Thursday, October 24, 2013

Nutella and Pumpkin Cheese Cake Swirl Bars

Welcome to Day 4 of Pumpkin Week.  I've been experimenting in my kitchen again.  I knew I had to come up with some pumpkin recipes for pumpkin week and I've seen these swirly pumpkin brownies all over the place.  I jumped into the kitchen and just used the ingredients I had on hand... a bottle of nutella, some cream cheese and loads of praying that this would not flop.  Well, it didn't... it was wonderful.  I loved the texture of these and they were gone in 2 days thanks to my hubby, kids and parents.  Next time I make these.. I don't need pray...but saying a little pray never hurts. :)


1 1/2 cups nutella
4 large eggs
1/4 cup sugar
1 cup flour (sifted first)

Pumpkin cheesecake
1 (15oz) can pumpkin puree
1 tsp cinnamon powder
1/4 tsp nutmeg
small pinch salt
1 (8oz) cream cheese (at room temperature for 30 minutes)
1 cup flour (sifted first)
1 cup sugar
3 eggs

Mix the Nutella batter first by adding nutella, eggs and sugar then cream well.  Add the flour and mix until fully incorporated.  Set aside.   Mix the pumpkin cheesecake mixture by beating the creaming cheese until soft.  Then add the pumpkin puree, cinnamon, nutmeg, salt, eggs and sugar and blend until creamy. Then fold in the flour to form the batter. Set aside. 
 Spray a 9x13 pan with cooking spray.  Add 2/3 of pumpkin batter at the bottom.  Top with all of nutella batter.  Dollop remaining pumpkin batter around the top and finish by using a knife to swirl around the two batters gently.  Swirl to form pattern, but do not over mix or it will muddle the two batters and not swirl.  Bake in a 350 degree oven for 45-50 minutes or until toothpick comes out clean.  Cut into squares or bars.  Enjoy.

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