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Tops Friendly Markets Recipes

Pumpkin Cheesecake Brownies

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If you are looking for a make ahead fall dessert recipe, you have found it! Our pumpkin cheesecake brownie recipe can be made in advance and stored in the refrigerator just waiting for your guests to enjoy!

Yield: 20 servings

Preparation Time: 30 min; Total Time: 330 min


Nutrition Facts

Yield: 20 servings

Approximate Nutrient Content per serving:

Calories: 227
Calories From Fat: 117
Total Fat: 13g
Saturated Fat: 4g
Cholesterol: 40mg
Sodium: 122mg
Total Carbohydrates: 24g
Sugars: 16g
Protein: 3g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.


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 42 to 46 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!

Please note that some ingredients and brands may not be available in every store.

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Tops Friendly Markets Recipes

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