Sunday, February 18, 2007

Brownie Swirl Cheesecake

This recipe is far better made early and allowed to chill all day (or all night!). Also, I made it in a 9 x 13 dish rather than a springform pan. The only change was to lessen the final baking time.

Brownie Swirl Cheesecake

1 pkg. (8 oz.) Brownie Mix -- and ingredients it calls for
(or use your favorite brownie "from scratch recipe)

2 pkgs. (8 oz. each) Cream Cheese, room temp
1/2 C. Sugar
1 t. Vanilla
2 Eggs
1 C. Milk Chocolate Chips to melt (I used regular semi-sweet chocolate chips)

Preheat oven to 350 degrees.

Prepare brownie mix according to directions for chewy brownies. Spread into greased 9" springform pan (I used 9 x 13 Pyrex dish). Bake for 15 minutes. Then cool 10 minutes on wire rack.

Meanwhile, combine cream cheese, sugar and vanilla. Mix well. Add eggs, beating one at a time. Pour over brownie mix. Melt chocolate, drizzle on top. Cut through batter with knife to form a swirl or marbled affect.

Bake 350 for 35-40 minutes if in springform pan. Bake 25-30 minutes if in 9 x 13 dish.

Cool completely, best left chilled for at least a six hours.

You could make a rather thin ganache and pour it on top after it has cooled a bit. I didn't have the time to do it but it would taste great and add an additional layer of chocolate.

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