Brownie Pumpkin Cheesecake |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 10 |
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From the 2007 Pillsbury Halloween book, the chocolate was used to make a jack-o-lantern face! Cooling time and refrigeration time is reflected on total time. The cheesecake was great and the Jack-o-Lantern face looked super cute. Ingredients:
1 (1 lb) box dark chocolate fudge brownie mix |
1/4 cup water (or as called for on mix box) |
1/2 cup vegetable oil (or as called for on mix box) |
3 eggs (or as called for on mix box) |
2 (8 ounce) packages cream cheese, softened |
1/2 cup sugar |
1/2 cup canned pumpkin |
2 eggs |
1/2 teaspoon vanilla extract |
1/2 teaspoon pumpkin pie spice |
1/2 cup semi-sweet chocolate chips, melted |
Directions:
1. 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.
2. 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.
3. 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.
4. 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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