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Oct 02

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Pumpkin Cheesecake Brownies

Fantastic Low Fat, Low Calorie Pumpkin Cheesecake Brownies

 

We love pumpkin around here as you can tell from a few of the recipes on the web site. I think it is such a healthy ingredient and has great flavor. I wanted to try to incorporate a brownie with a cheese cake and came up with this recipe. They were a tremendous hit with my daughter and her friends so here is the recipe for you to try and enjoy. They are really delish!

Nutrition: per brownie – calories 158.3, fat 2.1g, carbs 29.7g, fiber 1.5g, protein 4.1g, sugars 20.2g, sodium 214.8mg, Weight Watcher PointsPlus® 4

Pumpkin Cheesecake Brownies

Yield: 16 squares

Pumpkin Cheesecake Brownies

Ingredients:

    For The Brownie Batter:
  • 1 package Betty Crocker brownie mix, either fudge or dark chocolate (you must use the Betty Crocker mix to keep the nutrition the same; I find that this brand has the lowest calories and fat per mix)
  • 1/2 cup Egg Beaters or store brand of egg substitute
  • 1/8 cup applesauce
  • 1/4 cup canned pumpkin, not pumpkin pie filling
  • 1 1/2 tbsp Hershey’s chocolate syrup
  • 1 1/2 tsp vanilla extract
  • 1/4 – 1/2 tsp pumpkin pie spice or cinnamon
  • For The Cream Cheese Layer:
  • 4 oz reduced fat cream cheese
  • 4 oz fat free cream cheese
  • 1/4 cup Egg Beaters or store brand egg substitute
  • 1/4 cup sugar
  • 1/4 cup canned pumpkin, not pumpkin pie filling
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4-1/2 tsp cinnamon
  • 1/4 tsp pumpkin pie spice
  • 1 tbsp flour

Directions:

  1. Preheat oven to 325 degrees. Line an 8 or 9 inch square pan with heavy duty foil, making sure foil is tucked well into corners and there is at least 1 inch overhanging the top of pan on all sides. Spray foil with cooking spray.
  2. In a large bowl mix all brownie ingredients by hand until well blended and pour into bottom of your prepared baking pan.
  3. In another large mix the two cheeses with an electric mixer until smooth. Add the rest of the ingredients and beat again until smooth.
  4. With a rubber spatula pour the cheese mix over the brownie batter and smooth out to create an even layer.
  5. Bake for about 45 to 50 minutes. Turn the pan around halfway through baking time. The edges should look set. Let cool completely in pan on wire rack.
  6. Cover with plastic wrap, be careful not to touch the surface. Refrigerate until completely chilled, at least 6-7 hours or overnight.
  7. Grasp overhanging foil on two sides and lift out brownies and place them on a cutting board. Cut into 16 squares.
  8. Store in an airtight container for up to 3-4 days in your fridge and enjoy this decadent treat!
https://skinnysweetsdaily.com/fantastic-low-fat-low-calorie-pumpkin-cheesecake-brownies/

Delicious Pumpkin Recipes:

Pumpkin Spice Harvest Cupcakes

Pumpkin Spice Harvest Cupcakes

Healthy Vegan Pumpkin Granola Bars

Healthy Vegan Pumpkin Granola Bars

Spiced Pumpkin Cookies

Spiced Pumpkin Cookies

 

 

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