Pumpkin meets cheesecake meets brownie; what a great couple! Perfectly moist and fudgy brownies swirled with pumpkin cheesecake sweeten with DivineKuizine sugar spice.This recipe also reduces a lot of the extra work by making brownies out of box brownie mix. If you’re not the biggest fan of using box brownie mix in your baking, Just trust the process. I will make you a fan of box brownie mix . Tip get the best box brownie mix you can find I used Ghiradeli. The pumpkin cheesecake swirl in the brownies is worth the tiny bit of extra effort and it also works to keeps these brownies ultra-moist. This simple semi-homemade recipe in one to keep with your favorite dessert recipes.
Prep Time 10 minutes Cook Time 45 minutes
Serves 12 brownies
Ingredients:
8 oz cream cheese softened
1/2 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
⅔ cup canned pumpkin
2 teaspoon DivineKuizine sugar spice
oil for pan
Instructions:
Start by preheating the oven to 325F
Make your brownie mixture instructed by the box
Pour 1/2 of the brownie mixture into the prepared baking pan and spread on the bottom of the pan and set aside.
In a different large bowl, blend the cream cheese until smooth. Then add egg, vanilla blend until smooth and well combined. Then add sugar,pumpkin and DivineKuizine sugar spice until smooth and creamy.
Pour the pumpkin cheesecake layer on the brownie layer and gently spread evenly.
Top the remainder of the brownie batter (make sure to place a few dollops of pumpkin cheese cake batter throughout the whole pan.
Using a spatula, gently spread the brownie batter to cover the cheesecake layer ans swirl.
Bake in the preheated oven for 43-45 minutes.
Let the brownies cool down fully before slicing into them and enjoying them
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