Description
Delight in the rich and decadent Pumpkin Cheesecake Brownies, a perfect fall-inspired dessert combining creamy spiced pumpkin cheesecake atop fudgy chocolate brownies, swirled beautifully for a visually stunning and delicious treat.
Ingredients
Scale
Cheesecake Layer
- ½ cup canned pumpkin
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ½ teaspoon salt (divided: ¼ teaspoon for cheesecake, ¼ teaspoon for brownie)
- 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 with cinnamon, ginger, nutmeg, and ¼ teaspoon salt. Stir until well blended and set aside. In a separate bowl, beat together mascarpone cheese and cream cheese with ¼ teaspoon salt for about 30 seconds until smooth. Mix in the pumpkin and spice mixture until just combined.
- Mix the Cheesecake Batter: Add sugar, flour, and vanilla extract to the cheese mixture and gently blend. Then, add the egg yolks one at a time, beating until fully incorporated. Set the cheesecake mixture aside while preparing the brownie layer.
- Prepare the Brownie Batter: 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 flour, cocoa powder, baking powder, and salt.
- Combine Wet Ingredients for Brownie: In another bowl, mix the melted butter with sugar. Whisk in the eggs and vanilla extract until fully combined. Stir in chocolate chips, then slowly add the dry flour mixture to the wet ingredients. Mix gently until just combined, avoiding overmixing.
- Assemble the Brownies: Reserve ½ cup of the brownie batter for swirling. Spread the remaining brownie batter evenly in the prepared pan. Pour the cheesecake mixture over the brownie layer evenly. Drop spoonfuls of the reserved brownie batter on top in 3 to 4 lines. Use a toothpick or knife to swirl the brownie batter through the cheesecake layer, creating a marbled effect.
- Bake and Chill: Bake the layered brownies in the preheated oven for 45 minutes or until the top is just set and a toothpick inserted comes out mostly clean with a few moist crumbs. Remove from oven and allow to cool completely, then refrigerate for at least 2 hours before slicing and serving to let the layers set properly.
Notes
- Be careful not to overmix the batter to keep the brownies fudgy.
- Use full-fat cheeses for the creamiest texture.
- Chilling before serving enhances flavor and texture.
- Line the pan with parchment for easy removal of brownies.
- Store leftovers covered in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pumpkin Cheesecake Brownies, Fall dessert, pumpkin dessert, chocolate brownies, cream cheese brownies, spiced pumpkin, mascarpone cheesecake
