We took a classic dessert and added a fun fall twist! Our Pumpkin Cheesecake Brownies recipe swirls together the fudgy goodness of traditional brownies with rich and creamy, pumpkin spiced cream cheese.

These brownies are easy to whip up and even easier to devour! So, what do you say we get to baking?!

Ingredients:

For Brownies:

• 1 brownie box mix
• 2 scoops of Collagen Peptides

Cheesecake Layer:

• 8 oz cream cheese, softened
• 1 scoop Pumpkin Spice Protein
• 1 room temp egg
• 1/2 tsp vanilla extract
• 2/3 cup pumpkin pure canned pumpkin, not pumpkin pie filling
• 2 teaspoons pumpkin pie spice

Directions:

• Preheat your oven to the temp indicated on your brownie mix box or recipe you are following.
• Spray a 9-inch square baking pan with cooking spray and line with parchment paper (for easy removal: leave an overhang).
• Prepare the brownies as directed on the box.
• Spread half of the brownie batter into the pan and smooth with a spatula.
• Beat the cream cheese until light and fluffy with a stand or hand mixer (not a rapid mixer).
• Add in the protein powder and beat until well combined.
• Beat in the egg and vanilla extract until smooth.
• Add in pumpkin puree and pumpkin pie spice. Mix well.
• Spoon the cheesecake filling on top of the brownie batter and carefully spread into a thin layer.
• Spoon the remaining brownie batter over the top and drag the tip of a knife through the batter to create a swirl pattern.
• Bake for 40 to 45 minutes or until a toothpick comes out clean.
• Let cool completely in pan. Use the parchment paper overhang to pull the brownies out.
• Cut into squares and ENJOY!

This recipe screams fall and will be your new go-to fall dessert. Give it a try and let us know what you think!

Important to Note:
You can store your leftover brownies in an airtight container on the counter for up to 3 days or in the fridge for up to 5 days.