Description
Indulge in these creamy Pumpkin Cheesecake Brownies, a rich swirl of cheesecake that mingles with spiced pumpkin and chocolate, perfect for Thanksgiving.
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
- 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 oven to 325 degrees Fahrenheit and prepare a 9 x 9-inch baking dish with butter and parchment paper.
- Whisk together flour, cocoa powder, baking powder, and salt in a large bowl.
- Stir melted butter and sugar until well combined. Whisk in eggs and vanilla extract, then stir in chocolate chips.
- Add flour mixture to wet ingredients, stirring until just combined.
- Spread brownie batter into the dish, reserving ½ cup.
- Pour cheesecake mixture over the brownie layer. Drop lines of reserved brownie batter on top.
- Swirl batters with a toothpick to marbled effect. Bake for 45 minutes, or until a tester comes out mostly clean.
- Allow to cool completely before refrigerating for at least an hour.
Notes
- Let cream cheese and mascarpone cheese come to room temperature to prevent lumps.
- Mix brownie batter until just combined to avoid a tough texture.
- Let brownies chill after baking for easier cutting.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 280 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg
Keywords: Pumpkin Cheesecake Brownies, Thanksgiving Brownies, Fall Brownies, Pumpkin Spice Cheesecake