Brownie Pumpkin Cheesecake

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Brownie Pumpkin Cheesecake
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  1. Brownie Base
  2. 1
  3. box (1 lb 3.9 oz) dark chocolate fudge brownie mix
  4. Water, vegetable oil and eggs called for on brownie mix box
  5. Filling
  6. 2
  7. packages (8 oz each) cream cheese, softened
  8. 1/2
  9. cup sugar
  10. 1/2
  11. cup canned pumpkin (not pumpkin pie mix)
  12. 2
  13. eggs
  14. 1/2
  15. teaspoon vanilla
  16. 1/2
  17. teaspoon pumpkin pie spice
  18. 1/2
  19. cup semisweet chocolate chips, melted
  1. 1 Heat oven to 350°F. Spray 10-inch springform pan with cooking spray. Make brownie batter as directed on box for basic recipe; spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
  2. 2 Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth and creamy. Beat in pumpkin until well blended. On low speed, beat in eggs 1 at a time, just until combined. Stir in vanilla and pumpkin pie spice. Reserve 1/2 cup filling in small bowl. Pour remaining filling over baked brownie base.
  3. 3 Stir melted chocolate into reserved filling; place chocolate in large resealable food-storage plastic bag. Seal bag; cut off 1 corner of bag. Squeeze bag to pipe jack-o'-lantern face on cheesecake.
  4. 4 Bake 40 to 45 minutes or until center is almost set. Cool 30 minutes. Run knife around edge of pan to loosen cheesecake. Cool 30 minutes longer. Refrigerate at least 2 hours before serving. Cover and refrigerate any
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