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

Baby Shower Busy-ness

Ok, you probably thought I fell off the face of the earth right? Nope, there is just alot happening around here. The next event is Beckie's Baby Shower this Sunday. Decided to make my very first Diaper Cake and these are just a few of the pictures. The first thing I did was watch about 20 YouTube videos describing how to do it. Then I bought my supplies and put it together roughly first then more refined about a day later. This is a close up of the baby sock roses with mitten leaves. Yes, that video DOES exist! Next is a close up of wrist rattles and a little caterpiller radio that makes soothing sounds for baby. Background ribbon is from WalMart and the blanket set is from the Jungle Adventure Collection at K-mart. The topper for our "Jungle" themed cake is a Silver Back Ganz Gorilla . These little links slipped easily over the ribbon and added a little extra bling to the sides of the cake. Each layer consists of diapers along with extras like washcloths, burp pads and
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

Gratitude

Looky what came yesterday! My Word of the Year Necklace created by Lisa Leonard ! As the New Year approached I decided to choose a word that would define my upcoming year and I chose Gratitude. Around Thanksgiving, I set up my new blog, " I Am Thankful For..." and started keeping a daily journal of all the things I have to be Thankful, or Grateful for. Each day I would review my day in my head and list at least 5 things I had to be Grateful For. It has changed the way I approach each day tending to look for the positive instead of the negative in what life has to offer. If you'd like to find your word of the year, visit Christine Kanes' website  and pick a word of the year for yourself. Then I'd hop on over to the Lisa Leonard site and pick a wonderful necklace stating your intention for the year!
Post a Comment
Read more