Page 140 - Betty Crocker - Halloween Cookbook

Brownie Pumpkin Cheesecake

PREP TIME: 15 Minutes • START TO FINISH: 4 Hours 10 Minutes • 12 servings

Brownie Base 1. Heat oven to 350°F. Spray 10-inch springform pan with cooking
1 box (1 lb 2.3 oz) spray. Make brownie batter as directed on box for basic recipe, using
dark chocolate fudge water, oil and eggs; spread in pan. Bake 28 to 30 minutes or until
brownie mix toothpick inserted 2 inches from side of pan comes out almost clean.
Water, vegetable oil 2. Meanwhile, in large bowl, beat cream cheese and sugar with electric
and eggs called for on
brownie mix box 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 ½ cup filling in
Filling small bowl. Pour remaining filling over baked brownie base.
2 packages (8 oz each)
cream cheese, softened 3. Stir melted chocolate into reserved filling; place chocolate in large
¹ ⁄ ₂ cup sugar resealable food-storage plastic bag. Seal bag; cut off 1 corner of bag.
¹ ⁄ ₂ cup canned pumpkin (not Squeeze bag to pipe jack-o’-lantern face on cheesecake.
pumpkin pie mix) 4. Bake 40 to 45 minutes or until center is almost set. Cool 30 minutes.
2 eggs Run knife around edge of pan to loosen cheesecake. Cool 30 minutes
¹ ⁄ ₂ teaspoon vanilla longer. Refrigerate at least 2 hours before serving. Cover and refrigerate
any remaining cheesecake.
¹ ⁄ ₂ teaspoon pumpkin pie
spice 1 Serving: Calories 510; Total Fat 29g (Saturated Fat 11g); Sodium 290mg; Total Carbohydrate 55g
¹ ⁄ ₂ cup semisweet chocolate (Dietary Fiber 2g); Protein 7g Exchanges: 1½ Starch, 2½ Other Carbohydrate, ½ High-Fat Meat,
5 Fat Carbohydrate Choices: 3½
chips, melted

Terrifying Tip

Using dark chocolate chips in the filling will
give this cheesecake a richer chocolate flavor.

Betty Crocker Halloween Cookbook 138 • Spooky Cupcakes & Cakes
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