Spider Web Pumpkin Cheesecake Brownie is delicious and creamy...everyone will love it!
1 brownie mix (18 oz.)
1/4 cup oil
1/4 cup water
1 Tablespoon instant coffee
1 package cream cheese (8 oz.)
1/4 cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
2 Tablespoon flour
3/4 cup pumpkin puree
1/4 cup plain Chobani Greek Yogurt
1 container Cool Whip (8 oz.)Chocolate Syrup
In a mixing bowl, combine the brownie mix, oil, water, coffee, and one egg.
Beat until combined.
Carefully spread in the bottom of the pie crust. Bake for 30 minutes at 350*.
While the brownie layer is baking, in a large bowl mix cream the cream cheese, sugar, yogurt, and vanilla together until smooth. Add the egg and pumpkin and cream again. Slowly beat in the cinnamon, nutmeg, allspice and flour.
When the brownie layer is finished, remove from the oven and carefully spread the cheesecake on top of the brownie layer.
Place back in the oven and bake another 20-25 minutes.
Remove from the oven and set on a cooling rack. Let cool for an hour.
Place in refrigerator and cool completely.
Spread the cool whip on top.
Microwave chocolate and 1 tsp. butter in microwaveable bowl on medium (50%) 30 sec.; stir until chocolate is completely melted.
Drizzle over cheesecake in spiral pattern.
Starting at center of cheesecake, pull toothpick through lines from center of cheesecake to outside edge to resemble a spider's web.
Place in refrigerator for 2-3 hours.