Ingredients for Brownie Pumpkin Cheesecake
- Fudge Brownie Mix
- Water
- Vegetable Oil
- 2 large eggs
- 1 (8 ounce) package cream cheese, softened
- 1 cup granulated sugar
- Canned Pumpkin
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- Semi Sweet Chocolate Chips
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How to Make Brownie Pumpkin Cheesecake
- Preheat oven to 350°F (175°C). Prepare your 9-inch springform pan by greasing and flouring it.
- Make the pumpkin cheesecake filling: In a large bowl, beat cream cheese until smooth. Gradually add sugar, beating until combined. Beat in eggs one at a time, then stir in pumpkin puree, pumpkin pie spice, and vanilla extract. Pour mixture into the prepared pan.
- Bake for 45 minutes. Let the cheesecake cool completely on a wire rack.
- Meanwhile, prepare the brownie batter. In a medium bowl, whisk together flour, cocoa powder, baking powder, salt, and sugar.
- In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then add the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Once the cheesecake has cooled, spread the brownie batter evenly over the top.
- Bake for another 20 minutes. Let it cool completely and then refrigerate for at least 4 hours, or preferably overnight, to allow it to set properly.
- Once chilled, carefully remove the sides of the springform pan. Use melted chocolate to create a jack-o'-lantern face on top – let your creativity shine!
- Serve chilled and enjoy this spooky, delicious treat!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
126g
Fat
61g
Carbs
14g
