Dessert
Pumpkin Cheesecake Swirled Brownies
Enjoy two dessert favorites in one — it’s simple when you top from-scratch fudge brownies with fall-spiced cheesecake.
Yields
16 - 16 serving
Total Time
Prep Time
Cook Time
Ingredients
- 8 oz. cream cheese
- 1 1/2 c. sugar
- 3 eggs
- 1/2 c. heavy cream
- 1/2 c. canned pumpkin
- 1 tsp. pumpkin pie spice
- 1 1/2 c. chocolate chips
- 1/2 c. butter
- 1/2 c. all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
Instructions
Heat oven to 350 degrees Fahrenheit. On medium speed, beat cheese, 1⁄2 cup sugar, and 1 egg until blended. Add cream, pumpkin and spice; beat until fluffy.
In large bowl, microwave chips and butter until melted. Cool slightly; whisk in remaining sugar and eggs. Whisk in flour, baking powder and salt; spread 3/4 of mixture in greased 8-inch baking pan. Top with pumpkin mixture, then remaining brownie batter. Swirl with knife. Bake 30 minutes or until set. Chill.
