1 batch prepared HelloAmino Protein Brownie mix (prepared as per package)
1 pkg cream cheese, room temperature
1/4 cup sugar
1 tbsp cornstarch
1/4 cup canned pumpkin, room temperature
2 tbsp plain Greek yogurt, 2 % fat
1 tsp vanilla
1 tsp pumpkin pie spice
1 whole egg, room temperature
Preheat oven to 325. Line a 9x9 cake pan with parchment (don't skip this step for easier removal)
In a bowl, mix together cream cheese, sugar and cornstarch with a hand mixer until smooth (2 mins).
Add pumpkin, yogurt, vanilla and pumpkin spice and mix until combined.
Add the egg and mix until fully incorporated.
Add prepared HelloAmino brownie batter to the bottom of the pan and then top with cheesecake mixture.
Bake for 28-32 minutes until the center only has a slight jiggle. Let fully cool in the pan and then cover and refrigerate for at least 6 hours to fully set. Slice into 12 squares and enjoy. They freeze well!