Pumpkin Cheesecake Blondie Swirl

What you'll need

Directions

Working Method

In a bowl of a stand mixer fitted with the paddle attachment, place 5 pounds crème cake, 12oz brown sugar, 1 pound 4oz canned pumpkin, 1 pound whole eggs, 5oz glucose syrup, 1 pound 3oz vegetable oil, 2oz molasses, 1oz cinnamon, 0.5oz ginger, 0.15oz nutmeg, 0.15oz clove and mix on 1st speed until mixture comes together.  Scrape bowl and mix on 2nd speed for 30 seconds.  Line 3, half sheet trays with parchment and treat with pan spray.  Deposit 3 pounds prepared batter on each half sheet and spread to the edges.  Deposit 1 pound each cream cheese filling with added pumpkin puree and swirl to top.  Important: DO NOT ADD MORE FILLING, too much filling will weigh down the blondie and it won’t bake correctly.  Bake at 360F/182C until set all the way through, 30-45 minutes.  Topping will crack- this is expected, I look for uniform cracking over the top to determine doneness below.

Additional Info

Chef Tips

Blondies may be baked without fillings and iced later if desired.

Load More Reviews

Pumpkin Cheesecake Blondie Swirl

You’ll love these recipes too

Do you like this recipe?
Tell other bakers what you thought.
I would like to receive email communications from Dawn Foods.
Rating is required
First Name is required
Last Name is required
Email is required
Email is invalid
Comments are required
SUBMIT RATING
Thank you
Your comments are very important to us! Your submitted information of this recipe will be reviewed and if accepted, will be published in the near future.
BACK TO RECIPE
An error occurred. Please try again.
Close