Pumpkin Cheesecake Swirl Brownies
3/4 cup butter, melted
1 cup sugar
1 tbsp pure vanilla extract
1/2 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/4 tsp salt
2 tsp cinnamon
6 oz cream cheese, softened
1/3 cup sugar
2 tbsp flour
1/2 cup pumpkin puree
1/4 tsp pure vanilla extract
1/2 tsp cinnamon
1/4 tsp each ground ginger and ground cloves
Preheat oven to 350F. Grease an 8x8" square metal baking pan.
For the Brownies:
Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time. Combine dry ingredients and then gradually stir into butter mixture by hand.
For the Cheesecake:
In a separate bowl, beat together all ingredients.
Spread about 2/3 of chocolate batter into prepared pan. Spread the pumpkin batter over it, distributing evenly. Drop the remaining brownie batter over cheesecake batter. To make the swirls, run a butter knife back and forth through the pan.
Bake for 35-40 minutes, or until center is set. Cool completely and chill before cutting and serving.