Pumpkin Swirl Cheesecake Brownies
Ingredients
- As seen on WKTV NEWSChannel 2
- Nonstick cooking spray
- 1 (19- to -22 ounce) package brownie mix
- 1/2 cup vegetable oil
- 2 tablespoons brewed coffee
- 2 tablespoons water
- 3 eggs
- 1 (8-ounce) package regular or reduced-fat cream cheese, softened
- 3/4 cup pure 100% pure pumpkin
- 3/4 cup confectioners’ sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Instructions
- Preheat oven to 350 degrees. Lightly coat a 9×13-inch baking pan with nonstick cooking spray. In a large bowl, combine brownie mix, vegetable oil, coffee, water, and 2 eggs. Stir with a wooden spoon until mixed. Spread 3/4 of the batter into prepared pan. In a medium bowl, combine cream cheese, pumpkin, confectioners’ sugar, cinnamon, cloves, ginger, and the remaining egg; beat with an electric mixture until smooth. Drop pumpkin mixture by heaping tablespoons randomly onto brownie batter. Drop the remaining brownie batter in the same manner. Using a butter knife, swirl through the batters to create a marbled effect. Bake until a toothpick inserted in center comes out clean, 29 to 34 minutes. Cool completely on a wire rack. Refrigerate at least 1 hour before cutting. Makes 24 brownies.
Notes
Use a nonstick pan like this Oneida baking pan for easy removal of brownies.
Copyright 2017 by Cynthia O\'Connor O\'Hara - All Rights Reserved - The Harried Housewife is a registered trademark of Cynthia O\'Connor O\'Hara
Thanks to Oneida for providing photography and bakeware
