- 12
- 90 mins
Ingredients
- Butter for greasing cake pan
- 2 pounds cream cheese, softened
- 1 teaspoon vanilla
- 1/8 teaspoon salt, optional
- 1 1/2 cups sugar
- 4 large eggs
- 3 large brownies, frozen
- 1/3 cups graham-cracker crumbs
Preparation
Step 1
Preheat oven to 350 degrees. Arrange a rack one-thrid of the way up from the bottom of the oven. Generously butter a round cake pan that is eight inches in diameter and three inches deep, including the rim.
Place the cream cheese in the bowl of an electric mixer and beat until it is uniformly smooth. Scrape the bottom and sides as you mix. Add the vanilla, salt and sugar and beat until it is thoroughly and evenly blended without lumps.
Start beating on moderate speed and add the eggs one at a time, beating briefly after each addition. Do not beat more than necessary. Remove the bowl from the mixer.
Pour enough of this batter into the prepared pan to make a layer about 1/2-inch thick.
Cut the brownies into 1/2" cubes and fold these into the remaining batter, taking care not to break up or crumble the cold cubes. Pour the batter into the pan and smooth over the top.
Place the pan in a larger pan and pour hot water into the larger pan. The water should be about 1 1/2 inches deep.
Place the pans in the oven and bake about 1 1/2 hours. The cake will rise about 1/4" above the rim of the pan while baking. Remove the cake pan from the water and place it on a rack to cool. When it cools, it will sink to the original level. Let stand 2-3 hours. Refrigerate until cold. Unmold. If desired, you may sprinkle the cake with graham-cracker crumbs.