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Brownie Pumpkin Cheesecake

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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.”
READY IN:
4hrs 15mins
SERVES:
12
YIELD:
1 cheesecake
UNITS:
US

Ingredients Nutrition

  • For Brownie Base
  • 1 (1 lb) boxdark chocolate fudge brownie mix
  • 14 cup water (or as called for on mix box)
  • 12 cup vegetable oil (or as called for on mix box)
  • 3 eggs (or as called for on mix box)
  • For Filling
  • 2 (8 ounce) packages cream cheese, softened
  • 12 cup sugar
  • 12 cup canned pumpkin
  • 2 eggs
  • 12 teaspoon vanilla extract
  • 12 teaspoon pumpkin pie spice
  • 12 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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