Brownie Pumpkin Cheesecake

This month's theme is pumpkin. I LOVE anything pumpkin, so this was perfect for me. I made a brownie pumpkin cheesecake, mmm...

Ingredients:
1 box chocolate fudge brownies
(whatever is needed to make them)

Filling:
2 (8 oz) cream cheese, softened
1/2 cup sugar
1/2 cup canned pumpkin
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon pumpkin pie spice
1/2 cup semisweet chocolate chips, melted

Heat oven at 350 degrees. Spray 10" springform pan with cooking spray. Make brownie batter as directed, bake in pan for around 30 minutes or until a toothpick inserted 2inches from side of pan comes out almost clean.

In a large bowl, or mixer, beat cream cheese and sugar on medium speed until creamy. Beat in pumpkin until well blended. On a low speed, beat in eggs 1 at a time, just until combined. Stir in vanilla & pumpkin pie spice. Reserve 1/2 cup of filling in a small bowl, pour the rest over baked brownie base.
Stir melted chocolate with the reserve batter, and pipe over top of cheesecake. Take a knife and swirl chocolate on top of cheesecake.
Bake 40-45 minutes or until center is almost set. Cool 30 minutes. Run a knife around the edge of the pan to loosen the cheesecake. Cool another 30 minutes. Refrigerate at least 2 hours before serving. This cheesecake will change your life!

To find more great pumpkin recipes head on over to Bake at 350

For previous Flavor-of-the-Month recipes click here.