Pumpkin Cheesecake Brownies

• 1 box favorite brownie mix
• 2 teaspoons finely ground espresso or dark roast coffee
• 4 ounces cream cheese, room temperature
• 1/4 cup pure maple syrup or light brown sugar
• 2/3 cup pumpkin puree, room temperature
• 1 large egg, room temperature
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon ginger

Preheat oven to 350. Prepare a 9×9 baking pan with non stick spray, set aside.

In a medium bowl whisk the coffee into the brownie mix. Proceed with your batter as instructed on the box, set aside.

Mix the spices into the pumpkin puree until well combined, set aside.

In the bowl of a stand mixer fitted with the whisk attachment cream the cream cheese, maple syrup or sugar, egg, and pumpkin puree until smooth and well combined.

Spread half of the brownie batter evenly across the bottom of the prepared baking pan. Spoon the pumpkin filling over the top in a checkerboard pattern. Fill in the gaps between the pumpkin filling with the remaining brownie batter.

Using a knife or skewer swirl the pumpkin mixture and brownie batter together.

Bake at 350 for 40-50 minutes or until the edges are well set and the middle still has a slight jiggle. The secret to fudgy brownies is not overcooking them.

To avoid cracks in the cheesecake layer let the brownies cool for 30 minutes at room temperature before refridgerating for at least an hour. We prefer to let ours set over night so the cheesecake is nice and cool.

Details and Photos http://ift.tt/1iVA3PU

bon appetit