"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

BROWNIE CHEESECAKE (1/2 Brownie 1/2 Cheesecake Drizzled with Chocolate) Recipe

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This recipe for BROWNIE CHEESECAKE (1/2 Brownie 1/2 Cheesecake Drizzled with Chocolate), by , is from Our Family's Favorite Recipes For Our Favorite Teacher, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Alex Riopel
Added: Sunday, March 8, 2009


1 Package (19 to 21 oz) Brownie Mix (13x9 pan size)
4 Package Cream Cheese, softened (8oz each)
1 C Sugar
1 tsp Vanilla
˝ C Sour Cream
3 Eggs
2 Squares Baker’s Semi-Sweet Chocolate

Preheat oven to 325 degrees. Spray 13x9 pan with cooking spray.
Prepare brownie batter as directed on package;
Pour into prepared pan. Bake 25 minutes or until top is shiny and center is almost set.

Meanwhile, beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream, mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Gently pour over brownie layer in pan. (Filling will almost come to top of pan.)

Bake 40 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen side of dessert from pan; cool. Refrigerate at least 4 hours or overnight.

Melt chocolate as directed on package; drizzle over cheesecake. Refrigerate 15 minutes or until chocolate is firm. Cut cheesecake into 16 pieces to serve.




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