Pumpkin Cheesecake Brownies Recipe
Introduction
These Pumpkin Cheesecake Brownies combine the rich, fudgy texture of classic brownies with a creamy pumpkin cheesecake swirl. Perfect for fall or any time you crave a cozy, spiced dessert that feels both indulgent and seasonal.
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 layer)
- 2 tablespoons flour (for cheesecake layer)
- 1 tablespoon vanilla extract (for cheesecake layer)
- 2 large egg yolks
- ½ cup flour (for brownie layer)
- ½ cup unsweetened cocoa powder
- ¼ teaspoon baking powder
- ½ teaspoon salt (for brownie layer)
- ½ cup butter, melted
- ¾ cup sugar (for brownie layer)
- 2 large eggs
- 2 teaspoons vanilla extract (for brownie layer)
- ½ cup chocolate chips
Instructions
- Step 1: In a small bowl, combine the pumpkin, cinnamon, ginger, nutmeg, and ¼ teaspoon salt. Set this pumpkin spice mixture aside.
- Step 2: In a separate bowl, beat the mascarpone cheese and cream cheese with ¼ teaspoon salt until smooth, about 30 seconds. Add the pumpkin spice mixture and mix just until combined.
- Step 3: Stir in the ¾ cup sugar, 2 tablespoons flour, and 1 tablespoon vanilla extract until just combined. Add the egg yolks one at a time, beating well after each addition. Set the cheesecake batter aside.
- Step 4: Preheat the oven to 325°F (160°C). Butter the bottom of a 9 x 9-inch baking dish and line it with parchment paper for easy removal.
- Step 5: In a large bowl, whisk together ½ cup flour, cocoa powder, baking powder, and ½ teaspoon salt.
- Step 6: In another bowl, mix the melted butter and ¾ cup sugar. Whisk in the eggs and 2 teaspoons vanilla extract until combined. Stir in the chocolate chips.
- Step 7: Gradually add the dry flour mixture to the wet ingredients, stirring just until incorporated. Be careful not to overmix.
- Step 8: Reserve ½ cup of the brownie batter. Spread the remaining brownie batter evenly in the prepared pan.
- Step 9: Pour the cheesecake mixture over the brownie batter. Drop spoonfuls of the reserved brownie batter on top in 3 to 4 lines. Use a toothpick or small knife to swirl the brownie batter lines into the cheesecake layer for a marbled effect.
- Step 10: Bake for about 45 minutes or until the top is just set and a tester inserted near the center comes out mostly clean. Allow the brownies to cool completely, then refrigerate to chill before serving.
Tips & Variations
- For extra fudgy brownies, use high-quality cocoa powder and don’t overbake—start checking at 40 minutes.
- Substitute mascarpone with all cream cheese if you prefer a tangier cheesecake flavor.
- Add chopped nuts like pecans or walnuts to the brownie batter for added texture.
- Use pumpkin pie spice instead of individual spices for convenience.
Storage
Store these brownies covered in the refrigerator for up to 4 days. They keep well chilled and can be served cold or at room temperature. To reheat, warm individual pieces in the microwave for about 10 seconds to soften slightly without melting the cheesecake layer.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, but be sure to cook and puree the fresh pumpkin until smooth. Use the same quantity, but drained of excess moisture to avoid a runny cheesecake layer.
Can I freeze these pumpkin cheesecake brownies?
Yes, wrap individual brownies well in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
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Pumpkin Cheesecake Brownies Recipe
- Total Time: 1 hour 5 minutes
- Yield: 16 brownies (9×9-inch pan) 1x
Description
These Pumpkin Cheesecake Brownies combine rich, fudgy cocoa brownies with a creamy pumpkin-spiced cheesecake swirl, creating a perfect fall-inspired dessert that’s moist, flavorful, and irresistibly decadent.
Ingredients
Scale
Cheesecake Layer
- 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
- 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
- ½ cup butter, melted
- ¾ cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup chocolate chips
Instructions
- Prepare Pumpkin Spices: 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.
- Make Cheesecake Base: In a separate bowl, beat together mascarpone and cream cheese with ¼ teaspoon salt for about 30 seconds until smooth. Add the pumpkin spice mixture and stir until just combined.
- Add Sweeteners and Eggs to Cheesecake Layer: Mix in sugar, flour, and vanilla extract into the cream cheese mixture until just incorporated. Then, add egg yolks one at a time, beating each thoroughly before adding the next. Set the cheesecake layer aside.
- Preheat and Prepare Pan: Heat the 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 of the brownies later.
- Mix Dry Ingredients for Brownies: In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly distributed.
- Prepare Brownie Wet Ingredients: In another bowl, combine the melted butter and sugar, stirring well. Whisk in the eggs and vanilla extract until the mixture is smooth and homogenous.
- Combine Brownie Batter: Stir the chocolate chips into the wet mixture. Gradually add the dry flour mixture to the wet ingredients, folding until just combined. Avoid overmixing to maintain a fudgy texture.
- Assemble the Brownie Layers: Reserve ½ cup of brownie batter for swirling. Spread the remaining brownie batter evenly into the prepared baking dish. Pour the cheesecake mixture evenly over the brownie layer.
- Create the Swirl: Drop the reserved brownie batter in 3 to 4 lines over the cheesecake layer. Using a toothpick or small knife, carefully swirl the batter through the cheesecake layer to create a marbled effect.
- Bake: Place the pan in the preheated oven and bake for 45 minutes or until the top is just set and a toothpick inserted comes out mostly clean with a few moist crumbs.
- Cool and Chill: Remove from oven and let cool completely at room temperature. Then refrigerate the brownies to chill fully before slicing and serving for the best texture and flavor.
Notes
- Use full-fat cream cheese and mascarpone for the creamiest cheesecake layer.
- Do not overmix brownie batter to keep the brownies fudgy.
- Chilling the brownies overnight enhances the flavor and makes slicing cleaner.
- Line the baking dish with parchment paper for easier removal and cleanup.
- You can substitute canned pumpkin with homemade pumpkin puree if preferred.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin cheesecake brownies, pumpkin brownies, swirled cheesecake brownies, fall dessert, pumpkin dessert, fudgy brownies
