Ok, so these little gems aren’t really cheesecake, but anything with the word cheesecake in the title automatically becomes a favorite in my book because well, I freakin’ love cheesecake. Wanna know what else I love? Chocolate. Oh and Pumpkin.
Which is pretty much why I adore these little brownies.
Pumpkin Cheesecake Brownies
A fudgy chocolate brownie swirled with a pumpkin cheesecake topping
1/2 cup oat flour
3/4 cup plain chobani greek yogurt
1/4 cup almond milk
2 egg whites
2 tsp vanilla extract
1/4 tsp sea salt
1 tsp baking powder
1/2 cup sugar
1/2 cup cocoa powder
1/4 cup canned pumpkin
2 T cream cheese
2 T sugar
1 tsp pumpkin pie spice
Preheat oven to 350. Blend together the brownie ingredients. I threw mine into my vitamix for a few seconds until smooth, but you can use a hand mixer if you’d prefer! Pour into a lined 8×8 baking dish. Batter will be thin and runny, don’t worry, they will still turn out! Beat together cheesecake ingredients. Drop by spoonfuls on to brownie batter and swirl in with a butter knife. Bake for 25 to 30 minutes or until top is set.
NOTE: These babies are super fudgy and because of the cheesecake swirl, they will appear to not be done. Take them out at 30 minutes and set them to cool. I promise they will set up. I let mine cool and then transferred to the fridge to set up the cheesecake filling.
If you are looking for the perfect fall brownie, then look no further. These babies are:
And straight up delicious.
Just sayin’, these beauties are most likely going to be my go-to fall dessert this year. Ok, so maybe that’s jumping the gun a bit, Lord only knows how much more baking I am going to do. I’m sure the next baked good I make will be my favorite as well, but let’s be honest here, I really don’t discriminate when it comes to sugar.
Oh and just a heads up, I don’t think I am going to be sharing a baked good sans pumpkin for a while. Like a long, long while.
Favorite pumpkin dessert? I’m not a huge pumpkin pie fan, but I do like it in other forms!