• Preheat oven to 325 degrees F. Line a 13x9 baking pan with foil, extending foil over the edges of the pan. Grease the foil; set pan aside.

The Pumpkin Cheesecake

• In a medium mixing bowl or the bowl of your stand mixer beat the cream cheese and the 1 tablespoon butter on medium for 30 seconds.
• Add 1/2 cup sugar. Beat until well combined.
• Beat in the egg, the pumpkin, vanilla, the cinnamon, and ginger until combined.
• Stir in the 1 tablespoon flour. Set aside.

The Chocolate Brownie

• Coarsely chop the unsweetened chocolate.
• Melt the butter and chocolate in a saucepan over low heat. Stir and melt until smooth.
• Beat the eggs and sugar at medium speed with a stand mixer or a hand mixer. Beat until the mixture is well blended.
• Once the chocolate is melted, turn the mixer down to low and slowly drizzle the chocolate into the mixture. Continue to blend until the chocolate is fully mixed in.
• With the mixer still on low, gradually add the flour and vanilla until fully incorporated.

Put it all Together

• Spread chocolate mixture evenly in the prepared pan. Spoon cream cheese mixture in several mounds on top of the chocolate batter. Using a narrow metal spatula, gently swirl the cream cheese mixture into the chocolate batter.
• Bake about 40 minutes or until center is just set when pan is gently shaken. Cool in pan on a wire rack. Use foil to lift uncut brownies out of pan. Cut into brownies.