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Pumpkin Cheesecake Brownies Recipe

Pumpkin Cheesecake Brownies Recipe
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★★★★★

5.3 from 27 reviews

Deliciously rich and moist Pumpkin Cheesecake Brownies combine the luscious creaminess of a spiced pumpkin cheesecake layer swirled over dense, chocolatey brownie batter. These layered treats blend warm autumn spices with decadent mascarpone and cream cheese for a perfect holiday dessert or anytime indulgence.

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 all-purpose 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

  1. Prepare the Cheesecake Layer: In a small bowl, combine the canned pumpkin with cinnamon, ginger, nutmeg, and ¼ teaspoon salt. Set aside. In a separate mixing bowl, beat the mascarpone and cream cheese together with the remaining ¼ teaspoon salt until smooth, about 30 seconds. Add the pumpkin-spice mixture and mix until just combined. Incorporate the sugar, flour, and vanilla extract, mixing gently. Then add the egg yolks one at a time, beating until fully incorporated. Set this cheesecake mixture aside.
  2. Make the Brownie Layer: Preheat your oven to 325°F (163°C). Butter the bottom of a 9×9-inch baking dish and line it with parchment paper for easy removal. In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt. In another bowl, combine the melted butter and sugar, stirring well. Whisk in the eggs and vanilla extract until smooth. Stir in the chocolate chips. Gradually blend the dry flour mixture into the wet ingredients, mixing until just combined, careful not to overmix.
  3. Assemble the Brownies: Reserve about ½ cup of the brownie batter for swirling. Spread the remaining brownie batter evenly into the prepared baking pan. Carefully pour the cheesecake mixture over the brownie layer, spreading it evenly. Drop spoonfuls of the reserved brownie batter on top of the cheesecake layer in 3 to 4 lines. Using a toothpick or small knife, swirl the brownie batter through the cheesecake layer to create a marbled effect.
  4. Bake and Chill: Bake the brownies in the preheated oven for approximately 45 minutes or until the top is just set and a toothpick inserted comes out mostly clean with a few moist crumbs. Allow the brownies to cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours to chill and set the cheesecake layer before slicing and serving.

Notes

  • Use full-fat mascarpone and cream cheese for the creamiest texture.
  • Allow brownies to cool completely before refrigerating to prevent condensation.
  • For easier slicing, use a sharp knife wiped clean between cuts.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • Optional: sprinkle chopped nuts or additional chocolate chips on top before baking for extra texture.

Nutrition

Keywords: Pumpkin cheesecake brownies, pumpkin dessert, cheesecake swirl brownies, chocolate pumpkin brownies, fall desserts

Find it online: https://liamjayne.com/pumpkin-cheesecake-brownies-recipe/