Ingredients
1egglarge
½ cuplight brown sugarpacked
⅓cupnatural sweeteneror sugar of choice
1cuppure pumpkin pureecanned or homemade
¼cupoilcooking oil or melted coconut oil
1tbsphoney
½tbspvanilla extract
1 ½cupsplain flour
1tbspbaking powder
1 ½tspground cinnamon
salt
¼cupwhite chocolate chips
8ozlow fat cream cheeseor fat free, at room temp
2tbspflour
1tspground cinnamon
4tbspnatural sweeteneror sugar of choice
Preparation
Preheat oven to 350 degrees F. Grease a 9×11-inch baking pan with cooking spray; line with baking/parchment paper and set aside.
In a large bowl, whisk the egg, brown sugar, sweetener or sugar, pumpkin, oil, honey, and vanilla until smooth and creamy.
Add the flour, baking powder, cinnamon, and salt, and stir until just combined.
Fold through chocolate chips, set aside, and make the cheesecake layer
Combine cream cheese, flour, cinnamon, and sweetener or sugar in a medium-sized bowl, and beat until smooth.
Pour the cake batter into the prepared pan and evenly smooth the top lightly with a spatula.
Pour the cheesecake mixture over the top, and using the back of a knife, swirl small amounts of the blondie batter gently into the cheesecake mix until a marble effect is created on the top.
Bake for about 38 to 45 minutes or until done. A toothpick inserted in the center should come out mostly clean or slightly dirty, with a few moist crumbs but no batter.
Allow cake to cool in the pan for at least 30 minutes before slicing and serving.
