Pumpkin Cheesecake Brownies

Featured recipe by Joanne Choi
http://weekofmenus.blogspot.com

Serves 15-20 (depending on how big of pieces people have)

Pumpkin Cheesecake Layer
2 8 oz packages of cream cheese, room temperature
1/2 cup heavy cream
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1 15 oz can pumpkin
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg

Brownie Base (from the inside of Baker's Unsweetened Chocolate box)
4 oz unsweetened chocolate
3/4 cup (1 1/2 sticks) butter
2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup flour

Pumpkin Cheesecake Layer
In a mixing bowl, beat the cream cheese on low until smooth and creamy. Add cream until fully incorporated. Add sugar and beat until smooth. Add eggs one and a time, beating until smooth. Add vanilla extract and beat until smooth. Remove 1 cup of cheesecake mixture and set aside. (this will be used to swirl with the pumpkin later.)

To the remaining cheesecake mixture in the mixing bowl add 1 can pumpkin, cinnamon, ginger, cloves and nutmeg. Beat until smooth.

Brownie Layer
Microwave chocolate and butter in large microwaveable bowl on HIGH 2 minutes, or until butter is melted. Stir until chocolate is melted. Stir in sugar, eggs and vanilla. Add flour and mix.

Assembly
Preheat oven to 350.

Line a 9X13 inch pan with parchment paper or aluminum foil. If using foil, grease foil well.

Pour brownie mixture on the bottom. On top add the pumpkin cheese cake mixture. Add blobs of the reserved plain cheesecake mixture. With a knife, swirl the pumpkin cheesecake and plain cheesecake mixture together. Bake for 50 minutes, or until cheesecake layer is puffy and lightly golden. Allow to cool and then refrigerate. (if you can wait that long.)