Chocolate Fudge Brownie Cheesecake Recipe 465

CHOCOLATE FUDGE 'BOX' BROWNIE CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Prepare the brownie batter and pour into greased springform pan.
• Bake until set, about 20-25 minutes.
• Meanwhile, beat the cream cheese and sugar until incorporated. Add beaten eggs and vanilla, and beat again until smooth.
• Remove brownies and lower oven temperature to 325˚F (165˚C).
• Pour cheesecake batter over brownie bottom, and bake for 50 minutes until set and slightly jiggly.
• Remove cheesecake and refrigerate for 4 hours, or overnight.
• Heat or microwave whipping cream to just before boiling and pour over chocolate chips. Stir continuously until the chocolate is melted and smooth.
• Allow the ganache to sit for 10-15 minutes.
• Transfer cheesecake to a baking pan with a wire rack. In a circular motion starting from the inside out, pour the ganache glaze over the cheesecake making sure to cover all sides.
• Allow ganache to cool and set for 30 minutes.
• Enjoy!

CHOCOLATE FUDGE BROWNIE CHEESECAKE RECIPE - (4.6/5)

Steps:

• Preheat oven to 350˚F/180˚C. 2. Prepare the brownie batter and pour into greased springform pan. Bake until set, about 20-25 minutes. 3. Meanwhile, beat the cream cheese and sugar until incorporated. Add beaten eggs and vanilla, and beat again until smooth. 4. Remove brownies and lower oven temperature to 325˚F/165˚C. 5. Pour cheesecake batter over brownie bottom, and bake for 50 minutes until set and slightly jiggly. 6. Remove cheesecake and refrigerate for 4 hours, or overnight. 7. Heat or microwave whipping cream to just before boiling and pour over chocolate chips. 8. Stir continuously until the chocolate is melted and smooth. 9. Allow the ganache to sit for 10-15 minutes. 10. Transfer cheesecake to a baking pan with a wire rack. 11. In a circular motion starting from the inside out, pour the ganache glaze over the cheesecake making sure to cover all sides. 12. Allow ganache to cool and set for 30 minutes.

CHOCOLATE FUDGE CHEESECAKE

Steps:

• Sprinkle 1/2 cup toasted and chopped pecans evenly over the bottom of each of 2 greased and floured 9-inch springform pans.
• Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted.
• Stir until smooth.
• Beat butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy.
• Add 4 eggs, 1 at a time, beating just until blended after each addition.
• Add melted chocolate, beating just until blended.
• Add flour, beating at low speed just until blended.
• Stir in 1 teaspoon vanilla and chocolate morsels.
• Divide batter evenly between pans, spreading over chopped pecans.
• Beat cream cheese at medium speed with an electric mixer until smooth; add 1 3/4 cups sugar, beating until well blended.
• Add 7 eggs, 1 at a time, beating just until blended after each addition.
• Stir in 2 teaspoons vanilla.
• Divide cream cheese mixture evenly between each pan, spreading over brownie batter.
• Bake at 325° for 1 hour and 15 minutes or until set.
• Remove from oven; cool cheesecakes completely on wire racks.
• Spread top of each cooled cheesecake with 1 recipe Chocolate Glaze; cover and chill 8 hours.
• Remove sides of pans before serving. Garnish with mint sprigs and sliced strawberries, if desired.
• Chocolate Glaze:.
• Melt 1 (12-ounce) package semisweet chocolate morsels and 1/2 cup whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt.
• Whisk until chocolate melts and mixture is smooth. If you wish, double the Chocolate Glaze recipe if making two cheesecakes.
• Makes about 2 cups.