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Pumpkin Cheesecake Brownies Dessert

Indulge in Pumpkin Cheesecake Brownies Dessert Bliss

Fudgy Swirled Pumpkin Cheesecake Brownies Dessert is a delightful fusion of rich chocolate and creamy pumpkin flavors, perfect for fall gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pumpkin Filling
  • 1 cup Canned Pumpkin or homemade pumpkin purée
  • 1 teaspoon Cinnamon optional
  • 1 teaspoon Ginger (or allspice) can be omitted or swapped
  • 1/2 teaspoon Nutmeg optional
Cheesecake Layer
  • 1 cup Mascarpone Cheese can be replaced with cream cheese
  • 8 ounces Cream Cheese at room temperature
  • 1/2 cup Sugar brown sugar for deeper taste
  • 3 Egg Yolks can substitute with silken tofu
  • 1 teaspoon Vanilla Extract pure extract preferred
Brownie Base
  • 1/2 cup Unsweetened Cocoa Powder can replace with melted unsweetened chocolate
  • 1 cup Flour or gluten-free flour
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1/2 cup Butter or margarine
  • 1/2 cup Chocolate Chips optional

Equipment

  • 9x9-inch baking dish
  • mixing bowls
  • electric mixer
  • whisk
  • Parchment Paper

Method
 

Preparation Steps
  1. Preheat your oven to 325°F (163°C). Grease a 9x9-inch baking dish and line it with parchment paper.
  2. In a mixing bowl, combine the canned pumpkin with cinnamon, ginger, and nutmeg until smooth.
  3. Using an electric mixer, beat the mascarpone and cream cheese until smooth. Gradually add in sugar, flour, vanilla extract, and egg yolks.
  4. Fold the prepared pumpkin mixture into the cheesecake filling, reserving half a cup for swirling.
  5. In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  6. In a separate bowl, mix melted butter and sugar until combined. Add eggs and vanilla extract.
  7. Combine the wet and dry ingredients, stirring until no visible flour remains.
  8. Spread half of the brownie batter in the baking dish, spoon pumpkin cheesecake mixture over, and dollop the reserved brownie batter on top.
  9. Bake for about 45 minutes until the edges are set. A toothpick should come out with a few moist crumbs.
  10. Cool completely in the pan, then refrigerate for at least one hour before slicing.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 24gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Ensure all dairy ingredients are at room temperature for a smooth texture. Monitor baking time carefully to avoid dryness.

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