Pumpkin Cheesecake Swirled Brownies

• FOR THE BROWNIES:
• 1/2 cups Unsalted Butter, Softened
• 1/2 cups Granulated Sugar
• 1/2 cups Brown Sugar (lightly Packed)
• 2 whole Large Eggs
• 1 teaspoon Vanilla
• 1 cup All-purpose Flour
• 1/4 cups Unsweetened Cocoa Powder
• 1/4 teaspoons Salt
• FOR THE PUMPKIN CHEESECAKE:
• 4 ounces, weight Cream Cheese, Softened
• 1/2 cups Canned Pumpkin Puree
• 3 Tablespoons Granulated Sugar
• 1/2 teaspoons Pumpkin Pie Spice
• 1/2 teaspoons Cinnamon

1. Preheat the oven to 350 F. Lightly spray an 8x8-inch baking pan with non-stick cooking spray.
2. In the bowl of a stand mixer (or in a large bowl with an electric mixer), cream together the butter, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla and mix again until smooth. Add the flour, cocoa powder and salt, and mix until light and fluffy. Pour the brownie mix into the prepared dish.
3. In another bowl, with an electric mixer, combine the cream cheese, pumpkin puree, granulated sugar, pumpkin pie spice and cinnamon until smooth and creamy. Spoon this onto the brownie batter. Using a rubber spatula or a butter knife, swirl the cheesecake into the brownie batter, lifting up the brownie batter and moving the two around until the top half of the squares are swirled together. Smooth the top flat.
4. Bake for 35-40 minutes, or until the center is set. Remove from oven. Don't over-bake, or the brownies will be dry. The center will be set, but a toothpick inserted in the center will not come out clean. It's OK. It will set up completely as it cools.
5. Let it cool completely, then cover and store in the refrigerator, chilling for about an hour before slicing into squares. Brownies will keep in the refrigerator for about a week.

unsalted butter, sugar, brown sugar, eggs, vanilla, allpurpose, ubc, ubc, weight cream cheese, pumpkin puree, sugar, pumpkin pie spice, cinnamon

Taken from tastykitchen.com/recipes/desserts/pumpkin-cheesecake-swirled-brownies/ (may not work)