Brownie Cheesecake

4 years ago


-1-1/2 cups crushed vanilla wafers (about 45 wafers)
-6 tablespoons confectioners` sugar
-6 tablespoons baking cocoa
-6 tablespoons butter, melted
-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


-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.
-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.
-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.
-Garnish with whipped topping and pecans if desired. Refrigerate leftovers. Yield: 10-12 servings.

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