Pumpkin Chocolate Brownie Cheesecake

By srumbel

This Pumpkin Chocolate Brownie Cheesecake is perfect for fall and the holidays. If you haven’t noticed, I’ve been kind of obsessed with the pumpkin and chocolate combination. It’s just so good! This time I’ve got a delicious, moist brownie on the bottom and a no bake pumpkin cheesecake on top. It’s smooth, creamy, chewy and irresistible!
from lifeloveandsugar.com

Ingredients

• 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

Preparation

Step 1

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 about 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.