Pumpkin Cheesecake Brownies (Print Version)

Swirled pumpkin cheesecake and chocolate brownies with warm spices and rich mascarpone.

# Ingredients:

→ Cheesecake Layer

01 - 1/2 cup canned pumpkin puree
02 - 1 teaspoon ground cinnamon
03 - 1/2 teaspoon ground ginger
04 - 1/4 teaspoon ground nutmeg
05 - 1/2 teaspoon kosher salt, divided
06 - 8 ounces mascarpone cheese, softened
07 - 8 ounces cream cheese, softened
08 - 3/4 cup granulated sugar
09 - 2 tablespoons all-purpose flour
10 - 1 tablespoon pure vanilla extract
11 - 2 large egg yolks

→ Brownie Layer

12 - 1/2 cup all-purpose flour
13 - 1/2 cup unsweetened cocoa powder
14 - 1/4 teaspoon baking powder
15 - 1/2 teaspoon kosher salt
16 - 1/2 cup unsalted butter, melted
17 - 3/4 cup granulated sugar
18 - 2 large eggs
19 - 2 teaspoons pure vanilla extract
20 - 1/2 cup semisweet chocolate chips

# Steps:

01 - In a small bowl, combine pumpkin puree, ground cinnamon, ginger, nutmeg, and 1/4 teaspoon salt. Stir until evenly blended and set aside.
02 - In a separate bowl, beat mascarpone cheese and cream cheese with remaining 1/4 teaspoon salt for 30 seconds until smooth. Add the reserved pumpkin mixture and blend just until incorporated.
03 - Add granulated sugar, flour, and vanilla extract to the cream cheese mixture. Mix gently until just combined. Incorporate egg yolks one at a time, mixing after each addition. Set aside the finished cheesecake batter.
04 - In a large mixing bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
05 - In a separate bowl, mix melted butter with granulated sugar until fully combined. Whisk in whole eggs and vanilla extract until smooth.
06 - Stir chocolate chips into the egg mixture. Gradually fold the dry flour-cocoa mixture into the wet ingredients. Mix until just combined, avoiding overmixing.
07 - Reserve 1/2 cup of the brownie batter. Evenly spread the remaining brownie batter into the bottom of a buttered and parchment-lined 9 x 9-inch baking pan.
08 - Pour the cheesecake batter evenly over the brownie layer. Spoon reserved brownie batter in 3 to 4 lines across the top. Use a toothpick or small knife to swirl lines into decorative patterns.
09 - Bake at 325°F (162°C) for 45 minutes, or until the top is just set and a toothpick inserted comes out mostly clean.
10 - Allow brownies to cool completely in the pan, then refrigerate until thoroughly chilled before slicing and serving.

# Notes:

01 - Allow brownies to chill completely before slicing for clean, defined layers.

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