Pumpkin Cheesecake Swirl Blondies

PUMPKIN CHEESECAKE SWIRL BLONDIES

Ingredients:
1/2 cup unsalted butter, softened 
1 cup golden brown sugar
1 egg, lightly beaten
1 1/2 tsp. vanilla, divided use
1 cup flour
1 tsp. baking powder
3/4 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground cloves
1/4 tsp. salt
3/4 cup canned pumpkin
1/2 cup chopped toasted pecans 
1/4 cup cream cheese, softened
 2 T. granulated sugar
1 egg yolk
2 tsp. whipping cream

Directions:

1. Preheat oven to 350 degrees. Butter and flour an 8-inch square baking pan. Using mixer, beat butter until fluffy. Gradually add brown sugar and beat until well blended, about 2 minutes. Add 1 egg and 1 tsp. vanilla and beat to blend. In a medium mixing bowl whisk together the flour, baking powder, spices and salt. Add to the batter and combine well. Beat in pumpkin and stir in nuts. Spread batter in prepared pan—batter will be thick.

2. Whisk softened cream cheese, granulated sugar, egg yolks, cream and remaining 1/2 tsp. vanilla in a small bowl to blend. Drop cream cheese mixture by heaping tablespoons atop batter. Using a small knife gently swirl cream cheese mixture into batter, creating a marbled pattern—do not over swirl. Bake until tester inserted in cent comes out clean and top if firm, about 35 minutes.

Tip: These are great served with ice cream and a drizzle of caramel sauce              Serves 9.