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Pumpkin cheesecake brownies combine the best of gooey chocolate brownies with rich spiced pumpkin cheesecake in every bite. Whenever fall hits or I need a crowd-pleasing dessert for potlucks, these swirled bars get rave reviews for both their flavor and show-stopping appearance.
Every time I make these, my kitchen fills with the warming scent of cinnamon and chocolate. The marbled layers make these brownies almost too pretty to eat but I have never seen leftovers after a family dinner.
Ingredients
- Canned pumpkin: for the signature orange swirl and lovely moistness always check for pure pumpkin not pie filling
- Cinnamon ginger nutmeg: together they give deep autumn flavor choose fresh ground spices for best aroma
- Mascarpone cheese: adds a velvety smooth layer mix with cream cheese for lush tang
- Cream cheese: classic cheesecake base go for full fat blocks for creamiest texture
- Sugar: sweetens and balances the tangy and chocolate layers use fine granulated for easy mixing
- Flour: a little binds the layers and gives the right structure sift for best results
- Vanilla extract: deepens the flavor choose real vanilla for richness
- Egg yolks: used in the cheesecake layer for a dense creamy finish farm fresh yolks will give brighter color
- Unsweetened cocoa powder: the star ingredient for that chocolate brownie fudginess Dutch process works beautifully
- Baking powder: for a touch of lift in the brownie layer make sure it is fresh
- Butter: melted to give shiny thick brownies use good quality unsalted
- Chocolate chips: add puddles of chocolate throughout brownies dark or semisweet both work
Step-by-Step Instructions
- Prepare the Pumpkin Mixture:
- In a small bowl stir together the pumpkin spices and a pinch of salt until fully combined. This step brings out the flavors and keeps everything evenly mixed in the batter.
- Blend the Cheesecake Layer:
- Use an electric mixer to beat mascarpone and cream cheese with another pinch of salt until super smooth. Add pumpkin mixture and mix on low just until blended. Next add sugar flour and vanilla mix again and then add egg yolks one at a time blending well. Do not overmix for the silkiest texture.
- Mix the Brownie Batter:
- Preheat the oven to 325 degrees. Butter and line a 9 by 9 inch pan with parchment. In a big mixing bowl whisk together flour cocoa powder baking powder and salt. In a separate bowl stir melted butter with sugar until glossy then whisk in eggs and vanilla until thick. Stir in chocolate chips. Gently fold flour mixture into the egg mixture with a spatula only until just combined.
- Assemble the Layers:
- Scoop out about half a cup of brownie batter and set aside. Spread the remaining brownie batter evenly in the pan all the way to the corners. Carefully pour or spoon the cheesecake mixture over the brownie base and smooth the top. Dollop the reserved brownie batter in lines over the cheesecake layer.
- Swirl and Bake:
- Use a toothpick or the tip of a small sharp knife to swirl the top into pretty patterns. Try not to overblend you want distinct streaks of each color. Bake for forty five minutes or until set on top and a tester comes out mostly clean. Let cool completely then refrigerate until chilled before slicing for best clean edges.
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My favorite part is letting my kids help with the swirling step Some of my most fun kitchen memories are shaping marbled patterns together during holiday baking sessions The combination of chocolate and pumpkin reminds me of cozy fall weekends with family
Storage Tips
Once cooled completely store brownies in an airtight container in the fridge for up to five days. They taste even better after sitting overnight which lets flavors meld and firms up the cheesecake for neater squares. For longer storage individually wrap bars and freeze for up to two months thaw overnight in the refrigerator before enjoying.
Ingredient Swaps
If you cannot find mascarpone double the cream cheese for a similar creamy texture though the flavor will be slightly tangier. Out of chocolate chips Try chopped dark chocolate for pools of melted chocolate throughout. For a gluten free version use a good all purpose gluten free flour substitute in both layers but check that the texture is still tender.
Serving Suggestions
These look gorgeous served on a platter at brunch or after dinner with coffee. Top with a small dollop of whipped cream and a sprinkling of cinnamon or chocolate shavings for a festive touch. I love serving them chilled straight from the fridge or letting them rest at room temperature for a smooth creamy bite.
Pumpkin Brownies Around the World
While pumpkin desserts are a staple in American fall baking cheesecake brownies have universal appeal. The swirl technique can be found in many cultures from Japanese matcha cheesecake brownies to Italian marbled desserts. This recipe is a celebration of seasonal produce and classic comfort food.
Recipe FAQs
- → Can I use fresh pumpkin instead of canned?
Yes, fresh pumpkin puree can replace canned, but be sure to drain excess moisture and blend until smooth for best results.
- → What type of cocoa powder works best?
Unsweetened natural cocoa powder is ideal for the richest chocolate flavor in the brownie base.
- → How do I achieve a clean swirl on top?
Use a toothpick or small knife to gently swirl reserved brownie batter into the cheesecake layer before baking.
- → How should I store these bars?
Store cooled bars in an airtight container in the refrigerator for up to five days. Chill for neat slices.
- → Can I freeze them for later?
Yes, wrap cut bars tightly and freeze for up to two months. Thaw in the fridge overnight before serving.
- → Is it possible to make these gluten-free?
You can substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour.