Pumpkin Cheesecake Brownies

I came up with this recipe the other evening as something to take along to an ice cream social.  I made it sugar free using a SF brownie mix and using a stevia sweetener in the pumpkin cheesecake part.  Feel free to use regular brownies and sugar. 

 I also have more pumpkin to brownie ratio.  You could use the same amount of pumpkin cheesecake and use a 9x13" size box of brownie mix if you want.  If you want a more genuine pumpkin pie taste you could add the typical pumpkin pie spices to the cheesecake part.

Pumpkin Cheesecake Brownies

4 ounces cream cheese, softened (light can be used)

1/2 cup canned pumpkin (not pumpkin pie mix)

1 egg

1 Tablespoon sugar or 3/4 teaspoon Truvia (made from stevia)

1 8x8" size brownie mix and the ingredients to make the brownies (oil, egg, water etc)

Preheat the oven to 350 degrees. Grease bottom only of 8x8" or 9x9" glass baking dish with cooking spray. In small bowl, beat all filling ingredients with electric mixer on low speed until smooth. Set aside.

Make brownie batter as directed on box.

Spread 3/4 of the batter in baking dish.

 Pour pumpkin mixture over the top.

Spoon remaining brownie batter over filling.

 Cut through batter several times with knife for marbled design.

For an 8x8" pan bake for 28 to 32 minutes or until a tooth inserted near the middle comes out clean.   9x9" pans, 26 to 30 minutes.

Allow to cool for at least 10-15 minutes before you attempt to cut it.  It is really best if you wait until completely cool.