Hurry love? Never. But pumpkin cheesecake brownies? That works. This shortcut version starts with a brownie mix—and trust us, no one will mind.
What You Need
Original recipe yields 14 servings
1 pkg. (15.9 oz.) brownie mix (8-inch pan size)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 cup canned pumpkin
1/4 cup flour
2 tsp. pumpkin pie spice
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Let's Make It
Heat oven to 350°F.
Line 9-inch square pan with foil, with ends of foil extending over sides. Spray with cooking spray.
Prepare brownie batter as directed on package; pour into prepared pan.
Mix cream cheese, sugar and egg in medium bowl until blended. Add remaining ingredients; mix well. Drop in spoonfuls over brownie batter; swirl gently with knife.
Bake 25 to 30 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to lift brownie from pan before cutting to serve.
Prepare using PHILADELPHIA Neufchatel Cheese.
Baking in Glass Baking Dish
If a recipe calls for a metal pan and you substitute a glass baking dish, always reduce the oven temperature by 25ºF. This is necessary since the glass dish conducts and retains heat better than the metal pan.
How to Soften the Cream Cheese
Place completely unwrapped package of cream cheese on microwaveable plate. Microwave on HIGH 15 sec. or just until cream cheese is softened.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.