YIELD: 9 squares
Preheat oven to 350F, then make the crust.
Whisk together the flour, baking soda, baking powder, salt, and spices. Set aside. Separately, cream the brown sugar and cooled brown butter. Mix in the egg yolk, maple syrup, extract, and pumpkin until smooth. Add the dry ingredients and press into a parchment lined square pan. Bake crust for 15-18 minutes, let cool before adding cheesecake.
Make the cheesecake filling. Beat cream cheese, sugar, and vanilla on medium speed until well mixed. Add sour cream and mix thoroughly. Add the eggs, one at a time, mixing on low speed until blended. Pour the mixture over the partially baked crust, swirl in the pumpkin puree on top. Bake until center is almost set, about 40 minutes.
Cool completely in the fridge before cutting.
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