Pumpkin Cheesecake Brownies Recipe
Introduction
These Pumpkin Cheesecake Brownies combine rich chocolatey brownie layers with a creamy, spiced pumpkin cheesecake swirl. Perfect for fall or anytime you want a cozy twist on classic brownies. The combination of mascarpone and cream cheese adds a luscious texture that melts in your mouth.
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: Prepare the cheesecake layer by mixing the pumpkin, cinnamon, ginger, nutmeg, and ¼ teaspoon salt in a small bowl. Set aside.
- Step 2: In a separate bowl, beat mascarpone cheese, cream cheese, and ¼ teaspoon salt together for 30 seconds. Add the pumpkin mixture and stir until just combined.
- Step 3: Mix in the sugar, 2 tablespoons flour, and 1 tablespoon vanilla extract until just combined. Add the egg yolks one at a time, beating to incorporate after each addition. Set the cheesecake mixture aside.
- Step 4: Preheat the oven to 325°F (163°C). Butter the bottom of a 9×9-inch baking dish and line it with parchment paper.
- Step 5: Whisk together ½ cup flour, cocoa powder, baking powder, and ½ teaspoon salt in a large bowl for the brownie layer.
- Step 6: In another bowl, combine melted butter and ¾ cup sugar. Whisk in eggs and 2 teaspoons vanilla extract until incorporated. Stir in chocolate chips.
- Step 7: Gradually add the dry flour mixture to the wet ingredients, stirring until just combined.
- Step 8: Reserve ½ cup of the brownie batter. Spread the remaining brownie batter evenly in the prepared pan.
- Step 9: Pour the cheesecake mixture evenly over the brownie layer. Drop spoonfuls of the reserved brownie batter on top in 3 to 4 lines. Use a toothpick or small knife to swirl the brownie batter into the cheesecake layer, creating a marbled effect.
- Step 10: Bake for 45 minutes, or until the top is just set and a tester comes out mostly clean. Allow to cool completely, then refrigerate to chill before serving.
Tips & Variations
- Use room temperature cream cheese and mascarpone for a smoother cheesecake layer.
- Swap pumpkin pie spices with a pumpkin spice blend if you prefer convenience.
- Add chopped nuts like pecans or walnuts to the brownie batter for extra crunch.
- For a richer chocolate flavor, use semi-sweet or bittersweet chocolate chips.
Storage
Store the brownies in an airtight container in the refrigerator for up to 4 days. They can be served chilled or at room temperature. To reheat, warm individual servings briefly in the microwave for about 10 seconds to soften.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin pie filling instead of canned pumpkin?
It’s best to use plain canned pumpkin as pumpkin pie filling contains added sugars and spices, which may alter the flavor and texture of the brownies.
Can I make these brownies ahead of time?
Yes, these brownies can be made a day ahead and refrigerated overnight. This actually helps the cheesecake layer set perfectly and enhances the flavors.
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Pumpkin Cheesecake Brownies Recipe
- Total Time: 1 hour 5 minutes
- Yield: 16 brownies 1x
Description
Delight in these rich and moist Pumpkin Cheesecake Brownies, combining the warm spices of pumpkin cheesecake with fudgy chocolate brownie layers. Perfect for fall or anytime you crave a decadent dessert that marries creamy cheesecake with intense chocolate flavors.
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 canned pumpkin, cinnamon, ginger, nutmeg, and ¼ teaspoon salt. Stir well and set aside.
- Mix Cream Cheeses: In a separate bowl, beat mascarpone cheese and cream cheese along with ¼ teaspoon salt for about 30 seconds until smooth.
- Combine Pumpkin Mixture: Add the pumpkin and spice mixture to the cream cheese mixture and mix until just combined to maintain a creamy texture.
- Add Sugar, Flour, Vanilla, and Egg Yolks: Mix in sugar, flour, and vanilla extract until just incorporated. Add egg yolks one at a time, beating thoroughly after each addition. Set the cheesecake mixture aside.
- Prepare Brownie Dry Ingredients: Preheat your 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. In a large bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Prepare Brownie Wet Ingredients: In another bowl, mix the melted butter and sugar together. Whisk in the eggs and vanilla extract until fully combined.
- Combine Brownie Batter: Stir in chocolate chips into the wet mixture, then gradually add the dry ingredient mixture, folding until just combined to avoid overmixing.
- Assemble the Brownies: Reserve ½ cup of the brownie batter. Spread the remaining brownie batter evenly into the prepared baking dish. Pour the cheesecake batter over the brownie layer evenly.
- Create Swirls: Using a spoon, drop lines of the reserved brownie batter over the cheesecake layer, creating 3 to 4 long lines. Use a toothpick or small knife to swirl the brownie batter into the cheesecake layer artistically.
- Bake and Chill: Bake for 45 minutes or until the top appears set and a tester inserted comes out mostly clean. Remove from oven and allow to cool completely. Refrigerate to chill before slicing and serving for best texture and flavor.
Notes
- Ensure cream cheeses are softened to room temperature for easier mixing and a smoother cheesecake layer.
- Do not overmix the brownie batter to keep the texture fudgy and moist.
- For easier cutting and cleaner slices, chill the brownies thoroughly before slicing.
- You can substitute mascarpone with all cream cheese if unavailable, though mascarpone adds an additional creamy richness.
- Use high-quality unsweetened cocoa powder and chocolate chips for the best chocolate flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin cheesecake brownies, fall dessert, chocolate brownies, pumpkin dessert, creamy cheesecake brownies
