Heat oven to 350 degrees F. Spray 10 springform pan with cooking spray. Make brownie batter as directed on box for basic recipe; spread in pan. Bake 24 to 28 minutes.
Meanwhile in a 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 of filling in small bowl. Pour remaining filling over baked brownie base.
Stir melted chocolate in reserved filling; place chocolate in large resealable plastic bag. Seal bag; cut off 1 corner of the bag. Pipe filling onto cheesecake to make swirls or shapes as desired.
Bake 40-45 mins or until center is almost set. Cool 30 minutes Run knife around edge of pan to loosen cake. Cool 30 mins longer. Refrigerate at least 2 hours before serving. Refrigerate leftovers.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	238.99 Kcal (1001 kJ)
Calories from fat	164.15 Kcal
		% Daily Value*
Total Fat	18.24g	28%
Cholesterol	88.08mg	29%
Sodium	59.43mg	2%
Potassium	64.47mg	1%
Total Carbs	17.26g	6%
Sugars	14.08g	56%
Dietary Fiber	1.21g	5%
Protein	3.68g	7%
Vitamin C	0.5mg	1%
Vitamin A	0.1mg	4%
Iron	0.9mg	5%
Calcium	22.4mg	2%

Amount Per 100 g
Calories	198.52 Kcal (831 kJ)
Calories from fat	136.35 Kcal
		% Daily Value*
Total Fat	15.15g	28%
Cholesterol	73.16mg	29%
Sodium	49.37mg	2%
Potassium	53.55mg	1%
Total Carbs	14.34g	6%
Sugars	11.69g	56%
Dietary Fiber	1.01g	5%
Protein	3.05g	7%
Vitamin C	0.4mg	1%
Vitamin A	0.1mg	4%
Iron	0.8mg	5%
Calcium	18.6mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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