Brownie Pumpkin Cheesecake
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:
- 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.