Swirl Pumpkin Cheesecake Brownie

This is a great treat. Every Thanksgiving my mom makes pumpkin cheesecake and it is (in my opinion) way better than pumpkin pie. Then I found this recipe at Cookie Madness, a blog I frequent, and I had to try it! 

INGREDIENTS

Pumpkin Cheesecake

12 ounces softened cream cheese

6 tablespoons brown sugar

2 tablespoons sugar

3/4 cup canned pure pumpkin

1 large egg plus 2 tablespoons beaten egg (weird huh?)

1/2 teaspoon vanilla extract

3/4 teaspoon pumpkin pie spice

1 1/2 table spoons flour

Brownie

2 sticks butter

1/4 teaspoon salt

1 1/2 cups sugar

3 eggs

1 teaspoon vanilla extract

1 1/2 cups melted semi-sweet chocolate chips

1 cup flour

1. Preheat the oven to 350 and line a 9 inch square pan with foil. (I used an 8 inch square and had a little batter left)

2. Cream the cream cheese and sugars. Add the egg, vanilla, pumpkin and spice. Slowly add the flour and set aside. 

3. In a separate bowl cream butter, salt and sugar. Add in eggs and vanilla. 

4. In a microwave safe bowl (glass) slowly melt the chocolate chips. I do 30 second bursts in the micro followed by stirring for 30 seconds.

5. Add chocolate to the butter, salt and sugar bowl (from step 3). Stir in the flour with a scraper or spoon.

6. Pour all but a cup of the brownie batter into the foil lined pan. Top with all the cheesecake batter. Plop in the last of the brownie batter on top in a wave pattern. Swirl with a knife if desired! 

7. Bake for 50 minutes. The cheesecake will still be jiggly but the brownie batter will be set. It's hard to tell but take a good look at it and give it a gentle jiggle. :)

Refrigerate for at least a few hours. I did mine over night and it was perfect!

The pumpkin cheesecake brownie was a huge success and so freakin delicious I will make it again before Christmas!

 See, it's not too late to use that extra can of pumpkin in your pantry!