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Pumpkin Cheesecake Brownies

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Pumpkin Cheesecake Brownies combine rich, fudgy brownies with a creamy, spiced pumpkin cheesecake swirl, creating a decadent fall treat that’s both indulgent and comforting.

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 (for brownie layer)

1/2 cup unsweetened cocoa powder

1/4 teaspoon baking powder

1/2 teaspoon salt (for brownie layer)

1/2 cup butter, melted

3/4 cup sugar (for brownie layer)

2 large eggs

2 teaspoons vanilla extract (for brownie layer)

1/2 cup chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.
  2. To make the cheesecake layer, combine canned pumpkin, cinnamon, ginger, nutmeg, and 1/4 teaspoon salt in a medium bowl. In a large bowl, beat mascarpone cheese, cream cheese, and sugar until smooth. Add flour, vanilla extract, and egg yolks, mixing until combined. Stir in the pumpkin mixture until smooth, and set aside.
  3. To make the brownie layer, whisk together flour, cocoa powder, baking powder, and 1/2 teaspoon salt in a medium bowl. In a separate large bowl, whisk melted butter and sugar until well combined. Add eggs and vanilla extract, then beat until smooth. Gradually add dry ingredients, mixing until just combined. Stir in chocolate chips.
  4. Pour the brownie batter into the prepared pan and spread evenly. Drop spoonfuls of pumpkin cheesecake mixture on top, and swirl together using a knife or skewer to create a marbled effect.
  5. Bake for 30-35 minutes, or until a toothpick inserted comes out clean or with a few crumbs. The edges should be set, and the center slightly soft but firm.
  6. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Cut into squares and serve.

Notes

Store brownies in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week.

For a nutty twist, add chopped walnuts or pecans to the brownie layer.

Use white chocolate chips, caramel chips, or milk chocolate chips for a different flavor in the brownie layer.

If you don’t have mascarpone cheese, you can use regular cream cheese in the cheesecake layer.

Use fresh pumpkin puree if preferred, but make sure it’s smooth before adding to the cheesecake mixture.

To freeze, wrap the brownies tightly and store in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

Nutrition

Find it online: https://familydinnercooking.com/pumpkin-cheesecake-brownies/