Pumpkin Cheesecake Blondie Swirl

What you'll need

Dawn Exceptional® R&H® Richcreme® Vanilla Cake Base (435926)

Light Brown Sugar

Senca Canned Pumpkin (00233312)

Whole Eggs

Corn Syrup

Bakery Essentials Soybean Vegetable Oil (2505321)

Bakery Essentials Light Cane Molasses 60# (2506501)

DDA Ceylon Cinnamon (1096587)

DDA Ginger Ground 2.2# (243592)

DDA 30 Mesh Nutmeg Ground 1# (430819)

DDA Clove Ground 2.2# (243584)

Dawn Pumpkin Cream Cheese Filling (02489426)

Dawn Exceptional Rich Taste Cream Cheese Filling Pouch Pak (02405092)

Bakery Essentials No Stick Pan Coating (2498154)

Patterson Paper 12”X700’ Parchment Paper Roll 1CT (735285)

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 and pumpkin cream cheese filling 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 360 ͦF until set all the way through, 30-45 minutes. Topping will crack, this is expected, 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.

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Pumpkin Cheesecake Blondie Swirl

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