Pumpkin Chocolate Brownie Cheesecake

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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.

Pumpkin Chocolate Brownie Cheesecake

So sometimes you have those moments where you are reminded to appreciate the little things. I had a cute little moment like that yesterday while flying home from Iowa.

The guy next to me on my first leg of the flight sat down and told me it was his first time flying. He was about my age and so sweet. He seemed pretty excited to what it was like, commenting about everything.

Once the flight took off, he said it was the coolest thing he’s ever experienced.

He kept looking out the window and checking things out, noting that it looked just like google earth. He was loving seeing pools in people’s backyards and figuring out what different buildings were.

When we landed he’d pretty much decided that flying was awesome and he couldn’t wait to make his connection and do it again.

I’ve gotten so used to flying, I not only take for granted sometimes the convenience of it, but also what an amazing experience it really is. I mean, we fly through the air in a huge machine. What an awesome feat, right?

It just reminds me to try and appreciate the things that I take for granted – even if I find them annoying at times.

On another note, I’m in love with this cheesecake. It is such a tasty mix of textures with the moist and chewy brownie topped with a smooth and creamy cheesecake.

One of the things I love about this dessert is how easy it is to make. To start, I used a boxed brownie mix, but you could easily replace that with your favorite brownie.

Once the brownie is baked and cooled, it will go into a 9 inch springform pan for adding the cheesecake. Because of that you’ll want to either bake the brownie in that same springform pan, or in another 9 inch cake pan that will fit nicely into the springform pan.

The layer of cheesecake is no bake and also quite easy to put together. With the combination of pumpkin puree and pumpkin spice, it’s got the perfect pumpkin flavor.

I like to wrap parchment paper around the inside edges of the pan before adding the cheesecake. That way, when I remove the springform sides, I can peel off the parchment paper and have beautiful, smooth edges. The cheesecake gets nice and firm once refrigerated.

I topped the cheesecake with some hot fudge sauce and chocolate whipped cream, for little extra chocolate because, well, yum.

It’s the perfect dessert for fall, and even Halloween since it’s naturally kind of black and orange. I use Hershey’s Special Dark cocoa to get that nice dark chocolate color. Delish!

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Chocolate Pumpkin Cheesecake Cake
Pumpkin Cookies with Cinnamon Glaze
No Bake Pumpkin Pie in a Jar
Pumpkin Chocolate Chip Cookie Sandwiches
White Chocolate Chip Pumpkin Toffee Blondies

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Recipe

Pumpkin Chocolate Brownie Cheesecake

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• Author: Lindsay
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 12-14 Servings
• Category: Dessert
• Method: Oven
• Cuisine: American

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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.

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Ingredients

• 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

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Instructions

1. Line the bottom of a 9 inch springform pan with parchment paper and grease the sides. Preheat oven to 350 degrees.

2. Prepare brownie mix according to directions on the box.

3. Pour batter into springform pan and bake according to directions on box.

4. Allow to cool for about 5 minutes, then remove to cooling rack to finish cooling.

5. Once the brownie has cooled, make the cheesecake. Beat cream cheese and sugar until smooth.

6. Add pumpkin puree and pumpkin pie spice and mix until smooth.

7. Fold in Cool Whip.

8. Place brownie back into the springform pan and line inside edges of pan with parchment paper.

9. Spread cheesecake evenly on top of brownie, then put in refrigerator until firm about 3-4 hours.

10. To make chocolate whipped cream, freeze a metal bowl and whisk attachment for 10-15 minutes.

11. Remove bowl from freezer, add heavy whipping cream, and whip on high speed until it begins to thicken.

12. Add powdered sugar and cocoa and whip until it you get stiff peaks.

13. Pipe whipped cream around edges of cheesecake.

14. Drizzle chocolate sauce over finished cheesecake, if desired.

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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

Enjoy!