Pumpkin Cheesecake Brownies

  It was my turn to make dessert for our Bon Appetit dinner with the Cook's.  Since Thanksgiving is this week, I thought I needed to make a pumpkin dish.  At first hubby and I decided they were "okay"...but "okay" wasn't what I was looking for.  I made them again and doubled the cheesecake layer and then they were a hit.(the above picture was actually a picture of the first batch...so imagine a double layer of pumpkin....)   PUMPKIN CHEESECAKE BROWNIES
Brownie layer:
1 boxed brownie mix, with ingredients called for on box but I'm not big on boxed brownies so here's my favorite brownie recipe:   Brownies 2 cubes butter, melted 2 cups sugar 1/3 c. cocoa 1 tsp.  vanilla Mix those 4 ingredients well.  Add 4 eggs, one at a time. Add: 2 1/4 cups flour 1/2 tsp. salt (and I always add 1/2-1 package milk chocolate chips)   Bake in a greased 9 x 12 inch pan at 375 degrees for 25 minutes.    but WAIT!!!  Don't bake those brownies yet because now we are going to put a pumpkin cheesecake layer on them.
I've made these a couple of times and I actually now double the pumpkin layer.  (I've doubled it already for you....)


Pumpkin cheesecake layer:
8 oz cream cheese, room temperature
2 tablespoon butter, room temperature
1 cup sugar
2 egg
2 cup pumpkin puree
2 teaspoon vanilla
1 teaspoon pumpkin pie spice
2 tablespoon flour
fall sprinkles (if desired)

Prepare brownie mix as directed on package and pour into greased 9x13 pan. In a separate bowl, beat cream cheese, butter, and sugar. Add egg, pumpkin, vanilla, and pumpkin pie spice and beat until well combined. Stir in flour. Drop heaping tablespoonfuls of pumpkin mixture onto brownie batter. Drag knife across top of batter horizontally and then vertically to create a "swirl" effect. 
Bake at 350 degrees for 28-34 minutes or until cheesecake layer is set (mine was closer to 34 minutes).