Halloween Cheese Cake

I just love the old Halloween pin up photos:

Image Source

Image Source

 The models in these old cheesecake pictures just look so cute and sassy rather then simply cheap.   Speaking of cheese cake that brings me to this weeks Tasty Tuesday recipe.  Its a work in progress and I have to admit I'm  not completely happy with it.  I adapted it slightly from the Smitten Kitchen website and I think I may have erred in combining the pumpkin and chocolate.  Where I to make these again I would try making a straight dark chocolate brownie batter and adding a bit of pumpkin to the cheese cake swirl to more closely approximate the flavor of pumpkin cheese cake.  Oh well there is always next year:

Pumpkin Brownies with Cream Cheese Swirl

8 tablespoons (1 stick) unsalted butter, plus more for pan
6 ounces bittersweet chocolate, chopped
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1 1/2 cups sugar 
 4 large eggs
1 tablespoon pure vanilla extract
1 1/4 cups solid-pack pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg 
Cream Cheese Swirl
1 package (8 ounces) cream cheese 
3 tbsp sugar
1 egg 
1/2 tsp vanilla

Preheat oven to 350.   Whisk the flour, baking powder, cayenne, and salt.  Melt the butter and chocolate together in the sauce pan over low heat.  Whisk to combine.  Remove fromt he heat and whisk in the sugar, vanilla extract, pumpkin, cinnamon, and nutmeg.  Next, whisk in the flour mixture.   In an electric mixer beat together the ingredients for the cream cheese swirl.   Line a baking pan with parchment and spoon the batters in alternating between the pumpkin brownie mixture and the cream cheese.  Then swirl with a butter knife.  Bake 35 to 40 minutes until a tester comes out clean.