Fudgy Swirled Pumpkin Cheesecake Brownies Recipe
Introduction
These Pumpkin Cheesecake Brownies combine rich, fudgy chocolate with a creamy, spiced pumpkin cheesecake swirl. Perfect for autumn or any time you want a cozy, indulgent dessert with a seasonal twist.
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 (divided)
- 2 tablespoons flour
- 1 tablespoon vanilla extract (divided)
- 2 large egg yolks
- ½ cup flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon baking powder
- ½ cup butter (melted)
- 2 large eggs
- ½ cup chocolate chips
Instructions
- Step 1: In a small bowl, stir together the pumpkin, cinnamon, ginger, nutmeg, and ¼ teaspoon salt. Set aside.
- Step 2: In a separate bowl, beat the mascarpone cheese and cream cheese with ¼ teaspoon salt for 30 seconds. Add the pumpkin mixture and mix until just combined.
- Step 3: Add ⅓ cup sugar, 2 tablespoons flour, and 1 tablespoon vanilla extract to the cheese mixture and mix until just combined. Add the egg yolks one at a time, beating until incorporated. Set aside the cheesecake batter.
- Step 4: 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.
- Step 5: In a large bowl, whisk together ½ cup flour, cocoa powder, baking powder, and the remaining ¼ teaspoon salt.
- Step 6: In another bowl, stir together the melted butter and the remaining ½ cup sugar. Whisk in the eggs and 1 teaspoon vanilla extract until incorporated.
- Step 7: Stir the chocolate chips into the wet mixture, then gradually add the flour mixture, folding until just combined to form the brownie batter.
- Step 8: Reserve ½ cup of the brownie batter. Spread the remaining brownie batter evenly into the prepared pan.
- 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 swirl the brownie batter into the cheesecake layer.
- Step 10: Bake for about 45 minutes, or until the top is just set and a tester comes out mostly clean. Let cool completely, then refrigerate until chilled before serving.
Tips & Variations
- Use high-quality cocoa powder for a richer chocolate flavor in the brownies.
- For extra texture, add chopped nuts like pecans or walnuts to the brownie batter.
- Swap mascarpone for all cream cheese if mascarpone isn’t available, though mascarpone adds extra creaminess.
- Make sure not to overmix the batters to keep the brownies tender and the swirl distinct.
Storage
Store these brownies in an airtight container in the refrigerator for up to 4 days. Reheat slightly in the microwave if you prefer them warm, or enjoy them chilled for a firmer texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but be sure to cook and puree the pumpkin well before measuring ½ cup to use in the recipe.
Can I freeze Pumpkin Cheesecake Brownies?
Yes, you can freeze the brownies wrapped tightly in plastic wrap and foil for up to 3 months. Thaw in the refrigerator overnight before serving.
Print
Fudgy Swirled Pumpkin Cheesecake Brownies Recipe
- Total Time: 2 hours 5 minutes (including chilling time)
- Yield: 16 brownies 1x
Description
Fudgy Swirled Pumpkin Cheesecake Brownies combine the rich, chocolatey depth of classic brownies with a creamy, spiced pumpkin cheesecake swirl. This dessert offers a perfect balance of fudgy texture and smooth, autumn-inspired flavors, making it an ideal treat 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
- Prepare Cheesecake Layer: In a small bowl, combine canned pumpkin with cinnamon, ginger, nutmeg, and ¼ teaspoon salt. Set aside to let the flavors meld.
- Mix Cheese: In a separate bowl, beat together mascarpone cheese and cream cheese with ¼ teaspoon salt for 30 seconds until smooth and creamy.
- Combine Pumpkin and Cheese: Add the pumpkin and spice mixture into the cheese blend and mix just until combined to maintain a smooth texture without overmixing.
- Add Sweeteners and Flour: Stir in sugar, flour, and vanilla extract until just incorporated. Then add egg yolks one at a time, beating after each addition to ensure full incorporation. Set this mixture aside.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 325°F (163°C). Butter the bottom of a 9 x 9-inch baking dish and line with parchment paper for easy removal.
- Mix Dry Ingredients for Brownies: In a large bowl, whisk together flour, cocoa powder, baking powder, and salt until evenly combined.
- Mix Wet Ingredients for Brownies: In a separate bowl, combine melted butter and sugar, stirring until blended. Whisk in eggs and vanilla extract until the mixture is smooth.
- Combine Brownie Batter: Stir in chocolate chips, then gradually add the dry flour mixture to the wet mixture, folding carefully until just combined to keep the batter light and fudgy.
- Assemble Layers: Reserve half a cup of the brownie batter. Spread the remaining brownie batter evenly into the prepared pan. Pour the cheesecake mixture over the brownie layer, spreading gently.
- Create Swirls: Spoon the reserved brownie batter in 3 to 4 lines across the cheesecake layer. Using a toothpick or small knife, gently swirl the batter to create a marbled effect.
- Bake: Bake in the preheated oven for 45 minutes, or until the top is just set and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool and Chill: Remove from oven and allow to cool completely on a wire rack. Once cooled, refrigerate for at least 2 hours before serving to set the cheesecake layer completely.
Notes
- Use full-fat mascarpone and cream cheese for the creamiest texture.
- Do not overmix the cheesecake batter to prevent it from becoming dense.
- Make sure to line the pan with parchment paper to easily lift the brownies out after baking.
- Chilling the brownies overnight improves flavor and texture.
- If you prefer a spicier cheesecake layer, increase cinnamon by ½ teaspoon or add a pinch of cloves or allspice.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin cheesecake brownies, fall dessert, pumpkin spice brownie, fudgy brownies, cheesecake swirl brownies
