Brownie Cheesecake

Forget going out to eat or ordering takeout every time you crave American food. Try making Brownie Cheesecake at home. One portion of this dish contains around 9g of protein, 30g of fat, and a total of 424 calories. For $1.16 per serving, you get a side dish that serves 12. 769 people were impressed by this recipe. A mixture of cream cheese, butter, sweetened condensed milk, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. All things considered, we decided this recipe deserves a spoonacular score of 30%. This score is rather bad. Brownie Cheesecake, Brownie Cheesecake, and Brownie Cheesecake are very similar to this recipe.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 50 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions 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. Originally published as Brownie Cheesecake in Quick CookingMarch/April 2003, p42 Print Add to Recipe Box Email a Friend

 

Step by step:

1. 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.

2. In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa.

3. Add eggs; beat on low just until combined. Gradually stir in milk and vanilla just until combined. Fold in brownies. Spoon filling onto crust.

4. Place pan on a baking sheet.

5. 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.

6. Garnish with whipped topping and pecans if desired. Refrigerate leftovers.

Nutrition Information:

covered percent of daily need

 

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