https://tops.ads.webstophq.com/Recipes/Detail/1966/Pumpkin_Cheesecake_Brownies
If you are looking for a make ahead fall dessert recipe, you have found it! Our pumpkin cheesecake brownie recipe can be made in advance and stored in the refrigerator just waiting for your guests to enjoy!
Yield: 20 servings
Preparation Time: 30 min; Total Time: 330 min
Pumpkin Cheesecake Filling: | |||
1 | package | (8 ounce each) cream cheese, softened | |
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1/4 | cup | granulated sugar | |
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1 | cup | solid pack pumpkin | |
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1/2 | teaspoon | pumpkin pie spice | |
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1 | egg | ||
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1 | teaspoon | vanilla extract | |
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Brownies: | |||
PAM Original No Stick Cooking Spray | |||
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1 | package | (18.3 ounce each) Duncan Hines Chewy Fudge Brownie Mix | |
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1/2 | cup | vegetable oil | |
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2 | eggs | ||
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3 | tablespoons | water | |
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Yield: 20 servings
Approximate Nutrient Content per serving:
Calories: | 227 | |
Calories From Fat: | 117 | |
Total Fat: | 13g | |
Saturated Fat: | 4g | |
Cholesterol: | 40mg | |
Sodium: | 122mg | |
Total Carbohydrates: | 24g | |
Sugars: | 16g | |
Protein: | 3g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
STEP ONE:
PUMPKIN CHEESECAKE FILLING: Beat cream cheese and sugar in a large bowl with an electric mixer on medium speed until smooth and creamy, about 1 minute. Add pumpkin and pumpkin spice and continue beating until blended, scraping the bottom and sides of bowl to make sure all cream cheese is well blended.
STEP TWO:
Reduce mixer speed to low and add egg and vanilla; beat just until egg is blended, about 30 seconds. Set pumpkin cheesecake filling aside.
STEP THREE:
BROWNIES: Spray 8-inch square pan with cooking spray. Stir brownie mix, oil, eggs, and water together in a large bowl until well blended, about 50 strokes. Pour batter into pan, reserving about 1/4-cup brownie batter.
STEP FOUR:
Dollop pumpkin cheesecake filling over brownie batter and spread gently into an even layer. Dollop reserved brownie batter on top. Use a table knife to swirl the brownie batter into the cheesecake filling using a figure-8 motion.
STEP FIVE:
Bake 42 to 46 minutes, until center is just set when you lightly jiggle the pan. Cool on wire rack 1 hour. Refrigerate until cold, about 3 hours. Cut pumpkin cheesecake brownies into squares and serve!
Please note that some ingredients and brands may not be available in every store.
https://tops.ads.webstophq.com/Recipes/Detail/1966/
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