"I don't remember where I got this recipe, but it's so good!" comments Dorothy Olivares of El Paso, Texas. Before baking the smooth and creamy chocolate cheesecake, she stirs crumbled brownies into the batter for a delectable touch.
Brownie Cheesecake Recipe
[post_ads_2]
TOTAL TIME: Prep: 20 min. Bake: 50 min. + chilling
MAKES: 10-12 servings
Ingredients
[post_ads_2]
1-1/2 cups crushed vanilla wafers (about 45 wafers)
6 tablespoons confectioners' sugar
6 tablespoons baking cocoa
6 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1/4 cup butter, melted
1/2 cup baking cocoa
4 eggs, lightly beaten
1 can (14 ounces) sweetened condensed milk
3 teaspoons vanilla extract
1-1/2 cups crumbled brownies
Whipped topping and pecan halves, optional
Directions
[post_ads_2]
- In a small bowl, combine the wafer crumbs, confectioners' sugar and cocoa; stir in the butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
- In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa. Add eggs; beat on low just until combined. Gradually stir in milk and vanilla just until combined. Fold in brownies. Spoon filling onto crust. Place pan on a baking sheet.
- Bake at 350° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight.
- Garnish with whipped topping and pecans if desired. Refrigerate leftovers. Yield: 10-12 servings.
