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    Pumpkin Cheesecake Swirl Brownies

    Low SodiumLow PotassiumLow PhosphorusLow ProteinVegetarianNo ShellfishNut-FreeAmericanDessert
    Pumpkin Cheesecake Swirl Brownies
    Low SodiumLow PotassiumLow PhosphorusLow ProteinVegetarianNo ShellfishNut-FreeAmericanDessert
    16 (2-inch) brownies
    Active time: 25 minutes
    Total time: 1 hour

    Description

    For bigger hits of chocolate goodness, use chopped bittersweet chocolate in place of the chips. Hold on to the leftover pumpkin puree—it’s yummy stirred into your morning oatmeal or yogurt.

    Directions

    1. Preheat oven to 350°F. Line an 8-inch-square baking pan with foil, leaving a 2-inch overhang on two sides (trim the two opposite sides, if desired). Lightly coat with cooking spray.
    2. To prepare brownie layer: Whisk 2/3 cup flour, cocoa, salt and 1/4 teaspoon cinnamon in a small bowl. Beat 2 eggs, 1 cup brown sugar, oil, 1/4 cup pumpkin and 1 teaspoon vanilla in a large bowl with an electric mixer on medium speed until smooth. Add the dry ingredients and beat on low speed just until well blended, scraping down the sides.
    3. To prepare cheesecake layer: Clean the beaters. Beat cream cheese in a medium bowl with an electric mixer until smooth. Add egg, pumpkin, brown sugar, flour, cinnamon, nutmeg, vanilla and ginger; beat until well blended.
    4. Reserve 1/3 cup of the brownie batter for the topping. Fold chocolate chips into the remaining batter and scrape into the prepared pan, making sure to spread it all the way to the corners. Spread the cheesecake batter over the brownie layer to cover evenly. Drop the reserved brownie batter by generous teaspoonfuls over the top and draw a dull knife through the top of the two batters to create a swirl design.
    5. Bake until a toothpick inserted into the center comes out mostly clean, 35 to 45 minutes. Let cool in the pan on a wire rack. When cool, use the foil as handles to lift the brownies from the pan before cutting into squares.

    Tips

    • To make ahead: Store airtight for up to 1 day or refrigerate for up to 3 days.
    © Meredith Operations Corporation. All rights reserved. Used with permission.

    Nutrition Per Serving

    • Calories194 cal
    • Total Fat8.8 g
    • Saturated Fat3.1 g
    • Cholesterol0 mg
    • Sodium117 mg
    • Carbohydrate Total27.2 g
    • Protein3.6 g
    • Phosphorus88 mg
    • Potassium171 mg
    • Fiber2.5 g
    • Calcium41 mg

    Ingredients

    Brownie Layer

    • ⅔ cup white whole-wheat flour or all-purpose flour
    • ½ cup unsweetened cocoa powder
    • ½ teaspoon salt
    • ¼ teaspoon ground cinnamon
    • 2 large eggs
    • 1 cup packed light brown sugar
    • ¼ cup canola oil
    • ¼ cup unseasoned canned pumpkin puree
    • 1 teaspoon vanilla extract
    • ½ cup bittersweet chocolate chips

    Cheesecake Layer

    • 4 ounces reduced-fat cream cheese, at room temperature
    • 1 large egg
    • ½ cup unseasoned canned pumpkin puree
    • 3 tablespoons light brown sugar
    • 1 tablespoon white whole-wheat flour or all-purpose flour
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon vanilla extract
    • ⅛ teaspoon ground ginger

    Ingredients

    Brownie Layer

    • ⅔ cup white whole-wheat flour or all-purpose flour
    • ½ cup unsweetened cocoa powder
    • ½ teaspoon salt
    • ¼ teaspoon ground cinnamon
    • 2 large eggs
    • 1 cup packed light brown sugar
    • ¼ cup canola oil
    • ¼ cup unseasoned canned pumpkin puree
    • 1 teaspoon vanilla extract
    • ½ cup bittersweet chocolate chips

    Cheesecake Layer

    • 4 ounces reduced-fat cream cheese, at room temperature
    • 1 large egg
    • ½ cup unseasoned canned pumpkin puree
    • 3 tablespoons light brown sugar
    • 1 tablespoon white whole-wheat flour or all-purpose flour
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon vanilla extract
    • ⅛ teaspoon ground ginger

    Description

    For bigger hits of chocolate goodness, use chopped bittersweet chocolate in place of the chips. Hold on to the leftover pumpkin puree—it’s yummy stirred into your morning oatmeal or yogurt.

    Directions

    1. Preheat oven to 350°F. Line an 8-inch-square baking pan with foil, leaving a 2-inch overhang on two sides (trim the two opposite sides, if desired). Lightly coat with cooking spray.
    2. To prepare brownie layer: Whisk 2/3 cup flour, cocoa, salt and 1/4 teaspoon cinnamon in a small bowl. Beat 2 eggs, 1 cup brown sugar, oil, 1/4 cup pumpkin and 1 teaspoon vanilla in a large bowl with an electric mixer on medium speed until smooth. Add the dry ingredients and beat on low speed just until well blended, scraping down the sides.
    3. To prepare cheesecake layer: Clean the beaters. Beat cream cheese in a medium bowl with an electric mixer until smooth. Add egg, pumpkin, brown sugar, flour, cinnamon, nutmeg, vanilla and ginger; beat until well blended.
    4. Reserve 1/3 cup of the brownie batter for the topping. Fold chocolate chips into the remaining batter and scrape into the prepared pan, making sure to spread it all the way to the corners. Spread the cheesecake batter over the brownie layer to cover evenly. Drop the reserved brownie batter by generous teaspoonfuls over the top and draw a dull knife through the top of the two batters to create a swirl design.
    5. Bake until a toothpick inserted into the center comes out mostly clean, 35 to 45 minutes. Let cool in the pan on a wire rack. When cool, use the foil as handles to lift the brownies from the pan before cutting into squares.

    Tips

    • To make ahead: Store airtight for up to 1 day or refrigerate for up to 3 days.
    © Meredith Operations Corporation. All rights reserved. Used with permission.
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