Pumpkin Cheesecake Brownies

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 Ice Cream, they’re a taste sensation for any season.

100% Canadian Milk logo

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

underline wave
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.
4
In second mixing bowl, combine melted butter, ½ cup sugar, 2 eggs and vanilla.
5
Stir together until incorporated.
6
Add flour, salt, baking powder, and cocoa and carefully fold into wet ingredients.
7
Grease 8 x 8 glass baking dish with butter.
8
Pour half the chocolate batter into the dish.
9
Top with half the pumpkin batter.
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.