Dina’s pumpkin cheesecake brownie cupcakes recipe! »
Remember that pumpkin cheesecake brownie cupcake from reader Dina we showed you last week? Here, let’s refresh our memories:
Yeah, that’s the stuff.
Dina was so pleased with the response, she wanted to give you guys her recipe so you can make your own, just like hers! Aren’t you lucky?
Dina says, “The brownie is a modified version of the Vegan Diner (by Julie Hasson) Ooey-Gooey Brownies. I used black cocoa and omitted the chocolate chips. The pumpkin cheesecake is where it gets dicey since I use the unwritten recipe in my head.
For the pumpkin cheesecake:
1 container cream cheese
1/2 to 3/4 container of silken tofu
1/2 to 3/4 cup pumpkin
1 cup sugar
1/4 tsp. clove
1/4 tsp. ginger
1/4 to 1/2 tsp. pumpkin pie spice
1 tsp vanilla
dash of salt
Heat oven to 350 degrees. Toss it all into a food process and blend until smooth. Pour a little brownie batter into cupcake pans and top with some cheesecake batter. Bake until the knife comes out clean from brownie batter.”
There you go: pumpkin cheesecake brownie cupcakes. Thanks again, Dina!