Brownie Cheesecake



  • 1 1/2 cups crushed vanilla wafers (about 45 wafers)
  • 6 tablespoons confectioners? sugar
  • 6 tablespoons baking cocoa
  • 6 tablespoons butter, melted
  • Filling:
  • 3 packages (8 oz each) cream cheese, softened
  • 1/4 cup butter, melted
  • 1 can (14 oz) sweetened condensed milk
  • 3 teaspoons vanilla extract
  • 1/2 cup baking cocoa
  • 4 eggs, lightly beaten
  • 1 1/2 cups crumbled brownies
  • Whipped topping and pecan halves, optional
  • Directions

    In a small bowl, combine the wafer crumbs, confectioners? sugar and cocoa; stir in the butter. Press onto the bottom of a greased 9-inch springform pan; set aside. In a large bowl, beat cream cheese and butter until smooth. Beat in milk and vanilla. Beat in cocoa until well blended. Add eggs; beat on low just until combined. Fold in brownies. Spoon into crust. Place pan on a baking sheet. Bake at 350° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with whipped topping and pecans if desired. Refrigerate leftovers.


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