This luscious dessert has all the goodness of a rich chewy blondie, with a smooth creamy pumpkin cheesecake and fresh apple filling. Now you can make it too!
Ingredients
¾ cup sifted all-purpose flour
½ cup graham cracker crumbs
½ teaspoon baking powder
⅛ teaspoon salt
½ cup butter, melted
1 cup firmly packed brown sugar
2 eggs
1 cup canned pumpkin
½ cup granulated sugar, divided
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
1 medium apple, peeled and diced
1 tablespoon water
4 ounces reduced fat cream cheese, cut into ¾-inch cubes
Instructions
Preheat oven to 350˚F.
In a medium bowl, add flour, graham cracker crumbs, baking powder and salt. Whisk ingredients together and set aside.
In a small bowl, combine butter with brown sugar. Add 1 egg and blend well. Combine with flour mixture. Spread in a buttered 8x8x2-inch square pan.
In same medium bowl, combine pumpkin, ¼ cup granulated sugar, pumpkin pie spice, vanilla and the remaining egg (lightly beaten). Spread on top of blondie crust.
In a small saucepan, place apple, remaining ¼ cup granulated sugar and water. Cook on medium high heat until the apple is tender, stirring often. Remove from heat and add cream cheese cubes. Stir slightly so that the mixture is combined, but the cubes are not entirely melted. Dollop apples on top of pumpkin filling. Using a knife, swirl to marble.
Bake at 350˚ F. for 55-65 minutes or until center is set. Remove pan from the oven and place on a wire rack to cool for 30 minutes. Cut the blondies into 2-inch squares. Refrigerate leftovers (although there won’t be any!).