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Pumpkin Cheesecake Brownies Recipe

Pumpkin Cheesecake Brownies Recipe
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★★★★★

5.2 from 20 reviews

These Pumpkin Cheesecake Brownies combine rich, fudgy chocolate brownies with a creamy, spiced pumpkin cheesecake layer for a decadent and seasonal dessert perfect for fall gatherings and holiday celebrations.

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 Cheesecake Layer: In a small bowl, stir together the canned pumpkin, cinnamon, ginger, nutmeg, and ¼ teaspoon of salt. Set this pumpkin spice mixture aside. In a separate large bowl, beat the mascarpone and cream cheese with the remaining ¼ teaspoon salt for 30 seconds until smooth and creamy. Add the pumpkin mixture and mix until just combined. Then add sugar, flour, and vanilla extract, mixing well but not over-beating. Finally, add the egg yolks one at a time, beating each until incorporated. Set aside the completed cheesecake batter.
  2. Prepare Brownie Layer: 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 the flour, cocoa powder, baking powder, and salt. In another bowl, stir together the melted butter and sugar until combined. Whisk in the eggs and vanilla extract until smooth. Stir in the chocolate chips. Gradually add the dry ingredient mixture into the wet ingredients, mixing until just combined to keep the batter tender.
  3. Assemble the Layers: Reserve ½ cup of the brownie batter for swirling. Spread the remaining brownie batter evenly into the prepared baking pan. Pour the cheesecake mixture evenly over the brownie batter layer. Spoon the reserved brownie batter in 3 to 4 lines across the cheesecake layer. Using a toothpick or small knife, swirl the lines of brownie batter gently into the cheesecake layer to create a marbled effect.
  4. Bake the Brownies: Place the pan in the preheated oven and bake for approximately 45 minutes or until the top of the brownies is just set and a toothpick inserted near the center comes out mostly clean with slight moist crumbs. Avoid overbaking to keep the texture fudgy and the cheesecake creamy.
  5. Cool and Chill: Remove the brownies from the oven and allow them to cool completely at room temperature. Once cooled, refrigerate the brownies for several hours or overnight to fully chill and set the cheesecake layer. This step enhances flavor and texture, making them easier to cut and serve.

Notes

  • Use full-fat cream cheese and mascarpone for the richest texture.
  • Ensure eggs are at room temperature to help with even mixing and texture.
  • Do not overmix the batters to keep brownies tender and cheesecake creamy.
  • Letting the brownies chill overnight improves sliceability and flavor.
  • Store leftovers covered in the refrigerator for up to 5 days.
  • Bring to room temperature before serving for best flavor.

Nutrition

Keywords: Pumpkin cheesecake brownies, pumpkin dessert, layered brownies, fall dessert, Halloween dessert, Thanksgiving dessert

Find it online: https://bakedbylisa.com/pumpkin-cheesecake-brownies-recipe/