I cannot believe my baby is 20 years old today.
The years are flying by so quickly.
She's swamped with school work as her summer semester nears it end.
As a result, we aren't having an official family dinner, but everyone is gathering for dessert.
This is our first attempt at a brownie swirl cheesecake.
(Full disclosure, I buy brownies mixes for somewhere around $1 each. My boxes are about double the size called for. I simply baked the other half of the batter in muffin tins while I baked the crust. I let the muffins finish while the crust cooled since they took longer.)
Brownie Swirl Cheesecake
(With my notes in parentheses)
1 (8 oz) package of brownie mix -- see comment above photo (I used a mocha brownie mix)
2 (8 oz) packages of cream cheese, softened (I used one reduced fat and one full fat.)
1/2 cup sugar
1 teaspoon vanilla extract
1 cup of milk chocolate chips, melted (in the future, I will drop this to 3/4 cup)
Prepare brownie mix according to the package.
Spread into a greased 9 inch spring form pan.
Bake at 350 F for 15 minutes. (Will not test done.)
Cool for 10 minutes on a wire track.
Meanwhile, mix cream cheese, sugar, and vanilla well.
Add eggs, one at a time, beating after each addition.
Pour over the brownie crust.
Top with melted chocolate and swirl through the cream cheese filling.
Bake at 350 for 35 to 40 minutes or until center is almost set.
Run a knife around the edge to loosen.
Let cool completely on a wire rack.
When cool, refrigerate for at least 3 hours.
Serve as is, or with your choice of whipped cream and fruit.