Pumpkin Cheesecake Brownies

Steps

1. Pumpkin Cheesecake Layer: Beat together the 4 ounces cream cheese,½ cup canned pumpkin, 1 large egg, 3 tablespoons sugar, 1 teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg until smooth and creamy. Set aside.

2. Brownie Layer: Preheat oven to 325 degrees Fahrenheit. Line an 8x8-inch pan with foil and spray with cooking spray.

3. In a large mixing bowl combine ⅔ cup all-purpose flour, ½ teaspoon baking powder, and 1 teaspoon cinnamon.

4. In a microwave-safe bowl combine the ½ cup butter and 4 ounces unsweetened chocolate, At 50% power microwave for 30 seconds at a time stirring until it is smooth and melted.

5. In a medium mixing bowl, whisk 1 ¼ cups granulated sugar, 2 large eggs, and 1 teaspoon vanilla. Add the melted chocolate and continue to stir until incorporated. Add the flour mixture and fold until combined.

6. Pour half of the batter into the prepared pan. Spread the pumpkin cream cheese evenly on top of the brownie batter. Drop the remaining batter by spoonfuls on top of the cheesecake layer and swirl with a knife.

7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for an hour before cutting.