Directions:

STEP ONE:
PUMPKIN CHEESECAKE FILLING: Beat cream cheese and sugar in a large bowl with an electric mixer on medium speed until smooth and creamy, about 1 minute. Add pumpkin and pumpkin spice and continue beating until blended, scraping the bottom and sides of bowl to make sure all cream cheese is well blended.

STEP TWO:
Reduce mixer speed to low and add egg and vanilla; beat just until egg is blended, about 30 seconds. Set pumpkin cheesecake filling aside.

STEP THREE:
BROWNIES: Spray 8-inch square pan with cooking spray. Stir brownie mix, oil, eggs, and water together in a large bowl until well blended, about 50 strokes. Pour batter into pan, reserving about 1/4-cup brownie batter.

STEP FOUR:
Dollop pumpkin cheesecake filling over brownie batter and spread gently into an even layer. Dollop reserved brownie batter on top. Use a table knife to swirl the brownie batter into the cheesecake filling using a figure-8 motion.

STEP FIVE:
Bake 42 to 46 minutes, until center is just set when you lightly jiggle the pan. Cool on wire rack 1 hour. Refrigerate until cold, about 3 hours. Cut pumpkin cheesecake brownies into squares and serve!