Pumpkin Cheesecake Brownies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Brownie Batter:1/2 cup unsalted butter, melted1/4 cup extra virgin cold-pressed coconut oil, melted1/2 cup brown sugar, packed1/2 cup white sugar1 tbsp pure vanilla extract1 large egg1/4 cup pumpkin puree1/2 cup all-purpose flour1/2 cup unsweetened cocoa powder1/4 tsp saltCheesecake Batter:8 oz Philadelphia Cream Cheese, softened1 large egg1/3 cup white sugar1/4 cup all-purpose flour1 tsp pure vanilla extract1/2 tsp ground cinnamon1 tsp pumpkin spice1/2 cup pumpkin puree
1. Preheat oven to 350
2. Line 8x8 square pan with parchment paper, or grease and flour pan.
Brownie batter:
1. Using an electric mixer, beat the butter, coconut oil, sugars and vanilla until light and fluffy.
2. Add egg and pumpkin puree and continue mixing.
3. In another bowl combine the all-purpose flour, cocoa powder and salt. Gradually add this mixture to the wet ingredients beating each time you add some until just combined.
Cheesecake batter:
1. In another bowl, beat together all the cheesecake ingredients, except for the pumpkin puree.
2. Divide cheesecake batter into 2 bowls. Add the pumpkin puree to 1/2 of the cheesecake batter.
Assembly:
1. Pour the brownie batter into prepared pan.
2. Pour the pumpkin cheesecake batter evenly over the brownies, then pour the regular cheesecake batter over the pumpkin cheesecake batter.
3. Using a knife swirl the 2 cheesecake batters together to make a "swirly" design.
Bake for 35-40 minutes, or until the center is set.
Cool for 10 minutes in the pan then remove from pan and continue to cool completely before cutting.
Serving Size: 24 pieces
Number of Servings: 20
Recipe submitted by SparkPeople user DSTATZ.
2. Line 8x8 square pan with parchment paper, or grease and flour pan.
Brownie batter:
1. Using an electric mixer, beat the butter, coconut oil, sugars and vanilla until light and fluffy.
2. Add egg and pumpkin puree and continue mixing.
3. In another bowl combine the all-purpose flour, cocoa powder and salt. Gradually add this mixture to the wet ingredients beating each time you add some until just combined.
Cheesecake batter:
1. In another bowl, beat together all the cheesecake ingredients, except for the pumpkin puree.
2. Divide cheesecake batter into 2 bowls. Add the pumpkin puree to 1/2 of the cheesecake batter.
Assembly:
1. Pour the brownie batter into prepared pan.
2. Pour the pumpkin cheesecake batter evenly over the brownies, then pour the regular cheesecake batter over the pumpkin cheesecake batter.
3. Using a knife swirl the 2 cheesecake batters together to make a "swirly" design.
Bake for 35-40 minutes, or until the center is set.
Cool for 10 minutes in the pan then remove from pan and continue to cool completely before cutting.
Serving Size: 24 pieces
Number of Servings: 20
Recipe submitted by SparkPeople user DSTATZ.
Nutritional Info Amount Per Serving
- Calories: 188.8
- Total Fat: 11.2 g
- Cholesterol: 44.3 mg
- Sodium: 82.8 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 0.7 g
- Protein: 2.0 g
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