November 8, 2009

Brownie Swirl Cheesecake

Brownie Crust:
1, 20 oz package or 1 pouch Ghirardelli Double Chocolate
Brownie Mix
1 egg
1/3 cup water
1/3 cup vegetable oil
16 oz (2 cups) cream cheese, softened
1/2 cup sour cream
2 eggs
3/4 cup sugar
1 teaspoon vanilla
1/4 cup water

Preheat oven to 325°F. For Brownie Crust: In medium bowl, stir together brownie mix, egg, water and oil until moistened (about 40 strokes). Reserve 3/4 cup brownie batter for cheesecake. Spoon remaining brownie batter into lightly greased, 9-inch springform pan. Bake 10-12 minutes. For Cheesecake: Place cream cheese and sour cream in medium bowl. Using an electric mixer, mix on low speed 2 minutes or until smooth. Add eggs, one at a time, beating after each addition. Add sugar and vanilla and continue to mix until smooth. Spoon cream cheese mixture evenly over brownie crust. Add 1/4 cup water to reserved brownie batter and mix well. Drop spoonfuls of brownie batter randomly over cream cheese mixture. Swirl with tip of knife to create marbled effect. Bake 55-60 minutes or until filling is set. Cool thoroughly. Store in the refrigerator.
Makes 12 servings.

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