Pumpkin Cheesecake Brownies Recipe

ByLily Cross
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Introduction

These Pumpkin Cheesecake Brownies are a delightful twist on traditional brownies, combining rich chocolate with creamy pumpkin cheesecake swirls. Perfect for fall or anytime you crave a cozy, indulgent dessert.

A close-up of a square piece of two-layered dessert placed in the center of a white plate with circular ridges, set on a white marbled texture. The bottom layer is thick, dark brown, and fudgy with a slightly rough texture. The top layer is creamy yellow with smooth swirls of dark brown that create a marbled pattern across the surface. The edges of the top layer are slightly raised and browned, showing a soft and moist texture inside. In the top right corner, there are small orange and red decorative elements slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

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 (for brownie layer)
  • 2 teaspoons vanilla extract (for brownie layer)
  • ½ cup chocolate chips

Instructions

  1. 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.
  2. Step 2: In a small bowl, stir together the pumpkin, cinnamon, ginger, nutmeg, and ¼ teaspoon salt. Set aside.
  3. Step 3: In a separate bowl, beat mascarpone cheese and cream cheese with the remaining ¼ teaspoon salt for about 30 seconds until smooth. Add the pumpkin mixture and gently mix until just combined.
  4. Step 4: Add ¾ cup sugar, 2 tablespoons flour, and 1 tablespoon vanilla extract to the cheesecake mixture. Mix until just combined. Then, add the egg yolks one at a time, beating until incorporated. Set the cheesecake mixture aside.
  5. Step 5: In a large bowl, whisk together ½ cup flour, cocoa powder, baking powder, and ½ teaspoon salt for the brownie layer.
  6. Step 6: In another bowl, stir melted butter and ¾ cup sugar until combined. Whisk in the eggs and 2 teaspoons vanilla extract until smooth. Stir in chocolate chips.
  7. Step 7: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined.
  8. Step 8: Reserve ½ cup of the brownie batter. Spread the remaining brownie batter evenly into the prepared baking pan.
  9. Step 9: Pour the cheesecake mixture 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 gently swirl the brownie batter into the cheesecake layer, creating a marbled effect.
  10. Step 10: Bake for about 45 minutes, or until the top is just set and a tester inserted near the center comes out mostly clean. Allow to cool completely, then refrigerate to chill before serving.

Tips & Variations

  • Use canned pumpkin puree for best consistency; avoid pumpkin pie filling which is sweetened and spiced.
  • For extra fudgy brownies, slightly underbake by a few minutes—but ensure the cheesecake layer is set.
  • Swap mascarpone with all cream cheese if mascarpone is unavailable—though mascarpone adds richness.
  • Add chopped nuts or swirl in caramel sauce for added texture and flavor variation.

Storage

Store leftovers covered in the refrigerator for up to 4 days to maintain freshness. These brownies taste great cold or at room temperature. To reheat, warm individual pieces briefly in the microwave for about 10 seconds, but avoid overheating to keep the cheesecake layer creamy.

How to Serve

A single square piece of dessert with two clear layers sits on a white plate with ring patterns, over a white marbled texture. The bottom layer is dense and dark brown, with a rough texture like a brownie. The top layer is light yellow with swirls of dark brown and chocolate, creating a marbled pattern, and has a smooth, soft texture. In the corner of the image, some out-of-focus orange and red berries and leaves add a warm touch. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Fresh pumpkin can be used, but it should be cooked and pureed thoroughly to remove excess moisture. Canned pumpkin puree is more convenient and provides consistent texture.

Can I make these brownies ahead of time?

Yes, these brownies can be made a day in advance and refrigerated overnight. Chilling helps the cheesecake layer set and enhances the flavors.

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Pumpkin Cheesecake Brownies Recipe

★★★★★

4.5 from 63 reviews
  • Author: Lily
  • Total Time: 1 hour 5 minutes plus chilling time
  • Yield: 9 to 12 brownies 1x
  • Diet: Vegetarian
Print Recipe

Description

Indulge in these fudgy swirled Pumpkin Cheesecake Brownies that perfectly combine rich chocolate brownie with a creamy, spiced pumpkin cheesecake layer. This decadent dessert features a moist brownie base topped with a luscious pumpkin-spiced mascarpone and cream cheese mixture, all beautifully swirled together for a stunning and flavorful treat that’s perfect for fall or any cozy occasion.

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

  1. Prepare the Cheesecake Layer: In a small bowl, combine the canned pumpkin with cinnamon, ginger, nutmeg, and ¼ teaspoon salt. Set this spiced pumpkin mixture aside.
  2. Mix the Cheese: In a separate bowl, beat the mascarpone cheese and cream cheese with ¼ teaspoon salt for 30 seconds until smooth. Add the prepared pumpkin mixture and stir until just combined.
  3. Add Sweeteners and Flour: Incorporate sugar, flour, and vanilla extract into the cheese mixture. Mix gently until just combined.
  4. Incorporate Egg Yolks: Add the egg yolks one at a time, beating after each addition until fully incorporated. Set the cheesecake mixture aside.
  5. Prepare the Brownie Layer Dry Ingredients: Preheat the oven to 325°F (163°C). Butter the bottom of a 9×9-inch baking dish and line it with parchment paper. In a large bowl, whisk together flour, cocoa powder, baking powder, and salt.
  6. Mix Brownie Wet Ingredients: In another bowl, stir melted butter and sugar together. Whisk in eggs and vanilla extract until well blended.
  7. Combine Wet and Dry Brownie Ingredients: Stir in the chocolate chips into the wet mixture, then slowly add the dry ingredients mixture to the wet ingredients. Mix until just combined without overmixing.
  8. Assemble the Brownies: Reserve ½ cup of the brownie batter. Spread the remaining brownie batter evenly into the prepared baking pan.
  9. Add the Cheesecake Layer: Pour the cheesecake mixture over the brownie batter in the pan.
  10. Create the Swirls: Using a spoon, dollop the reserved brownie batter in 3 to 4 lines on top of the cheesecake layer. Use a toothpick or small knife to gently swirl the brownie batter lines into the cheesecake to create a marbled effect.
  11. Bake the Brownies: Place the pan in the preheated oven and bake for about 45 minutes, or until the top of the brownies is just set and a tester inserted comes out mostly clean.
  12. Cool and Chill: Remove from the oven and allow the brownies to cool completely at room temperature. Then refrigerate to chill before serving for the best texture and flavor.

Notes

  • For best results, ensure the cheeses are at room temperature before mixing to achieve a smooth cheesecake layer.
  • Do not overmix the brownie batter to keep it fudgy and tender.
  • Refrigerate brownies for at least an hour before serving to allow flavors to meld and layers to set.
  • You can substitute pumpkin spice for the cinnamon, ginger, and nutmeg for convenience.
  • Use parchment paper with overhang for easy removal from the pan.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: pumpkin cheesecake brownies, swirled pumpkin brownies, chocolate pumpkin dessert, fudgy brownies, fall dessert

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