Pumpkin Cheesecake Brownies
Autumn is here and so are Pumpkins. Let's go bake!
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The Autumn season has arrived. This means NFL Football, Halloween, Thanksgiving, and visiting the Pumpkin Patch. That's right, it seems everything during the autumn season is make out of pumpkin. As Chef Tito, I've decided to combine my love of the season with my love of the kitchen. Let's make a treat! How does Pumpkin Cheesecake Brownies sounds to you? Sounds yummy doesn't it! Easy to follow and fun to make. Here are the ingredients you'll be needing to make these delicious treats for you or for a family gathering or party!
BROWNIE MIXTURE
1 Box Brownie Mix, whichever brand you like will do fine
*Adjust direction on package with the following...
1/2 Cup Milk (instead of Water)
3 Eggs (instead of 2 Eggs) - this will make your brownies more cake-like
5 Tablespoons Butter, melted (instead of Oil)
1 Teaspoon Vanilla Extract
1/2 Cup Walnuts, chopped
PUMPKIN CHEESECAKE MIXTURE
1 Package (8 oz.) Cream Cheese, softened
1 Can (15 ounce) Pumpkin Puree (not pumpkin pie filling)
1/2 Cup Light Brown Sugar, packed
1 Egg, beaten
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1/4 Teaspoon Ground Cloves
DIRECTION
Preheat Oven to 350* degrees
In first bowl, mix Brownie Mixture until well combined, then set aside.
In second bowl, beat Cream Cheese, Light Brown Sugar and Pumpkin Puree together.
Add beaten Egg, Cinnamon, Nutmeg and Cloves. Mix well until well blended.
Coat pan with Non-Stick Spray and lined with Parchment Paper, then spray again.
Pour half (1/2) the Brownie Mixture, covering the bottom of the pan completely.
On top, pour entire Pumpkin Mixture.
Pour remaining Brownie Mixture on top.
Use an utensil and make swirly loops for decoration.
Bake for 45-50 minutes or insert a toothpick at center; if it comes out clean, its done.
Let cool for 30 minutes, then cut into squares.
Garnish with Pumpkin flavored Ice Cream or whatever flavor you wish.
Last, but not least... EAT and ENJOY!
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MUSIC
MODERN JAZZ SAMBA Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
SOUND EFFECTS
MOUTH POP by CarlSablowEdwards
This work is licensed under the Creative Commons 0 License.
Pumpkin Pie Cheesecake - No Wheat, Grains or Sugar. Wheat Belly
Wheat Grain and Sugar Free Cooking.
WWW.WheatfreeMarket.com
Crust
1 cup Wheat-Free Market All-Purpose Baking Mix
½ cup finely chopped pecans
3 tablespoons salted butter, melted
2 teaspoons Wheat-Free Market Sweetener
Cheesecake layer
16 oz. cream cheese, room temperature
½ cup sour cream
1 large egg
2 tablespoons Wheat-Free Market Sweetener
½ teaspoon vanilla extract
Pumpkin Pie layer
1 cup pumpkin puree
1-1/2 tablespoon Wheat-Free Market Sweetener
1 large egg
¼ cup heavy cream
½ teaspoon cinnamon
¾ teaspoon pumpkin pie spice
Preheat oven to 325 degrees F.
For the crust, add the baking mix, pecans, butter and sweetener to a medium bowl and blend well. Press the mixture into the bottom of an 8” spring form pan and set aside.
For the cheesecake filling, add the cream cheese, sour cream, egg, sweetener and vanilla to a medium bowl and blend with hand mixer until smooth. Pour the cheesecake cake batter on top of the crust.
For the pumpkin pie layer, add the pumpkin, egg, sweetener, cream, cinnamon and pumpkin pie spice to the same bowl used for the cheesecake mixture and blend until smooth. Pour the pumpkin pie mixture on top of the cheesecake filling.
Bake for 35 minutes and then turn the oven off and leave the cake in the oven for 30 minutes. Allow to cool then carefully remove the outer ring of the pan by gently sliding a knife around the edges.
Pumpkin Cheese Cake Bars / Nachos / What I Eat In A Day Vlog
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