Description
Rich, fudgy brownies swirled with creamy pumpkin cheesecake, perfect for fall or any occasion.
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 the oven to 350°F (175°C).
- Prepare an 8×8-inch baking pan and grease it lightly.
- Mix the melted butter and sugar in a medium bowl until no sugar granules remain.
- Add eggs and vanilla extract to the mix, whisk until smooth.
- Fold in cocoa powder, flour, baking powder, and salt.
- Pour the brownie mixture into the prepared baking pan.
- Mix mascarpone cheese and cream cheese in a separate bowl until creamy.
- Add sugar, flour, spices, salt, and vanilla to the cream cheese mixture.
- Mix in egg yolks one at a time until well combined.
- Spread the pumpkin cheesecake mixture over the brownie batter, swirling in some remaining brownie batter.
- Bake for 30-35 minutes, until the cheesecake is set.
- Cool in the pan before slicing into squares.
Notes
Dust with powdered sugar or drizzle caramel sauce for extra flair.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 350
- Sugar: 24g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Keywords: Pumpkin, Cheesecake, Brownies, Fall desserts, Sweet treats