Brownie Pumpkin Cheesecake Recipe

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Brownie Pumpkin Cheesecake
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  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 238.99 Kcal (1001 kJ)
Calories from fat 164.15 Kcal
% Daily Value*
Total Fat 18.24g 28%
Cholesterol 88.08mg 29%
Sodium 59.43mg 2%
Potassium 64.47mg 1%
Total Carbs 17.26g 6%
Sugars 14.08g 56%
Dietary Fiber 1.21g 5%
Protein 3.68g 7%
Vitamin C 0.5mg 1%
Vitamin A 0.1mg 4%
Iron 0.9mg 5%
Calcium 22.4mg 2%
Amount Per 100 g
Calories 198.52 Kcal (831 kJ)
Calories from fat 136.35 Kcal
% Daily Value*
Total Fat 15.15g 28%
Cholesterol 73.16mg 29%
Sodium 49.37mg 2%
Potassium 53.55mg 1%
Total Carbs 14.34g 6%
Sugars 11.69g 56%
Dietary Fiber 1.01g 5%
Protein 3.05g 7%
Vitamin C 0.4mg 1%
Vitamin A 0.1mg 4%
Iron 0.8mg 5%
Calcium 18.6mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.1
  • 7

Good Points

  • saturated fat free,
  • low sodium

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