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Brownie Cheesecake Recipe

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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.

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10-12 Servings
Prep: 20 min. Bake: 50 min. + chilling

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 can (14 ounces) sweetened condensed milk
3 teaspoons vanilla extract
1/2 cup baking cocoa
4 eggs, lightly beaten
1-1/2 cups crumbled brownies
Whipped topping and pecan halves, optional

Directions

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 milk and vanilla. Beat in cocoa until well blended. Add eggs; beat on low just until combined. Fold in brownies. Spoon into 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.
Remove sides of pan. Garnish with whipped topping and pecans if desired. Refrigerate leftovers. Yield: 10-12 servings.

Brownie Cheesecake published in Quick Cooking March/April 2003, p42

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