Fudgy Brownie Cheesecake (Print Version)
# Ingredients:
→ Brownie Base
01 -
½ cup oil for cooking
02 -
3 tbsp water
03 -
2 eggs, large and at room temp
04 -
1 box brownie mix, ready-to-go
→ Cheesecake Layer
05 -
1 tbsp plain flour
06 -
2 blocks cream cheese, soft (total 16 oz)
07 -
¼ cup heavy cream, bring to room temp
08 -
⅔ cup white sugar
09 -
2 large eggs
10 -
¼ cup room temp sour cream
11 -
1 tsp vanilla extract
→ Topping
12 -
½ cup drizzled chocolate ganache or hot fudge
13 -
1 cup whipping cream
14 -
3 tbsp powdered sugar
# Instructions:
01 -
Set oven to 350°F. Lay parchment on the base of a greased 9-inch springform pan.
02 -
Follow the brownie box directions by mixing oil, water, and 2 eggs. Spoon into your pan and bake for 15 minutes or until just set.
03 -
Whisk cream cheese until light and smooth. Add sugar, then mix in flour, vanilla, sour cream, and heavy cream. Carefully fold in eggs one by one.
04 -
Spread over brownie. Lower oven to 325°F. Bake for 45 minutes. Turn off oven, let sit inside with door shut for 20 minutes, crack door for another 30 minutes.
05 -
Let it cool on the counter and then refrigerate for 2 to 3 hours.
06 -
Whip the rest of the cream with powdered sugar until fluffy peaks form. Spread on top and drizzle with warm chocolate.
# Notes:
01 -
Hand-mix eggs gently to keep them from cracking
02 -
Cool slowly to avoid breaking the top
03 -
No need for a water bath here
04 -
Stays fresh in the fridge for 5 days