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Spiced Pumpkin Cheesecake Brownies (Gluten Free, Dairy Free)

pumpkin spiced brownie
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Cooking Method:
Cuisine:
Courses:
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. 1
    Preheat the oven to 180ºC
  2. 2
    Line a 6” by 6” tray bake tin
  3. 3
    Cream together the dairy free spread and sugar
  4. 4
    Stir in the melted chocolate
  5. 5
    Beat in the eggs
  6. 6
    Stir in the flour and vanilla extract
  7. 7
    Pour into the cake tin
  8. 8
    Make the cheesecake by beating together the pumpkin puree, dairy free cream cheese, caster sugar, cinnamon, ginger and nutmeg
  9. 9
    Pour the spiced pumpkin cheesecake on top of the cake batter and smooth with a knife
  10. 10
    Bake in the oven for 25 minutes
  11. 11
    Allow to cool in the tin before cutting into slices
Keywords: gluten free baking ideas
Read it online: https://freefromfavourites.com/recipe/spiced-pumpkin-cheesecake-brownies-gluten-free-dairy-free/