Brownie Pumpkin Cheesecake

There's nothing scary about combining brownies and cheesecake, and this jack-o'-lantern proves it! This dessert will be the hit of your Halloween table.

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Servings 12

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( 39 ) Ratings

39 Ratings

5 Stars 25%

4 Stars 10%

3 Stars 15%

2 Stars 13%

1 Stars

Member Reviews ( 17 )

636e3423-366b-4700-8d00-6a09d97f5111

ingredients 9
Prep Time 15 min
Total Time 4 hr 10 min

Ingredients

Brownie Base

1: box (1 lb 3.9 oz) dark chocolate fudge brownie mix

: Water, vegetable oil and eggs called for on brownie mix box

Filling

2: packages (8 oz each) cream cheese, softened

1/2: cup sugar

1/2: cup canned pumpkin (not pumpkin pie mix)

2: eggs

1/2: teaspoon vanilla

1/2: teaspoon pumpkin pie spice

1/2: cup semisweet chocolate chips, melted

SAVE ON THIS RECIPE!

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Directions

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 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 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 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 remaining cheesecake.

EXPERT TIPS

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Expert Tips

Using dark chocolate chips in the filling will give this cheesecake a richer chocolate flavor.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 510
Calories from Fat: 260),

% Daily Value

Total Fat: 29g; 29%
(Saturated Fat 11g, 11% Trans Fat 0g 0% ),
Cholesterol: 110mg; 110%;
Sodium: 290mg; 290%;
Total Carbohydrate: 55g; 55%
(Dietary Fiber 2g 2% Sugars 40g 40% ),
Protein: 7g; 7%

% Daily Value*:

Vitamin A: 45%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 10%;

Exchanges:

1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 5 Fat;

Carbohydrate Choices:

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

faithfulkat77

report Posted Nov. 5, 2011 2:21 PM

I made the pumpkin pie brownie cheesecake for halloween. i didn't have a round pan to make it in, so i used a iron skillet and made the brownies in there then when that was done i cut around it to loosen it. then cut a good enough circle in the middle of the brownies to put my filling in. i didn't cut out the brownie at all. i then followed Pillsbury's instructions for the filling and then baked it as directed. i had a hard time melting the semi sweet chocolates and using the ziplock bag to make a face. so i just decorated the eyes nose and mouth with placing the chocolates on the pie. :)

ClarissaJ

report Posted Oct. 23, 2011 11:44 PM

Very Good--Five Stars

ticklebug

report Posted Oct. 15, 2011 11:17 AM

I have made this the last couple years for Thanksgiving - it is very rich and the chocolate-pumpkin combination is great! I've tried both semi-sweet and dark chocolate - both good - I've made it miniature size and tried a square spring-form - square is not recommended - I had problems with corners, but I thought it would be easier as a dessert for a church dinner.

sniell2723

report Posted Jun. 14, 2011 7:59 PM

My family loved this last year. They have asked for it again. The only problem is the brownie crust. It was too hard. I will try the suggestion and take it out early. Good luck!

tsteinorth

report Posted Nov. 9, 2010 5:02 PM

This was the yummiest cheesecake!.. the only thing I would change is do half the box of brownie mix. but if you are a chocoholic this is the cheesecake for you!