Name: Fudgy Swirled Pumpkin Cheesecake Brownies Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
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; 2 tablespoons flour; 1 tablespoon vanilla extract; 2 large egg yolks; 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

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: Preheat 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.

Step 2: In a small bowl, stir together the canned pumpkin, cinnamon, ginger, nutmeg, and ¼ teaspoon salt. Set this mixture aside.

Step 3: In a separate bowl, beat mascarpone and cream cheese with ¼ teaspoon salt for about 30 seconds until smooth and creamy.

Step 4: Add the pumpkin-spice mixture to the cheese mixture and gently mix until just combined.

Step 5: Stir in ¾ cup sugar, 2 tablespoons flour, and 1 tablespoon vanilla extract. Then add egg yolks one at a time, beating until fully incorporated. Set the cheesecake batter aside.

Step 6: In a large bowl, whisk together ½ cup flour, cocoa powder, baking powder, and ½ teaspoon salt for the brownie layer.

Step 7: In another bowl, combine melted butter and ¾ cup sugar, stirring well. Whisk in the eggs and 2 teaspoons vanilla extract until smooth.

Step 8: Stir in the chocolate chips, then gradually add the dry flour mixture to the wet ingredients. Mix until just combined to form the brownie batter.

Step 9: Reserve ½ cup of the brownie batter. Spread the remaining brownie batter evenly in the prepared baking pan.

Step 10: Pour the cheesecake mixture over the brownie layer. Drop the reserved brownie batter in 3 to 4 lines on top of the cheesecake filling. Use a toothpick or small knife to swirl the brownie batter into the cheesecake layer, creating a marbled effect.

Step 11: Bake for about 45 minutes, or until the top is just set and a tester inserted near the center comes out mostly clean with a few moist crumbs.

Step 12: Allow brownies to cool completely, then refrigerate to chill before cutting and serving.

Tips & Variations

Use full-fat mascarpone and cream cheese for the creamiest cheesecake texture.

For extra spice, add a pinch of cloves or allspice to the pumpkin mixture.

Chocolate chips can be swapped for chopped walnuts or pecans if preferred.

Allow brownies to chill for at least 2 hours for clean slicing and enhanced flavors.

FAQs

Can I use canned pumpkin pie filling instead of plain canned pumpkin?

It’s best to use plain canned pumpkin rather than pumpkin pie filling, as the filling contains added sugars and spices that can affect the sweetness and flavor balance of the brownies.

Can these brownies be frozen?

Yes, these brownies freeze well. Wrap cooled brownies tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.