Pumpkin Cheesecake Brownies
Pumpkin Brownie Cheesecakes are picture-perfect with their orange and white cheesecake layers swirled into gooey, chocolatey brownies!
Ingredients
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
Cheesecake Layer:
- In small bowl, stir together pumpkin, spices (cinnamon, ginger, nutmeg), and 1/4 teaspoon salt. Set aside.
- In a separate bowl, beat the mascarpone cheese and cream cheese with 1/4 teaspoon salt for 30 seconds. Add pumpkin mixture and mix until just combined.
- Add sugar, flour and vanilla, and mix until just combined. Add egg yolks one at a time, and beat until incorporated. Set aside.
Brownie Layer
- Preheat the oven to 325 degrees. Butter the bottom of a 9 x 9-inch baking dish and line with parchment paper. Whisk together flour, cocoa powder, baking powder, and salt in a large bowl.
- In separate bowl, stir together the melted butter and sugar. Whisk in eggs and vanilla until incorporated. Stir in chocolate chips, then slowly add flour mixture to egg mixture. Mix until just combined.
To Assemble:
- Reserve 1/2 cup brownie batter. Spread remaining brownie batter evenly into prepared pan. Pour cheesecake mixture over brownie batter. Use a spoon to make 3 to 4 lines with reserved brownie batter on top of cheesecake layer. Use a toothpick or small knife to swirl brownie batter lines into cheesecake layer.
- Bake for 45 minutes or until top of brownies is just set and tester comes out mostly clean. Cool completely and refrigerate to chill before serving.
Notes
Original recipe from Wisconsin Cheese
- If you want to double the recipe, you can use a 13 x 9 pan.
- Using a plastic knife to slice a pan of cooled brownies results in less crumbling and a smoother cut.
- Sometimes I like to reserve a half cup of the cheesecake batter before adding in the pumpkin (like in the photos) to create a third color in the swirl pattern.
Nutrition
Serving: 1ServingsCalories: 312kcalCarbohydrates: 30gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 6gCholesterol: 95mgSodium: 303mgFiber: 1gSugar: 23g
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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