Pumpkin Cheesecake Brownies (Printable Version)
Indulge in rich chocolate brownies layered with creamy pumpkin cheesecake and warm autumn spices.
# Ingredients Required:
→ Pumpkin Mixture
01 -
120 grams canned pumpkin
02 -
1 teaspoon ground cinnamon
03 -
½ teaspoon ground ginger
04 -
¼ teaspoon ground nutmeg
05 -
¼ teaspoon salt
→ Cheesecake Layer
06 -
225 grams mascarpone cheese
07 -
225 grams cream cheese
08 -
150 grams granulated sugar
09 -
2 tablespoons all-purpose flour
10 -
1 tablespoon vanilla extract
11 -
2 large egg yolks
→ Brownie Base
12 -
60 grams all-purpose flour
13 -
45 grams unsweetened cocoa powder
14 -
¼ teaspoon baking powder
15 -
½ teaspoon salt
16 -
115 grams unsalted butter, melted
17 -
150 grams granulated sugar
18 -
2 large eggs
19 -
2 teaspoons vanilla extract
20 -
90 grams chocolate chips
# Guide to Cooking:
01 -
In a small bowl, combine canned pumpkin, cinnamon, ginger, nutmeg, and ¼ teaspoon salt. Mix until evenly blended.
02 -
In a separate bowl, beat mascarpone and cream cheese until smooth. Add sugar, flour, vanilla extract, and egg yolks; combine thoroughly.
03 -
Whisk together flour, cocoa powder, baking powder, and salt. In another bowl, mix melted butter and sugar, then beat in eggs and vanilla. Gradually incorporate dry ingredients until just combined. Fold in chocolate chips.
04 -
Spread half of the brownie batter evenly into a greased 23x23 cm baking pan. Dollop half of the pumpkin mixture over the batter, then spread half of the cheesecake layer. Repeat layers with remaining batter, pumpkin mixture, and cheesecake.
05 -
Preheat oven to 175°C. Bake for 30 to 35 minutes until edges are set but center remains slightly soft.
06 -
Allow brownies to cool completely in the pan, then refrigerate for at least 4 hours before slicing into 12 portions.
# Extra Suggestions:
01 -
Best served chilled. Store refrigerated for up to 5 days. Adjust spices according to preference.