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Brownie Cheesecake

 
Brownie Cheesecake
Image ©
 
One serving costs about $1.11

$1.11 per serving

10 people like this recipe

10 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 dessert American
spoonacular Score:6%

Spoonacular Score: 6%

 

Brownie Cheesecake is an American dessert. For $1.11 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 6g of protein, 37g of fat, and a total of 530 calories. This recipe serves 12. Head to the store and pick up brownies, cream cheese, butter, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. 10 people were glad they tried this recipe. All things considered, we decided this recipe deserves a spoonacular score of 16%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Brownie Cheesecake, Brownie Cheesecake, and Brownie Cheesecake.

Cheesecake works really well with Late Harvest Riesling, Lambrusco Dolce, and Sauternes. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. The Angel Late Harvest Riesling with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

Angel Late Harvest Riesling

Messina Hof's Angel is a crisp, sweet dessert wine, harvested from the last pick of Riesling when the grapes are almost raisins. Perfect with fruit, cheesecake and light, sweet chocolate desserts.

» Get this wine on Amazon.com

Ingredients

Servings:
1 cups
1 cups dry cookie crumbs
dry cookie crumbs
2 pounds
2 pounds cream cheese
cream cheese
2
2 eggs
eggs
1.5 cups
1.5 cups granulated sugar
granulated sugar
16.5 inch
16.5 inch brownies
brownies
1 pinch
1 pinch salt
salt
0.5 cup
0.5 cup sweet sugar
sweet sugar
0.5 cup
0.5 cup unsalted butter
unsalted butter
1 tsp
1 tsp vanilla
vanilla
1 cups dry cookie crumbs
1 cups
dry cookie crumbs
2 pounds cream cheese
2 pounds
cream cheese
2 eggs
2
eggs
1.5 cups granulated sugar
1.5 cups
granulated sugar
16.5 inch brownies
16.5 inch
brownies
1 pinch salt
1 pinch
salt
0.5 cup sweet sugar
0.5 cup
sweet sugar
0.5 cup unsalted butter
0.5 cup
unsalted butter
1 tsp vanilla
1 tsp
vanilla

Equipment

springform pan
springform pan
aluminum foil
aluminum foil
wooden spoon
wooden spoon
mixing bowl
mixing bowl
stand mixer
stand mixer
oven
oven
spatula
spatula
springform pan
springform pan
aluminum foil
aluminum foil
wooden spoon
wooden spoon
mixing bowl
mixing bowl
stand mixer
stand mixer
oven
oven
spatula
spatula


Instructions

  1. Mix the crumbs, sugar and butter together in a large mixing bowl, until the crumbs clump together when gathered in your fist
  2. Pat the crumbs in an even layer in the bottom of an 8 x 3 inch springform pan
  3. Place the pan in a 325 degree oven and bake for 10 minutes, until the crust is firm.
  4. Allow the crust to cool completely on a rack.
  5. Wrap the pan with the crust twice with heavy duty aluminum foil
  6. Place the sugar, then the cream cheese, vanilla and salt in the large bowl of a stand mixer. Mix on low speed, until the cream cheese is completely smooth. BTW, I use Philadelphia Cream Cheese as I find it the smoothest.
  7. Add the eggs, one at a time, mixing them in completely after each addition.
  8. Pour one third of the cream cheese mixture into the prepared pan. Add a third of the browinies, then pour in another third of the cream cheese mixture. Repeat with anothe third of the brownies, then pour on the remianign cream cheese mixture. Stick the rest of the brownies into the top of the cheesckae, pushing them down into the mixture slightly.
  9. Place the preapred and filled pan in a larger pan, then pour in enough hot water to come up to half of the pan's height.
  10. Bake at 325 degrees for about 1 1/4 to 1/2 hours, or until it is mostly set. Turn of the oven, then leave the cheesecake in the oven,placing a large wooden spoon in the oven door, so that it remains slightly open. Allow the cheeecake to cool in the open oven for about an hour, then cool completley on a rack. When it's cool, wrap it very well, and cool in the refrigerator for several hours.
  11. To unmold the cake, wipe the sides and bottom of the pan with a hot, damp towel. Run a thin metal spatula around the edge of the pan. Release the spring, then lift the cake still on the on the removable bottom from the sides of the pan. Flip the cake gently onto a cardboard round or flat platter, remove the bottom, then flip it over onto another cardboard round or flat serving platter.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.11
Ingredient
1 cup dry cookie crumbs
2 pounds cream cheese
2 eggs
1.5 cups granulated sugar
16.5 inches brownies
½ cups sweet sugar
½ cups unsalted butter
1 teaspoon vanilla
Price
$1.43
$9.40
$0.48
$0.41
$0.16
$0.14
$0.97
$0.30
$13.29

Nutritional Information

Quickview
530 Calories
6g Protein
37g Total Fat
45g Carbs
0% Health Score
Limit These
Calories
530k
27%

Fat
37g
57%

  Saturated Fat
21g
132%

Carbohydrates
45g
15%

  Sugar
39g
44%

Cholesterol
123mg
41%

Sodium
292mg
13%

Get Enough Of These
Protein
6g
13%

Vitamin A
1298IU
26%

Vitamin B2
0.24mg
14%

Selenium
9µg
14%

Phosphorus
103mg
10%

Calcium
81mg
8%

Vitamin E
1mg
8%

Vitamin B5
0.58mg
6%

Folate
17µg
4%

Vitamin B12
0.25µg
4%

Zinc
0.53mg
4%

Potassium
120mg
3%

Vitamin B1
0.05mg
3%

Iron
0.58mg
3%

Vitamin B6
0.06mg
3%

Vitamin K
3µg
3%

Manganese
0.05mg
2%

Magnesium
9mg
2%

Vitamin D
0.29µg
2%

Vitamin B3
0.35mg
2%

Copper
0.03mg
2%

covered percent of daily need

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