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Brownie Pumpkin Cheesecake

(39)

13 reviews

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

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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.

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.

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

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; 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;

Carbohydrate Choice

3 1/2

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

Comments + Recipe Twists

Pillsbury

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