May 12, 2010

Brownie Swirl Cheesecake

cake, cheese, chocolate

Presented by

54 ratings

Prep time: 25 minutes
baking time 63 minutes
chilling time 2 hours Servings: 8 to 10

Grandpa liked fruit and Grandma liked chocolate. This dessert satisfied them both.

Ingredients

1 (19-ounce) package brownie mix
2 (8-ounce) packages cream cheese, softened
1/2 cup plus 1 tablespoon granulated sugar, divided
1 teaspoon vanilla extract
2 large eggs
1 cup milk chocolate chips
1/2 cup fresh or thawed frozen raspberries or sliced strawberries, optional
Whipped cream, optional

Directions

1

Preheat oven to 350°F. Grease a 9-inch springform pan.
2

Prepare brownie mix using package directions. Spread in prepared springform pan. Bake until edge pulls from sides of pan, about 28 minutes. Leave oven at 350°F.
3

Combine cream cheese, 1/2 cup sugar and vanilla extract in a medium bowl. Beat with an electric mixer set at medium speed until blended. Add eggs one at a time, beating well after each addition. Spoon over baked layer.
4

Heat chocolate chips in top of double boiler set over simmering water until melted. Drizzle over prepared layers and swirl with a knife to marbleize. Bake until set, about 35 minutes. Cool completely in pan on a wire rack. Chill for 2 hours or longer.
5

Combine the raspberries and remaining sugar in a small bowl and toss to mix. Remove sides of pan and slice the cheesecake. Top slices with whipped cream and sprinkle with raspberries, if desired.

Grandma's Secret Trick

With so many children snacking in her pantry, Grandma often ran out of chocolate chips. When she did, she simply substituted 6 squares of semisweet chocolate for 1 cup chocolate chips. She chopped the chocolate squares slightly so they would melt more evenly.