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Brownie-Topped Cheesecake




Source of Recipe


Family Circle Magazine


List of Ingredients




Crust:
11/2 cups graham cracker crumbs
4 tablespoons (1/2 stick) butter, at room temperature
1 tablespoon sugar
Cake:
3 packages (8 ounces each) cream cheese, at room temperature
1 cup sugar
3 eggs
1 teaspoon vanilla
Brownie Topping:
1 package (1 pound 6.5 ounces) brownie mix
1/3 cup water
3 eggs
3 tablespoons vegetable oil
1 cup coarsely chopped pecans




Recipe



1. Crust: Combine crumbs, butter and sugar in bowl. Pat onto bottom of ungreased 10-inch springform pan with removable bottom. Refrigerate.
2. Heat oven to 350°.
3. Cake: Beat cheese in bowl at medium speed until smooth. Add sugar, 3 eggs, vanilla; beat until well blended. Pour into prepared pan.
4. Bake in 350° oven 30 minutes. Cool on rack 15 minutes. Increase oven temperature to 375°.
5. Topping: Combine brownie mix, water, 3 eggs, oil in bowl. Pour over top of partially baked cheesecake. Sprinkle with nuts.
6. Bake in 375° oven 45 minutes, covering loosely with foil for last 15 minutes. Cool cake in pan on rack. Refrigerate overnight.