June 24, 2012

Da Ultimate Dark Chocolate Brownie Cheesecake Perfection

Brownie layer:

1 box (19.5 oz) dark chocolate brownie mix
1/4 c oil
1/3 c water
2 eggs
Cheesecake layer:

3 pkgs (8 oz) cheese cheese, softened
1 (14 oz) can sweetened condensed milk
3 large eggs
2 cups (12 oz) chocolate chip, melted
A splash of vanilla extract

Bake brownie layer in the cheesecake springform pan according to box directions. Cool completely.

Beat cream cheese until smooth. Blend in sweetened condensed milk and the rest of the ingredients. Pour over the brownie layer. Bake at 300 F for 1 hour. Cool. Refrigerate overnight.

Milk Chocolate Cheesecake: Use milk chocolate brownie mix and milk chocolate chips.
Semi-Sweet Chocolate Cheesecake: Use regular chocolate brownie mix and semi-sweet chocolate chips.
Butterscotch Cheesecake: Omit chocolate chips; use butterscotch pudding mix (4-serving size box) instead.

The brownie batter is theoretically too thin to be baked in the springform. So pour it in right before you are ready to put in the oven. Also, place the pan on a cookie sheet to prevent drips.

I should copyright this recipe.  This is the best cheesecake you will ever have. 

No comments:

Post a Comment

Feel free to take advantage of the First Amendment.