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Brownie Pumpkin Cheesecake

Brownie Pumpkin Cheesecake

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Brownie Base

  • 1 (19.9 ounce) box dark chocolate fudge brownie mix
  • Water, vegetable oil and eggs called for on brownie mix box


  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup canned pumpkin (not pumpkin pie mix)
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 cup semisweet chocolate chips, melted


  1. Heat oven to 350 degrees F. Spray 10-inch springform pan with cooking spray.
  2. Brownie Base: Make brownie batter as directed on box for basic recipe; spread in pan.
  3. Bake for 28 to 30 minutes or until wooden pick inserted 2 inches from side of pan comes out almost clean.
  4. Filling: Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth and creamy.
  5. Beat in pumpkin until well blended.
  6. On low speed, beat in eggs 1 at a time, just until combined.
  7. Stir in vanilla and pumpkin pie spice. Reserve 1/2 cup filling in small bowl.
  8. Pour remaining filling over baked brownie base.
  9. Stir melted chocolate into reserved filling; place chocolate in large resealable food-storage plastic bag. Seal bag; cut off 1 corner of bag. Squeeze bag to pipe jack-o'-lantern face on cheesecake.
  10. Bake for 40 to 45 minutes or until center is almost set.
  11. Cool for 30 minutes.
  12. Run knife around edge of pan to loosen cheesecake.
  13. Cool for 30 minutes longer.
  14. Refrigerate for at least 2 hours before serving.
  15. Cover and refrigerate any remaining cheesecake.

Prep Time: 15 min | 12 servings

Recipe and photo credit (used with permission): Betty Crocker