Gluten Free Pumpkin Cheesecake Brownies Recipe

Another pumpkin craving...

I love pumpkin cheesecake in a chocolate cookie crumb crust.  Like looooooooooove it!  Something about the darkness of the chocolate always brings out the best in the cheesecake.

So I decided to try my hand at combining brownies with the pumpkin cheesecake for a deeper chocolate layer.  And it had to be pumpkin.  And of course it had to be gluten free.

Here's what I came up with:

SPH Gluten FreePumpkin Cheesecake Swirl Brownies
1 Gluten Free Brownie Mix
2 eggs
1 stick melted butter
1/2 cup pumpkin puree (NOT pumpkin pie filling)
8 ounces cream cheese
1 teaspoon pumpkin pie spice
1 egg
1/2 cup sugar

Preheat oven to 350.  Grease a 9x13 cake pan.  Grease it really well.

Make brownies according to package directions with 2 eggs and butter.  Spread batter in cake pan.

In your blender, combine pumpkin, cream cheese, 1 egg, and sugar.  Blend til creamy and smooth.  I tried doing this in the mixer, and no matter how hard I tried, I always ended up with lumps of cream cheese.  Trust me - use the blender.

Carefully pour the cheesecake mixture over the brownie batter.  Swirl with a knife.  I did circles across, back and forth, all the way down the length of the pan.  Then, I pulled the knife in a straight line, up and down, along the length of the pan.  Like cutting brownies, but mixing the batter.  This process will give you your swirls.

Bake this baby for about 40-45 minutes, or until a tester inserted in the center comes out clean.  Allow to cool completely, then cut into bars or squares, and serve.

These are rich and decadent, but also quick and simple, easy and delicious.  Make some for your family (or Bible study or a neighbor) today!

Enjoy!


This recipe linked to Very Good Recipes.

Gluten Free Peanut Butter Chocolate Chip Cheesecake Bars Recipe

It's National Cheesecake Day - let's celebrate!

I'm hungry - let's eat!

SPH Gluten Free Peanut Butter Chocolate Chip Cheesecake Bars
inspired by a recipe in Everyday with Rachael Ray magazine
August 2011 issue

2 packages Glutino chocolate sandwich cookies, crushed into fine crumbs
1/2 cup melted butter
1 package unflavored Knox gelatin
1/4 cup cold water
1/4 cup boiling water
8 oz. room temperature cream cheese
1 14-oz. can sweetened condensed milk
1/2 cup peanut butter, melted
1 cup mini chocolate chips
1 8-oz. container frozen whipped topping, defrosted

Combine cookie crumbs with melted butter.  Press evenly onto bottom and up the sides of a 9 x 13 pan.  Set pan in fridge and allow to chill while making the filling.

Stir gelatin into cold water and let stand one minute.  Add boiling water, stir til dissolved,  and allow to set while preparing cream cheese mixture.

Beat cream cheese, condensed milk and melted peanut butter together in a large mixing bowl.  Beat in the gelatin mixture.  Stir in chocolate chips.  CAREFULLY fold in whipped topping, only until everything is well combined.  Pour this mixture into prepared crust, and allow to chill overnight in the refrigerator several hours or overnight.  Cut into bars and serve.

'Nuff said - enjoy!




This recipe linked to Very Good Recipes.