COSMIC BROWNIE CHEESECAKE
This cheesecake is so delicious, and so easy to make. If you love brownies, and you love cheesecake, this is a double treat! You can make this ahead, leave it in the refrigerator and it’s ready when you need to serve it. This recipe bakes up beautifully, and will be a real hit when served. It’s as colorful as it is delicious. Make sure to save this one in your favorites!
HERE’S WHAT YOU NEED TO MAKE COSMIC BROWNIE CHEESECAKE:
FOR THE BROWNIE CRUST:
- 1/2 box of Brownie Mix
- 1/8 cup of Water
- 1/4 cup of Vegetable Oil
- 1 egg
FOR THE CHEESECAKE:
- 4 packages of cream cheese – 8 ounces each – softened
1/2 cup of heavy cream
- 1/2 cup of Greek yogurt
- 1 cup of Sugar
- 1/2 cup of Powdered Sugar
- 1 Tablespoon of Vanilla
- 3 large eggs
- 1 Package of Little Debbie Cosmic Brownies
- Candy Coated Mini Chocolate Chips
- 1 can of Vanilla Frosting
COOKS TOOLS NEEDED:
- One 7 inch Spring-form pan
- Parchment paper
- Pastry Bag
- Large Fluted Tip
HERE’S WHAT YOU DO:
Place the Brownie mix in a bowl, and add the water, oil, and egg. Stir together until well blended. Set aside. Place Parchment paper in the bottom of the Spring-form pan, and Place the Brownie batter on the Parchment paper, and spread the batter out in the pan; the batter will be thick. Make sure to spread the batter to the edges of the pan. Bake at 350 for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Remove the pan to a wire rack and let cool.
In the mixing bowl of a stand mixer, place the softened cream cheese, and blend on low. Add the heavy cream, and Greek Yogurt, and blend until smooth. Scrape down the sides of the mixing bowl, and blend. Add the Sugar, and blend until smooth. Add the Powdered Sugar, Vanilla, and eggs, and blend on low until mixed. Scrape down the sides of the bowl again, and blend on medium speed until well blended. Blend on high for about 30 seconds, or until eggs are mixed well. Continue to mix until Cheesecake batter is smooth and creamy.
Pour cheesecake batter into Spring-form pan, on top of Brownie crust. Remove the wrappers from 4 of the Little Debbie Cosmic Brownies, and cut them in small bite size pieces, and drop them into the cheesecake batter. Push them under the batter, so the cheesecake will rise as it should. Add about 1 Tablespoon of the Candy Coated Mini chocolate chips, and gently swirl them into the batter. Place the Spring-form pan in the oven at 350 degrees for 30 minutes.
Place a small dish of water on the oven rack underneath the cheesecake. After 30 minutes, turn the temperature down to 300, and continue to bake for 45 minutes. Turn off the oven, and crack the oven door, leaving the cheesecake in the oven to cool slightly. After about 30 minutes, remove the cheesecake to a wire rack to cool completely. When the cheesecake is cooled, cover with Parchment paper, and then with foil, and refrigerate overnight.
When ready to serve, remove from refrigerator, and remove the Spring form from the pan. Place the Vanilla frosting in a pastry bag with a large fluted tip, and pipe dollops of frosting around the edge of the Cheesecake. Remove the wrappers from 2 or 3 more of the Cosmic Brownies, and cut into small pieces. Place the pieces in the Frosting, and sprinkle Candy Coated Mini Chocolate Chips on the Frosting, and the Cheesecake. Cut into 2 inch pieces, and serve. Enjoy!
Makes approximately 8 – 2 inch pieces of cheesecake