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Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 70.8
  • Total Fat: 2.2 g
  • Cholesterol: 3.3 mg
  • Sodium: 57.4 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 0.2 g
  • Protein: 1.4 g

View full nutritional breakdown of Rumbamel's Pumpkin Pie Cheesecake Brownies calories by ingredient
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Rumbamel's Pumpkin Pie Cheesecake Brownies

Submitted by: RUMBAMEL

Introduction

I made a pretty good Pumpkin Pie Cheesecake last year and decided to expand upon it with a brownie crust. What a yummy combination! I made a pretty good Pumpkin Pie Cheesecake last year and decided to expand upon it with a brownie crust. What a yummy combination!
Number of Servings: 48

Ingredients

    -1 family size package of Pillsbury Chocolate Fudge Brownie (mix only)
    -1 C skim milk (fat free)

    -8 oz (1C) solid packed pumpkin like Libby's
    -1 package, 8 oz, 1/3 less fat cream cheese, softened
    -1/3 C granulated sugar
    -1/2 t ground cinnamon
    -1/4 t ground nutmeg
    -1/4 t ground ginger
    -1/4 t salt
    -1 large egg or if you want to reduce calories a bit then you can use egg whites or egg beaters

    -3/4 C or 6 oz fat free evaporated milk

Directions

--Line a 9 x 13 in. glass casserole dish with foil and then lightly spray with cooking spray.

--Mix the brownie mix and milk in a medium to large bowl until all powder is mixed. Pour into dish and cook at 325 degrees for about 30 minutes.

--Cream together the next 8 ingredients: pumpkin, cream cheese, sugar, cinnamon, nutmeg, ginger, salt and egg, until well blended. Then slowly mix in the evaporated milk.

--When all is mixed gently pour evenly over the brownie bottom. Continue to cook at 325 for about 50 minutes or until a knife in the center comes out clean.

--Let sit on a rack for at least an hour before cutting and refrigerating. Brownie part is gooey!

--Makes 48 servings of little squares.

--Enjoy!!

Number of Servings: 48

Recipe submitted by SparkPeople user RUMBAMEL.






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