Description
These Pumpkin Cheesecake Brownies take indulgence to the next level—fudgy brownie base meets creamy pumpkin cheesecake swirls. Warm spices, mascarpone, and melty chocolate chips turn this into the ultimate fall dessert. Doubling the recipe? Even better. Let’s add some twists while we’re at it.
Ingredients
Pumpkin Cheesecake Layer:
1 cup canned pumpkin
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1 tsp salt (divided for both layers)
16 oz mascarpone cheese
16 oz cream cheese
1 ½ cups sugar
4 tbsp all-purpose flour
2 tbsp vanilla extract
4 large egg yolks
Brownie Layer:
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1/2 tsp baking powder
1 tsp salt
1 cup unsalted butter, melted
1 ½ cups sugar
4 large eggs
4 tsp vanilla extract
1 cup chocolate chips
Optional Twists:
1/2 tsp espresso powder (boosts the chocolate flavor)
1/2 tsp cardamom or allspice (extra fall spice)
Chopped pecans or walnuts for crunch
A swirl of dulce de leche or caramel on top
Instructions
Preheat oven to 350°F (175°C) and line a 9×13 pan with parchment.
Make the cheesecake layer: In a bowl, beat mascarpone, cream cheese, sugar, and pumpkin until smooth. Mix in flour, spices, vanilla, and egg yolks. Set aside.
Make the brownie layer: In a separate bowl, mix melted butter, sugar, and eggs until glossy. Stir in vanilla, cocoa powder, flour, baking powder, salt, and espresso powder. Fold in chocolate chips.
Spread 3/4 of brownie batter in pan. Pour pumpkin cheesecake layer on top. Drop remaining brownie batter by spoonfuls and swirl gently with a knife.
Bake for 40–45 minutes, or until center is just set. Cool completely before slicing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 320 per bar
- Sugar: 26g per bar
- Sodium: 180mg per bar
- Fat: 18g per bar
- Saturated Fat: 11g per bar
- Carbohydrates: 34g per bar
- Protein: 4g per bar
- Cholesterol: 85mg per bar