Out Of The Box Brownies: Magical brownie recipes that start with a box
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Pumpkin Cheesecake Brownie

October 24, 2011 By: Denise Leo, Global Brownie Ambassador Category: Blonde Brownie, Cream Cheese, Decadent, Fruit, Holiday, Nut-Free

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I posted this image on my Facebook page and got several dozen elated responses in just a few hours. I guess most of my friends were not scared of this Halloween treat.

As if the pumpkin and cheesecake swirls aren't enough to make you shiver in your shoes, the sweet and spicy glaze will cause you to cringe with delight.

INGREDIENTS

Pumpkin Batter Ingredients

  • 3/4 box spice cake mix (about 3 cups)
  • 1 29-ounce can solid-pack pumpkin (I used about 20-22 ounces of it)
  • 1 egg
  • 2 Tbsp oil
  • 1/2 cup water

Cheesecake Batter Ingredients

  • 1 egg
  • 2 Tbsp oil
  • 1/2 cup water
  • 1 package cream cheese, softened
  • (optional) 3 – 4 Tbsp ricotta cheese
  • (optional) 1 – 2 Tbsp sour cream
  • 1/2 box white cake mix (about 2 cups)
  • 1 box cheesecake-flavor powdered pudding mix (I used Jello sugar-free instant)

Spice Glaze Ingredients (optional)

  • 1.5 – 2 cups confectioner’s sugar
  • small amount of milk to attain a glaze consistency (about 1/8 – 1/4 cup)
  • 1/8 – 1/4 tsp each of cinnamon, cloves, and allspice (ok to leave out one, if you prefer)

 

How-To Video:

DIRECTIONS

Mix together pumpkin batter ingredients until smooth. Pour into a greased 9×13 pan. Don’t use a 9×9 pan; that will be too small and will result in a brownie that is too thick to bake evenly.

Divide the cheesecake ingredients into “wet” (egg, oil, water, cream cheese, ricotta cheese, and sour cream) and “dry” (cake mix and pudding mix). Mix together the wet ingredients first, stirring for about a minute, until it looks like a creamy blob of perfection. (You know you want a taste, but keep yer mitts outta there!) Then add the dry ingredients, blending until smooth.

Now the swirly fun begins. Drop spoonfuls of the cheesecake batter onto the pumpkin batter that is already in the baking pan. Then use a knife to swirl the batters together.

Bake at 350 F for about 35-40 minutes, until a toothpick comes out almost clean.

If you’re a sweet-tooth, mix together the glaze ingredients until smooth and drizzle it on top of the brownie crust.  Not only is this a great idea for a Halloween treat, but also a wonderful change of pace for Thanksgiving or Christmas! Have fun with this recipe, my brownie minions!

4 Comments to “Pumpkin Cheesecake Brownie”


  1. These are delicious! Yum!

    1
    • Denise Leo, Brownie Ambassador says:

      Kevin, my trusty beta-tester! So glad this week’s “taste trial” meets with your discerning approval. :-) More to come soon.

      2
  2. I am so making these for a party this weekend and can’t wait to tell everyone where the recipe is from! Love your ideas!

    3
    • Denise Leo, Global Brownie Ambassador says:

      @Liz – Thanks! Be sure to make the optional spiced glaze (you could even use rum or apple cider as your liquid glaze ingredient). Have fun!

      4


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