Cinnamon Cheesecake Swirl Pumpkin Blondies
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Cinnamon Cheesecake Swirl Pumpkin Blondies
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Bring something special to the table with this well-loved recipe.
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Ingredients
Blondies
- 1 large egg
- ½ cup light brown sugar packed
- ¼ cup natural sweetener/raw sugar
- 1 cup pumpkin puree canned or homemade - not pumpkin pie filling
- 2 tablespoons light butter melted; or oil
- 1 tablespoon honey
- ½ tablespoon vanilla extract
- 1 cup plain flour substitute for spelt/oat or all purpose flour
- ¾ teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- 1 pinch salt
- ¼ cup dark/semi sweet chocolate chips
Cheesecake
- 8 oz low fat/fat free cream cheese at room temp
- 2 tablespoons plain/all purpose flour
- 1 teaspoon ground cinnamon
- 4 tablespoons natural sweetener/sugar of choice
Instructions
- Preheat oven to 180c | 350F. Grease a 8-by-8-inch square baking pan with cooking spray; line with baking/parchment paper (to remove Blondies easier) and set aside.
- In a large bowl, whisk the egg, brown sugar, sweetener/raw sugar, pumpkin, oil, honey and vanilla until smooth and creamy.
- Add the flour, baking powder, cinnamon and salt, and stir until just combined (don't over-beat.)
- Fold through chocolate chips; set aside and make the cheesecake layer
Cheesecake
- Combine cream cheese, flour, cinnamon and sweetener/sugar in a medium sized bowl, and beat until smooth.
Blondies
- Pour the blondie batter into prepared pan and evenly smooth the top lightly with a spatula.
- Pour the cheesecake mixture over the top, and using the back of a knife, swirl small amounts of the blondie batter gently into the cheesecake mix until a marble effect is created on the top (not too much because you still want both layers).
- Bake for about 20 - 27 minutes (depending on your oven), or until done. A toothpick inserted in the center should come out mostly clean/slightly dirty, with a few moist crumbs BUT no batter.
- Allow bars to cool in pan for at least 30 minutes before slicing and serving.
Notes
- Tip: The dirtier the toothpick, the fudge-ier the blondies. Keep in mind they will firm as they cool, be careful not to over cook them or they will dry out.
- Tip:
- The dirtier the toothpick, the fudge-ier the blondies. Keep in mind they will firm as they cool, be careful not to over cook them or they will dry out.
- Storage: Bars should be stored in an airtight container, or on a tray/plate covered with plastic wrap at room temperature for about 3 days, or in the freezer for up to 6 months.
Nutrition Information
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Serving
1g
Calories
141kcal
(7%)
Carbohydrates
26g
(9%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.001g
Cholesterol
22mg
(7%)
Sodium
89mg
(4%)
Potassium
115mg
(3%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
2.517IU
(0%)
Vitamin C
1mg
(1%)
Calcium
59mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16bars
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 141kcal | 7% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 22mg | 7% |
| Sodium | 89mg | 4% |
| Potassium | 115mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 2.517IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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