For the brownie batter:
- 3/4 c. (1 1/2 sticks) butter, melted
- 1 c. sugar
- 1 T. vanilla
- 2 eggs
- 1/2 c. flour
- 1/2 c. unsweetened cocoa powder
- 1/4 tsp. salt
- 1/2 tsp. cinnamon
For the cheesecake batter:
- 6 oz. cream cheese, softened
- 1 egg
- 1/3 c. sugar
- 2 T. flour
- 1/2 c. pumpkin puree
- 1/4 tsp. vanilla
- 1/2 tsp. cinnamon
- 1/4 tsp. each ground allspice and ground cloves
Preheat the oven to 350F. Spray an 8x8” baking pan with baking spray.
For the brownies: Beat together the melted butter, sugar, and vanilla, then beat in the eggs one at a time. Combine the dry ingredients in a small bowl, and then gradually stir the mixture into the butter mixture by hand.
For the cheesecake: In another bowl, beat the cream cheese and sugar until smooth. Beat in the remaining ingredients until smooth.
Spread about 2/3 of the chocolate brownie batter into the prepared pan. Spread the pumpkin cheesecake batter evenly over the top. Drop the remaining brownie batter over the cheesecake batter. To make the swirls, run a knife back and forth through the pan.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean and there's no jiggle when you nudge the pan. Cool the dessert completely and chill in the refrigerator before cutting and serving.
- Yields: 8-12 servings
- Preparation Time: 1 hour, plus cooling and chilling time