In a previous blog (Chicken Broccoli Alfredo Stuffed Shells), you might recall my first dinner that I ever made for my now husband. I had mentioned, if that dinner failed, at least I could win him over by my dessert. My husband loves 2 desserts: brownies and plain cheesecake. I thought, what if I were to combine his two favorites into one? However, there was one problem. I had never made a cheesecake from scratch in my life.
The outcome: Bob LOVED not only dinner, but loved the cheesecake too. He said it was the best cheesecake he had ever had in his life. Even if I were to attempt to make again, I feel I could not create the perfection. It must have been beginner’s luck. The cheesecake didn’t crack! The brownie bottom portion was perfect — Chewy, chocolately goodness. Plus, the center portion (between the brownie/cheesecake) had a fudgy consistency. I got upset thinking the brownie didn’t cook all the way and that I ruined dessert. But as soon as Bob ate it – that was his favorite part about the whole cheesecake. He kept asking how I created that fudge flavor in the middle. I answered — “my little secret.” HAHA…if he only knew….
They say to a man’s heart is through his stomach! I must have won him over that day, because he stuck around.
- 1 box of brownie mix (19-20 oz.) — prepare batter according to box
- 3 (8oz) packages cream cheese (not low fat or fat free), softened
- ¾ cup sugar
- 1 teaspoon vanilla
- ½ cup sour cream
- 3 eggs
- Prepare brownie mix according to directions on box.
- Pour mixture into a greased and floured springform pan. Bake 18-25 minutes at 325 degrees. Center should be almost set.
- Meanwhile, beat together on medium speed, cream cheese, sugar, and vanilla.
- Add sour cream and mix well. Add eggs, 1 at a time, to mixture. Beat on low speed.
- Spoon over brownie batter.
- Bake 55 minutes or until center is set. Refrigerate 4 hours to overnight.
FLASH BACK 5 YEARS AGO! When I served him this lovely dessert!
Tip #1: When beating in eggs or sour cream into cheesecake mixture, beat on low speed and mix until combined. Do not overbeat — as this will add air into the batter, resulting in a sunken cheesecake when cooled.
Tip #2: Cheesecake will still appear to be not fully cooked. It should jiggle slightly in the center – edges will seem done. The cheesecake will continue to firm up / cook as it cools down after baking and when chilled in refrigerator.
Tip #3: Cracks could appear on the surface after baking due to coming into cold air suddenly after baking. To prevent cracks, turn off oven, leave oven door opened a crack, and let cool in a turned off oven gradually for 15-25 minutes before moving to a wire rack to cool completely.
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