Pumpkin Cheesecake Brownies Recipe

Name: Pumpkin Cheesecake Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups low-fat butter; 34 lb bittersweet chocolate; 8 large eggs; 1 ½ cups brown sugar; 1 cup Splenda granular, sugar substitute; 4 teaspoons vanilla; 1 ½ teaspoons salt; 2 cups flour; ¾ cup cocoa; 1 lb fat free cream cheese; 2 tablespoons cornstarch; ½ cup sugar-free apricot jam; ½ cup pumpkin butter

Servings: persons

1 ½ cups low-fat butter
34 lb bittersweet chocolate
8 large eggs
1 ½ cups brown sugar
1 cup Splenda granular, sugar substitute
4 teaspoons vanilla
1 ½ teaspoons salt
2 cups flour
¾ cup cocoa
1 lb fat free cream cheese
2 tablespoons cornstarch
½ cup sugar-free apricot jam
½ cup pumpkin butter

1
Preheat oven to 325.
2
Line baking dish with parchment paper and spray lightly with non-stick cooking spray.
3
Set aside.
4
Melt butter and chocolate in medium saucepan over low heat until smooth.
5
Whisk together6 eggs, brown sugar, 3/4 cup splenda.
6
Add chocolate mixture, 3 tsp vanilla, salt, flour and cocoa.
7
Beat until smooth
8
Pour mixture into pan.
9
Set Aside.
10
Beat cream cheese with electric mixer on medium until fluffy (about 3 minutes).
11
Add remaining 2 eggs, 1/4 cup splenda and cornstarch and mix until combined.
12
Pour mixture over brownie mix.
13
Combine jam and pumpkin butter.
14
Drop spoonfuls over cream cheese mixture and swirl around with a knife.
15
Bake in oven for 40-50 minutes.

23441

kcal

Calories

1349

Fat

2539

Carbs

236

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ½ cups low-fat butter, 34 lb bittersweet chocolate, 8 large eggs, 1 ½ cups brown sugar, and more.

Yes, Pumpkin Cheesecake Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cheesecake Brownies

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