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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  • 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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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.