Spiced Pumpkin Cheesecake Brownies

• 1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate
• 3/4 cup butter
• 2-1/2 cups sugar, divided
• 4 eggs, divided
• 2 tsp. vanilla, divided
• 1-1/4 cups flour, divided
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 cup canned pumpkin
• 2 tsp. pumpkin pie spice

1. Heat oven to 350F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides.
3. Spray with cooking spray.
4. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min.
5. or until butter is melted.
6. Stir until chocolate is completely melted and mixture is well blended.
7. Add 2 cups sugar; mix well.
8. Add 3 eggs and 1 tsp.
9. vanilla; mix well.
10. Stir in 1 cup flour; pour into prepared pan.
11. Mix cream cheese, pumpkin, spice, and remaining flour, egg and vanilla until blended.
12. Drop in spoonfuls over brownie batter; swirl gently with knife.
13. Bake 35 to 40 min.
14. or until toothpick inserted in center comes out with fudgy crumbs.
15. (Do not overbake.)
16. Cool completely.
17. Use foil handles to lift brownies from pan before cutting to serve.

s, butter, sugar, eggs, vanilla, flour, philadelphia cream cheese, pumpkin, pumpkin pie spice

Taken from www.kraftrecipes.com/recipes/spiced-pumpkin-cheesecake-brownies-185655.aspx (may not work)