For the Brownies:
For the Pumpkin Cheesecake:
- 2/3 cup All-Purpose Flour
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1/2 cup Unsalted Butter
- 4 ounces Semi-Sweet Chocolate, chopped
- 2 ounces Unsweetened Chocolate, chopped
- 1 cup Granulated Sugar
- 2 teaspoons Pure Vanilla Extract
- 3 large Eggs
- 4 ounces Cream Cheese, (125g), softened
- 3 tablespoons Granulated Sugar
- 1/2 teaspoon Pumpkin Pie Spice
- 1/2 teaspoon Cinnamon
- 1/2 cup Pumpkin Puree
Preheat the oven to 325°F.
Line an 8x8 inch baking pan with aluminum foil and spray it with non-stick cooking spray.
In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, combine the butter, semi-sweet chocolate, and unsweetened chocolate. Heat this mixture in the microwave on 50% powder for 2-3 minutes, stirring every 30 seconds, until the chocolate and butter and melted and smooth.
Whisk in the sugar and the vanilla until well combined.
Whisk in the eggs, one at a time, until the mixture is smooth and well combined.
Add the flour mixture, and whisk until just combined. Set aside.
In another bowl, whisk together the cream cheese, sugar, pumpkin pie spice and cinnamon.
Add the pumpkin puree and whisk until smooth.
Spread 2/3 of the brownie batter in the bottom of the prepared baking dish.
Spoon the rest of the brownie batter on top of this layer, alternating with spoonfuls of the pumpkin cheesecake batter.
Using the tip of a butter knife, swirl the upper layer of brownie batter and cheesecake batter together.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out with some moist crumbs on it, but not wet batter. Don’t over-bake the brownies or they will be a bit dry.
Let them cool completely on a wire rack, then cover and store them in the refrigerator, chilling them for about an hour before slicing them into squares. They will keep in the refrigerator in an airtight container for up to 5 days.