Pumpkin Cheesecake Brownies

Directions:

Pumpkin Cheesecake Layer:
Beat the cream cheese, mascarpone and sugar in a large bowl until smooth. Beat in the pumpkin, flour, vanilla, cinnamon, salt, ginger and nutmeg. Add egg yolks, beating just until combined. Set aside.

Brownies:
Heat oven to 325 degrees F. Line a greased 9-inch square baking dish with parchment paper; grease paper.

Cream the butter, sugar and vanilla in a large bowl until light and fluffy. Add eggs, one at a time, beating each until well combined. Combine the flour, cocoa, salt and baking powder in another bowl. Gradually add to butter mixture, beating each addition until combined. Fold in chocolate chips.

Spread half of the brownie batter in prepared pan. Drop spoonfuls of reserved cheesecake mixture over top. Spoon remaining brownie batter into four lines over top of cheesecake layer; swirl batter with a toothpick or knife.

Bake for 43-47 minutes or until top is just set and a toothpick inserted near the center comes out clean. (Do not overbake.) Cool completely on a wire rack.