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Pumpkin Cheesecake Brownies

Irresistible Pumpkin Cheesecake Brownies for Cozy Fall Days

Delightful Pumpkin Cheesecake Brownies that marry rich chocolate brownies with creamy pumpkin cheesecake, perfect for fall gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 2 hours
Total Time 3 hours 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Layer
  • 1 cup Canned Pumpkin Rich flavor and moisture
  • 1 teaspoon Cinnamon Adds warmth and spice
  • 1 teaspoon Ginger Enhances flavor depth
  • 1/2 teaspoon Nutmeg Complements pumpkin spice
  • 1/4 teaspoon Salt Balances sweetness
  • 8 ounces Mascarpone Cheese Contributes creaminess
  • 8 ounces Cream Cheese Tangy flavor and creamy texture
  • 1/2 cup Sugar Sweetens the layers
  • 1/4 cup Flour Provides structure
  • 1 teaspoon Vanilla Extract Adds depth of flavor
  • 3 large Egg Yolks Bind and add creaminess
For the Brownie Layer
  • 1 cup Flour Gives structure
  • 1/2 cup Cocoa Powder Rich chocolate flavor
  • 1 teaspoon Baking Powder Leavening agent
  • 1/2 cup Butter (melted) Adds richness
  • 2 large Eggs Provide structure and moisture
  • 1/2 cup Chocolate Chips Extra chocolate goodness

Equipment

  • 9 x 9-inch baking dish
  • Medium bowl
  • Large bowl
  • whisk
  • toothpick

Method
 

Step‑by‑Step Instructions
  1. Prepare the Cheesecake Mixture: In a medium bowl, mix canned pumpkin, cinnamon, ginger, nutmeg, and salt. In another bowl, beat mascarpone and cream cheese until smooth. Gradually add sugar, flour, vanilla extract, and egg yolks, mixing well. Fold in pumpkin mixture.
  2. Make the Brownie Batter: Preheat oven to 325°F. Grease and line a baking dish. In one bowl, whisk together flour, cocoa powder, baking powder, and salt. In another bowl, combine melted butter and sugar. Add eggs and chocolate chips. Stir in dry mixture until just combined.
  3. Assemble the Layers: Spoon half of brownie batter into the baking dish. Pour cheesecake mixture over. Reserve ½ cup brownie batter, dollop on top. Swirl with a toothpick.
  4. Bake the Brownies: Bake for 45 minutes until edges are set and center is slightly jiggly. A toothpick inserted should come out mostly clean.
  5. Cool and Chill: Allow brownies to cool in the pan for 1 hour. Transfer to the refrigerator for at least 2 hours before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 18gVitamin A: 400IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

Store in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge. Can be frozen for up to 3 months.

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