When you read the title, did you go, "WHAT" oh yeah! Scrumptious overload is what this pie should be called!
I saw this on our FFF link party this weekend and had to jump right on it! Thanks to Jocelyn over at Inside Bru Crew Life she called it Pumpkin Cheesecake brownie pie. I made a few changes, as usual when I do any recipe.
This was just so decadent! Rich ,moist, wow...you really should give it a go!
Here is what I did:
1 refrigerator pie crust
Mix a batch of Don Tomas Coffee Brownies
8 oz cream cheese, room temp
1/4 cup sugar
2 TBSP maple syrup
1 1/2 tsp cinnamon
3/4 tsp nutmeg
2 TBSP flour (fresh milled)
1 cup fresh pumpkin puree
8 oz container cool whip
I used my spring form pan for this pie. Sprayed well and place the pie crust on the bottom and up the sides. Spread the brownie batter carefully on the bottom. Bake at 350 degrees for 30 minutes.
While this is baking, prepare the cheesecake batter. Mix the cream cheese, sugar and maple syrup. Next add the egg and pumpkin. Last add the spices and flour.
When the brownie part is done, remove and CAREFULLY spread the cheesecake mix over the brownie.
Place the spring form pan on a sheet of foil and wrap. Place inside another pan and fill half way up the sides with water to form a water bath. Your cheesecake will bake and not crack on the top.
Now bake another 30 minutes.
Remove when done and allow to sit in the pan for 15 minutes.
Remove the side of the spring form and let it sit another 30 minutes.
Chill in the fridge for 1 hour.
Cover the top with cool whip and let set another hour IF you an wait!
Slice and serve!