I want to start of this post with a formal apology. Not because I haven’t been posting as much as I want to (heck, I’ve got a life. Well, not really. I have kids…so no life.) I’m apologizing because I’m positive that once you bake these Chocolate Chip Cookie Cheesecake bars you most likely will become a recluse. You won’t want to share these with anyone which is not very nice, and no one’s going to want to hang out with a meanie. So what’s your option? You will probably lock yourself in your home and eat these for the rest of your life. So even though these are one of the most delicious things your will ever eat, I’m super sorry for turning you into a modern day Gollum.
Moving on…apologies aside, these are so worth it!
I’m not one of those crazies that claim they aren’t a fan of cheesecake. Who are they kidding?! Cheesecake is awesome! I get it…it can be really intense, and rich, and thick, and freaking amazing. But hey, if you can’t handle it go eat a salad. I will eat the heck out of this Oreo Brownie Swirl Cheesecake. If you are one of those unfortunate few that can’t take the heat that cheesecake has to offer, have no fear. This big ‘ole hunk of deliciousness is more brownie than cheesecake. It’s smack you in the face, grab a glass of milk kind of brownie dessert.
Apple spice cake with Biscoff Cookie Butter mixed right into the batter then swirled with cinnamon and nutmeg spiced cheesecake. Cinnamon whipped cream with chopped walnuts and Biscoff Cookies finish this Biscoff Apple Spice Cake Cheesecake.
I’ve known about Biscoff Cookie Butter for a long time. I think I knew about it the moment I could finally chew solids. Even then I liked to stay informed on all things sweet and diabetic coma worthy. Those things are important! I just never baked with it until I started this blog.
It has rocked my world.
Brownies are hands down one of my most favorite desserts ever, so I adore mashing them with different flavors. I always make these Caramel Pumpkin Cheesecake Brownies in the Fall, because well, they’re pretty amazing. There are lots of pumpkin cheesecake brownie recipes floating around on the internet and I’ve found this one to be my favorite. I adapted it a teensy bit from Bake at 350, and the results were truly scrumptious.
I just poured the dark chocolate brownie batter on the bottom of the pan, then layered the pumpkin cheesecake batter on top. Lastly, I plopped big gooey spoonfuls of brownie batter and thick caramel on top and swirled with a thin knife. Pretty simple, if you don’t run into the problem of licking too much brownie batter off the spoon and your left with minimal “plops”. So lick sparingly!
- 2 (8 oz.) packages cream cheese softened
- ½ cup pumpkin puree
- ¾ cup sugar
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin spice
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon allspice
- ¼ cup vanilla greek yogurt
- 2 beaten eggs
- ¾ cup (1½ sticks) unsalted butter melted
- 2 cups sugar
- 1 cup Cocoa Powder
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1 Tbs vanilla extract
- 3 Tbs cooled espresso or your favorite coffee
- 3 eggs
- 1 cup unbleached, all-purpose flour
- Preheat oven to 325 F. Grease a 9 x 13 pan and set aside.
- With an electric mixer, beat the softened cream cheese until smooth.
- Beat in the pumpkin, sugar, spices, and vanilla extract. Mix until smooth.
- Mix in eggs and yogurt on low.
- Microwave butter or in a saucepan on low heat, melt the unsalted butter. Pour into large bowl when cooled.
- Add sugar and whisk until smooth and shiny
- Next whisk in cocoa powder, salt, baking powder, vanilla extract, and coffee.
- Whisk in eggs until fully incorporated.
- Mix in flour until smooth.
- Pour ¾ of brownie batter into greased pan.
- Pour Pumpkin Cheesecake batter on top and smooth out with a spatula.
- Using a spoon or cookie scoop, dump dollops of brownie batter onto pumpkin cheesecake batter.
- Pour melted caramels in lines around brownie drops.
- Using a thin knife swirl the batters and caramel into a pretty pattern.
- Bake for 45 minutes or until cheesecake sets.
- Let completely cool in refrigerator before cutting.
More Pumpkin and Fall Goodies: