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Pumpkin Cheesecake Brownies

Prep Time:

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Cook Time:

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Serves:

12

Level:

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About the Recipe

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Ingredients

Pumpkin Cheesecake Layer:

  • 1 package (8 ounces) Crystal Farms Original Cream Cheese, softened

  • 1 container (8 ounces) Crave Brothers Farmstead Classics® Mascarpone cheese

  • 3/4 cup sugar

  • 1/2 cup canned pumpkin

  • 2 tablespoons all-purpose flour

  • 1 tablespoon vanilla extract

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • 2 large egg yolks

Brownies:

  • 1/2 cup (1 stick) butter, cubed and melted

  • 3/4 cup sugar

  • 2 teaspoons vanilla extract

  • 2 large eggs

  • 1/2 cup all-purpose flour

  • 1/2 cup baking cocoa

  • 1/2 teaspoon salt

  • 1/4 teaspoon baking powder

  • 1/2 cup semisweet chocolate chips


Preparation

Pumpkin Cheesecake Layer:

Beat the cream cheese, mascarpone and sugar in a large bowl until smooth. Beat in the pumpkin, flour, vanilla, cinnamon, salt, ginger and nutmeg. Add egg yolks, beating just until combined. Set aside.


Brownies:

  1. Heat oven to 325°F. Line a greased 9-inch square baking dish with parchment paper; grease paper.

  2. Cream the butter, sugar and vanilla in a large bowl until light and fluffy. Add eggs, one at a time, beating each until well combined. Combine the flour, cocoa, salt and baking powder in another bowl. Gradually add to butter mixture, beating each addition until combined. Fold in chocolate chips.

  3. Spread half of the brownie batter into prepared pan. Drop spoonfuls of reserved cheesecake mixture over top. Spoon remaining brownie batter into four lines over top of cheesecake layer; swirl batter with a toothpick or knife.

  4. Bake for 43-47 minutes or until top is just set and a toothpick inserted near the center comes out clean. (Do not overbake.) Cool completely on a wire rack.

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