Description
Pumpkin Cheesecake Brownies are the ultimate fall dessert, combining the rich flavors of pumpkin and chocolate into a decadent treat. These brownies feature a luscious layer of creamy pumpkin cheesecake swirled into a fudgy brownie base, making them perfect for gatherings or cozy nights at home. With their delightful gooey texture and stunning presentation, they’re sure to impress both pumpkin and chocolate lovers alike. Easy to make and incredibly satisfying, these brownies are a must-try for any occasion.
Ingredients
Scale
- 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
- 2 large egg yolks
- 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
- Preheat your oven to 350°F (175°C).
- In a bowl, blend mascarpone and cream cheese until smooth. Add pumpkin, spices, half the salt, sugar, flour, vanilla extract, and egg yolks; mix well.
- In another bowl, combine flour, cocoa powder, baking powder, and remaining salt. Mix melted butter with sugar, then add eggs and vanilla; stir in dry ingredients and fold in chocolate chips.
- Grease a baking pan or line with parchment paper. Spread brownie batter evenly in the pan; top with dollops of the cheesecake mixture. Swirl together gently.
- Bake for about 45 minutes or until a toothpick comes out with moist crumbs.
- Let cool completely before cutting into squares.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 14g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg