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.

BettyCrockerRecipe by BettyCrocker

Rated 4.0 Stars
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8

15 minutes

4 hours 10 minutes

12 servings



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Tips &
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Nutrition Info

  • 1 Serving
  • 510
  • 29g
    (Saturated Fat 11g, Trans Fat 0g)
  • 110mg
  • 290mg
  • 55g
    (Dietary Fiber 2g, Sugars 40g)
  • 7g
  • Percent Daily Value*
  • 45%
  • 0%
  • 4%
  • 10%
  • Exchanges
  • 5
  • 1/2
  • 2 1/2
  • 1
  • Carbohydrate Choices
  • 3 1/2

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

Tips & Techniques

  • High Altitude (3500-6500 ft):

    Follow High Altitude brownie mix directions for batter. In step 1, bake brownie about 35 minutes.

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

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

Directions

  1. 1Heat 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. 2Meanwhile, 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. 3Stir 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. 4Bake 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.

Categories: Course, Desserts, Cheesecake

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Anonymous User
Anonymous said:

adding from the post below....to my surprise the whole thing came out great, my brownie was actually somewhat gooey, not overdone at all and i am a brownie snob.

11/1/2011 3:22:21 PM
Anonymous User
Anonymous said:

just made mine and took the spring ring off, brownies seem to be fine, not burnt or hard, we shall see how it tastes this evening.

10/31/2011 12:04:48 PM
Anonymous User
Anonymous said:

how did it turn out? did it burn cooking the brownies so much? and is it worth making....considering this for a non-traditional bd cake! thanks for the input~

10/25/2011 10:03:06 AM
Anonymous User
Anonymous said:

*cooking*

10/24/2011 9:31:22 AM
Anonymous User
Anonymous said:

would the brownies not burn coking them twice??

10/24/2011 9:30:34 AM
Anonymous User
Anonymous said:

yes, you have to at least partially cook the brownies first, or the cheesecake will fall thru the brownie mixture when you pour it on top

10/23/2011 3:50:05 PM
Anonymous User
Anonymous said:

thats what it looks like it says... I was wondering about that too...

10/23/2011 11:31:42 AM
Anonymous User
Anonymous said:

so you pour your cheesecake mixture on top of your already baked brownies and bake 40 to 45 minutes ?

10/23/2011 7:26:55 AM
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