Brownie Pumpkin Cheesecake

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

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

Recipe

• 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 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 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 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.