pumpkin Cheesecake Brownies

More sharing options

Share on Twitter

Be the first to
rate this recipe!

Nutritional Info

Servings Per Recipe: 24
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

View full nutritional breakdown of pumpkin Cheesecake Brownies calories by ingredient

Introduction

Merged two great recipes into one and tweaked the ingredients for fewer calories and less fat. These smell absolutely AMAZING while baking. Merged two great recipes into one and tweaked the ingredients for fewer calories and less fat. These smell absolutely AMAZING while baking.

Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 24

Ingredients

Pumpkin Brownie Batter:

1 cup canned or cooked pumpkin puree

1 1/4 cups white whole wheat flour

1 cup packed brown sugar

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1 teaspoon ground nutmeg

1/4 cup fat free buttermilk (calories based on low fat)

1/4 cup applesauce (calories based on sweetened)

2 teaspoons vanilla extract

1 lg. egg and 1 egg white, well beaten

Cheesecake Batter:

1 package (8 oz) fat free cream cheese, softened

1/2 cup sugar

1/4 cup white whole wheat flour

1 teaspoon vanilla extract

1 egg white

Directions

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.