Luscious Chocolate Brownie Cheesecake
Total time
- Brownie Crust:
- ½ cup cocoa
- ½ cup boiling water
- ¼ cup chocolate chips
- 4 tablespoons butter
- ½ cup vegetable oil
- 2 large eggs
- 2 large egg yolks
- 2 teaspoons vanilla
- 2 cups sugar
- 1¾ cups all-purpose flour
- 1 teaspoon salt
- Cheesecake:
- 1 (8oz) package of cream cheese
- 1 (14oz) can of sweetened condensed milk
- 3 eggs
- 1 cup of unsweetened cocoa
- Topping:
- 1 (14 oz) can of cherry pie filling
- Preheat oven to 350 degree F.
- Begin by combining first four ingredients for brownie crust in a standup mixer bowl.
- Then, add remaining ingredients.
- Once well combined, pour evenly in five greased four-inch spring-form baking pans (you can use any shape pan).
- Bake for 15 minutes or until the brownie crust is half-cooked.
- While brownie crust is in the oven, use a hand mixer and bowl to combine ingredients for cheesecake.
- Mix on high until smooth and creamy.
- Remove brownie crusts from oven after 15 minutes and pour cheesecake batter directly over half-cooked brownie crusts.
- Bake for 30 minutes at same temperature.
- After removing spring-form pans from oven, chill in the refrigerator for two hours.
- Once chilled, use a knife to loosen the cake from the pan.
- Serve cakes on individual plates and top with generous spoonfulls of cherry pie filling.
Recipe by Chef Times Two at https://www.cheftimestwo.com/luscious-chocolate-brownie-cheesecake-2/
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