Skip to main content

Brownie Swirl Cheesecake

Yesterday, I shared on Facebook that I was making Brownie Swirl Cheesecake and found several people who wanted a piece so today, I'm going to share the recipe and the pictures with you. It's not hard to make and the results are to DIE for!!

Recipe:
1 Pkg. (8oz.) Brownie Mix (make according to the package directions for chewy fudge brownies)
2 8 oz. packages cream cheese, softened
1/2 C. Sugar
1 Tsp. Vanilla Extract
2 Eggs
1 C. melted milk chocolate chips

Whipped cream and miniature chocolate kisses, optional
Step 1: Prepare brownie mix according to package directions. Mine called for an egg, 1/2 c. water and 1/3 c. Vegetable oil.


Oh, and we CAN'T forget that package of fudge included in the box. Remember, its whatever brownie mix you choose to use.



Mix according to box directions, mine said, "stir about 40 times".

It ends up looking pretty put together, I was surprised!

And here it is in the 9" Springform pan after cooking for 15 min. at 350 degrees. (The brownies will not test done at this point) Let cool for 10 min. on a wire rack. While that is cooling, let's get going on the cheesecake!

2 pkgs. of softened Cream Cheese


Add in 1/2 c. of sugar and

1 tsp. of Vanilla Extract

Now add 2 eggs, one at a time, beating well after each addition.

There, they look like they are being beaten well... gotta love those Kitchen-Aid Mixers!

And I like to toss in a couple of Tbsps. of Sour Cream.

Then pour the cheesecake mixture over the cooled brownie crust.

Over a pan of hot water place a bowl and put your cup of Milk Chocolate Chips to melt. (Yes, I had Semi-Sweet chips pictured but went to the store for the Milk Chocolate ones)
I usually keep my water on a very low boil under the bowl. In a couple of minutes, you will have perfectly melted chocolate.

Drop the melted chocolate over the top of the uncooked cheesecake mixture and cut through the batter with a knife to swirl the chocolate. Bake at 350 degrees for 35 to 40 minutes of 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.


Yeilds 8-10 servings

This is one rich cake. As a matter of fact, I could only eat a little petit four size piece.


Things I would do differently:

I used a 10" Springform pan because that is what I had. Definitely try for a 9" pan. Mine was just a bit thin and I think a 9" would have looked beautiful!

I used a Ghirardelli Brownie mix and it was almost too chocolately. Next time...just a plain mix.

We were so excited to EAT the cheesecake that we completely forgot to put the whipped topping and Kisses on top. Would love to try it that way.

Oh, and don't bake it on a super hot day when the house is already about 90 degrees. It was killer hot in my house!

If you'd like to try it for yourself, you can find the recipe HERE.
Labels:

Comments

Post a Comment

Popular posts from this blog

Coffee T. Rice House

Isn't this a beautiful Victorian Style home? You can't see all of it because of the shrubbery and trailer park at the base of the house. It made me curious about the history of the house so I looked it up. Here is what I found. This is the historical information I found written  HERE . Coffee T. Rice House Oceano, California History and Description: Coffee T. Rice was a wealthy financier, with enterprises throughout the State, who migrated from Ohio to San Francisco. When a railroad was surveyed through this area he envisioned an industrial center here and acquired various properties close to the right of way. He introduced celery production to the area. Rice started construction on his home in 1885 using the same craftsmen that were working on the Pitkin House. The house originally had 20 rooms and was painted yellow. Surrounded by well-kept grounds with various trees and a sundial, the house was approached by an oval driveway and a stone-pillared entryway. The grounds also in...
Post a Comment
Read more

Norwegian Pancakes (Norska Pannekaken)

Every culture has its pancake and this is the Norwegian version, a very light, crepe-like pancake that goes with just about anything. These "pancakes" are light and eggy and go with both sweet and savory fillings. When my chickens start up laying eggs in the Spring, we LOVE to make these pancakes, freezing the excess for another day. Yes, they freeze and thaw perfectly! Most people have the simple ingredients on their shelves and in their refrigerators SO LET'S GO! Original Recipe Can Be Found on the Outside Oslo Website   Here . Norska Pannekaken 3/4 cup all-purpose flour 1/4 teaspoon kosher salt 1 tablespoon sugar 1 teaspoon Scandinavian vanilla sugar* 3 eggs 1 1/2 cups whole milk 2 tablespoons unsalted butter, melted, plus more for pan Mix all ingredients except butter in a medium-sized bowl using a whisk or fork until the batter is smooth and you have no lumps. Stir in butter. Refrigerate for 30 minutes to let the batter rest. Meanwhile, warm a ...
Post a Comment
Read more

Remembering Loved Ones

Halloween...it's on the horizon. Stores are going all out with candy, costumes and decorations. Kids are practicing their very best, "Trick or Treats" and making costumes ready for the big night. Church's are organizing carnivals in an attempt to keep kids off the street and safe. My kids participated in Halloween until they were way to old to really get away with Trick or Treating and they loved every minute of it. Frankly, so did I! But now that they are grown, I've started a new tradition in my home. It's loosely based on El Dia de los Muertos, or the Day of the Dead. I spend October "re-membering." I read somewhere that as long as someone is alive to say your name and remember you, you are not truly dead. Dead here I think would mean forgotten and unknown. When October comes, I get out my Family Tree and as many pictures as I can find of family that has passed on, and I say their names and think about them and the stories I have heard. I'm k...
Post a Comment
Read more