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Pumpkin Cheesecake Brownies

Pumpkin Cheesecake Brownies for a Cozy Fall Treat

Delightful Pumpkin Cheesecake Brownies blend rich chocolate and creamy pumpkin cheesecake for a perfect fall dessert.
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Prep Time 15 minutes
Cook Time 45 minutes
Refrigeration Time 2 hours
Total Time 3 hours
Servings: 16 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Layer
  • 1 cup Canned Pumpkin or homemade pumpkin puree
  • 1 teaspoon Cinnamon can substitute with pumpkin pie spice
  • 1/2 teaspoon Ground Ginger may omit or use a pinch of allspice
  • 1/4 teaspoon Nutmeg freshly grated for better flavor
  • 1/4 teaspoon Salt essential for flavor
  • 8 ounces Mascarpone Cheese can substitute with cream cheese
  • 4 ounces Cream Cheese use full-fat for best results
  • 1/2 cup Granulated Sugar can substitute with coconut sugar
  • 1/4 cup All-Purpose Flour can substitute with gluten-free flour
  • 1 teaspoon Vanilla Extract use pure vanilla
  • 2 large Egg Yolks do not substitute
For the Brownie Layer
  • 1/3 cup Cocoa Powder Dutch-processed for darker brownies
  • 1/2 teaspoon Baking Powder can substitute with baking soda
  • 1/2 cup Unsalted Butter can substitute with coconut oil
  • 1/2 cup Chocolate Chips dark chocolate chips for richer flavor
  • 2 large Eggs do not substitute

Equipment

  • 9x9-inch baking dish
  • Mixing bowls
  • Whisk
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C). Grease a 9x9-inch baking dish with unsalted butter and line with parchment paper.
  2. In a small mixing bowl, combine the canned pumpkin, cinnamon, ground ginger, nutmeg, and salt. Mix until fully incorporated and set aside.
  3. In a large mixing bowl, beat together the mascarpone cheese and cream cheese with the remaining salt until creamy. Gradually add the pumpkin mixture and blend until just combined.
  4. In another mixing bowl, whisk together all-purpose flour, cocoa powder, baking powder, and salt until no lumps are present.
  5. In a separate bowl, mix melted butter with granulated sugar. Add eggs and vanilla, then blend well. Incorporate dry ingredients and stir, folding in chocolate chips.
  6. Reserve 1/2 cup of brownie batter, pour the rest into the baking dish. Spread the cheesecake mixture on top, then drop spoonfuls of the reserved batter, swirling with a toothpick.
  7. Bake the assembled brownies for 45 minutes, checking for doneness with a toothpick. Allow to cool completely in the pan.
  8. Refrigerate for at least 2 hours before serving. Slice into squares and enjoy.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

For best results, use room temperature ingredients and avoid overmixing the cheesecake filling to maintain a light texture.

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