id="wpurp-container-recipe-3833" data-id="3833" data-permalink="https://www.asprinkleofjoy.com/recipe/pumpkin-cheesecake-brownie-bottom/" data-custom-link="" data-custom-link-behaviour="" data-image="" data-servings-original="4" class="wpurp-container" style="padding-top:10px !important;padding-bottom:10px !important;padding-left:10px !important;padding-right:10px !important;position:static !important;vertical-align:inherit !important;font-size:14px !important;color:#000000 !important;font-family:Open Sans, sans-serif !important;">
Pumpkin Cheesecake with Brownie Bottom
Ingredients
Brownie Layer
  • 1 Brownie mix8*8 Size
Cheese Cake Layer
  • 28 oz packs cream cheese
  • 1/2cup white sugar
  • 1/4cup brown sugar
  • 1/2cup pumpkin puree
  • 3 eggs
  • 1/4cup yogurt
  • 1tablespoon vanilla
Drizzle Layer
  • 1/2cup chocolate chips
  • 1tablespoon shortening
  • 3/4cup whipping cream
  • 1/4cup powder sugar
  • 1tablespoon cocoa powder
  • 1/4cup Heath toffee pieces
Instructions
  1. Preheat oven to 350 degrees. Grease the bottom of a 8 inch spring form pan. Line outside of pan in tin foil to avoid any leakage.
  2. Mix brownies according to package/recipe. Spread in the bottom of the spring form pan and bake 20-30 minutes or until brownies are done.
  3. While brownies are baking, start the cheesecake layer by beating the cream cheese in a stand mixer with the paddle attachment.
  4. Add both sugars and beat until fluffy, scraping down sides of the bowl as needed.
  5. Add the pumpkin puree, yogurt and vanilla.
  6. Beat in the eggs, one at a time.
  7. Pour cheese cake layer over the baked brownie layer (it does not have to be cool).
  8. Reduce oven to 325 degrees and bake for an hour to an hour and 15 minutes, or until cake is almost set.
  9. Turn off oven, crack open oven door, and let cake sit in oven for an additional 30-45 minutes.
  10. Take cake out and refrigerate overnight.
  11. The next morning, place a mixing bowl and whisk attachment in freezer for 10-15 minutes.
  12. After, take bowl out, and whip whipping cream until it starts to get thick.
  13. Add powder sugar and cocoa and continue to whip until peaks form.
  14. Pour into a piping bag, and pipe rosettes around the outside of the cake.
  15. Melt chocolate and shortening in a bag. Clip corner and drizzle over the cake. Finish by sprinkling Heath toffee pieces over the cake.