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A pumpkin cheesecake brownie that has the warmth of pumpkin spices in a creamy brownie. A delicious low carb and gluten free treat.
The initial intentions was to gently swirl the pumpkin cheesecake mixture into the chocolate brownie. My swirling peaked too soon and before I knew it, the mixture was combined. You may want to be a bit more delicate than me and keep your pumpkin swirl more pronounced. I was definitely a bit heavy-handed with my swirling and quickly passed the point of it looking as pretty as I had intended.
Looking through my recipes I seem to have a penchant for mixing cheesecake and brownies together. If it works, stay with it! Plus it keeps the Chief Taster happy when I tell him that he is getting cheesecake AND brownie for dessert. Although you can almost hear the slight whimper when he sees one piece of dessert on his plate and not the slab of cheesecake AND brownie that he was expecting. You’d think he would learn by now, but I admire his optimism!
Low Carb Brownie
Together cheesecake and brownie make a moist and delicious dessert that is much better the next day if you can wait that long. Once that pumpkin cheesecake brownie mixture has set and the pumpkin flavours developed you will be face down in a plate of brownies and growling like a tigress if anyone approaches you for one.
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