(lightened-up) - 2 WW+
points & 89 Calories
serves 24-36
Pumpkin cheesecake and brownies come together to make a delicious bite.
Prep Time - 20 min
Cook Time - 40 min
Total Time - 1 hr
Brownie Batter
3/4 cup butter, melted
1/2 cup brown sugar
1/2 cup sugar
1 tbsp pure vanilla extract
1/4 cup pumpkin puree
1 eggs
1/2 cup all purpose flour
1/2 cup cocoa powder
1/4 tsp salt
Cheesecake Batter
8 oz reduced-fat cream cheese, softened
1 egg
1/3 cup sugar
1/4 cup flour
1 tsp pure vanilla extract
1/2 tsp cinnamon
1 tsp pumpkin spice
1/2 cup pumpkin puree
Instructions
Preheat oven to 350
Line 8x8 square pan with parchment paper (or spray with nonstick spray, but I highly recommend parchment paper)
In the bowl of your stand mixer combine butter, sugars & vanilla until light and fluffy
Add in egg and pumpkin and continue mixing
In another bowl combine the dry ingredients and then gradually add them into the wet ingredients until just combined
In another bowl, either for your stand mixer or one that can be used with a hand mixer, beat together all the cheesecake ingredients, except for the pumpkin.
Divide cheesecake batter into 2 bowls and add pumpkin to 1/2 of the cheesecake batter
Pour brownie batter into prepared pan
Pour the cheesecake batter evenly over the brownies, and then pour pumpkin
serves 24-36
Pumpkin cheesecake and brownies come together to make a delicious bite.
Prep Time - 20 min
Cook Time - 40 min
Total Time - 1 hr
Brownie Batter
3/4 cup butter, melted
1/2 cup brown sugar
1/2 cup sugar
1 tbsp pure vanilla extract
1/4 cup pumpkin puree
1 eggs
1/2 cup all purpose flour
1/2 cup cocoa powder
1/4 tsp salt
Cheesecake Batter
8 oz reduced-fat cream cheese, softened
1 egg
1/3 cup sugar
1/4 cup flour
1 tsp pure vanilla extract
1/2 tsp cinnamon
1 tsp pumpkin spice
1/2 cup pumpkin puree
Instructions
Preheat oven to 350
Line 8x8 square pan with parchment paper (or spray with nonstick spray, but I highly recommend parchment paper)
In the bowl of your stand mixer combine butter, sugars & vanilla until light and fluffy
Add in egg and pumpkin and continue mixing
In another bowl combine the dry ingredients and then gradually add them into the wet ingredients until just combined
In another bowl, either for your stand mixer or one that can be used with a hand mixer, beat together all the cheesecake ingredients, except for the pumpkin.
Divide cheesecake batter into 2 bowls and add pumpkin to 1/2 of the cheesecake batter
Pour brownie batter into prepared pan
Pour the cheesecake batter evenly over the brownies, and then pour pumpkin
batter over the cheesecake
batter
Using a knife swirl the 2 cheesecake batters together to make a "swirly" design
Bake for 35-40 minutes, or until the center is set
Cool for 10 minutes in the pan then remove (by lifting the parchment paper) and continue to cool completely before cutting
These brownies are so rich and decadent you only need a bite to be satisfied!! ENJOY!!
Notes
Each square is only 2 WW+ points, for larger brownies (24 squares) each is only 4 WW+ points
Nutritional Info
Calories: 89 Total Fat: 4.3 g Saturated Fat: 2.7 g Trans Fat: 0.2 g Cholesterol: 20 mg
Sodium: 83.3 mg Total Carbs: 11.4 g Dietary Fiber: 0.6 g Sugars: 8.2 g Protein: 1.9 g
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Using a knife swirl the 2 cheesecake batters together to make a "swirly" design
Bake for 35-40 minutes, or until the center is set
Cool for 10 minutes in the pan then remove (by lifting the parchment paper) and continue to cool completely before cutting
These brownies are so rich and decadent you only need a bite to be satisfied!! ENJOY!!
Notes
Each square is only 2 WW+ points, for larger brownies (24 squares) each is only 4 WW+ points
Nutritional Info
Calories: 89 Total Fat: 4.3 g Saturated Fat: 2.7 g Trans Fat: 0.2 g Cholesterol: 20 mg
Sodium: 83.3 mg Total Carbs: 11.4 g Dietary Fiber: 0.6 g Sugars: 8.2 g Protein: 1.9 g
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