Brownie Layer
- 1 1/2 C Sugar
- 3/4 C Flour
- 3/4 C Cocoa Powder (splurge on quality here)
- 3 Eggs
- 3/4 C Butter, melted
- 3/4 C Semi-Sweet Chocolate Chips (Optional-I typically put them in my brownies and used them for this recipe, but may eliminate them next time because the occasional crunch made the dessert difficult to cut and, in my opinion, distracted from the creamy texture of the cake. So do with that what you will!)
Cheesecake Layer
- 24 oz. Fat-Free Cream Cheese, softened
- 4 1/2 TBSP Heavy Whipping Cream
- 3/4 C Sugar
- 3 Large Eggs
- 1 1/2 tsp Vanilla Extract
- 1 C Milk Chocolate Chips, melted
Preheat oven to 350 degrees and grease the bottom and halfway up the sides of a 9-inch spring form pan. Set aside.
Combine all of the brownie ingredients except the chocolate chips in a medium-sized bowl and stir just until all of the dry ingredients are moistened. Stir in the chocolate chips at this point if you're using them. Spread the brownie batter into the prepared spring form pan and smooth so the batter is equal depth across the pan. Bake in the preheated oven for 10-15 minutes (see above for my recommendation).
Meanwhile combine the fat-free cream cheese, whipping cream, sugar and vanilla using an electric mixer on medium speed until well blended. Add eggs, and mix well. Be careful not to over mix because incorporating extra air can give you a split in the top of your cheesecake.
Remove the brownies from the oven, they should NOT be fully baked, they should just be solid enough to hold the cheesecake layer. Pour the cream cheese mixture over the partially baked brownies. Spread for an even layer.
Next, pour the melted chocolate over the unbaked cheesecake in small, workable amounts. Use a knife to swirl the chocolate into the cheesecake layer. Continue until you've reached your desired marble effect, adding extra melted chocolate as desired.
Bake at 350 for about 15 minutes then reduce the oven heat to 325 and continue to bake for 35-45 minutes. The middle should still be slightly jiggly at this point. Turn off the oven heat and crack the oven door if possible (wouldn't recommend it if you have curious pets or a mobile child) and let the cake set in the oven for 30 minutes to an hour. This will help prevent those unsightly cracks on top of the cheesecake.
When you just can't take it any more, remove the cheesecake from the oven and loosen the edges (is it still called an edge if it's a circle...hmm...) from the pan using a knife. Release the lock on the spring form pan and GENTLY lift the sidewall up off of the base. Let the cake sit at room temperature on a cooling rack (bottom of the pan is still under the cake) for another hour or so, then cover with plastic wrap and refrigerate until ready to serve. Then slice into wedges and enjoy, I know you will!