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    Chocolate Swirled Cheesecake

    Source of Recipe


    List of Ingredients

    • 1 box of brownie mix, any kind except Duncan Hines, mixed as directed.
    • 2 8-oz. pkg. cream cheese, softened
    • 2 eggs
    • 1 teaspoon vanilla
    • 1/2 cup sugar
    • 1/2 to 1 cup semisweet morsels or 2 Hershey Bars, melted in the microwave


    1. Mix a boxed brownie mix as directed on the box. Pour 1 1/2 cups of the mixture into a 9-inch springform pan that has been sprayed with Pam. Bake for only 15 minutes. Remove from oven.

    2. Bake at 350 degrees for 20 minutes. Place a piece of aluminum foil on the rack under the pan in case there is a leak.

    3. In mixing bowl, whip cream cheese until light and fluffy. Add eggs, one at a time, beating well after each addition. Add sugar and vanilla and mix well being sure sugar is dissolved.

    4. Remove pan from oven. Pour cream cheese mixture over the brownie mix. Drop spoonfuls of melted chocolate over the cream cheese mixture and swirl with a knife to create a marbled effect.

    5. Return pan to oven and bake an additional 35 minutes or until set. Do not overcook or cheesecake with crack.

    6. Cool. Leave the rim of the pan on the pan and cool. Place in refrigerator and chill thoroughly or overnight, covered. Remove sides of pan before serving.

    7. Will serve 12.

    Final Comments

    I used a Wilton Avanti springform pan with a glass bottom. It baked beautifully and did not leak. Best pan I've ever used. However, the brownie mix did not cook as well as I wanted so I will cook the bottom brownie part longer next time. Don't put aluminum foil around the pan itself and do not drop the temperature for a nonstick pan.




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