Sunday, May 23, 2010

Hershey's Special Dark Truffle Brownie Cheesecake...drool...

My dad is seriously a master chef.  I don't know if it's a blessing or a curse to have someone make wonderful things like this for us every Sunday, but either way I'm glad he does.  It's 10pm and I'm dying for a piece right now! The top layer is a brownie crust and it is to die for. If you have a special occasion and want to impress, than this is for you.  This recipe comes from Hershey's Chocolate Cookbook.  Enjoy!

Ingredients:BROWNIE LAYER(recipe follows)

3 packages (8 oz. each) cream cheese, softened

3/4 cup sugar

4 eggs

1/4 cup heavy cream

2 teaspoons vanilla extract

1/4 teaspoon salt

2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips, divided

1/2 teaspoon shortening

Directions:1. Heat oven to 350° F. Grease 9-inch spring form pan.

2. Prepare BROWNIE LAYER. Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake batter.

3. Beat cream cheese and sugar in large bowl until smooth. Gradually beat in eggs, heavy cream, vanilla and salt, beating until well blended.

4. Set aside 2 tablespoons chocolate chips. Place remaining chips in large microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 minutes; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted when stirred. Gradually blend melted chocolate into cheesecake batter.

5. Immediately after removing brownie from oven, spoon cheesecake mixture over brownie. Return to oven; continue baking 45 to 50 minutes or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool to room temperature. Remove side of pan.

6. Place remaining 2 tablespoons chocolate chips and shortening in small microwave-safe bowl. Microwave at MEDIUM 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Drizzle over top of cheesecake. Cover; refrigerate several hours until cold. Garnish as desired. Cover and refrigerate leftover cheesecake. 10 to 12 servings.

BROWNIE LAYER: Stir together 6 tablespoons melted butter or margarine, 1-1/4 cups sugar and 1 teaspoon vanilla extract. Add 2 eggs; stirring until blended. Stir in 1 cup plus 2 tablespoons all-purpose flour, 1/3 cup HERSHEY'S Cocoa, 1/2 teaspoon baking powder and 1/2 teaspoon salt; blend well. Spread in prepared pan.

1 comment:

tammy said...

You are killing me with this! Looks so yummy.