Brownie Pumpkin Cheesecake

Name: Brownie Pumpkin Cheesecake
Prep time: 15 min
Total time: 4 h 10 min
Yield: 12
Ingredients: 1 box (1 lb 3.9 oz) dark chocolate fudge brownie mix; Water, vegetable oil and eggs called for on brownie mix box; 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

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Prep 15 min
Total 4 hr 10 min
Ingredients 9
Servings 12

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.

By Pillsbury Kitchens

Updated October 6, 2008

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

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.

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

Nutrition Facts

Serving Size: 1 Serving

Calories: 510

Calories from Fat: 260

Total Fat: 29g; 44%

Saturated Fat: 11g; 57%

Trans Fat: 0g

Cholesterol: 110mg; 37%

Sodium: 290mg; 12%

Potassium: 115mg; 3%

Total Carbohydrate: 55g; 18%

Dietary Fiber: 2g; 10%

Sugars: 40g

Protein: 7g

% Daily Value*:

Vitamin A: 45%; 45%

Vitamin C: 0%; 0%

Calcium: 4%; 4%

Iron: 10%; 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;