Prep 15 mins
Cook 4 hrs
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.
For Brownie Base
- 1 (1 lb) boxdark 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
- 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.
I made this to take to my mothers for Thanksgiving. It was an absolute HIT!!!
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.