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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 10 |
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I don't remember where I got this recipe, but it's so good! comments Dorothy Olivares of El Paso, Texas. Before baking the smooth and creamy chocolate cheesecake, she stirs crumbled brownies into the batter for a delectable touch. Ingredients:
1-1/2 cups crushed vanilla wafers (about 45 wafers) |
6 tablespoons confectioners' sugar |
6 tablespoons baking cocoa |
6 tablespoons butter, melted |
filling: |
3 packages (8 ounces each) cream cheese, softened |
1/4 cup butter, melted |
1/2 cup baking cocoa |
4 eggs, lightly beaten |
1 can (14 ounces) sweetened condensed milk |
3 teaspoons vanilla extract |
1-1/2 cups crumbled brownies |
whipped topping and pecan halves, optional |
Directions:
1. In a small bowl, combine the wafer crumbs, confectioners' sugar and cocoa; stir in the butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
2. In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa. Add eggs; beat on low just until combined. Gradually stir in milk and vanilla just until combined. Fold in brownies. Spoon filling onto crust. Place pan on a baking sheet.
3. Bake at 350° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight.
4. Garnish with whipped topping and pecans if desired. Refrigerate leftovers. Yield: 10-12 servings.
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