Description
These Pumpkin Cheesecake Brownies combine the rich, fudgy texture of classic chocolate brownies with a creamy pumpkin cheesecake swirl that is perfectly spiced with cinnamon, ginger, and nutmeg. This dessert is ideal for fall gatherings or any time you crave a decadent twist on traditional brownies.
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 the Cheesecake Layer: In a small bowl, combine the canned pumpkin, cinnamon, ginger, nutmeg, and ¼ teaspoon salt. Set this pumpkin spice mixture aside to incorporate flavors.
- Mix Cream Cheeses: In a separate bowl, beat the mascarpone and cream cheese together with the remaining ¼ teaspoon salt for 30 seconds until smooth and creamy. Add the pumpkin mixture and mix until just combined.
- Add Sweeteners and Flavors: To the cream cheese and pumpkin mixture, add sugar, flour, and vanilla extract; mix gently until combined. Then add egg yolks one at a time, beating each until fully incorporated. Set this cheesecake batter aside.
- Preheat and Prepare Pan: 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 and even baking.
- Prepare Brownie Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt, ensuring the mixture is free of lumps.
- Mix Brownie Wet Ingredients: In another bowl, stir the melted butter and sugar until combined. Whisk in eggs and vanilla extract until smooth. Fold in the chocolate chips.
- Combine Brownie Batter: Slowly add the dry ingredient mixture to the wet ingredients, stirring until just combined to avoid overmixing.
- Assemble Layers: Reserve ½ cup of the brownie batter for swirling. Spread the remaining brownie batter evenly into the prepared baking dish. Pour the cheesecake mixture over the brownie batter layer evenly.
- Swirl the Batter: Drop spoonfuls of the reserved brownie batter on top of the cheesecake layer and use a toothpick or small knife to create swirls by gently dragging through the batters to create a marbled effect.
- Bake and Chill: Bake in the preheated oven for 45 minutes or until the top is just set and a tester inserted comes out mostly clean. Allow the brownies to cool completely in the pan, then refrigerate to chill thoroughly before serving.
Notes
- For best results, use full-fat cream cheese and mascarpone to achieve a creamy, rich cheesecake layer.
- Make sure not to overmix the brownie batter to keep the brownies fudgy and tender.
- Chilling the brownies after baking enhances the flavors and makes slicing cleaner.
- You can swap out canned pumpkin for fresh pumpkin puree if desired, but ensure it is well strained.
- Store refrigerated brownies in an airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Keywords: Pumpkin cheesecake brownies, pumpkin dessert, swirled brownies, fall dessert, creamy cheesecake brownies
