Cheesecake - Bangin' Brownie Recipe

Inspired by St. Louis Bar & Grill

Time2h 10m

Serves12

A slice of creamy vanilla cheesecake drizzled with caramel and chocolate sauce sprinkled with chocolate cookie and brownie bits.

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Frequently paired with

The best thing to pair and share with CHEESECAKE - BANGIN' BROWNIE

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Savannah River Dynamite Brown

Local Craft from Augusta, Ga

rich · decadent · chocolatey

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Ingredients

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Cheesecake Layer

16 oz Cream cheese

1 cup granulated sugar

1 cup Sour cream

2 tsp Watkins vanilla extract

3 large Eggs

Brownie Layer

1 box Brownie mix

2 large Eggs

1 cup Water

1 3/4 cup Tuscany sunflower oil

Toppings

1 cup Caramel sauce

1 cup Chocolate sauce

1 cup Chocolate cookies, crushed

1 cup Brownie bits

Method

Prepare the Brownie Layer

Make the Brownies

Preheat your oven to 350°F (175°C). Prepare the brownie mix according to the package instructions using the eggs, water, and vegetable oil. Pour the brownie batter into a greased 9-inch springform pan and bake for 25-30 minutes or until a toothpick comes out clean. Let it cool.

Prepare the Cheesecake Layer

Make the Cheesecake

In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and continue to blend until creamy. Mix in the sour cream and vanilla extract. Add the eggs one at a time, mixing until just combined. Pour the cheesecake mixture over the cooled brownie layer.

Bake and Cool

Bake the Cheesecake

Bake the cheesecake at 325°F (160°C) for 50-60 minutes until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then remove and refrigerate for at least 4 hours or overnight.

Serve

Add Toppings

Once the cheesecake is chilled and set, drizzle caramel and chocolate sauce on top. Sprinkle crushed chocolate cookies and brownie bits evenly over the cheesecake. Slice and serve.