Pumpkin Cheesecake Brownies
Minutes Prep time: 30
Minutes Total time: 330
Servings: 20
Difficulty: Intermediate
Minutes Prep time: 30
Minutes Total time: 330
Servings: 20
Difficulty: Intermediate
PUMPKIN CHEESECAKE FILLING:
1 pkg (8 oz each) cream cheese, softened
1/4 cup granulated sugar
1 cup solid-pack pumpkin
1/2 teaspoon pumpkin pie spice
1 egg
1 teaspoon vanilla extract
BROWNIES:
PAM® Original No-Stick Cooking Spray
1 pkg (18.3 oz each) Duncan Hines® Chewy Fudge Brownie Mix
2/3 cup vegetable oil
2 eggs
3 tablespoons water
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 18 mg | 2% |
Carbohydrate | 25 g | 8% |
Cholesterol | 39 mg | 13% |
Total Fat | 15 g | 24% |
Iron | 1 mg | 6% |
Calories | 244 kcal | 12% |
Sodium | 121 mg | 5% |
Protein | 3 g | 6% |
Saturated Fat | 4 g | 22% |
Sugars | 16 g | 2% |
Vitamin C | 1 mg | 1% |
Preheat oven to 325°F.
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.
Reduce mixer speed to low and add egg and vanilla; beat just until egg is blended, about 30 seconds. Set pumpkin cheesecake filling aside.
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.
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.
Bake 50 to 55 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!
Pumpkin Cheesecake Brownies