Description
Delicious pumpkin cheesecake brownie pie with a rich, creamy texture.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup cream cheese
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/2 cup butter, melted
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix pumpkin puree, cream cheese, sugars, eggs, and vanilla until smooth.
- In another bowl, combine cocoa powder, flour, and spices.
- Add the dry mixture to the wet mixture and mix until well combined.
- Pour half of the batter into a greased pie pan.
- Spread the pumpkin mixture over the brownie layer.
- Top with the remaining brownie batter.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store leftovers in the refrigerator.
- Can be served with whipped cream.
- Adjust spices according to taste.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: pumpkin cheesecake brownie pie