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Ingredients
- Brownie Batter
- 3/4 cup butter, melted
- 1 cup sugar
- 1 tablespoon pure vanilla extract
- 2 eggs
- 1/2 cup all purpose flour
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- Cheesecake Batter
- 6 ounces cream cheese, softened
- 1 egg
- 1/3 cup sugar
- 2 tablespoons flour
- 1/2 cup pumpkin puree
- 1/4 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon each ground ginger and ground cloves
Preparation
Step 1
Preheat oven to 350F. Grease an 8x8" square metal baking pan.
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 with a wooden spoon. In separate bowl, beat together cheesecake batter ingredients.
Spread about 2/3 of chocolate batter into prepared pan, and spoon cheesecake batter over. Dollop remaining brownie batter over cheesecake batter. Swirl the batters together by running a butter knife back and forth through the pan.
Bake for 40 minutes, or until center is set. Cool completely on wire rack and chill before cutting and serving.