Cheesecake With Brownie Crumb Crust Recipes

BROWNIE BOTTOM CHEESECAKE

Steps:

• For the brownies: Preheat the oven to 350 degrees F. Spray a 10-inch springform pan with nonstick baking spray.
• Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently, until completely melted, then let cool for 10 minutes. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour brownie batter into the prepared pan and tap the pan gently to ensure the batter is even. Bake until the top is set and the edges start to pull away from the sides of the pan, about 30 minutes. Remove from the oven and let cool completely on a baking rack.
• For the cheesecake: Meanwhile, beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until light and fluffy, about 2 minutes. Add the sour cream and mix until just incorporated. Stir in the eggs and vanilla extract by hand, one by one, taking care not to overmix or your cheesecake will turn into a souffle.
• Wrap the bottom of the pan and up the sides with foil and place in a roasting pan. Pour the cheesecake batter on top of the brownie layer and spread it evenly on top. Fill the roasting pan with water until it reaches halfway up the side of the springform pan. Bake until the center is jiggly but the surface is set, about 1 hour. Turn off the oven and leave the cheesecake inside for 30 minutes.
• Remove the cheesecake from the oven and run a sharp knife around the edges of the cake to release from the pan. Let rest on a baking rack until completely cool. Cover and refrigerate for 8 hours or up to overnight before serving.
• Slice and garnish each slice with chocolate syrup and whipped cream.

CHEESECAKE WITH BROWNIE CRUMB CRUST

Steps:

• 1. First make sure all your ingredients are room temperature.
• 2. To Prepare the crust, melt your butter, and cool and set aside, mix your flour and your cocoa powder, set aside, beat your eggs and vanilla and drizzle in the melted butter, dump all at once the flour/cocoa mixture, and blend until just incorporated. This will be very thick, HENCE MY FORGETTING TO ADD THE SUGAR! LOL, Spread this in the pan and bake it for 40 minutes, allow this to cool completely. I broke this into chunks and put it in my food processor with the Splenda and pulse to a crumbly mixture. I Then melted 1/2 stick of butter and tossed it into the crumbs and pressed this into the bottom and sides of the pan. Put this in the fridge while your making the filling.
• 3. FILLING : Preheat your oven to 350. Cream your 3 packages of cream cheese, 2 tsp vanilla and the sugar, beat the 5 eggs slightly and add slowly to the mixture. Beat this well. Pour the filling in the cold crust. Put this in the oven and bake, Start checking after 45 minutes, when the top just starts to crack it is done.
• 4. While it is baking in the oven, make your topping, 2 pints of sour cream 1 cup sugar 2 tsp of vanilla. As soon as the cheesecake comes out let it sit for a minute or so then pour the topping right over the warm cheesecake and allow it to cool completely . Keep refrigerated.
• 5. Just a foot note, you will notice in my pic that the white topping is very sparce, this is because I didn't make enough for that size pan. in my recipe I doubled this and you should have a very nice thick white layer on top.

COOKIES-AND-MILK CHEESECAKE BROWNIE BARS

Steps:

• Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
• In large bowl, mix Brownie Base ingredients until well blended. Spread in pan. Bake 20 minutes.
• Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add sugar; beat until blended. Add 2 eggs and vanilla; beat just until blended. In medium bowl, stir together chocolate chip cookie mix and flour. Add softened butter and 1 egg; stir until soft dough forms.
• Spread cheesecake layer mixture over hot brownie base. Drop teaspoonfuls of chocolate chip cookie dough over cheesecake layer.
• Bake 35 to 40 minutes or until cookie is golden brown. Cool 1 hour. Refrigerate at least 3 hours before cutting and serving. Cut into 6 rows by 5 rows. Store covered in refrigerator.