Don’t be scared by the long ingredient list. You probably already have everything you need to whip up a batch of these mouthwatering cheesecake brownies. Served with Chapman’s Saucy Spots Premium Salty Caramel Ice Cream, they’re a taste sensation for any season.
Pumpkin Cheesecake Brownies
Ingredients
- Chapman’s Premium Saucy Spots Ice cream
- 4 oz cream cheese, softened
- ½ cup pumpkin puree
- 3 eggs
- 1 cup sugar
- 1 tsp cinnamon
- 2 Tbs butter, melted
- 2 tsp vanilla
- ½ cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1/3 cup coco powder
Preparation Instructions
1
Preheat oven to 350 F
2
In one mixing bowl combine softened cream cheese, pumpkin puree, 1 egg, ½ cup sugar and cinnamon.
3
Using electric mixer, beat together until smooth. Set this pumpkin batter (mixture 1) aside.
4
In second mixing bowl, combine melted butter, ½ cup sugar, 2 eggs and vanilla.
5
Stir together until incorporated.
6
Fold in flour, salt, baking powder, and cocoa to complete chocolate batter (mixture 2).
7
Grease 8 x 8 glass baking dish with butter.
8
Pour half the chocolate batter (mixture 2) into the dish.
9
Top with half the pumpkin batter (mixture 1).
10
Repeat.
11
Draw a knife through the batter to create a marbling effect.
12
Bake in preheated oven for 40 minutes
13
Allow to cool, then cut into squares and serve with Chapman’s Saucy Spots Premium Ice Cream.
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