Pumpkin Cheesecake Swirl Brownies

adapted from Cara's Cravings, recipe found on Perry's Plate

Brownie Batter:

3/4 cup butter, melted

1 cup sugar

1 Tblspn vanilla

2 eggs

1/2 cup all purpose flour

1/2 cup unsweetened cocoa powder

1/4 tsp salt

1/2 tsp cinnamon

Cheesecake Batter:

6 oz cream cheese, softened

1 egg

1/3 cup sugar

2 T flour

1/2 cup pumpkin puree

1/4 tsp vanilla

1/2 tsp cinnamon

1/4 tsp ground ginger

1/4 tsp ground cloves

Preheat oven to 350F. Grease an 8x8" or a 11x7" baking pan.

For the Brownies:

Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time. Combine dry ingredients in small bowl, and then gradually stir into butter mixture by hand.

For the Cheesecake:

In another bowl, beat cream cheese and sugar until smooth. Beat in remainder of ingredients until smooth.

Spread about 2/3 of chocolate batter into prepared pan. Spread the pumpkin batter over top, 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 a toothpick inserted in the center comes out clean and the center doesn't jiggle when you nudge the pan. Cool completely and chill before cutting and serving.