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Spiced Pumpkin Cheesecake Brownies (Gluten Free, Dairy Free)
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Cooking Method:
Baking
Cuisine:
American
Courses:
Cakes
Difficulty:
Beginner
Servings:
12
Best Season:
Fall
Ingredients
For the brownies:
170
g
dairy free chocolate
(melted)
115
g
dairy free spread
225
g
light brown sugar
1
tsp
vanilla extract
2
eggs
170
g
gluten free plain flour
For the pumpkin spiced cheesecake swirl:
55
g
pumpkin puree
2
tbsp
dairy free cream cheese
2
tbsp
caster sugar
2
tsp
ground cinnamon
1/4
tsp
ground ginger
1/4
tsp
ground nutmeg
Instructions
1
Preheat the oven to 180ºC
2
Line a 6” by 6” tray bake tin
3
Cream together the dairy free spread and sugar
4
Stir in the melted chocolate
5
Beat in the eggs
6
Stir in the flour and vanilla extract
7
Pour into the cake tin
8
Make the cheesecake by beating together the pumpkin puree, dairy free cream cheese, caster sugar, cinnamon, ginger and nutmeg
9
Pour the spiced pumpkin cheesecake on top of the cake batter and smooth with a knife
10
Bake in the oven for 25 minutes
11
Allow to cool in the tin before cutting into slices
Keywords:
gluten free baking ideas