Thursday, October 24, 2013

Vegan Pumpkin Cheesecake Swirl Brownies

Fall in love with the yummiest brownies of the season!
There's nothing like really getting into the spirit. Weather is getting colder. Still have yet to find a solid vegan coat.  My laptop is almost garbage.  Libra's magical spell on the world has temporarily ended, but I still retain the special essence spinning within. I do have a Spirituality painting crit tomorrow and an afternoon hair appointment. Really excited about the latter. I'm videotaping the entire event and making it into a documentary series of some sort.
So yes, school is going phenomenally well. Just finished our first round of group crits last week. The faculty are pushing, pushing, pushing. I definitely enjoyed their words and tried not to be hurt by the criticism.  Much needed.
I did, however, feel like we (the students) could use an autumn inspired treat to knock down the stress. So before our afternoon individual critic talks, I baked pumpkin cheesecake brownies and cut up slices for those wanting- even fellow staff members! I gave slices to my fellow classmates and strangers on the elevator. Some people thought they were peanut butter brownies. Some thought the presentation itself was a beautiful work of art. Others thought they were a "special" kind of brownie. You know how art students are...
Fun times.

Vegan Pumpkin Cheesecake Swirl Brownies Ingredients and Preparation


1 3/4 cup flour
1/2 cup cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup sugar
1 banana, ripened
2 cup almond milk
1 teaspoon vanilla
1 tablespoon apple cider vinegar

Pumpkin Cheesecake Swirl

8 oz. vegan cream cheese (used Trader Joe's brand), room temperature
3/4 cup pumpkin puree
1/3 cup sugar
2 teaspoon pumpkin pie spice
1 teaspoon vanilla

Preheat oven to 350 degrees.

Sift dry ingredients together.
Mash banana & mix with almond milk & vanilla. Combine wet with dry & pour into pan. Set aside.
Mix pumpkin swirl ingredients together.
Layer the pumpkin cream cheese on top, using your spatula to make swirl pattern. Bake for 25- 30 minutes.
Well... I had to remember to take a picture of the finished product at some point, lol. 


  1. Girl, this is gorgeous! Chocolate and cheesecake AND pumpkin?? Sounds divine!

    1. Thank you so much!!!! It was incredibly delicious!!! Definitely adding chocolate chips next time!! :)

  2. These look delicious! Love the combo of pumpkin and chocolate!

  3. Thank you!!! Oh yes!!! Chocolate and pumpkin get along phenomenally well as far as taste buds go!!! :)