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
