Flourless Pumpkin Cheesecake Brownies: Fudgy flourless brownies topped with pumpkin cheesecake -- a naturally gluten free treat that's perfect for Thanksgiving or the holidays! www.thereciperebel.com
Preheat oven to 350 degrees F. Line a 9x13" pan with tin foil and spray with non stick spray. Set aside.
In a large bowl, combine chocolate and butter. Microwave on high in 30 second intervals, stirring each time, until melted and smooth (don't overcook!). Whisk in brown sugar until smooth and let cool slightly (about 10 minutes). Whisk in eggs, one at a time, until combined. Stir in cocoa powder, salt and vanilla until smooth. Pour ½ of batter into prepared pan.
With an electric mixer, beat cream cheese until smooth. Add in egg, vanilla, pumpkin and cinnamon and beat until smooth. Pour over batter in pan. Top with dollops of remaining brownie batter and swirl with a knife.
Bake for 30-40 minutes, until set (they may jiggle slightly, but cheesecake will be set and cooked on top). Cool completely and refrigerate until chilled before slicing and serving.