas are just two examples.
At this moment the thing I am looking forward to the most about Thanksgiving is actually the day after. Whoa! Stop there – don’t tell me you like BLACK FRIDAY?!?! Nooo – I do NOT like that cursed day (I’m sorry if I have offended any shop and dealoholics out there – even though I have never seen that many great deals…)! Okay, so if you are looking forward to the Friday after Thanksgiving but not for black Friday, then what on earth are you looking forward to?
PEACE, QUIET, and NATURE! I am looking forward to our first family trip down to Lost Maples State Natural Area – the only place where fall actually happens in Texas, apparently. I know, it’s crazy when some of you were getting your fall colors in October that we are just getting ours in November, but that’s Texas; fall happens in winter, winter happens in late winter, and summer takes up the rest of the year (oh, sometimes we have some nice spring weather too, but that can happen in spring, fall or winter)!
Anyway, now that you get my point that Thanksgiving is coming upon us way too fast for our own good, let me help it along with a dessert that would not only be positively perfect for the holiday, but awesome all fall long!
These Pumpkin Brownie Cheesecakes are one of the highlights of my fall treats thus far. Just think about it for a minute. Chocolate crust, brownie, and pumpkin cheesecake. If you are not ready to run to the kitchen just yet, think about it again. Are you ready now?
To convince you a little further, not only are these cheesecakes flavorful, flavorsome, luscious, and palatable, but they are easy! Which makes them even more perfect for Thanksgiving.
So swap the pumpkin pie or labor laden pumpkin cheesecake with these brownie cheesecakes – trust me, you will be just as pleased if not happier!
The lowdown: these miniature Pumpkin Cheesecake Brownies are the perfect (and I do mean perfect) Thanksgiving and all around fall treat consisting of a chocolate wafer crust, brownie layer on the bottom, pumpkin cheesecake to cover, and chocolate chips sprinkled on top!
- 3 tbsp. unsalted butter divided
- 1 tbsp. granulated sugar
- ½ C. + 1/8 2 tbsp. C. sugar
- 6 tbsp. unsweetened cocoa powder
- 1/4 tsp. kosher salt
- 1 tsp. vanilla extract
- 1 large egg
- 2 tbsp. + 2 tsp. all-purpose flour
- 1/4 C. + 2 tbsp. granulated sugar
- 1/2 C. pumpkin puree
- 1 large egg
- 2 tsp. heavy cream
- 1/4 tsp. vanilla extract
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/8 tsp. ground ginger
- Melt 2 tbsp. butter.
- In a small bowl, combine the cookie crumbs, 2 tbsp. butter and sugar. Stir until the crumbs are well moistened. Pat the mixture firmly and evenly into the bottoms of the muffin pan.
- Melt remaining 1 tbsp. butter and drizzle over the crusts.
- Bake until the crust is firm, about 5 minutes.
- Turn oven temperature down to 325° F. (see note below).
- While the crusts are cooling, make the brownies and cheesecake.
- Whisk in vanilla and then the egg, mixing vigorously.
- Add flour and stir until just combined (be careful not to overmix).
- Set aside.
- Place a spoonful (about 1 tbsp.) of brownie batter on top of each crust (see note below).
- Next, divide cheesecake batter between crusts/brownies, pouring on top of brownie batter.
- Bake for 50-52 minutes (please read note below!) or until a toothpick comes out with moist crumbs when inserted.
- Remove from oven and cool in pan for 20 minutes. Refrigerate at least 1 hour before removing cheesecakes from pan.
- Garnish cheesecakes by pressing some chocolate chips onto the tops. Serve with fresh (or store bought) whipped cream.
This was adapted from Epicurious (brownies), The Comfort of Cooking (cheesecake), and Williams Sonoma (crust).
All photos are copyright by Sempre Dolce. :)