Brownie Cheesecake

Believe it or not, I'm one of the few people who's never been to the Boardwalk Bakery...  I guess it's because while I like sweets, I'm more of a savory eater, especially when it comes to my snacks.  I'll pretty much always pick a bag of chips over a baked good.

But this recipe?  I've had my eye on it for a long, long time.  While I may be a savory eater, I do love baking, and I love trying out new recipes for baked goods that look deliciously unique.  While brownies and cheesecake aren't unique on their own, combining them to one, scrumptious dessert...  Brilliant.

While time consuming, this is a really great recipe for a first time baker.  Though let me just say, if I had one tip to pass on while making this, it's literally impossible to put too much Pam in the dish used to bake this.  Literally, impossible.  I had been warned to really, really grease the pan, and I went what I thought was overboard, but it ended up still being not enough, especially around the edges.  It made extracting the brownies with the cheesecake on top (without it all falling apart) really, really tricky.  A friend of mine told me the best way to release brownies from their pan is to let them sit in lukewarm water and then cut it with a warm knife, which honestly seems like it'd help out a lot...  I'm frankly embarrassed I didn't think of it first.

I have to say, even for somebody like me, who's not a big sweets person, this is a luscious treat for anybody's sweet tooth.  I was worried it would be sickly sweet, but honestly, it was the perfect combination of rich brownie and pillowy cheesecake.  Topped with whipped cream and maybe a raspberry or two and this could be the perfect dessert...

Now I need to figure out why I've run by Boardwalk Bakery twice, but never actually stopped to eat there.

PS - Like the new plates? A gift from my parents for Valentine's Day.  Woo-hoo TJ Maxx!

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Brownie Cheesecake

As is served at The Boardwalk Bakery, Disney's BoardWalk Inn

 

For the brownies:
°o°  2 cups sugar°o°  1 1/4 cups all-purpose flour

°o°  2/3 cup cocoa powder 

°o°  1 1/2 teaspoons salt 

°o°  1/2 teaspoon baking powder  

°o°  5 eggs  

°o°  2 sticks butter, melted  

°o°  1/2 cup semi-sweet chocolate chips

For the cheescake: 

°o°  3/4 cup sugar 
°o°  3 tablespoons cornstarch 

°o°  4 8-ounce boxes of cream cheese 

°o°  1 tablespoon lemon juice 

°o°  2 teaspoons vanilla extract

°o°  2 eggs

°o°  2 tablespoons heavy cream  

°o°  2 tablespoons sour cream
 

Preheat oven to 350 degrees and heavily grease a 13x9x2-inch baking pan.

Sift together sugar, flour, cocoa powder, salt and baking powder.  Add eggs, one at a time, at low speed using an electric mixer, being sure to scrape the sides of the bowl.  Mix until smooth.  Slowly drizzle in melted butter, mixer still on low, and beat until combined and no butter rises to the top of the batter.  Do not overmix.  Gently fold in chocolate chips.

Pour batter into baking pan.  Bake 30-40 minutes, or until a toothpick inserted in the center of the brownies comes out clean.  Set aside to cool to room temperature.

When the brownies have cooled, preheat oven to 325.

Cream sugar, cornstarch, and cream cheese in a bowl using an electric mixer.  Add lemon

juice and vanilla extract.  Then add eggs, one at a time, beating on low until incorporated.  Do not overmix.  Fold in heavy cream and sour cream.

Spread batter over the top of the cooled brownies.  Bake until cheesecake is lightly browned and firm, about 55-60 minutes.  Immediately after removing from oven, run a sharp knife around the edge of the pan to loosen the cheesecake to prevent cracking.  

Cool and then refrigerate at least one hour before serving.

To cut, use a warm knife to make clean cuts, and place brownie pan in warm water bath to help loosen brownies, if needed. 

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