Pumpkin Cheesecake Brownies

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Posted by in Recipes on Oct 08, 2017 . .

Ingredients:

1 brownie mix

Olive Cart Ginger Oil in qty the brownie mix calls for.

Pumpkin Cheesecake Filling

4 oz Cream Cheese softened

½ cup Pumpkin Puree (NOT PIE FILLING)

¼ cup Dark Brown Sugar packed

¼ cup all purpose flour

2TBLS Olive Cart Pumpkin Spice Balsamic

1 large egg at room temperature

 

Directions:

Preheat oven to 350

Prepare brownie mix according to instructions, substituting Olive Cart Ginger Oil for the vegetable oil. Place in 9 X 13 pan greased with Olive Cart Ginger Oil.

 For pumpkin cheesecake batter: In a large mixing bowl, beat the cream cheese and pumpkin puree together until smooth and no lumps remain. Beat in brown sugar and balsamic until smooth and combined.  Beat in egg. Put dollops of cheesecake batter across the top of the brownie batter. Swirl with a knife.

Bake 35 to 45 minutes, until a toothpick in the center comes out with just a few wet crumbs.

Even better if you top with a rich vanilla ice cream.

Tags: Pumpkin, Cheesecake, Brownies Last update: Oct 08, 2017

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