Pumpkin Cheesecake Brownies

Wisconsin Cheese Pumpkin Cheesecake Brownies Recipe
Active Time
35 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. 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.


  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.

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.

Mascarpone is a rich, buttery fresh cheese with no preservatives, and it should be eaten soon after the container is opened.

write a review