Psychedelicatessen: Pumpkin Cheesecake Brownies

Welcome to Psychedelicatessen, a weekly column exploring the world of cannabis cuisine, including recipes from the great chefs and ganjapreneurs who fuel our appetite for adventure.

Medical marijuana in Michigan has followed a long and rocky road, as state politicians continue to make life difficult for patients and providers. Brian Shotwell, a trained chef with a taste for the kind, was working at a hydro store when a friend hinted that he could make a lot more money infusing treats and distributing to local dispensaries. A sweet tooth with an abiding affection for mainstream confections, Shotwell’s most popular products have been infused versions of well-known candies. Fruity Pebble bars, “Twix Cookies” topped with medicated caramel and dipped in pot chocolate, Oreo truffles, and medicated Thin Mints keep his customers happy, and Shotwell says he’s prepared to expand his business as soon as the law allows. “I’ll add four more employees,” Brian exclaims. “So I hope the law changes for the better.”

These rich Pumpkin Cheesecake Brownies are a fall favorite for Shotwell, who features them in several Michigan dispensaries including Green Leaf, Sticky Ypsi, Third Coast and Patient Station. Producing edibles falls into a grey area of the medical marijuana laws, so lab testing can sometimes be difficult to perform, but Brian estimates that each brownie contains a dose of about 35 milligrams of THC when he bakes them. Try these decadent seasonal delights today, and support local bakers in your state!

Pumpkin Cheesecake Brownies

Brownie batter:

1 tsp cinnamon
10 tablespoons canna-butter (melted)
1 1/4 cups granulated sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder
1/4 rounded teaspoon Kosher salt
1 teaspoon vanilla extract
3 large eggs, cold
1/2 cup all-purpose flour

Cheesecake Batter:

8 oz cream cheese, softened
1/8 cup medicated butter
1 egg
1/2 cup sugar
3 tbsp flour
3/4 cup pumpkin
1/2 tsp pure vanilla extract
1/2 tsp cinnamon
1 tsp pumpkin pie spice


Preheat oven to 325°. Grease a medium sheet cake pan.

Using an electric mixer, beat brownie batter ingredients together in a bowl. Set aside. In a separate bowl, beat together cheesecake batter ingredients. Spread about two-thirds of brownie batter into prepared pan, and spoon cheesecake batter over top. Dollop remaining brownie batter over cheesecake batter. Swirl together with a knife.

Bake for 33 minutes, or until center is set. Cool completely on wire rack. Cut into squares then chill before serving

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