Don’t be scared by the long ingredient list. You probably already have everything you need to whip up a batch of these mouthwatering cheesecake brownies. Served with Chapman’s Saucy Spots Premium Salty Caramel Ice Cream, they’re a taste sensation for any season.
Pumpkin Cheesecake Brownies
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Preheat oven to 350 F
In one mixing bowl combine softened cream cheese, pumpkin puree, 1 egg, ½ cup sugar and cinnamon.
Using electric mixer, beat together until smooth.
In second mixing bowl, combine melted butter, ½ cup sugar, 2 eggs and vanilla.
Stir together until incorporated.
Add flour, salt, baking powder, and cocoa and carefully fold into wet ingredients.
Grease 8 x 8 glass baking dish with butter.
Pour half the chocolate batter into the dish.
Top with half the pumpkin batter.
Draw a knife through the batter to create a marbling effect.
Bake in preheated oven for 40 minutes
Allow to cool, then cut into squares and serve with Chapman’s Saucy Spots Premium Ice Cream.