Brownie batter:

1 tsp cinnamon

10 tablespoons canna-butter (melted)

1 1/4 cups granulated sugar

3/4 cup plus 2 tablespoons unsweetened cocoa powder

1/4 rounded teaspoon Kosher salt

1 teaspoon vanilla extract

3 large eggs, cold

1/2 cup all-purpose flour 


Cheesecake Batter:

8 oz cream cheese, softened

1/8 cup medicated butter

1 egg

1/2 cup sugar

3 tbsp flour

3/4 cup pumpkin

1/2 tsp pure vanilla extract

1/2 tsp cinnamon

1 tsp pumpkin pie spice


Preheat oven to 325°. Grease a medium sheet cake pan.

Using an electric mixer, beat brownie batter ingredients together in a bowl. Set aside. In separate bowl, beat together cheesecake batter ingredients. Spread about two-thirds of brownie batter into prepared pan, and spoon cheesecake batter over top. Dollop remaining brownie batter over cheesecake batter. Swirl together with a knife.

Bake for 33 minutes, or until center is set. Cool completely on wire rack. Cut into squares then chill before serving.