Swirled Pumpkin Cheesecake Brownies

This is a perfect fall recipe.  We love brownies in our house, and cheesecake even more! Joe isn't a huge pumpkin fan, but still liked these.  So yummy!  Enjoy!

Swirled Pumpkin Cheesecake Brownies
Recipe adapted by: Our Best Bites

Pumpkin Cheesecake Filling
4 ounces cream cheese
6 Tablespoons pumpkin puree
2 Tablespoons sour cream
2 Tablespoons brown sugar
1 Tablespoon flour
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon ground nutmeg

Brownies
1 brownie mix, with ingredients to make the brownies

For Cheesecake: Microwave cream cheese until soft, about 20-30 seconds.  Add pumpkin, sour cream, sugar, flour, cinnamon, ginger, cloves, and nutmeg.  Whisk to combine well and set aside.  Preheat oven to 325.  Line a 8×8 pan with foil and spray with non-stick spray.  Mix the brownies according to the box.  Reserve 1/2 cup batter Spread remaining batter in prepared pan.  Spread cream cheese filling evenly over batter.  Microwave bowl of reserved batter until warm and pourable, 10-20 seconds.  Using a spoon, dollop softened batter over cream cheese filling, 6-8 dollops.  Use a knife and swirl batter through cream cheese filling, making a marbled pattern.  Bake until toothpick inserted in center comes out with few moist crumbs attached 35-40 minutes.  Let cool in pan on wire rack for 1 hour.  Using foil overhang, lift brownies out of pan.  Return brownies to wire rack and let cool completely, about 1 hour.  Cut into squares and serve.