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Swirled Pumpkin Cheesecake Brownies

Swirled Pumpkin Cheesecake Brownies for Cozy Fall Treats

Swirled Pumpkin Cheesecake Brownies feature rich chocolate and pumpkin, perfect for fall indulgence.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Servings: 16 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Layer
  • 1/2 cup Unsweetened Cocoa Powder Dutch-processed cocoa is best
  • 1/2 cup Butter Can be clarified for extra richness
  • 1 cup Sugar Reduce for less sweetness or use substitute
  • 3 large Egg Yolks No direct substitute available
  • 1 cup Flour Gluten-free blend can be used
  • 1 teaspoon Baking Powder Ensure freshness for effectiveness
  • 1/4 teaspoon Salt Kosher salt works well
  • 1 cup Chocolate Chips Can substitute with dark or white chocolate
For the Pumpkin Cheesecake Layer
  • 1 cup Canned Pumpkin Homemade purée can be used
  • 1/2 cup Mascarpone Cheese Cream cheese can be substituted
  • 8 ounces Cream Cheese Use exclusively for denser cheesecake
  • 1 teaspoon Cinnamon Enhance with cloves or allspice if desired
  • 1/2 teaspoon Ginger Can be omitted or swapped for nutmeg
  • 1/4 teaspoon Nutmeg Optional based on preference
  • 1 teaspoon Vanilla Extract Pure extract will elevate taste

Equipment

  • 9x9-inch baking dish
  • Mixing bowls
  • whisk
  • spatula

Method
 

Baking Instructions
  1. Preheat your oven to 325°F (160°C) and prepare a 9x9-inch baking dish by greasing it.
  2. In a bowl, combine canned pumpkin, cinnamon, ginger, nutmeg, and salt; mix well.
  3. Beat mascarpone and cream cheese until smooth, then add sugar, flour, and vanilla; mix in egg yolks.
  4. Whisk together flour, cocoa powder, baking powder, and salt in another bowl.
  5. Combine melted butter with sugar, then add eggs and vanilla, mixing thoroughly; fold in chocolate chips.
  6. Mix the wet brownie batter with dry ingredients until just combined.
  7. Layer half brownie batter in the dish, spoon pumpkin cheesecake over, and dollop remaining brownie batter.
  8. Bake for about 45 minutes or until a toothpick comes out mostly clean.
  9. Cool completely in the pan, then refrigerate for at least an hour before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 900IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Serve warm with ice cream or as elegant bites for gatherings. Enjoy the flavors of fall!

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