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
