Description
Pumpkin Cheesecake Brownies blend fudgy chocolate with silky spiced pumpkin cheesecake in one easy, cozy fall dessert bar.
Ingredients
Cheesecake Layer:
½ cup canned pumpkin
1 tsp cinnamon
½ tsp ginger
¼ tsp nutmeg
½ tsp salt (divided)
8 oz mascarpone cheese
8 oz cream cheese
¾ cup sugar
2 tbsp all-purpose flour
1 tbsp vanilla extract
2 large egg yolks
Brownie Layer:
½ cup all-purpose flour
½ cup unsweetened cocoa powder
¼ tsp baking powder
½ tsp salt
½ cup melted butter
¾ cup sugar
2 large eggs
2 tsp vanilla extract
½ cup chocolate chips
Instructions
1. Mix pumpkin, cinnamon, ginger, nutmeg, and ¼ tsp salt in a bowl and set aside.
2. In another bowl, beat mascarpone and cream cheese with ¼ tsp salt until smooth.
3. Add pumpkin mixture and mix until just combined.
4. Add sugar, flour, vanilla; mix, then add egg yolks one at a time until incorporated.
5. Preheat oven to 325°F. Butter and line a 9×9-inch pan with parchment.
6. Whisk flour, cocoa, baking powder, and salt in a bowl.
7. In another bowl, mix melted butter and sugar. Whisk in eggs and vanilla.
8. Add dry ingredients and stir in chocolate chips until just combined.
9. Reserve ½ cup brownie batter. Spread the rest in the pan.
10. Pour cheesecake mixture over the brownie layer.
11. Spoon reserved batter on top and swirl gently with a knife or toothpick.
12. Bake for 45 minutes. Let cool completely and refrigerate before slicing.
Notes
Use a plastic knife for clean cuts.
To create a tri-color swirl, reserve ½ cup cheesecake batter before adding pumpkin.
Double the recipe for a 13×9-inch pan.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Pumpkin Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 312
- Sugar: 23g
- Sodium: 303mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg