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Fudgy Swirled Pumpkin Cheesecake Brownies

Indulge in Fudgy Swirled Pumpkin Cheesecake Brownies Today

Experience the delightful Fudgy Swirled Pumpkin Cheesecake Brownies, a perfect fall treat combining rich chocolate and creamy pumpkin flavors.
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Prep Time 20 minutes
Cook Time 45 minutes
Chilling Time 1 hour
Total Time 2 hours 5 minutes
Servings: 16 squares
Course: Dessert
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1 cup Canned Pumpkin Fresh pumpkin puree enhances flavor
  • 3/4 cup Unsweetened Cocoa Powder Dutch process cocoa preferred
  • 1 cup Flour Gluten-free option available
  • 1 tsp Baking Powder Ensure freshness for best rise
  • 1/2 cup Butter Can substitute with coconut oil
  • 1 cup Sugar Use brown sugar for deeper flavor
  • 3 large Egg Yolks Non-dairy yogurt can be used for vegan option
  • 1/4 tsp Salt Balances the sweetness
  • 1 cup Chocolate Chips Dark or semi-sweet enhances richness
For the Cheesecake Layer
  • 1 cup Mascarpone Cheese Substitute with cream cheese if needed
  • 1 cup Cream Cheese Full-fat for best consistency
  • 1 tsp Vanilla Extract Enhances overall flavor
  • 1 tsp Cinnamon Can substitute with pumpkin spice mix
  • 1/2 tsp Ginger Freshly grated preferred
  • 1/4 tsp Nutmeg Fresh nutmeg gives strongest flavor

Equipment

  • 9x9-inch baking dish
  • Mixing Bowls
  • Whisk
  • Spatula
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C). Grease a 9x9-inch baking dish and line it with parchment paper.
  2. In a small bowl, combine canned pumpkin, cinnamon, ginger, nutmeg, and salt. Stir until blended and set aside.
  3. In a mixing bowl, beat mascarpone and cream cheese until smooth. Gradually add sugar, flour, vanilla extract, and egg yolks, mixing until incorporated. Reserve 1 cup for swirling.
  4. In another bowl, whisk together flour, cocoa powder, baking powder, and salt. Melt butter and mix it with sugar until combined. Whisk in eggs and vanilla, then stir in dry ingredients. Fold in chocolate chips.
  5. Spread half of the brownie batter into the pan. Spread cheesecake mixture over it, then swirl the reserved brownie batter on top.
  6. Bake for about 45 minutes, until edges are set and a toothpick comes out mostly clean. Let cool in the pan.
  7. Refrigerate for at least an hour before slicing into squares. Serve topped with whipped cream or ice cream if desired.

Nutrition

Serving: 1squareCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure ingredients are at room temperature for better texture. Check brownies at 40 minutes for doneness. Store leftovers properly to maintain freshness.

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