pumpkin Cheesecake Brownies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Pumpkin Brownie Batter:1 cup canned or cooked pumpkin puree1 1/4 cups white whole wheat flour1 cup packed brown sugar1 teaspoon baking powder1/2 teaspoon salt1/2 teaspoon baking soda2 teaspoons ground cinnamon1/2 teaspoon ground ginger1 teaspoon ground nutmeg1/4 cup fat free buttermilk (calories based on low fat)1/4 cup applesauce (calories based on sweetened)2 teaspoons vanilla extract1 lg. egg and 1 egg white, well beatenCheesecake Batter:1 package (8 oz) fat free cream cheese, softened1/2 cup sugar1/4 cup white whole wheat flour1 teaspoon vanilla extract1 egg white
For Pumpkin Brownie Batter:
Preheat oven to 375 degrees. Spray 13 X 9 inch pan with cooking spray. Combine all ingredients and beat well. Pour into prepared pan. Top with Cheesecake Batter and cut through batter with knife several times for marble effect. Bake for 30-40 minutes. Cool on wire rack; cut into bars.
Cheesecake Batter:
Mix cream cheese, sugar, flour, vanilla, and egg white until well blended. Spoon over brownie batter and follow directions above.
Number of Servings: 24
Recipe submitted by SparkPeople user PRICEFAMILY1997.
Preheat oven to 375 degrees. Spray 13 X 9 inch pan with cooking spray. Combine all ingredients and beat well. Pour into prepared pan. Top with Cheesecake Batter and cut through batter with knife several times for marble effect. Bake for 30-40 minutes. Cool on wire rack; cut into bars.
Cheesecake Batter:
Mix cream cheese, sugar, flour, vanilla, and egg white until well blended. Spoon over brownie batter and follow directions above.
Number of Servings: 24
Recipe submitted by SparkPeople user PRICEFAMILY1997.
Nutritional Info Amount Per Serving
- Calories: 104.4
- Total Fat: 0.6 g
- Cholesterol: 9.7 mg
- Sodium: 160.9 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 0.7 g
- Protein: 3.3 g
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