Cheesecake Brownie

What do you do when your cravings go haywire and you want both cheesecake and brownie? You simply bake a COMBO! ;)

Cheesecake Brownies
Recipe adapted from Cherry on a Cake & modified by The Bakeanista

The Cappuccino Brownie:
150g butter
125g dark semisweet chocolate
3 eggs, lightly beaten
1 1/4 cups sugar
1 tsp vanilla
150g plain flour
1/4 cup cocoa powder
2 tbsp instant coffee granules

1) Over a double boiler of simmering water, melt the butter and chocolate. Once melted take it off the heat and add in the eggs, sugar and essence. Mix well.

2) Add the flour, cocoa and coffee granules. Stir with a spatula and fold until just mixed and no flour remains visible. Add the walnuts in.

3) Pour into an 9-inch removable bottomed pan that has been buttered and floured. Bake in a pre-heated oven of 150 deg'C for about 25-30 minutes or until the top is quite firm but not too firm.

The Cheesecake:
500g cream cheese
2/3 cup castor sugar
1 tsp vanilla essence
4 eggs, lightly beaten

1) Cream cheese in a mixer until smooth. Add sugar, essence and continue to beat until smooth. Add eggs little at a time until well mixed.

2) Pour batter over the brownie bottom and bake in 170 deg'C oven for 45-50 minutes or until the top of the cheesecake feels firm and is a lovely golden brown, amber almost.

3) Turn off the oven and allow to cool in the oven for 30 minutes. Let it rest for another 30 minutes with the oven door slightly ajar so that the cheesecake will not crack.

D' killer combo - rich cheesecake, dense brownies & addictive caffeine.