Pumpkin Cheesecake Brownies (lightened-up) Serves 24-36 Pumpkin cheesecake and brownies come together to make a delicious bite. Prep Time - 20 min Cook Time - 40 min Total Time - 1 hr Brownie Batter 3/4 cup butter, melted 1/2 cup brown sugar 1/2 cup sugar 1 tbsp pure vanilla extract 1/4 cup pumpkin puree 1 eggs 1/2 cup all purpose flour 1/2 cup cocoa powder 1/4 tsp salt Cheesecake Batter 8 oz reduced-fat cream cheese, softened 1 egg 1/3 cup sugar 1/4 cup flour 1 tsp pure vanilla extract 1/2 tsp cinnamon 1 tsp pumpkin spice 1/2 cup pumpkin puree Instructions Preheat oven to 350 Line 8x8 square pan with parchment paper (or spray with nonstick spray, but I highly recommend parchment paper) In the bowl of your stand mixer combine butter, sugars&vanilla until light and fluffy Add in egg and pumpkin and continue mixing In another bowl combine the dry ingredients and then gradually add them into the wet ingredients until just combined In another bowl, either for your stand mixer or one that can be used with a hand mixer, beat together all the cheesecake ingredients, except for the pumpkin. Divide cheesecake batter into 2 bowls and add pumpkin to 1/2 of the cheesecake batter Pour brownie batter into prepared pan Pour the cheesecake batter evenly over the brownies, then pour pumpkin batter over the cheesecake batter Using a knife swirl the 2 cheesecake batters together to make a"swirly"design Bake for 35-40 minutes, or until the center is set Cool for 10 minutes in the pan then remove (by lifting the parchment paper) and continue to cool completely before cutting These brownies are so rich and decadent you only need a bite to be satisfied!! ENJOY!! Notes Each square is only 2 WW+ points, for larger brownies (24 squares) each is only 4 WW+ points Nutritional Info Calories: 89 Total Fat: 4.3 g Saturated Fat: 2.7 g Trans Fat: 0.2 g Cholesterol: 20 mg Sodium: 83.3 mg Total Carbs: 11.4 g Dietary Fiber: 0.6 g Sugars: 8.2 g Protein: 1.9 g
Posted on: Sun, 29 Sep 2013 05:35:13 +0000
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