INGREDIENTS

    For Brownie Base
  • 1 (1lb)box dark chocolate fudge brownie mix
  • 1/4 cup water (or as called for on mix box)
  • 1/2 cup vegetable oil (or as called for on mix box)
  • 3 eggs (or as called for on mix box)

    • For Filling

  • 2 (8ounce)packages cream cheese , softened
  • 1/2 cup sugar
  • 1/2 cup canned pumpkin
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 cup semi-sweet chocolate chips, melted

DIRECTIONS

  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.