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Brownie Swirl Cheesecake




Source of Recipe


Family Circle Magazine


List of Ingredients




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




Recipe



1. Heat oven to 350°.
2. Crust: Combine crumbs, butter and sugar in bowl. Pat onto bottom of ungreased 9-inch springform pan with removable bottom. Refrigerate.
3. Cake: Beat cheese in large bowl at medium until smooth. Add sugar, 4 eggs, vanilla; beat to blend. Beat brownie mix, water, oil, remaining egg in medium-size bowl until blended. Stir in 1 cup cheesecake batter until well blended (photo 1).
4. Pour cream cheese batter into pan. Spoon brownie batter in dollops on top of cheesecake batter (photo 2). With wooden spoon, swirl together batters to marbleize (photo 3).
5. Bake in 350° oven 40 to 45 minutes, until set in center. Cool on rack. Refrigerate overnight.