Pumpkin can’t wait anymore! It’s that time of year to revel in all things pumpkin, like this Triple Chocolate Cheesecake Skillet Brownie!
Dish Count: 1 Skillet, 1 Large Mixing Bowl (optional), 1 Small Bowl
I tried, really I did, but I failed to hold off on the pumpkin any longer. It couldn’t possibly wait until the beginning of October. The feeling of fall is here – not just evidenced by the explosion of pumpkin recipes on Pinterest – but by actual leaves turning here in Seattle, countdowns for new seasons of my favorite TV shows everywhere *cough SCANDAL cough*, and the countdown now looms for Downton Abbey.
Something else happens in October, too. Halloween, and me turning 29 this year. WUT? I know. But with Labor Day, unofficial end of summer, behind us I’m busting out all the comfort foods I can get my mitts on and going to work hard at perfecting this sweater body that will last me all winter long. Starting with this triple chocolate pumpkin cheesecake skillet brownie. Yeahhh, boiiii. *Okay, I’m really sorry I just did that.* But I’m not sorry for this brownie.
It’s been really quite on the homefront lately. Ben’s new nursing job has him working nights, and sleeping all day. The plus side is that I get the whole house to myself on weekends so I can cook up a storm like I did this weekend. He is out like a rock from the time he gets home to the late afternoon, so as long as I’m not banging around like a maniac, he can get a pretty good rest.
Huck is liking the new arrangement, too. And if Huck is happy, then everyone is happy.
Because of the shift changes, me working early mornings to Ben working nights, Huck is almost never going to be left home alone. His favorite place to be is wherever his humans are, and well we are champion sleepers, so he’s getting taking his new role of cuddle-buddy-to-whatever-human-is-in-bed-right-now very seriously.
It doesn’t hurt that fall time is the perfect time to cuddle, or at least Huck is more willing to tolerate being cuddled with. And if he’s taking up Ben’s spot on the bed, I can’t guarantee that he’s not going to get spooned in the middle of the night.
Life is “ruff”, isn’t it?
This recipe is based off of one of my most popular recipes of the year – the Double Chocolate Nutella Skillet brownie. Really, I guess it’s a Triple Chocolate recipe, too. But for the pumpkin cheesecake portion, I went right to my friend Julie’s site for her take on it HERE. The cheesecake is so lucious and ooey gooey on top – this made for the perfect pairing. You guys, just do it. This is exactly the kind of peer pressure your mama warned you about.
If you’re looking for more pumpkin in your life – and who isn’t!?! – check out my entire Pinterest Board dedicated to all things pumpkin!
Triple Chocolate Pumpkin Cheesecake Skillet Brownie
Triple Chocolate Brownie:
1/2 cup Butter, melted and cooled
1 1/4 cup Chocolate Chips, divided - 1 cup Melted and cooled, 1/4 for finish
1/2 cup Brown Sugar or Coconut Sugar
1/2 cup Sugar
1 tsp Vanilla
1 1/2 tsp Baking Soda
1/2 tsp Salt
2 cups Flour
2 Tbsp Cocoa Powder
Pumpkin Cheesecake Topping:
4 oz. Cream Cheese, room temp.
¼ cup Sugar
⅓ cup Pumpkin Puree
1 tsp. pumpkin pie spice
- Preheat oven to 350 degrees. (*If you're feeling daring, mix the brownie batter right in the skillet you're going to bake them in! Or feel free to use a large bowl instead - because less dishes is a win!)
- In a large bowl with a whisk or spatula, combine butter, 1 cup melted and cooled chocolate, brown and white sugar, eggs, and vanilla until smooth. Stir in the flour, cocoa powder, salt and baking soda until a batter forms.
- Spoon the batter into a oven proof skillet, cast iron or stainless steel that has been sprayed with non-stick spray. Even the batter out and press to within 1/2" of the edges of the skillet - the brownie will spread out, but leave the room between the batter and the sides of the skillet so the edges don't over cook. Create a bit of a ridge or ring around the brownie (like a pizza) so when you pour the cheesecake mixture it starts right on top of the brownie.
- In a small bowl, stir together the softened cream cheese with the sugar until smooth. Stir in the pumpkin puree, the egg and the pumpkin pie spice until smooth. Pour on top of the brownie in the skillet.
- Top with remaining chocolate chips Place in oven and bake for 25-30 minutes or until the edges are set and a toothpick placed in the middle of the brownie comes out clean.
- Let the brownie cool on a wire rack in the skillet until just warm - about 45 minutes. It will still be very soft in the middle, but as it cools, the brownie will set entirely.