Description

These Pumpkin Cheesecake Brownies combine the rich, fudgy texture of classic chocolate brownies with a creamy, spiced pumpkin cheesecake swirl for a decadent autumn-inspired dessert. Perfectly balanced with warm spices, cream cheese, and luscious chocolate, this recipe offers a delightful twist on traditional brownies that’s ideal for holiday gatherings or cozy nights in.

Ingredients

Scale

Cheesecake Layer

½ cup canned pumpkin
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
½ teaspoon salt (divided, ¼ teaspoon for cheesecake layer)
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 flour
½ cup unsweetened cocoa powder
¼ teaspoon baking powder
½ teaspoon salt (remaining ¼ teaspoon for brownie layer)
½ cup butter, melted
¾ cup sugar
2 large eggs
2 teaspoons vanilla extract
½ cup chocolate chips

Instructions

Prepare Pumpkin Spice Mixture: In a small bowl, combine the canned pumpkin, cinnamon, ginger, nutmeg, and ¼ teaspoon salt. Stir well and set aside to let the flavors meld.
Mix Cheesecake Base: In a medium bowl, beat mascarpone and cream cheese with ¼ teaspoon salt for about 30 seconds until smooth and creamy. Add the pumpkin spice mixture and blend until just combined.
Add Sweeteners and Eggs to Cheesecake: To the cheesecake mixture, add ¾ cup sugar, 2 tablespoons flour, and 1 tablespoon vanilla extract. Mix gently until combined. Then add the egg yolks one at a time, beating each until fully incorporated. Set the cheesecake mixture aside.
Preheat Oven and Prepare Baking Dish: Heat your oven to 325°F (163°C). Butter the bottom of a 9×9-inch baking pan and line it with parchment paper to prevent sticking and ease removal.
Combine Dry Ingredients for Brownies: In a large bowl, whisk together ½ cup flour, cocoa powder, baking powder, and ¼ teaspoon salt. This forms the dry base for your brownies.
Mix Wet Ingredients for Brownies: In another bowl, stir melted butter and ¾ cup sugar until combined. Whisk in the eggs and 2 teaspoons vanilla extract until smooth and slightly fluffy.
Combine Wet and Dry Ingredients: Stir the chocolate chips into the wet mixture. Gradually add the dry ingredients into the wet bowl, mixing just until combined to avoid overmixing and ensure fudgy brownies.
Assemble the Layers: Reserve ½ cup of the brownie batter for swirling. Spread the remaining brownie batter evenly over the prepared pan. Pour the cheesecake mixture over this brownie base. Drop spoonfuls of the reserved brownie batter in 3 to 4 lines across the top of the cheesecake layer.
Create Swirl Pattern: Using a toothpick or a small knife, carefully swirl the reserved brownie batter lines into the cheesecake layer to create a marbled effect.
Bake the Brownies: Place the pan in the preheated oven and bake for 45 minutes, or until the top is just set and a cake tester inserted near the center comes out mostly clean with a few moist crumbs.
Cool and Chill: Remove from the oven and allow the brownies to cool completely in the pan on a wire rack. Once cooled, refrigerate them to chill thoroughly before slicing and serving for best flavor and texture.

Notes

Using room temperature cream cheese and mascarpone ensures a smooth cheesecake layer without lumps.
Do not overmix the brownie batter once flour is added to keep brownies fudgy rather than cakey.
You can swap mascarpone with extra cream cheese if unavailable for a slightly different texture.
Allowing the brownies to chill fully will help them slice cleanly and enhance the flavors.
For an extra chocolate punch, add more chocolate chips or chunks to the brownie batter.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: pumpkin cheesecake brownies, fudgy brownies, pumpkin desserts, cheesecake swirl brownies, fall desserts, chocolate pumpkin brownies