Caramel Topped Pumpkin Cheesecake Brownies
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Caramel Topped Pumpkin Cheesecake Brownies
Caramel Topped Pumpkin Cheesecake Brownies

Combining two comfort food classics -- cheesecake and brownies -- fit the menu perfectly for My Favorite Things food truck. Customers are loving the 2020 Neighborhood to Nation contest winner that uses Gold Medal™ Chocolate Brownie Mix, homemade pumpkin pie cheesecake filling, and their own decadent caramel topping.

Servings: 12 servings (1 serving = 1 piece)
Brownie Base
INGREDIENT
WEIGHT
MEASURE
Milk chocolate chips
6 oz
1 cup
Pumpkin Cheesecake
INGREDIENT
WEIGHT
MEASURE
Cream cheese, softened
1 lb
2 cups
Brown sugar, packed
4 oz
1/2 cup
Pumpkin puree, canned
15 oz
2 cups
Sweetened condensed milk
11 oz
1 cup
Sour cream
8 oz
1 cup
Cinnamon, ground
1 tsp
Ginger, ground
1 tsp
Nutmeg, ground
1/2 tsp
Allspice, ground
1/2 tsp
Sea salt
1/2 tsp
Cloves, ground
1/8 tsp
Corn starch
2 Tbsp
Water
3 Tbsp
Lemon juice
2 Tbsp
Vanilla extract
2 tsp
Caramel Sauce
INGREDIENT
WEIGHT
MEASURE
Brown sugar, packed
1 lb
2 cups
Water
2 oz
1/4 cup
Butter, unsalted
6 oz
3/4 cup
Heavy cream
8 oz
1 cup
Sea salt
1/2 tsp
Assembly
INGREDIENT
WEIGHT
MEASURE
Whipped topping
8 oz
3 cups
Pecans, chopped
3 oz
3/4 cup
Brownie Base
  1. Mix water and brownie mix in large bowl by hand until almost smooth. Stir in chocolate chips.
  2. Line 13x9-inch baking pan with parchment so that parchment hangs at least 2 inches over edges of pan for easy pan removal. Spread batter in pan.
Pumpkin Cheesecake
  1. Beat cream cheese and brown sugar in large bowl using 6-quart stand mixer with beater attachment until smooth.
  2. Add pumpkin, sweetened condensed milk, sour cream, cinnamon, ginger, nutmeg, allspice, salt and cloves; beat until well blended. Stop mixer; scrape bowl and beater.
  3. Combine cornstarch and water; add to cream cheese mixture. Add lemon juice and vanilla; beat on low speed just until blended. Pour evenly over brownie base.
  4. Bake as directed below; rotate pan one-half turn (180°) and reduce oven temp as directed, then bake again.
  5. After 2nd baking, cool 2 hours at room temperature. Refrigerate to chill at least 4 hours or overnight.
BAKE:
TEMP
TIME
Convection Oven, low fan
300°F
30 minutes
Standard Oven
350°F
40 minutes
Bake (2nd time)
  1. Convection Oven, low fan | 275°F | 40 minutes
  2. Standard Oven | 325°F | 40 minutes
Caramel Sauce
  1. Place brown sugar and water in small saucepan. Bring to a boil over medium heat; boil until mixture reaches 225-230°F. Remove from heat.
  2. Add butter; stir until well incorporated.
  3. Return to heat; stir until reaches a boil. Boil 1 minute.
  4. Remove from heat; stir in heavy cream. Return to heat; bring to a boil. Boil 1 1/2 minutes.
  5. Remove from heat. Stir in salt. Let stand until cool. Store in refrigerator until serving.
Assembly (Made-to-Order)
  1. Invert cheesecake brownie onto cutting board; remove parchment. Invert onto another cutting board. Cut with cheesecake brownie with hot dry knife 6x2 to make 12 pieces.
  2. Warm caramel sauce. To serve, place 1 piece onto individual serving plate.
  3. Drizzle with caramel sauce; top with whipped cream and pecans.
 
View Recipe Instructions

Nutrition Information

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Serving Size:
1 piece
Calories
1150
Calories from Fat
540
% Daily Value
Total Fat
60g
92%
Saturated Fat
32g
159%
Trans Fat
1 1/2g
Cholesterol
125mg
42%
Sodium
660mg
28%
Total Carbohydrate
139g
46%
Dietary Fiber
4g
18%
Sugars
114g
Protein
12g
Vitamin A
140%
140%
Vitamin C
2%
2%
Calcium
25%
25%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 8 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 9 1/2 Fat;
Carbohydrate Choice
9
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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