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.

  • prep time 15 min
  • total time 4 hr 10 min
  • ingredients 9
  • servings 12

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
  • 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.
  • 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.
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