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5
from 1 vote
Pumpkin Swirl Cheesecake Brownies
Pumpkin Swirl Cheesecake Brownies i
s a delicious combination of pumpkin cheesecake and brownies mixed together.
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
16
brownies
Calories:
179
kcal
Author:
Candi Elm
Ingredients
Brownies
1
box
of brownie mix
(oil, water and eggs for mix
Check ingredients on the box
Pumpkin Cheesecake Filling
8
oz
softened cream cheese
1/2
cup
canned pumpkin puree
1
large
egg
3
Tablespoon
white granulated sugar
1
teaspoon
vanilla extract
1
teaspoon
ground cinnamon
1/4
teaspoon
ground nutmeg
Instructions
Heat oven to 350 degrees F.
Line a 8" or 9" square pan with aluminum foil and spray with nonstick cooking spray.
In Medium bowl, mix brownie batter, oil, water and eggs as called for on box.
Pour 3/4 of batter into pan.
With an electric mixer, beat filling ingredients (starting with pumpkin and cream cheese first) then when smooth add the other ingredients.
Add the filling mix on top of the brownie layer.
Add the remaining brownie mixture and with a knife swirl the two together.
Bake for 45 -50 minutes or until done.
Cool completely in refrigerator.
Take foil out of pan and cut into 16 pieces.
Notes
Add any additional ingredients such as Espresso powder to the brownie mix, or chocolate chips, or M & Ms
Nutrition
Serving:
1
brownie
|
Calories:
179
kcal
|
Carbohydrates:
28
g
|
Protein:
3
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
27
mg
|
Sodium:
119
mg
|
Potassium:
32
mg
|
Fiber:
1
g
|
Sugar:
19
g
|
Vitamin A:
1295
IU
|
Vitamin C:
1
mg
|
Calcium:
12
mg
|
Iron:
1
mg