Recipe for Autumn: Brownie with Pumpkin Cheesecake Top
When it comes to pumpkin, I never know. Is it supposed to be savoury? But it goes so well sweet. Pumpkin pie, pumpkin cheesecake and pumpkin cookies go against everything I ever thought about vegetables, and in particular autumn vegetables – root vegetables. And this recipe certainly convinces me that pumpkin fits well into the sweet, and savoury, category.
I know before the weather starts to get crisper, that autumn is coming when I start to see butternut squash and small pumpkins appear at the markets and small supermarkets. I start buying up all the pumpkins I can, because there’s so much pumpkin soup to be made, as well as adding roasted pumpkin and spinach to my favourite macaroni and cheese bake, or any pasta for that matter. But recently I’ve started enjoying pumpkin in a sweet way, and in this combination with this brownie recipe, they prove one again how versatile they actually are. I brought these to work last week, and they were gone in about three minutes. Everyone asking what the bright orange coloured thing on top of the brownie was, only to be told ‘it’s pumpkin cheesecake’ and immediately their eyes grow big. So I’m not the only one impressed by sweet delicious pumpkin.
- ¾ whole wheat flour
- ¼ + ⅓ cup all purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
- 1 teaspoon cinnamon
- 2 teaspoons vanilla extract
- 4 eggs
- 1 ¾ cups sugar
- ¾ cup vegetable oil
- 200 grams dark chocolate, roughly chopped
- 150 grams cream cheese
- 150 grams pumpkin (see below for details)
- 1 egg
- ¾ cup sugar
- ⅛ teaspoon salt
- 1 teaspoon cinnamon
- 1. To make the brownie mixture, combine dry ingredients in a large bowl. Make a well in the centre.
- 2. Whisk eggs, oil and vanilla until eggs begin to peak, about 1 minute. Pour into the dry ingredients and mix until just combine. In a 9 x 13 greased baking pan, spread the brownie mixture to the corners.
- 3. To make the filling, cut a small hokkaido pumpkin (or similar sweet pumpkin variety) in half and scrap out the seeds. Carefully cut the skin off and chop into rough pieces. Measure 150 grams and add to a pot of boiling water. Reduce the heat and simmer for 10 - 15 minutes until pumpkin is tender when pierced with a fork. Drain the water a let pumpkin cool.
- 4. Once cooled, add the pumpkin with the remaining cream cheese filling ingredients. Mix thoroughly.
- 5. Pour the pumpkin cheesecake filling over the brownie in the baking dish. Gently run a spoon around the pan to slightly layer the pumpkin mixture throughout the brownie batter. The pumpkin mixture will be very runny so it's not going to marble. It's more important to get some of the brownie mixture throughout the pumpkin.
- 6. Bake at 180ºC for 40 - 50 minutes until the top pumpkin layer fully sets (it doesn't wobble when you move the dish) and is starting to crack just around the corners. If you can find a good spot where the brownie has broken through the pumpkin, make sure a tester comes out clean to be double sure the brownie is done. Let cool 15 minutes before cutting.
by Clare Carmichael My Passion for Food