Description
Pumpkin Cheesecake Brownies combine two classic desserts into one irresistible fall treat: fudgy chocolate brownies and creamy pumpkin cheesecake swirled together. With cozy spices like cinnamon, ginger, and nutmeg, plus a rich mascarpone cream cheese layer, these marbled brownies are as beautiful as they are delicious. Perfect for potlucks, holidays, or cozy autumn nights, they’re a bakery-worthy dessert you can make right at home.
Ingredients
Cheesecake Layer:
½ cup (120 g) canned pumpkin
1 tsp (2.5 g) ground cinnamon
½ tsp (1 g) ground ginger
¼ tsp (0.5 g) ground nutmeg
½ tsp (3 g) salt, divided
8 oz (225 g) mascarpone cheese
8 oz (225 g) cream cheese
¾ cup (150 g) sugar
2 tbsp (15 g) all-purpose flour
1 tbsp (15 ml) vanilla extract
2 large egg yolks
Brownie Layer:
½ cup (65 g) all-purpose flour
½ cup (45 g) unsweetened cocoa powder
¼ tsp (1 g) baking powder
½ tsp (3 g) salt
½ cup (115 g) melted butter
¾ cup (150 g) sugar
2 large eggs
2 tsp (10 ml) vanilla extract
½ cup (85 g) chocolate chips
Instructions
Make cheesecake mixture: In a small bowl, mix pumpkin, cinnamon, ginger, nutmeg, and ¼ tsp salt. In a larger bowl, beat mascarpone and cream cheese with remaining salt until smooth. Add pumpkin mixture, then sugar, flour, and vanilla. Stir gently. Beat in egg yolks one at a time until just combined. Set aside.
Prepare brownie batter: Preheat oven to 325°F (163°C). Grease and line a 9×9-inch pan with parchment. Whisk flour, cocoa, baking powder, and salt in one bowl. In another, mix melted butter with sugar, then whisk in eggs and vanilla. Stir in chocolate chips. Fold in dry ingredients until just combined.
Assemble brownies: Spread most of the brownie batter into the pan, reserving ½ cup. Pour cheesecake mixture evenly over the top. Drop reserved brownie batter in spoonfuls, then swirl with a knife or toothpick to create a marbled effect.
Bake: Bake for 45 minutes, or until just set in the center.
Cool & chill: Cool completely, then refrigerate at least 1 hour before slicing for clean layers.
Notes
Use room temperature mascarpone and cream cheese for a smooth filling.
Don’t over-swirl—simple figure-eights give the best marbled look.
Chill before slicing to help layers set neatly.
Sprinkle extra chocolate chips on top before baking for added indulgence.
Store leftovers in the fridge up to 5 days, or freeze up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American