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Pumpkin Cheesecake Brownies – A Fall Twist on Classic Brownies

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.

Featured in Sweet treats for any occasion.

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Updated on Sat, 04 Jan 2025 13:52:00 GMT
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Pumpkin Cheesecake Brownies | myhomemaderecipe.com
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.

Why You'll Love This Recipe

  • A delicious blend of creamy cheesecake and fudgy brownie in each bite.
  • Perfect fall flavors with spiced pumpkin and rich chocolate.
  • Beautiful marbled design makes it great for holiday gatherings.
  • Easy to make with simple ingredients for an impressive dessert.

Variations

  • Use graham cracker crumbs in the brownie layer for a more traditional crust.
  • Add mini chocolate chips to the cheesecake layer for extra chocolate flavor.
  • For a lighter taste, use half mascarpone and half Greek yogurt.
  • Top with a drizzle of caramel sauce for added sweetness.

Fall Dessert Recipes

Fudgy brownies topped with a creamy pumpkin spice cheesecake layer for a delicious fall dessert twist.

Prep Time
20 Minutes
Cook Time
45 Minutes
Total Time
65 Minutes
By: Zaho

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 9 Servings (9 squares)

Dietary: Vegetarian

Ingredients

01 1/2 cup canned pumpkin.
02 1 teaspoon cinnamon.
03 1/2 teaspoon ginger.
04 1/4 teaspoon nutmeg.
05 1/2 teaspoon salt, divided.
06 8 ounces mascarpone cheese.
07 8 ounces cream cheese.
08 3/4 cup sugar.
09 2 tablespoons flour.
10 1 tablespoon vanilla extract.
11 2 large egg yolks.
12 1/2 cup flour.
13 1/2 cup unsweetened cocoa powder.
14 1/4 teaspoon baking powder.
15 1/2 teaspoon salt.
16 1/2 cup butter, melted.
17 3/4 cup sugar.
18 2 large eggs.
19 2 teaspoons vanilla extract.
20 1/2 cup chocolate chips.

Instructions

Step 01

In a small bowl, mix together the pumpkin, cinnamon, ginger, nutmeg, and 1/4 teaspoon salt. Set aside.

Step 02

In a separate bowl, beat the mascarpone cheese and cream cheese with the remaining 1/4 teaspoon salt for 30 seconds. Add the pumpkin mixture and mix until just combined.

Step 03

Add the sugar, flour, and vanilla extract, mixing until combined. Then add the egg yolks, one at a time, mixing until incorporated. Set aside.

Step 04

Preheat the oven to 325°F (163°C). Butter a 9x9-inch baking dish and line with parchment paper.

Step 05

In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt.

Step 06

In a separate bowl, mix the melted butter and sugar. Whisk in the eggs and vanilla until incorporated. Stir in chocolate chips, then gradually add the flour mixture to the egg mixture, stirring until just combined.

Step 07

Reserve 1/2 cup of the brownie batter. Spread the remaining brownie batter evenly into the prepared pan.

Step 08

Pour the cheesecake mixture over the brownie batter. Use a spoon to make 3-4 lines with the reserved brownie batter on top of the cheesecake layer. Swirl the lines into the cheesecake layer using a toothpick or small knife.

Step 09

Bake for 45 minutes, or until the top of the brownies is just set and a tester comes out mostly clean.

Step 10

Cool completely, then refrigerate before serving.

Notes

  1. Swirl brownie batter for a marbled effect.
  2. Refrigerate for best texture.
  3. Use room-temperature ingredients for smooth mixing.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 250
  • Total Fat: 15 g
  • Total Carbohydrate: 27 g
  • Protein: 4 g