Sinless Pumpkin Cheesecake Brownies

sinless pumpkin cheesecake browniesThis is my most popular brownie recipe yet! Many of my relatives tried it, and they all remarked that it was sweet and tasted like cheesecake, or a cross between cheesecake and pie. But it is sinless because the “cheesecake” part is made with yogurt and a tiny bit of lowfat spreading cheese. Also, much of the sugar in the brownie recipe was replaced with Truvia natural sweetener. It really works!

The brownies also have some vegan cookie dough, but not very much so there’s only a morsel here and there. I might try using more cookie dough if you want that to be a main feature of the brownies, or simply replacing the cookie dough with chocolate chips or anything else creative you can think of.

Here is my recipe:

Sinless Pumpkin Cheesecake Brownies

Adapted from this recipe

makes about 16 servings

sinless pumpkin not cheesecake cheesecake brownies

(Yes, I did again fail to use a traditional brownie pan so my brownies are sliced like a pie. My mom said they actually kind of reminded her of pie, so maybe it was fitting that they are shaped this way.)

Ingredients:

for brownies

  • 1/2 cup semisweet chocolate chips
  • 1/4 cup Eat Pastry brand vegan cookie dough, Chocoholic Chip flavor
  • 1/4 cup olive oil
  • 1/2 cup Egg Beaters (substitute for two large eggs. Real eggs can also be used.)
  • 12 packets Truvia natural sweetener (or 3 1/2 tbsp Truvia natural sweetener spoonable)
  • 1/4 cup brown sugar
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 2 tbsp skim milk
  • 1/2 cup all-purpose flour
  • 1/2 tsp baking powder

optional for add-in

  • 1/4 cup Eat Pastry brand vegan cookie dough, Chocoholic Chip flavor

for “cheesecake” swirl

  • 1 Lucerne brand low fat yogurt, pumpkin pie flavor
  • 1 wedge Laughing Cow Light creamy swiss spreadable cheese
  • 1/2 tsp vanilla

Directions:

Preheat oven to 325 degrees Fahrenheit. Spray an 8×8 inch brownie pan or a pie pan with cooking spray.

Place chocolate chips, 1/4 cup cookie dough and olive oil in a medium pot. Cook over medium heat, stirring with a whisk until ingredients are combined and chocolate is melted. Mixture will be thin.

Remove the pot from heat. Add in the Egg Beaters or eggs, Truvia natural sweetener, brown sugar, salt, 1 tsp vanilla and milk, and whisk to combine thoroughly. Add the flour and baking powder and fold into other ingredients. Do not overmix.

Pour batter into prepared pan.

If you are adding in the additional cookie dough, use a spoon to drop little morsels of it over the brownie batter in the pan. Try to spread it out evenly across the brownies.

Lucerne brand pumpkin pie flavored low fat yogurt

For the “cheesecake” swirl, combine the pumpkin yogurt, 1/2 tsp vanilla, and Laughing Cow cheese wedge. Gently blend with a spoon, trying to mush the cheese into the yogurt instead of chopping it into chunks. If it does end up in chunks, simply blend them into the mixture as best you can. I tried to eliminate as much chunkiness as possible; there were still a couple chunks left when I gave up but it turned out okay.

Swirl the yogurt/cheese mixture into the batter.

batter: pumpkin not cheesecake cheesecake swirl brownies

Bake for 20 minutes or so. A cake tester may not come out clean because the “cheesecake” swirl will get on it even when the brownies are done, so it’s best to just use your intuition.

Refrigerate for a couple hours before serving.

Enjoy your sinless indulgence!

Pumpkin Cheesecake brownies fireworks

You might also like:

Pumpkin Praline Chocolate Chip Scones

Pumpkin Scones with pralines and chocolate chips

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