pumpkin cheesecake brownie pie
Obtained online. http://insidebrucrewlife.com/2012/10/pumpkin-cheesecake-brownie-pie/
prep time
20 Min
cook time
50 Min
method
Bake
yield
12 serving(s)
Ingredients
- 1 sheet refrigerated pie crust
- 1 - brownie mix (18 oz.)
- 1/4 cup oil
- 1/4 cup water
- 1 tablespoon instant coffee
- 2 - eggs
- 1 package cream cheese (8 oz.)
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 tablespoons flour
- 3/4 cup pumpkin puree
- 1 - container cool whip (8 oz.)
How To Make pumpkin cheesecake brownie pie
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Step 1Roll out the refrigerated pie crust. Place the crust in a 10 inch glass pie plate. In a mixing bowl, combine the brownie mix, oil, water, coffee, and one egg. Beat until combined. Carefully spread in the bottom of the pie crust. Bake for 30 minutes at 350 degrees.
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Step 2While the brownie layer is baking, beat the cream cheese, sugar, and vanilla until smooth. Add the egg and pumpkin and beat again. Slowly add in the cinnamon, nutmeg, and flour.
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Step 3When the brownie layer is finished, remove from the oven and carefully spread the cheesecake on top of the brownie layer. Cover the edges of the pie crust with foil to keep from burning. Place back in the oven and bake another 20-25 minutes. Remove from the oven and set on a cooling rack. Let cool for an hour. Place in refrigerator and cool completely. Spread the Cool Whip on top and sprinkle with extra cinnamon if desired.
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