Pumpkin Cheesecake Brownies
Author: 
Recipe Type: baking
Serves: 18 brownies
 
Ingredients
  • Brownie Mix (13? X 9? family size) or your favorite recipe
  • 8 Ounce Cream Cheese, room temperature
  • ⅓ Cup Sugar
  • 1 Teaspoon Pure Vanilla Extract
  • 1 Large Egg
  • 1 Tablespoon Flour
  • ½ Cup Pure Pumpkin (not pumpkin filling)
  • 2 Teaspoons Ground Cinnamon
  • ½ Teaspoon Ground Nutmeg
  • ¼ Teaspoon Ground Cloves
  • ¼ Teaspoon Ground Allspice
Instructions
  1. First, preheat your oven to 350 degrees Fahrenheit & prepare the brownie batter according to their packaging instructions. Set to the side.
  2. In a second bowl blend your 8 ounces cream cheese until light & creamy.
  3. Add ⅓ cup sugar, 1 teaspoon vanilla extract, 1 large egg, & 1 tablespoon flour.
  4. Divide the cheesecake mixture between two bowls & in the second bowl blend in ½ cup pumpkin, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, & ¼ teaspoon allspice.
  5. In a 13? X 9? pan lined with parchment paper, or sprayed with oil, pour a little over ¾ths of the brownie batter & spread evenly.
  6. Add dollops of the cheesecake, pumpkin cheesecake, & brownie batter on top & swirl with a toothpick to create the marbled design.
  7. Bake your Pumpkin Spice Cheesecake Brownies for 30 minutes uncovered. Lightly cover with foil & bake for an additional 5 minutes or until a toothpick comes out clean.
  8. Let cool & enjoy!
  9. Keep leftovers in a loosely sealed container for 5-6 days in your fridge.
Recipe by Honest Cooking at https://honestcooking.com/pumpkin-cheesecake-brownies/