[Tweet “Dense chocolate marbled cheesecake atop a fudgy bed of rich, luscious brownie. Dig in!”]
Folks, desserts don’t get much better than this. Unless you’re speaking of mixing bits into gelato. That’s a whole different story.
This brownie sundae cheesecake is the bare bones addition, and it’s great. If you’re into presentation a little more than this simple girl, drizzle the top with thick hot fudge topping, go whipped cream crazy, sprinkle with toasted nuts, and finish with maraschino cherries.
- Cookie crust:
- 2 c. cookie/graham crumbs
- 6 T. butter, melted
- Cheesecake filling:
- 16 oz. cream cheese (2 pkgs.) at room temperature
- ½ c. sugar
- 2 eggs
- 1 t. vanilla
- ½ c. baking chocolate of choice or chocolate chips
- 2 T. milk, cream, or coffee
- 1 recipebrownies, or a packaged mix
- Bake brownies according to recipe or box directions. Cool and cut (with a plastic knife to avoid sticking) into 1” cubes. Save 2 cups of cubes and chow down on the remaining brownie bits.
- Preheat oven to 350F.
- Stir together crust ingredients and press into the bottom and up the sides of an 8-9” springform pan. Set aside.
- In a large bowl beat cream cheese until smooth. Add sugar and continue to beat on medium speed, scraping down the sides once or twice. Add eggs, one at a time, and follow with vanilla extract. Remove approximately 1 cup of the mixture and set aside.
- Melt chocolate with milk, cream, or coffee in the microwave with heat reduced by half to keep chocolate from seizing. Be sure to heat in no more than 30 sec. increments, stirring well between each bout, to keep chocolate smooth.
- Blend this melted mixture into the cup of cheesecake filling you’ve set aside. This will be your chocolate marble.
- Arrange half of the brownie bits to your liking over the cookie crust. Pour in the cheesecake base filling and spoon dollops of chocolate filling in “puddles” over the base filling. Toss in the remaining brownies and use a knife to swirl the batters.
- Bake for 35-45 minutes, or until the outer edges appear firm and the center a bit wobbly. Turn off the oven with cake inside and let it rest 10 minutes. Gently prop the oven door open with a wooden spoon and cool the cake for 1 hour. Remove spoon, prop oven open more, and allow to cool to room temperature (4 hours). Refrigerate 6 hours or overnight, and then decorate to suit your whims.