Pre-heat the oven to 180 deg C (350 deg F) – spray a deep 20 x 30cm ( 9 x 12 inch ) oven dish with cooking oil
PUMPKIN BROWNIE LAYER:
Beat together the melted Butter and Brown Sugar until fluffy
Add the Vanilla and Eggs – beat until creamy – stir in the Pumpkin Puree and beat a few seconds
In a separate bowl, combine the Flour, Baking Powder, Baking Soda, Salt, Cinnamon, Nutmeg, Allspice and Ginger – slowly beat into the Pumpkin mixture – pour the batter into the prepared oven dish
CHEESECAKE LAYER:
Beat together all the ingredients until smooth – pour over the Pumpkin layer and use a knife to create swirls through the bottom layer
Bake 45 – 50 minutes or until a tester comes out clean and the dessert is set
Notes
Cool completely before slicing into servings
Nutrition Facts
Cheesecake Swirled Pumpkin Brownies
Amount per Serving
Calories
217
% Daily Value*
Fat
11
g
17
%
Saturated Fat
6.1
g
38
%
Polyunsaturated Fat
4.9
g
Cholesterol
75.2
mg
25
%
Sodium
172
mg
7
%
Carbohydrates
26.5
g
9
%
Fiber
1.1
g
5
%
Sugar
18.5
g
21
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.