Brownie Cheesecake (Print Version)
# Ingredients:
01 -
1 regular box of brownie mix.
02 -
1/2 cup of cooking oil (vegetable).
03 -
3 tablespoons of water.
04 -
4 large eggs, room temp, divided.
05 -
16 oz of softened cream cheese (2 packs of 8 oz each).
06 -
2/3 cup white sugar.
07 -
1 tablespoon plain flour.
08 -
1 teaspoon vanilla flavoring.
09 -
1/4 cup sour cream at room temperature.
10 -
1 1/4 cups whipping cream, split up.
11 -
3 tablespoons powdered sugar.
12 -
1/2 cup hot fudge or chocolate ganache for topping.
# Instructions:
01 -
Set the oven to 350°F, grease a 9-inch springform pan, and line the bottom using parchment paper.
02 -
Follow the directions on the box to combine the brownie mix, water, oil, and 2 eggs. Bake for 15 minutes or until it’s set after pouring it into the pan.
03 -
Whip cream cheese until light. Add sugar, mixing well. Slowly add flour, vanilla, sour cream, and 1/4 cup of the cream, then stir in eggs one at a time by hand.
04 -
Spread filling evenly onto the brownie layer. Reduce oven to 325°F and bake for 45 minutes. Let it sit with the oven off for 20 minutes, then crack the door open and cool 30 more minutes.
05 -
Bring it down to room temp before chilling for 2-3 hours. Just before eating, beat the rest of the cream with powdered sugar until whipped and top with fudge.
# Notes:
01 -
Hand mixing eggs stops cheesecake from splitting.
02 -
Cooling gradually ensures even cooking and avoids cracking.
03 -
Store in the fridge and keep for up to 5 days.