Name: Fall Dessert Recipes
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Cuisine: American
Ingredients: 1/2 cup canned pumpkin.; 1 teaspoon cinnamon.; 1/2 teaspoon ginger.; 1/4 teaspoon nutmeg.; 1/2 teaspoon salt, divided.; 8 ounces mascarpone cheese.; 8 ounces cream cheese.; 3/4 cup sugar.; 2 tablespoons flour.; 1 tablespoon vanilla extract.; 2 large egg yolks.; 1/2 cup flour.; 1/2 cup unsweetened cocoa powder.; 1/4 teaspoon baking powder.; 1/2 teaspoon salt.; 1/2 cup butter, melted.; 3/4 cup sugar.; 2 large eggs.; 2 teaspoons vanilla extract.; 1/2 cup chocolate chips.

These Pumpkin Cheesecake Brownies are the ultimate fall dessert, combining rich, fudgy brownie with a spiced pumpkin cheesecake layer. Perfectly balanced with creamy and chocolatey textures, these brownies are a delightful treat for autumn gatherings or a cozy night in. The marbled effect created by swirling brownie batter through the cheesecake layer makes them as beautiful as they are delicious.

These Pumpkin Cheesecake Brownies bring together creamy pumpkin spice cheesecake and rich brownie layers, making them the perfect treat for fall. With a marbled swirl on top, they’re as beautiful as they are delicious.

INGREDIENTS

Canned Pumpkin (1/2 cup): Adds a fall-inspired flavor and creamy texture to the cheesecake layer.
Cinnamon (1 teaspoon): Adds warmth and depth to the pumpkin spice flavor.
Ginger (1/2 teaspoon): Enhances the pumpkin flavor with a hint of spice.
Nutmeg (1/4 teaspoon): Adds a touch of earthy warmth to the cheesecake layer.
Salt (1/2 teaspoon, divided): Balances the sweetness and enhances flavors.
Mascarpone Cheese (8 ounces): Adds richness and creaminess to the cheesecake layer.
Cream Cheese (8 ounces): Creates a smooth, creamy texture for the cheesecake.
Sugar (3/4 cup): Sweetens the cheesecake layer and balances the spices.
Flour (2 tablespoons): Adds structure to the cheesecake layer.
Vanilla Extract (1 tablespoon): Enhances the flavor in both the brownie and cheesecake layers.
Egg Yolks (2 large): Contributes to a creamy and rich cheesecake texture.
Flour (1/2 cup): Forms the base of the brownie layer, giving it structure.
Unsweetened Cocoa Powder (1/2 cup): Adds deep chocolate flavor to the brownie layer.
Baking Powder (1/4 teaspoon): Helps the brownie layer rise slightly.
Butter (1/2 cup, melted): Adds richness and moisture to the brownies.
Sugar (3/4 cup): Sweetens the brownie layer.
Eggs (2 large): Binds the brownie ingredients and provides structure.
Chocolate Chips (1/2 cup): Adds bursts of chocolate in the brownie layer.

INSTRUCTIONS

Cheesecake Layer:: In a small bowl, mix together the pumpkin, cinnamon, ginger, nutmeg, and 1/4 teaspoon salt. Set aside.; In a separate bowl, beat the mascarpone cheese and cream cheese with the remaining 1/4 teaspoon salt for about 30 seconds. Add the pumpkin mixture, mixing until just combined.; Add the sugar, flour, and vanilla extract, and mix until combined. Then, add the egg yolks one at a time, beating until incorporated. Set aside.
Brownie Layer:: Preheat the oven to 325°F (163°C). Butter a 9x9-inch baking dish and line with parchment paper for easy removal.; In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt.; In a separate bowl, stir together the melted butter and sugar. Whisk in the eggs and vanilla extract until incorporated.; Stir in the chocolate chips, then slowly fold the flour mixture into the wet ingredients, mixing until just combined.
To Assemble:: Reserve 1/2 cup of the brownie batter. Spread the remaining brownie batter evenly into the prepared pan.; Pour the cheesecake mixture over the brownie batter in the pan.; Use a spoon to make 3-4 lines with the reserved brownie batter on top of the cheesecake layer. Use a toothpick or small knife to swirl the brownie batter lines into the cheesecake layer for a marbled effect.
Bake:: Bake for 45 minutes or until the top is just set and a tester comes out mostly clean.
Cool and Serve:: Allow the brownies to cool completely, then refrigerate to chill before slicing and serving.

Serving and Storage Tips

Serve chilled for the best texture and flavor.
For clean slices, use a sharp knife and wipe it between cuts.
Store in an airtight container in the refrigerator for up to 4 days.
Freeze individually wrapped squares for up to 2 months and thaw before serving.

Helpful Notes

Ensure ingredients are at room temperature for a smooth cheesecake texture.
Swirl the reserved brownie batter into the cheesecake layer for a marbled look.
Refrigerate before serving to help the cheesecake set and enhance the flavor.

Tips from Well-Known Chefs

Chef Mary Berry recommends using high-quality cocoa powder for rich chocolate flavor.
Chef Duff Goldman advises chilling brownies for at least 2 hours for clean, neat slices.
Chef Martha Stewart suggests adding a touch of espresso powder to enhance chocolate flavor.