Recipe of the Week | Brownie Cheesecake
Guest Blogger - Sep 28, '21 - Recipes - Recipe of the Week
Brownie Cheesecake
"My children love brownies and my husband loves cheesecake. One day I came up with the perfect solution - brownie cheesecake!" - Bernadette L.
Ingredients
A bundt pan
Powdered sugar
2 boxes of Ghirardelli Brownie Mix
2/3 cup of water
2/3 cup of neutral oil
12 ounces (336g) full-fat block cream cheese, softened to room temperature
3 large egg
1/4 cup (50g) granulated sugar
1/2 teaspoon pure vanilla extract
Flour and butter to prepare pan
Directions
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Preheat the oven to 350°F and grease a 10-inch bundt pan that holds 12 cups of batter.
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Prepare the 2 boxes of Ghirardelli Brownie Mix according to package directions and set aside.
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Combine the cream cheese, egg, sugar and vanilla extract and set aside.
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Pour half of the brownie mix into the bundt pan.
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Gently spoon the cheesecake mix on top of the first layer of brownie mix (it will not be a smooth layer).
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Gently pour the remaining brownie mix on top of the cheesecake layer, smoothing it so that most of the cheesecake mix is covered.
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Bake for 55-65 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven.
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Once done, remove from the oven and allow to cool for 2 hours inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack or serving dish.
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Allow cake to cool completely, then refrigerate for 2 hours.
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Dust with powder sugar, then slice and serve.
Yields
12 slices