Hershey's Dark Chocolate Truffle Brownie Cheesecake

Photo by Shannon C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Brownie layer:

  • 6

    tbsp. melted butter

  • 1 1/4

    c. sugar

  • 1

    tsp. vanilla

  • 2

    eggs

  • 1

    c. plus 2 tbsp. flour

  • 1/3

    c. cocoa

  • 1/2

    tsp. bak. powder

  • 1/2

    tsp. salt

  • Truffle Cheesecake Layer:

  • 3

    pgs. cream cheese, softened

  • 3/4

    c. sugar

  • 4

    eggs

  • 1/4

    c. heavy cream

  • 2

    tsp. vanilla

  • 1/4

    tsp. salt

  • 2

    c. dark chocolate chips, divided

  • 1/2

    tsp. shortening (NOT butter, margarine, or oil)

Directions

Heat oven to 350. Grease 9" springform pan. For brownie layer, stir together melted butter, sugar, and vanilla. Add eggs; sitr till blended. Stir in flour, cocoa, baking powder and salt; blend well. Spread in prepared pan. Bake 25-30 mins. or till brownie layer pulls away from side of pan. Meanwhile for cheesecake layer, beat cream cheese and sugar in large bowl till smooth. Gradually beat in eggs, heavy cream, vanilla, and salt till well blended. Set aside 2 tbsp. chocolate chips. Place remaining chips in large microwave safe dish. Microwave 1 1/2 mins or till chips are melted, stirring every 30 seconds. Gradually blend melted chocolate into cheesecake batter. Remove brownie layer from oven & spoon cheesecake mixture over brownie immediately. Return to oven; continue to bake 45-50 mins. or till center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool to room temp; remove side of pan. Place remaining 2 tbsp. chocolate chips and shortening in small microwave safe bowl. Microwave 30 seconds or till chips are melted and mixture is smooth when stirred. Drizzle over top of cheesecake. Cover. Refrigerate seveal hour till cold. Garnish as desired. Cover; refrigerate leftover cheesecake. Makes 10-12 servings.

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