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1
Preheat oven to 350.
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2
Line a 9X13 inch pan with parchment paper or aluminum foil.
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3
If using foil, grease foil well.
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4
Make pumpkin cheesecake layer: In a mixing bowl, beat the cream cheese on low until smooth and creamy.
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5
Add cream until fully incorporated.
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6
Add sugar and beat until smooth.
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7
Add eggs one and a time, beating until smooth.
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8
Add vanilla extract and beat until smooth.
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9
Remove 1 cup of cheesecake mixture and set aside.
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10
(this will be used to swirl with the pumpkin later.)
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11
To the remaining cheesecake mixture in the mixing bowl add 1 can pumpkin, cinnamon, ginger, cloves and nutmeg.
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12
Beat until smooth.
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13
Make brownie layer: Microwave chocolate and butter in large microwaveable bowl on HIGH 2 minutes, or until butter is melted.
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14
Stir until chocolate is melted.
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15
Stir in sugar, eggs and vanilla.
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16
Add flour and mix.
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17
Pour brownie mixture on the bottom of the prepared pan.
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18
On top add the pumpkin cheese cake mixture.
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19
Add blobs of the reserved plain cheesecake mixture.
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20
With a knife, swirl the pumpkin cheesecake and plain cheesecake mixture together.
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21
Bake for 50 minutes, or until cheesecake layer is puffy and lightly golden.
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22
Allow to cool and then refrigerate.
