Pre-heat oven to 350 degrees
Line a 7x9 pan with parchment paper, or spray with non stick spray. (can use 8x8 pan instead)
Prepare brownie mix according to package directions and pour into prepared pan, reserving ½ cup for later.
In a small bowl, mix together the ingredients for the cheesecake layer (cream cheese, pumpkin, sugars, egg and pumpkin pie spice.) Pour over brownie and smooth out. Drop the reserved ½ cup of brownie batter by the spoonful over the cheesecake layer, then gently swirl the two layers with a spoon or spatula. Be sure not to over mix, you are looking for swirls.
Next, make the streusel topping by combing the pecans, brown sugar, flour, melted butter, and pumpkin pie spice in a small bowl.
Sprinkle streusel mix on top of the brownies.
Bake for approximately 55 min until brownies are set and edges are just beginning to brown. It is ok if it is a bit soft in the middle as it will firm up as it cools.
Once brownies are cool, lift from pan and cut into squares. Store in an airtight container in the refridgerator.