Swirled Pumpkin Cheesecake Brownies
Ingredients
Pumpkin Cheesecake Filling
-
4
ounces
cream cheese
-
6
tablespoons
pumpkin puree
-
2
tablespoons
sour cream
-
2
tablespoons
brown sugar
-
1
tablespoon
flour
-
½
teaspoon
cinnamon
-
¼
teaspoon
ginger
-
⅛
teaspoon
cloves
-
⅛
teaspoon
ground nutmeg
Brownies
-
⅔
cup
flour
-
½
teaspoon
baking powder
-
1
teaspoon
cinnamon
-
4
ounces
unsweetened chocolate, chopped
-
1
stick
butter (8 tablespoons)
-
1 ¼
cups
sugar
-
2
large
eggs
-
1
teaspoon
vanilla
Instructions
- Microwave cream cheese until soft, then mix with pumpkin, sour cream, sugar, flour, and spices.
- Preheat oven to 325℉ and prepare an 8x8 pan with foil and non-stick spray.
- Mix flour, baking powder, and cinnamon in one bowl, and melt butter and chocolate in another bowl.
- Whisk sugar, eggs, and vanilla in a medium bowl, then add melted chocolate and mix.
- Fold in the flour mixture until just combined, reserving ½ cup of the batter.
- Spread the remaining batter in the prepared pan, then layer the cream cheese filling on top.
- Warm the reserved batter and dollop it over the cream cheese filling, then swirl with a knife.
- Bake for 35-40 minutes until a toothpick comes out with a few moist crumbs.
- Cool in the pan for 1 hour, then lift out using the foil and cool completely before cutting.
Nutrition Facts (estimated)
Servings
12
Calories
282
Total fat
17g
Total carbohydrates
33g
Total protein
4g
Sodium
123mg
Cholesterol
58mg
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