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    You are in: Home / Recipes / Brownie Pumpkin Cheesecake Recipe
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    Brownie Pumpkin Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 15 mins

    15 mins

    4 hrs

    Kitty Kat Cook's Note:

    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.

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    Serves: 12


    cheesec ...

    Units: US | Metric

    For Brownie Base

    • 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)

    For Filling


    1. 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. 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. 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. 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.

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

    • on November 22, 2007


      I made this to take to my mothers for Thanksgiving. It was an absolute HIT!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 20, 2007


      This was very easy to make and baked up great with no cracking. The kids liked it and they ate it all. While I like brownies and I like pumpkin cheesecake, I don't think the flavors really work together. I am glad I tried this, but I think this would be better with a plain or vanilla cheesecake top layer instead of the pumpkin.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Brownie Pumpkin Cheesecake

    Serving Size: 1 (136 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 479.6
    Calories from Fat 279
    Total Fat 31.0 g
    Saturated Fat 12.3 g
    Cholesterol 129.7 mg
    Sodium 277.0 mg
    Total Carbohydrate 44.4 g
    Dietary Fiber 0.7 g
    Sugars 31.5 g
    Protein 7.7 g

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