Pumpkin Cheesecake Swirl Brownies

Being sick is NO fun. I don't know where this cold came from that is cursing my family, but with a holiday weekend coming up, it needs to be gone soon! Here's another cheesecake brownie recipe I saw recently and knew immediately I would be trying them soon. After making pumpkin spice pancakes last weekend I still had some left over pumpkin puree (and still do..so im sure you'll be seeing another pumpkin post soon!), I also happened to need a dessert for something so I think it was fate. These are just as good as they look and sound and definitely worth giving a try. Not in the mood for brownies? (wait..is that possible?) Try giving these pumpkin chocolate chip bars a shot. They will surely test your will power.

Pumpkin Cheesecake Swirl Brownies
seen on the amazing Perry's Plate

Ingredients:

Brownie Batter:

3/4 cup butter, melted

1 cup sugar

1 T vanilla

2 eggs

1/2 cup all purpose flour

1/2 cup unsweetened cocoa powder

1/4 tsp salt

1/2 tsp cinnamon

Cheesecake Batter:

6 oz cream cheese, softened

1 egg

1/3 cup sugar

2 T flour

1/2 cup pumpkin puree

1/4 tsp vanilla

1/2 tsp cinnamon

1/4 tsp each ground ginger and ground cloves

Directions:

Preheat oven to 350F. Grease an 8x8" or an 11x7" baking pan.

For the Brownies:Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time. Combine dry ingredients in small bowl, and then gradually stir into butter mixture by hand.

For the Cheesecake:In another bowl, beat cream cheese and sugar until smooth. Beat in remainder of ingredients until smooth.Spread about 2/3 of chocolate batter into prepared pan. Spread the pumpkin batter over top, distributing evenly. Drop the remaining brownie batter over cheesecake batter. To make the swirls, run a butter knife back and forth through the pan.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool completely and chill before cutting and serving.