Pumpkin Cheesecake Skillet Blondie
Pumpkin Cheesecake Skillet Blondie might be just the side dish you are searching for. This recipe serves 6 and costs $1.13 per serving. One portion of this dish contains about 10g of protein, 34g of fat, and a total of 719 calories. If you have pumpkin pie spice, granulated sugar, vanilla, and a few other ingredients on hand, you can make it. 430 people were impressed by this recipe. It is brought to you by Tidy Mom. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 45%, this dish is pretty good. Try Skillet Blondie for 2, Triple Chocolate Pumpkin Cheesecake Skillet Brownie, and BEST Pumpkin Blondie for similar recipes.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
1-1/2 tsp Baking Soda
1/2 cup Brown Sugar, packed
1/2 cup Butter, melted and cooled to room temperature
4 oz. Cream Cheese, softened
1 Egg
2 Eggs
2 cups Flour
1/2 cup Granulated Sugar
1 teaspoon pumpkin pie spice
1/3 cup Pumpkin Puree (NOT pumpkin pie filling)
1/2 teaspoon Salt
1/4 cup Sugar
1 teaspoon Vanilla
1-1/4 cup White Chocolate Chips, divided (reserve 1/4 cup for topping)
Equipment:
frying pan
oven
microwave
bowl
whisk
hand mixer
toothpicks
knife
Cooking instruction summary:
Heat oven to 350 degrees and spray 8-10 inch cast iron skillet with no-stick spray.Place 1 cup of white chocolate chips in a small bowl and heat in microwave for 1 minute to melt. Remove bowl and stir. If all chips are not melted, microwave for another 30 seconds. Stir and let cool.In a large bowl, whisk melted butter, white sugar, eggs, and vanilla and melted chocolate until well combined. Add baking soda, salt and flour until dough forms.Spoon batter into greased skillet. Pat out batter, leaving a 1/2 inch gap from the edge of the skillet. Use your fingers to form a ridge on the edge of the dough to hold the cheesecake filling.Using and electric mixer, cream softened cream cheese and sugar until smooth. Stir in the pumpkin puree, egg and pumpkin pie spice until smooth. Pour on top of the brownie in the skillet. Sprinkle cheesecake filling with remaining 1/4 cup of white chocolate chips. Place in oven and bake for 25-30 minutes or until a knife or toothpick inserted into the center comes out clean. Do not over bake.Cool completely before serving.Store in an airtight container for up to 5 days.
Step by step:
1. Heat oven to 350 degrees and spray 8-10 inch cast iron skillet with no-stick spray.
2. Place 1 cup of white chocolate chips in a small bowl and heat in microwave for 1 minute to melt.
3. Remove bowl and stir. If all chips are not melted, microwave for another 30 seconds. Stir and let cool.In a large bowl, whisk melted butter, white sugar, eggs, and vanilla and melted chocolate until well combined.
4. Add baking soda, salt and flour until dough forms.Spoon batter into greased skillet. Pat out batter, leaving a 1/2 inch gap from the edge of the skillet. Use your fingers to form a ridge on the edge of the dough to hold the cheesecake filling.Using and electric mixer, cream softened cream cheese and sugar until smooth. Stir in the pumpkin puree, egg and pumpkin pie spice until smooth.
5. Pour on top of the brownie in the skillet. Sprinkle cheesecake filling with remaining 1/4 cup of white chocolate chips.
6. Place in oven and bake for 25-30 minutes or until a knife or toothpick inserted into the center comes out clean. Do not over bake.Cool completely before serving.Store in an airtight container for up to 5 days.
Nutrition Information:
covered percent of daily need
