Mini Brownie Pumpkin Cheesecakes
Pumpkin is a great source of vitamin A and fiber, making these mini cheesecakes a delicious and nutritious treat!
This is vegetarian recipe. Dish can be prepared in 75 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Mini Brownie Pumpkin Cheesecakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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Prepare the brownie mix according to package instructions.
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In a separate bowl, mix together the pumpkin puree, cream cheese, granulated sugar, eggs, vanilla extract, all-purpose flour, pumpkin pie spice, and salt until well combined.
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Grease a muffin tin and pour a spoonful of brownie batter into each cup.
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Top the brownie batter with a spoonful of the pumpkin cheesecake mixture.
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Use a toothpick to swirl the two mixtures together.
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Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let cool for 30 minutes.
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Once cooled, refrigerate for at least 1 hour.
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Serve with whipped cream and chocolate shavings on top.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 40g14%
- Sugars 30g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
