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
