Ingredients
- FOR THE BROWNIE BATTER:
- ¾ cups Butter, Melted
- 1 cup Sugar
- 1 Tablespoon Vanilla
- 2 whole Eggs
- ½ cups All-purpose Flour
- ½ cups Cocoa Powder
- ¼ teaspoons Salt
- 2 teaspoons Cinnamon
- _____
- FOR THE CHEESECAKE BATTER:
- 8 ounces, weight Cream Cheese, softened
- 1 whole Egg
- ½ cups Sugar
- 2 Tablespoons Flour
- 2 teaspoons Flour
- ⅔ cups Pumpkin Puree
- ¼ teaspoons Vanilla Extract
- ⅔ teaspoons Cinnamon
- ⅓ teaspoons Ground Ginger
- ⅓ teaspoons Cloves
Preparation Instructions
Preheat oven to 350F. Grease an 8×8″ square metal baking pan.
For the brownie batter: 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. Set aside.
In separate bowl, beat together all of the 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.