So now on to the celebrating, lets have some cake! I’ve been eyeing this cheesecake since I got the cookbook, it’s simple yet very fancy looking and looks like you spent hours working on it. Plus you can tell everyone it’s all made from scratch. If you’re pressed for time I’m sure you could sub a box mix for the brownie bottom, but the recipe is worth giving a try because it’s just as simple as mixing up a box mix. If you do a box mix just know you are going to end up with a richer tasting cheesecake that’s more heavy like the Cheesecake Factory. I do have to admit I left it in the oven when it just needed 5 minutes which turned into 15! I think I need a timer attached to me because I always try and wing it and I keep loosing track of time. Makes me glad this time around that I used a little smaller pan which ended up not drying out the cheesecake due to over baking. Also, since I used a smaller pan logic didn’t set in with me that I probably don’t need that much chocolate topping so I should have cut back on that. Oh well learn as you go, but I’m sorry you have to see an inch worth on top.
(Adapted from Southern Living 40 years of Our Best Recipes)
2 (1 ounce) unsweetened chocolate baking squares
1/2 cup butter, softened
1 cup sugar
2 large eggs
1/2 cup all-purpose flour
1 1/2 teaspoons vanilla extract, divided
1/2 cup semi-sweet chocolate morsels
1/2 cup chopped pecans, toasted
2 (8 ounce) packages creem cheese, softened
3/4 cup sugar
4 large eggs
Garnishes: fresh mint spirngs, sliced strawberries
Microwave chocolate squares in microwave-safe bowl at high for 1 minute and 15 seconds, stirring after 45 seconds. Stir until smooth.
Beat butter and 1 cup sugar at medium speed with an electric mixer until light and fluffy. Add 2 eggs, 1 at a time, beating just until blended after each addition.
Add flour, beating at low speed just until blended.
Stir in 1/2 teaspoon vanilla and chocolate morsels.
Beat cream cheese at medium speed with an electric mixer until smooth; add 3/4 cup sugar; beating until blended.
Add 4 eggs, 1 at a time, beating until blended after each addition. Stir in remaining vanilla. Pour cream cheese mixter over brownie mixter.
Bake at 325 degrees F. for 1 hour or until set. Remove from oven; immediately run knife around edge of pan, releasing sides. Cool on wire racks. (As the cake cools you’ll see that you’ll get a lip around the edge that will hold the choloate topping.)
Spread Chcolate Glaze over top of cooled cheesecake.
Cover and chill 8 hours. Remove sides of pan before serving. Garnish, if desired.
makes 1 2/3 cups
1 (12 ounce package semisweet chocolate morsels
1/2 cup whipping cream
Melt chocolate and whipping cream in a 2 quart microwave safe bowl at high for 1 minute or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth.