Brownie Swirl Cheesecake
.
Yield
12 servingsPrep
10 minCook
60 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
brownie mix
1 pkg. |
|
| 16 | ounces |
cream cheese
softened |
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
milk chocolate chips
melted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
brownie mix
1 pkg. |
|
| 462.4 | ml/g |
cream cheese
softened |
|
| 118 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
milk chocolate chips
melted |
*
|
Directions
Grease bottom of 9-inch Springform pan.
Prepare basic brownie mix as directed on package; pour batter evenly into springform pan. Bake at 350℉ (180℃) F 15 minutes.
Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition. Pour over brownie layer.
Spoon chocolate over cream cheese mixture, cut through cheese and chocolate mixture several time to acheive a marble effect.
Bake at 350℉ (180℃) F 35 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Garnish with whipped cream, if desired.
