PUMPKIN CHEESECAKE BROWNIE RECIPE RECIPES
NO-BAKE PUMPKIN CHEESECAKE RECIPE: HOW TO MAKE IT
It takes mere minutes for Leila Flavell of Bulyea, Saskatchewan to ad holiday flair to a no-bake cheesecake. She used canned pumpkin and spices to dress up the mix with thick, creamy results.
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Set aside filling mix packet from cheesecake. Combine the contents of the crust mix packet with butter and sugar. Press onto the bottom and up the sides of a 9-in. pie plate. Refrigerate for 10 minutes. , Meanwhile, in a large bowl, combine the contents of filling mix packet, milk, pumpkin, cinnamon and cloves. Beat on medium speed for 3 minutes. , Pour into the crust. Chill at least 1 hour. Top with whipped topping and sprinkle with cinnamon if desired.
Nutrition Facts : Calories 259 calories, FatContent 11g fat (6g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 397mg sodium, CarbohydrateContent 36g carbohydrate (25g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
BROWNIE SWIRL CHEESECAKE RECIPE: HOW TO MAKE IT
It may look fancy, but this cheesecake is so simple. The secret is the speedy crust—it's from a packaged brownie mix! You don't need to be an experienced cook to make the elegant chocolate swirls on top ;anyone can do it. —Janet Brunner, Burlington, Kentucky
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 10 minutes
Cook Time 50 minutes
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Prepare brownie mix according to package directions for chewy fudge brownies. Spread into a greased 9-in. springform pan. Bake at 350° for 15 minutes (brownies will not test done). Cool for 10 minutes on a wire rack. , Meanwhile, in a bowl, combine the cream cheese, sugar and vanilla. Add eggs; beat on low speed just until blended. , Pour over the brownie crust. Top with melted chocolate; cut through batter with a knife to swirl the chocolate. , Bake at 350° for 35-40 minutes or until center is almost set. Run a knife around edge of pan to loosen; cool completely. Remove sides of pan; refrigerate for at least 3 hours. Garnish with whipped cream and chocolate kisses if desired.
Nutrition Facts : Calories 314 calories, FatContent 17g fat (9g saturated fat), CholesterolContent 72mg cholesterol, SodiumContent 182mg sodium, CarbohydrateContent 38g carbohydrate (30g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
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- Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Place cheesecake on serving plate. Store cheesecake covered in refrigerator.
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