Pumpkin Cheesecake Brownies
Made with
Let’s Do Organic Heavy Coconut Cream and
Let's Do Organic Cornstarch by @pastrybysaloni
These pumpkin cheesecake brownies are truly delightful – the creamy, spiced pumpkin cheesecake layer pairs perfectly with the rich, gooey brownie base. Plus, they’re completely eggless and dairy-free. The entire recipe can be made with just one can of coconut cream, and the texture turns out perfectly!
Pumpkin Cheesecake Ingredients:
- 226g (8 oz) cream cheese, soft (I have used dairy-free cream cheese)
- 100g (1/3 cup) pumpkin puree
- 45g (3 tablespoons) Let’s Do Organic Heavy Coconut Cream
- 80g (1/3 cup + 1 tablespoon) cane sugar
- 15g (2 tablespoon) Let's Do Organic Cornstarch
- 1 teaspoon cinnamon powder
- 1/2 teaspoon chai spice powder
- 2 teaspoons vanilla extract
Chocolate Brownies:
- 120g (3/4 cup) dark chocolate or semi-sweet chocolate
- 80g (1/3 cup) butter (unsalted dairy-free butter)
- 100g (1/2 cup) cane sugar
- 70g (1/3 cup) light brown sugar
- 80ml (1/3 cup) Let’s Do Organic Heavy Coconut Cream, stirred after scooping the cream part for the cheesecake
- 150g (1 cup + 1/4 cup) all purpose flour
- 30g (1/4 cup) cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 42g (1/4 cup) chocolate chips
Directions:
Pumpkin Cheesecake
- In a bowl mix cream cheese & pumpkin puree and mix until it is smooth.
- Add sugar, cream, vanilla, spice mix and cornstarch.
- Mix with an electric whisk on medium speed to get a smooth consistency. Set it aside and prepare brownie batter.
Brownies
- Preheat the oven to 330 °F. Grease an 8x8-inch square baking tin with oil. Line with parchment paper.
- Melt butter with chocolate in a heatproof bowl.
- Add cane sugar, light brown sugar & milk. Mix with whisk until sugar is dissolved.
- Add the dry ingredients (flour, cocoa powder, cornstarch and salt). Mix the batter with a whisk only until smooth and combined.
Combine
- Pour brownie batter into the prepared baking tin and reserve 2-3 tablespoons for topping.
- Add generous scoops of cheesecake batter on top of the brownie batter as shown in the video.
- Cover the gaps in between the cheesecake batter with the remaining brownie batter and make a swirl with a toothpick.
- Add chocolate chips.
- Bake for 30–35 min or until it is risen evenly from all the sides and the center.
- Remove from oven and let it cool completely on a cooling rack. They are very delicate to handle when it is freshly baked.
- Store in the fridge and ideally wait to slice into it until the following day or after they have completely cooled down. Enjoy!
