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
- 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.
- 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.
- Add Sweeteners and Flour: Incorporate sugar, flour, and vanilla extract into the cheese mixture. Mix gently until just combined.
- Incorporate Egg Yolks: Add the egg yolks one at a time, beating after each addition until fully incorporated. Set the cheesecake mixture aside.
- 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.
- Mix Brownie Wet Ingredients: In another bowl, stir melted butter and sugar together. Whisk in eggs and vanilla extract until well blended.
- 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.
- Assemble the Brownies: Reserve ½ cup of the brownie batter. Spread the remaining brownie batter evenly into the prepared baking pan.
- Add the Cheesecake Layer: Pour the cheesecake mixture over the brownie batter in the pan.
- 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.
- 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.
- 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
