Description
This Pumpkin Chocolate Brownie Cheesecake is perfect for fall and the holidays. This creamy, irresistable cheesecake has a moist brownie on the bottom and a no-bake pumpkin cheesecake on top.
Ingredients
Scale
- 19.9 oz (or similar) box brownie mix (and ingredients required on box)
PUMPKIN CHEESECAKE
- 16 oz cream cheese, room temperature
- 1 cup sugar
- 3/4 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 4 oz cool whip
CHOCOLATE WHIPPED CREAM
- 3/4 cup whipping cream
- 1/4 cup powdered sugar
- 3 tbsp cocoa
Instructions
- Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Preheat oven to 350 degrees.
- Prepare brownie mix according to directions on the box.
- Pour batter into springform pan and bake according to directions on the box.
- Allow to cool for about 5 minutes, then remove to a cooling rack to finish cooling.
- Once the brownie has cooled, make the cheesecake. Beat cream cheese and sugar until smooth.
- Add pumpkin puree and pumpkin pie spice and mix until smooth.
- Fold in Cool Whip.
- Place brownie back into the springform pan and line the inside edges of the pan with parchment paper.
- Spread cheesecake evenly on top of the brownie, then put in the refrigerator until firm, about 3-4 hours.
- To make chocolate whipped cream, freeze a metal bowl and whisk attachment for 10-15 minutes.
- Remove the bowl from the freezer, add heavy whipping cream, and whip on high speed until it begins to thicken.
- Add powdered sugar and cocoa and whip until you get stiff peaks.
- Pipe whipped cream around the edges of the cheesecake.
- Drizzle chocolate sauce over finished cheesecake, if desired.
Nutrition
- Serving Size: 1 Slice
- Calories: 493
- Sugar: 38.3 g
- Sodium: 226.9 mg
- Fat: 31 g
- Carbohydrates: 50.9 g
- Protein: 5.5 g
- Cholesterol: 73.8 mg
