PUMPKIN CHOCOLATE BROWNIE CHEESECAKE
This pumpkin and chocolate brownie cheese cake is ideal for fall and holidays. This creamy, irresistible cheesecake has chewy brownie on rock bottom and unbaked cheese cake on top.
INGREDIENTS
9.9 ounces (or similar) of ready-mix (and ingredients needed within the box)
Pumpkin Cheese Cake
16 ounces of cheese , temperature
1 cup sugar
3/4 cup mashed pumpkin
1 teaspoon pie spice
4 ounces of fresh shaker
CREAM WHIPPED CHOCOLATE
3/4 cup topping
1/4 cup granulated sugar
3 tablespoons of cocoa
INSTRUCTIONS
1. Line rock bottom of a 9 inch spring-shaped baking sheet with parchment paper and coat the edges . Preheat oven to 350 degrees.
2. Prepare brownie mixture consistent with package directions.
3. Pour batter into the springform pan and bake consistent with package directions.
4. Let it cool for about 5 minutes, then place it on a cooling rack for complete cooling.
5. After the brownies are cold, prepare the cheesecake. Beat cheese and sugar until smooth.
6. Add pumpkin puree and pie spice and blend well.
7. Enter the Cool Whip.
8. Return the brownies to the springform pan and description the within of the pan with the parchment paper.
9. Spread cheesecake evenly over the brownie, then chill until hard for about 3-4 hours.
10. to form chocolate light whipping cream , freeze a metal bowl and beat the accessories for 10 to fifteen minutes.
11. Remove the bowl from the freezer, add the heavy light whipping cream and beat on high until it begins to thicken.
12. Add granulated sugar and chocolate, stir until stiff.
13. Spread the topping round the edges of the cheesecake.
14. Sprinkle chocolate syrup over the finished cheesecake, if desired.
