• Preheat oven to 350ºF(175ºC). Butter an 8x8-inch (20cm) removable bottom square pan.

Pumpkin Cheesecake

• Add cream cheese, pumpkin puree, 1 egg, granulated sugar, and pumpkin pie spice in a stand mixer bowl. Mix everything well using a paddle attachment, on low speed for 1-2 minutes. Pour into a bowl, and set aside. We're going to use the stand mixer bowl again later.

Dry Ingredients

• Add all-purpose flour, pumpkin pie spice, salt, and baking powder into a separate bowl, and mix well using a spoon. Set aside.

Wet Ingredients

• Add chopped chocolate and butter into a bowl and heat in the microwave at 30-second intervals, mixing everything well in between the intervals. You can also use the double-boiler method. Set aside to cool it slightly before using.
• Add granulated and brown sugar into a stand mixer bowl with pumpkin puree, 2 eggs, and the slightly cooled melted chocolate. Mix everything well using a paddle attachment for 1-2 minutes.
• Pour dry ingredients into the stand mixer bowl, and mix everything well for 1-2 minutes, on low speed. Reserve 2-3 tablespoons of brownie batter to make the swirls.

Assemble

• Pour the brownie batter into the pan. Spread evenly using an offset spatula. Spoon the pumpkin cheesecake batter all over on top, and spread evenly.
• Put small flat dollops of reserved brownie batter randomly on top. Make swirls using a wooden skewer, making sure to drag the brownie batter around with each swirl. Insert the skewer only in the cheesecake layer, not the bottom brownie layer.

Bake

• Bake on the lower ⅔ rack, for 40-50 minutes, or until a skewer inserted in the center comes out slightly wet. Cool completely before slicing. Enjoy!