Pumpkin Cheesecake Brownies Recipe
Introduction
These Pumpkin Cheesecake Brownies combine rich, fudgy chocolate brownies with a creamy, spiced pumpkin cheesecake layer for an irresistible treat. Perfect for fall or any time you want a decadent twist on classic brownies.
Ingredients
- ½ cup canned pumpkin
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ½ teaspoon salt (divided)
- 8 ounces mascarpone cheese
- 8 ounces cream cheese
- ¾ cup sugar (for cheesecake)
- 2 tablespoons flour (for cheesecake)
- 1 tablespoon vanilla extract (for cheesecake)
- 2 large egg yolks
- ½ cup flour (for brownie)
- ½ cup unsweetened cocoa powder
- ¼ teaspoon baking powder
- ½ teaspoon salt (for brownie)
- ½ cup butter, melted
- ¾ cup sugar (for brownie)
- 2 large eggs
- 2 teaspoons vanilla extract (for brownie)
- ½ cup chocolate chips
Instructions
- Step 1: In a small bowl, stir together the pumpkin, cinnamon, ginger, nutmeg, and ¼ teaspoon salt. Set aside.
- Step 2: In a separate bowl, beat mascarpone cheese, cream cheese, and ¼ teaspoon salt for 30 seconds. Add the pumpkin mixture and mix until just combined.
- Step 3: Add ¾ cup sugar, 2 tablespoons flour, and 1 tablespoon vanilla extract to the cheesecake mixture. Mix until just combined. Add egg yolks one at a time, beating after each addition. Set aside.
- Step 4: Preheat the oven to 325°F (165°C). Butter the bottom of a 9 x 9-inch baking dish and line it with parchment paper.
- Step 5: In a large bowl, whisk together ½ cup flour, cocoa powder, baking powder, and ½ teaspoon salt.
- Step 6: In another bowl, stir together the melted butter and ¾ cup sugar. Whisk in eggs and 2 teaspoons vanilla extract until combined. Stir in chocolate chips.
- Step 7: Slowly add the dry flour mixture to the wet ingredients and mix until just combined.
- Step 8: Reserve ½ cup of the brownie batter. Spread the remaining brownie batter evenly into the prepared pan.
- Step 9: Pour the cheesecake mixture over the brownie batter in the pan.
- Step 10: Use a spoon to drop the reserved brownie batter in 3 to 4 lines over the cheesecake layer. With a toothpick or small knife, swirl the brownie batter lines into the cheesecake to create a marbled effect.
- Step 11: Bake for 45 minutes or until the top is just set and a tester comes out mostly clean. Cool completely, then refrigerate before serving.
Tips & Variations
- Use canned pumpkin puree for convenience and consistent texture.
- For extra chocolate flavor, sprinkle additional chocolate chips on top before baking.
- If you don’t have mascarpone cheese, use all cream cheese instead.
- To make the brownies gluten-free, substitute the flours with a gluten-free all-purpose blend.
Storage
Store the brownies covered in the refrigerator for up to 4 days. They can also be frozen for up to 2 months; thaw in the refrigerator before serving. Reheat gently at room temperature or briefly in the microwave for a soft, creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, but make sure to cook and puree the fresh pumpkin until smooth and measure the quantity equivalent to ½ cup to maintain the right moisture balance.
Can I make this recipe vegan?
This version contains dairy and eggs, but you can experiment with vegan cream cheese, butter substitutes, and egg replacers to create a vegan-friendly version, though texture and flavor may vary.
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Pumpkin Cheesecake Brownies Recipe
- Total Time: 1 hour 5 minutes
- Yield: 9 large brownies 1x
Description
These Pumpkin Cheesecake Brownies combine rich, fudgy chocolate brownies with a creamy, spiced pumpkin cheesecake swirl, delivering a perfect balance of autumn flavors and decadent texture in every bite. Ideal for fall gatherings or a cozy dessert treat.
Ingredients
Scale
Cheesecake Layer
- ½ cup canned pumpkin
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt, divided
- 8 ounces mascarpone cheese
- 8 ounces cream cheese
- ¾ cup sugar
- 2 tablespoons flour
- 1 tablespoon vanilla extract
- 2 large egg yolks
Brownie Layer
- ½ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter, melted
- ¾ cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup chocolate chips
Instructions
- Prepare the cheesecake layer: In a small bowl, combine the canned pumpkin, cinnamon, ginger, nutmeg, and ¼ teaspoon of salt, stirring until well mixed. Set this spiced pumpkin mixture aside.
- Mix the cheeses: In a separate bowl, beat together the mascarpone cheese, cream cheese, and remaining ¼ teaspoon salt for 30 seconds until smooth and creamy.
- Combine pumpkin with cheese: Add the prepared pumpkin spice mixture to the cheese mixture and mix just until combined to maintain a light texture.
- Sweeten and bind the cheesecake layer: Add ¾ cup sugar, 2 tablespoons flour, and 1 tablespoon vanilla extract to the mixture, stirring until just combined. Then, incorporate the egg yolks one at a time, beating until fully incorporated. Set this cheesecake mixture aside.
- Preheat oven and prepare pan: Preheat your oven to 325°F (163°C). Butter the bottom of a 9 x 9-inch baking dish and line it with parchment paper for easy removal later.
- Mix dry brownie ingredients: In a large bowl, whisk together ½ cup flour, cocoa powder, baking powder, and ½ teaspoon salt until well combined.
- Prepare brownie wet ingredients: In a separate bowl, stir together the melted butter and ¾ cup sugar. Whisk in eggs and 2 teaspoons vanilla extract until smooth and incorporated.
- Combine brownie batter: Stir in the chocolate chips, then gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overmixing.
- Assemble the layers: Reserve ½ cup of the brownie batter for the swirl topping. Spread the remaining brownie batter evenly into the prepared baking dish. Pour the cheesecake mixture over the brownie base evenly. Use a spoon to place 3 to 4 lines of the reserved brownie batter on top of the cheesecake layer. Drag a toothpick or small knife through the lines to create a marbled swirl effect.
- Bake the brownies: Bake in the preheated oven for 45 minutes or until the top is just set and a tester inserted into the brownies comes out mostly clean. Avoid overbaking to retain a fudgy texture.
- Cool and chill: Allow the brownies to cool completely at room temperature. Then refrigerate them to chill thoroughly before slicing and serving to enjoy the full flavor and texture.
Notes
- Allow the brownies to cool completely to prevent them from falling apart when sliced.
- Use full-fat cream cheese and mascarpone for the richest flavor and texture.
- For a deeper chocolate flavor, use Dutch-processed cocoa powder.
- The reserved brownie batter swirl creates an attractive marbled effect and adds extra chocolate bursts.
- Storing brownies in the refrigerator helps the cheesecake layer set properly and keeps them fresh for up to 4 days.
- You can freeze the baked brownies wrapped tightly for up to 2 months; thaw in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pumpkin cheesecake brownies, pumpkin brownies, cheesecake swirl brownies, fall desserts, chocolate pumpkin brownies
