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Pumpkin Cheesecake Brownies

Pumpkin Cheesecake Brownies

A luscious cheesecake layer made with both mascarpone and cream cheeses, nestled between double chocolate brownie layers.


Cheesecake Layer

Brownie Layer


  1. For cheesecake layer: In small bowl, combine pumpkin purée with cinnamon, ginger, nutmeg and 1/4 teaspoon salt. Stir well; set aside.
  2. In bowl of electric mixer, beat mascarpone and cream cheese with remaining 1/4 teaspoon salt 30 seconds. Add pumpkin mixture and beat until just combined. Add sugar, flour and vanilla extract, beating until just combined. Add egg yolks one at a time, and beat until incorporated. Set aside.
  3. For brownie layer: Heat oven to 325 degrees F. Butter 9 x 9-inch baking dish; line with parchment paper.
  4. In large bowl, whisk flour, cocoa powder, baking powder and salt
  5. In separate microwave-safe bowl, melt butter. Add sugar and mix well. Add eggs and vanilla extract, whisking to incorporate. Stir in chocolate chips. Slowly add flour mixture to egg mixture. Mix until just combined.
  6. For assembly: Reserve 1/2 cup brownie batter. Spread remaining brownie batter evenly into prepared pan. Pour cheesecake mixture over brownie batter. Using a spoon, make 3 to 4 lines with reserved brownie batter on top of cheesecake layer. Use wooden pick to swirl brownie batter lines into cheesecake layer.
  7. Bake for 45 minutes or until top of brownies is just set and tester comes out mostly clean. Do not overbake.
  8. Cool completely before serving.

Yield: 8 to 10 servings

Recipe and photo credit: Dairy Farmers of Wisconsin


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