Cheesecake Batter


  • Heat oven to 350°. Line an 8 x 8-inch pan with aluminum foil; coat with nonstick cooking spray.

  • In a large bowl, whisk flour, cocoa powder, baking powder and salt. In another large bowl, beat butter and sugar with a hand mixer until fluffy, about 2 minutes. Beat in eggs one at a time until well combined, then beat in vanilla.

  • Mix dry ingredients into wet ingredients on low speed until just combined.

  • To make cheesecake batter, beat softened cream cheese, 1/2 cup canned pumpkin puree, sugar, egg, 1/4 tsp pumpkin pie spice and salt until smooth.

  • In a separate bowl, add 1/2 cup canned pumpkin puree, milk and 1/2 tsp pumpkin pie spice to wet brownie ingredients.

  • Alternate dollops of brownie and cheesecake batter in pan, then use a knife to make swirls.

  • Bake at 350° for 35 to 40 minutes, until a toothpick inserted in center comes out clean. Cool 10 minutes, then lift out brownie in foil, place on a wire rack and cool completely.

Nutrition Facts

200 calories; 13 g total fat; 65 mg cholesterol; 130 mg sodium. 19 g carbohydrates; 4 g protein;