Pumpkin Cheesecake Brownies

Pumpkin Cheesecake Brownies
Active Time
25 minutes


Pumpkin Cheesecake Layer:


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 well after each addition. 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 well after each addition. 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.

Recipe Tip

  • Any brand of Wisconsin mascarpone cheese or cream cheese can be used.

Cheesemonger Tip

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.