Holiday’s don’t have to run a muck on your body. Check out how we celebrate and my favorite dish of Pumpkin Cheesecake Blondies that people love.
A Giant Thanksgiving
Thanksgiving in our family is a big deal. We ALL get together and there are a lot of us. Our family continues to grow each year and we have had to move our celebrations from the dining room into the snack bar area of our families skating rink. It is awesome to have everyone at the same table, enjoying a great pot luck style Thanksgiving meal while laughing and catching up with each other.
Normally for Thanksgiving I am in charge of the deviled eggs, however, a couple years ago there was the great egg-catastrophe which basically started when my kitchenaid mixer turned on me and made egg soup instead of light and fluffy deviled egg filling. My years as the deviled egg maker have been changed and now I am in charge of a dessert. For much of my family, milk and milk products are difficult to digest and so while we would love to enjoy pie and cake and ice cream it can be tough on our tummies. I have a minor digestion issue with the protein in milk and so do my mom and sister.
I really want to bring a dessert that will WOW and still have that thanksgiving creamy, delicious, warm feeling that the holiday’s demand. I created these fantastic Pumpkin Cheesecake Chocolate Chip Blondies and did the test run on them this weekend to see how my tummy would handle these.
For the Pumpkin Cheesecake Blondies:
- 1 cup of melted butter
- 2 cups of packed light brown sugar
- 2 tsp of vanilla
- A pinch of salt
- 2 eggs beaten
- 2 cups flour
- 1/2 tsp baking powder
- 2 cups of chocolate chips
- 4 oz of cream cheese
- 1/3 cup of granulated sugar
- 1 egg
- 1/2 tsp of vanilla
- 1/3 cup canned pumpkin
- 1/2 tsp pumpkin pie spice
To make the blondies melt the butter in the microwave, then add the brown sugar, vanilla, salt and eggs and mix well. Once mixed at the flour and baking powder. A spatula worked well to mix this by hand and it was very easy. After everything is mixed well, fold in the chocolate chips and spread evenly into a 9×13 greased and floured baking dish.
For the pumpkin cheesecake mixtures you will need to first soften the cream cheese, then mix together the cream cheese, egg, sugar and vanilla with a mixer. Once that is done, split the mixture into two separate bowels. Keep about 2/3 of the original mixture in one bowl and pour another 1/3 into a separate bowl. In the 1/3 bowl add the canned pumpkin and pumpkin pie spice and mix well. Then spread the mixtures across the blondies in alternating rows and using a toothpick or knife and swirl it together.
Now the baking part at altitude was a bit tricky. Initially we put the pumpkin cheesecake blondies in the oven for about 45 minutes but we learned that we needed another 30 to make sure they were fully baked. So here is my advice to ensure they bake thoroughly as there are a lot of “wet” ingredients in these. Bake uncovered for 1 hour or until you see the edges pull away from the baking dish. Then, cover the edges with aluminum foil and bake another 15-20 minutes until the center is baked all the way through.
These blondies literally melt in your mouth. The ooey, gooey, chewy and creamy mixtures of the pumpkin cheesecake and chocolate chip blondies are so scrumptious, you won’t be able to just eat one.