Another pumpkin craving...
I love pumpkin cheesecake in a chocolate cookie crumb crust. Like looooooooooove it! Something about the darkness of the chocolate always brings out the best in the cheesecake.
So I decided to try my hand at combining brownies with the pumpkin cheesecake for a deeper chocolate layer. And it had to be pumpkin. And of course it had to be gluten free.
Here's what I came up with:
SPH Gluten FreePumpkin Cheesecake Swirl Brownies
1 Gluten Free Brownie Mix
1 stick melted butter
1/2 cup pumpkin puree (NOT pumpkin pie filling)
8 ounces cream cheese
1 teaspoon pumpkin pie spice
1/2 cup sugar
Preheat oven to 350. Grease a 9x13 cake pan. Grease it really well.
Make brownies according to package directions with 2 eggs and butter. Spread batter in cake pan.
In your blender, combine pumpkin, cream cheese, 1 egg, and sugar. Blend til creamy and smooth. I tried doing this in the mixer, and no matter how hard I tried, I always ended up with lumps of cream cheese. Trust me - use the blender.
Carefully pour the cheesecake mixture over the brownie batter. Swirl with a knife. I did circles across, back and forth, all the way down the length of the pan. Then, I pulled the knife in a straight line, up and down, along the length of the pan. Like cutting brownies, but mixing the batter. This process will give you your swirls.
Bake this baby for about 40-45 minutes, or until a tester inserted in the center comes out clean. Allow to cool completely, then cut into bars or squares, and serve.
These are rich and decadent, but also quick and simple, easy and delicious. Make some for your family (or Bible study or a neighbor) today!
This recipe linked to Very Good Recipes.