Pumpkin Cheesecake Brownies

Wisconsin Cheese Pumpkin Cheesecake Brownies Recipe
Active Time
25 minutes


Pumpkin Cheesecake Layer:



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Cream Cheese or Mascarpone can be used in this recipe.


Pumpkin Cheesecake Layer:

  1. Combine the pumpkin, cinnamon, ginger, nutmeg and 1/4 teaspoon salt in a small bowl. Beat the mascarpone, cream cheese and remaining salt in a separate large bowl. Add pumpkin mixture; beat until blended. Add the sugar, flour and vanilla; beat just until combined. Add egg yolks, one at a time, beating each until well combined. Set aside.


  1. Heat oven to 325°F. Line a greased 9-inch square baking dish with parchment paper; grease paper. 
  2. Beat the butter, sugar and vanilla in a large bowl. Add eggs, one at a time, beating each until well combined. Combine the flour, cocoa, salt and baking powder in a separate bowl; gradually add to butter mixture. 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 on a wire rack.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

  • There are no preservatives added to Wisconsin mascarpone. It’s a buttery, fresh cheese, that’s meant to be eaten soon after it’s produced.

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