Pastry by Saloni

For Pumpkin Cheesecake Mixture
1 In a bowl mix together soft cream cheese & room temperature pumpkin puree (don't use pumpkin pie mix). Mix until it is smooth using an electric whisk and fully combined.
2 Add sugar, whipping cream, vanilla extract, cinnamon, spice mix & cornstarch.
3 Mix with an electric whisk on medium speed to get a smooth consistency. Cover and Set it aside. Prepare brownie batter.
For the Chocolate Brownie Mixture
5 Preheat the oven to 330°F (165°C) and grease an8x8-inch square baking tin. Line it with parchment paper, leaving some overhang for easy removal. 
6 In a bowl, melt butter with chocolate over a double boiler on the stove or in the microwave.
7 Add cane sugar, light brown sugar, vanilla, and luke warm milk, then whisk until the sugar is mostly dissolved. 
8 Add the dry ingredients and whisk again until the batter is smooth and fully combined. 
14 Fold the chocolate chips and reserve some for topping.
9 Pour the brownie batter into the prepared tin, reserving 2–3 tablespoons for the topping.
10 Drop generous scoops of the pumpkin cheesecake batter over the brownie layer, then add the remaining brownie batter on top. Swirl gently with a toothpick to create a marbled effect. 
13 Sprinkle chocolate chips.
11 Bake for 30–35 minutes, or until the brownies have risen evenly across the center and edges. 
12 Let cool completely for best results, then portion with a knife dipped hot water for clean slices and store in an air tight container in the fridge for up to 3-4 days.