Brownies And Cheesecake: A Perfect Match

Print
Font Size:
Default font size
Larger font size

Posted: Friday, August 10, 2012 7:44 am

(NAPSI)—Can’t decide what to make for dessert? Why not try two fabulous favorites in one with a Brownie Bits Cheesecake—what’s not to love when a chocolaty brownie serves as a classic cheesecake’s crust, stir-in and topping?

Start with a packaged brownie mix to save time when making the brownie crust and stir-ins. Once baked and cooled, the brownie “crust” is covered with a creamy cheesecake batter—but better, because it’s filled and topped with decadent brownie bits.

Brownie Bits Cheesecake

Crust:

2 packages (about 16 oz ea.) brownie mix (8-in.-square size)

Eggs, water and oil to prepare mixes

Filling:

3 packages (8 oz. ea.) cream cheese, softened

1 cup granulated sugar

¾ cup sour cream

6 eggs

1 teaspoon vanilla extract

¼ teaspoon almond extract

Preheat oven to 350° F. Spray 9-in. springform pan and 8x2-in. square pan with vegetable pan spray.

In large bowl, prepare one brownie mix following package instructions. Spread into bottom of prepared square pan. Prepare remaining brownie mix following package instructions. Spread into prepared springform pan. Bake both pans together for 35−40 minutes or until toothpick inserted in center comes out clean. Cool completely. Turn oven down to 325° F.

Cut approximately half of the brownies from the square pan into ¾-in. pieces (about 1½ cups); set aside. Reserve remaining brownie for snacking.

For filling, beat cream cheese and sugar with electric mixer at medium speed in large bowl until smooth and creamy, about 5−10 minutes. Beat in sour cream and eggs. Add vanilla and almond extracts. When filling is smooth, gently stir in ½ cup of the cut brownies. Pour over cooled crust. Sprinkle remaining 1 cup cut brownies over cheesecake batter; lightly press into batter. Place cheesecake in middle of oven. Fill a large pan with hot water and place on rack underneath cheesecake.

Bake 1 hour, 25 minutes or until cheesecake is firm on top but mixture is still jiggly when gently shaken. Turn off oven; leave cheesecake in closed oven 30 minutes to cool down slowly. Remove cheesecake from oven and cool on cooling grid 1 hour. Refrigerate covered at least 4 hours or overnight.

Makes about 12 servings.

This delicious dessert duo serves a crowd, making it just right for entertaining or for any family celebration. Since it’s made ahead of time and chilled, there’s less time spent in the kitchen and more time enjoying the festivities.

For more special occasion and baking ideas, visit www.wilton.com.

 

On the Net:North American Precis Syndicate, Inc.(NAPSI)

Rules of Conduct

  • 1 Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
  • 2 Don't Threaten or Abuse. Threats of harming another person will not be tolerated. AND PLEASE TURN OFF CAPS LOCK.
  • 3 Be Truthful. Don't knowingly lie about anyone or anything.
  • 4 Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
  • 5 Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
  • 6 Share with Us. We'd love to hear eyewitness accounts, the history behind an article.

Welcome to the discussion.

SUBMIT PHOTOS & VIDEOS | VIEW ALL PHOTOS & VIDEOS

Send your photos & videos to Pix@MySuncoast.com and you could be featured on ABC 7 & our website.