When faced with the dilemma of which dessert to chose I often end of having a serving of both (which may account for my more than ample girth). Really, one should only have one dessert but they all look so tempting. What to do? Combine both for a decadent and mouth-pleasing treat that will be the hit of the party. Brownie Chocolate Swirl Cheesecake is just such a dessert. Who doesn't like brownies or cheesecake?
When Peter enrolled at the College of the North Atlantic all freshmen and new students were given a welcome package with information about the school, town and other pertinent particulars. One of the booklets in the package was about being away from home for the first time and included a few easy recipes for the fledglings to try out on their own. Peter, of course, living only a few kilometres from the school, lived at home and didn't have to try to survive on his own so I got the booklet with the recipes.
This Brownie Chocolate Swirl Cheesecake was the only recipe I made from the booklet and it turned out to be a real hit. The recipe is quite versatile as the brownie base can be made using a box mix or your favourite brownie recipe. Just make sure the mix or recipe makes only enough for an 8 or 9-inch pan.
Brownie Chocolate Swirl Cheesecake
1 package brownie mix (8 or 9-inch pan size) or your favourite brownie recipe
Ingredients for brownie mix
2 -8ounce/250 ml packages cream cheese, softened
½ cup sugar
1 teaspoon vanilla
2 large eggs
1 cup milk chocolate chips, melted
Preheat oven to 350 degrees. Grease bottom of 9-inch springform pan.
Prepare basic brownie mix as directed on package or use your favourite brownie recipe. Pour batter evenly into springform pan. Bake at 350 degrees, 15 minutes.
While brownie base is baking, combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition.
Melt the chocolate chips.
Pour the cheese batter over the hot brownie layer. Spoon chocolate over cream cheese mixture in blobs. Using the tip of a knife, cut through cheese and chocolate mixture several times to achieve a marble effect. Bake at 350 degrees for and additonal 30 minutes. Remove from oven and run knife around the edge of the cheese cake and pan. Cool before removing rim of pan. Before serving chill overnight for best results. Garnish with whipped cream, if desired.
Makes 12-16 servings.
Prepare your favourite brownie recipe or use a box mix. The brownies should just be enough to fill an 8 or 9-inch pan. Spread the brownie batter in the 9-inch springform pan and bake for 15 minutes.
While the brownies are baking melt the chocolate chips and prepare the cheesecake filling. Make sure the cream cheese is at room temperature and soft. Beat in the sugar and vanilla. Then beat in the eggs one at a time. Don't over beat the mixture.
When the brownies have baked 15 minutes remove them from the oven and pour the cheesecake mixture over the hot brownies.
Drop the melted milk chocolate chips in blobs over the top of the cheesecake batter.
Using the tip of a knife, swirl the chocolate through the cheesecake batter.
Bake the cake an additional 30 minutes.
When the cake comes from the oven, run a knife around the edge of the inside of the pan. This will help prevent the cake from cracking as it cools and pulls away from the sides of the pan.
When the cheesecake has cooled, release the spring on the pan. Allow the cake to chill overnight for best results.
When the cake is thoroughly chilled, use a sharp knife to cut into servings.
I cut half the cake in 8 pieces and the other half in 6 pieces. You can see how neat the cake sliced using the heated knife.
A piece for a friend to take home.
A decadent dessert to share with family and friends.