This cheesecake looks very fancy, tastes delicious and still comes together easily. Using a gluten free brownie mix for the crust is a yummy change of pace and adds an extra layer of creamy goodness to the dessert. I made it for my daughter's birthday last Saturday and everyone gave it great reviews. No one missed the graham crust at all!
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| Delicious served with a strawberry sauce. |
Brownie Cheesecake:
3 8oz. Package Cream Cheese, room temperature
1/2 Cup Sugar
3 Extra-Large Eggs
2 teaspoons Vanilla Extract
Prepare the brownie mix according to the manufacturer's directions. Place 1/2 cup brownie mix in a small bowl. Put remaining batter into a greased 9" springform pan. Put pan on a double sheet of aluminum foil and wrap foil around pan. Bake @ 350 degrees for 25 minutes. Cool 10 minutes on a wire rack. Brownies will just be barely done.
In a large bowl beat cream cheese and sugar until well blended. Beat in eggs and vanilla on low speed until combined. Put 1/4 cup of the mix into reserved brownie batter. Spoon half of the cheesecake batter onto brownie crust and then put half of the reserved chocolate mix, by tablespoons onto this layer. Repeat layers. Swirl batter by cutting through the batter with a knife, avoiding swirling down to the brownie crust layer. Bake at 325 degrees for 50-60 minutes until center is almost set. Cool on wire rack for 10 minutes then run a knife along edge of pan to loosen cheesecake from sides. Cool completely. Remove sides of pan and refrigerate at least 4 hours before serving.
For more delicious gluten free recipes visit:www.glutenfreebakingmixes.com
