Pumpkin Cheesecake Brownies

Name: Pumpkin Cheesecake Brownies
Cook time: 30 min
Ingredients: 226 g Cream Cheese; 100 g Pumpkin Puree; 45 g Whipping Cream; 80 g Cane Sugar; 15 g Corn Starch; 1 Cinnamon Powder; 0.5 Chai spice powder; 2 Vanilla extract; 120 g Dark Chocolate or semi-sweet Chocolate; 80 g Butter (unsalted dairy-free butter); 70 g Light Brown Sugar; 80 ml Milk; 150 g All Purpose Flour; 30 g Cocoa Powder; 0.75 Baking powder; 0.25 Salt; 42 g Chocolate Chips

The creamy, spiced pumpkin cheesecake layer pairs perfectly with the rich, gooey brownie base.

Cook time30 minutes

Ingredients

Directions

1
Mix cream cheese & pumpkin puree. Mix until it is smooth.
2
Add sugar, cream, vanilla, spice mix & cornstarch. Mix with an electric whisk on medium speed to get a smooth consistency. Set it aside. Prepare brownie batter.
3
Preheat the oven to 330f. Grease an 8x8 inch square baking tin. Line it with overhang of baking paper.
4
Melt butter with chocolate in a bowl. Add cane sugar, light brown sugar & milk. Mix with whisk until sugar is dissolved.
5
Add the dry ingredients. Mix the batter with a whisk until smooth & combined.
6
Pour brownie batter into the prepared baking tin & reserve 2-3 tbsps for topping.
7
Add generous scoops of cheesecake batter on top of the brownie batter as shown.
8
Add more brownie batter. Make a swirl with a toothpick.
9
Bake for 30–35min or until it is risen evenly from all the sides & center. Store it in the fridge.

Notes

These are eggless and dairy-free.

See on Instagram

Apple Pie Cake

Caramel Pecan Cheesecake

Chocolate Coconut Bounty Cake

Pumpkin Cheesecake Brownies

Ingredients

Directions

Notes

Related recipes