Ingredients:
1 (18-20 oz) brownie mix (plus oil, water, and egg per package)
24 oz (three 8-oz blocks) cream cheese, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup thick hot fudge dessert topping
1/2 cup optional chopped peanuts or almonds
Whipped cream from a can or homemade
A jar of maraschino cherries with stems
Directions:
Set your oven to 325°F and grease the bottom and sides of a springform pan.
Prepare the brownie mix as directed and spread it in the pan.
Bake this layer for 20 minutes, then set aside.
Using an electric mixer, beat the softened cream cheese until smooth and lump-free.
Mix in the sugar and vanilla until completely blended.
Add eggs one at a time, mixing on low speed just until combined.
Pour the cheesecake filling over the hot brownie base.
Spoon the hot fudge topping in several piles over the filling.
Use a thin knife to swirl the fudge into the cheesecake layer.
Add chopped nuts on top for crunch if you like.
Bake for 50 to 55 minutes until the top is lightly golden and the center is nearly set.
Let the cheesecake cool completely in the pan on a cooling rack.
Chill thoroughly in the refrigerator, covered, for several hours or overnight.
Garnish with whipped cream and a maraschino cherry on each slice.
Prep Time: 20 min
Cook Time: 70 min
Total Time: 5 hr 30 min (includes cooling and chilling)
Servings: 12
Kcal: 380 per serving
@tout le monde