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Pumpkin Cheesecake Brownies
Recipes
Pumpkin Cheesecake Brownies
16 servings
2 hours, 30 minutes total (Active 20 minutes)

Ingredients

  • For cheesecake
  • 8 oz cream cheese
  • ½ cup granulated sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ⅔ cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 2 drops each red and yellow gel food color
  • For brownies
  • Nonstick aluminum foil
  • Cooking spray
  • 1 package brownie mix (17–18 oz)
  • ¼ cup water
  • ⅓ cup vegetable oil
  • 1 large egg
  • 1 cup dark chocolate morsels

Steps

    1. Prepare cheesecake. Set cream cheese out to soften. Preheat oven to 325°F.
    2. Beat cream cheese with electric mixer until smooth. Add sugar; beat until blended. Beat in egg, vanilla, pumpkin puree, pie spice, and food coloring until blended and smooth.
    3. Prepare brownies. Line deep, 8-inch baking dish with foil; coat foil with spray. Prepare brownie batter following package instructions using listed water, oil, and egg. Stir in morsels.
    4. Pour about two-thirds brownie batter into baking dish, then pour cheesecake mixture over batter. Use a spoon to dollop remaining brownie batter on top. Drag thin knife tip though brownie batter to swirl into cheesecake mixture. Bake 55–65 minutes until cheesecake is set and toothpick inserted in center comes out clean. Let stand to cool completely in pan, then chill until ready to serve.

    Chef's Tip: Top brownies with caramel ice cream and serve with cold brew coffee.

Do not eat raw dough/batter.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per 1⁄16 recipe serving: Calories 350, Total Fat 18g, Sat Fat 8g, Trans Fat 0g, Chol 40mg, Sodium 160mg, Total Carb 42g, Fiber 2g, Total Sugar 31g, (Incl. 30g Added Sugars), Protein 4g, Vitamin D 0%, Calc 4%, Iron 10%, Potassium 4%