Pumpkin Cheesecake Brownies
Active Time20 minutes
Total Time2 hours, 30 minutes
Servings16
Featuring: Philadelphia Original Cream Cheese, Libby’s 100% Pure Pumpkin & Ghirardelli Premium Baking 60% Cacao Bittersweet Chocolate Chips
Ingredients
- For cheesecake
- 8 oz Philadelphia Original Cream Cheese
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ⅔ cup Libby’s 100% Pure Pumpkin
- 1 teaspoon pumpkin pie spice
- 2 drops red gel food coloring
- 2 drops yellow gel food coloring
- For brownies
- Nonstick aluminum foil
- Cooking spray
- 1 package brownie mix (17–18 oz)
- ¼ cup water
- ⅓ cup vegetable oil
- 1 large egg
- 1 cup Ghirardelli Premium Baking 60% Cacao Bittersweet Chocolate Chips
Steps
- Prepare cheesecake. Set cream cheese out to soften. Preheat oven to 325°F. Beat cream cheese with electric mixer until smooth. Add sugar; beat until blended. Beat in egg, vanilla, pumpkin puree, pie spice, and food coloring until blended and smooth.
- Prepare brownies. Line deep, 8-inch baking dish with foil; coat foil with spray. Prepare brownie batter following package instructions (using listed water, oil, and egg). Stir in morsels.
- Pour about two-thirds brownie batter into baking dish, then pour cheesecake mixture over batter. Use a spoon to dollop remaining brownie batter on top. Drag knife tip though batter to swirl into cheesecake mixture. Bake 55–65 minutes until cheesecake is set and toothpick inserted in center comes out clean. Let stand to cool completely in pan, then chill until ready to serve.
Ingredients
- For cheesecake
- 8 oz Philadelphia Original Cream Cheese
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ⅔ cup Libby’s 100% Pure Pumpkin
- 1 teaspoon pumpkin pie spice
- 2 drops red gel food coloring
- 2 drops yellow gel food coloring
- For brownies
- Nonstick aluminum foil
- Cooking spray
- 1 package brownie mix (17–18 oz)
- ¼ cup water
- ⅓ cup vegetable oil
- 1 large egg
- 1 cup Ghirardelli Premium Baking 60% Cacao Bittersweet Chocolate Chips
Steps
- Prepare cheesecake. Set cream cheese out to soften. Preheat oven to 325°F. Beat cream cheese with electric mixer until smooth. Add sugar; beat until blended. Beat in egg, vanilla, pumpkin puree, pie spice, and food coloring until blended and smooth.
- Prepare brownies. Line deep, 8-inch baking dish with foil; coat foil with spray. Prepare brownie batter following package instructions (using listed water, oil, and egg). Stir in morsels.
- Pour about two-thirds brownie batter into baking dish, then pour cheesecake mixture over batter. Use a spoon to dollop remaining brownie batter on top. Drag knife tip though batter to swirl into cheesecake mixture. Bake 55–65 minutes until cheesecake is set and toothpick inserted in center comes out clean. Let stand to cool completely in pan, then chill until ready to serve.
Nutritional Information
Amount per 1⁄16 recipe serving: Calories 350, Total Fat 20g, Sat Fat 7g, Trans Fat 0g, Chol 40mg, Sodium 150mg, Total Carb 41g, Fiber 2g, Total Sugar 13g, (Incl. 12g Added Sugars), Protein 4g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 4%
