Instructions
Preheat the oven to 350°F and lightly spritz a 13×9-inch baking pan or casserole dish with cooking spray.
Place brownie mix, oil, water, and eggs in a large bowl and whisk until blended.
Remove 1 cup of the brownie batter from the bowl and set aside (this will be for drizzling later).
Pour the remaining batter into the prepared baking pan and spread out evenly along the bottom.
Place cream cheese in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium until fluffy, about 2-3 minutes.
Slowly add the sweetened condensed milk and continue to whisk until blended.
Add the pumpkin spice, pumpkin puree, eggs, and vanilla to the bowl and whisk on low, gradually increasing the speed, until thoroughly combined.
Pour the cheesecake batter over the brownie layer and spread to the edges, creating an even layer.
Dollop the reserved brownie batter over the pumpkin cheesecake layer and, using a toothpick or skewer, swirl to create a marble pattern.
Place in the oven and bake for 35-45 minutes or until cooked through. Check doneness by inserting a toothpick into the center of the brownie, if the toothpick comes out clean your brownie is done.
Remove from the oven and set aside to cool on a wire rack. Once cooled, cut the brownie into squares and serve.
Nutritional Facts:
