Have you ever been to the BoardWalk Bakery in Walt Disney World?  It is a tiny place, but they pack it full of wonderful treats!  Since everything looks so good, it is difficult to decide what to order.  However, now that I have had the Brownie Cheesecake, it is going to be difficult to order anything else!

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Doesn’t that look delicious?  The brownie was dense and fudgy and the slightly tart cheesecake balanced the sweetness nicely.  It was really rich and well… just awesome!

So, I thought I would attempt to recreate this magical marriage of brownie and cheesecake at home.  Here are the ingredients…

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Preheat your oven to 350 degrees and grease a 13 x 9 x 2 inch pan.  Then sift together 2 cups of sugar, 1 1/4 cups flour, 2/3 cup cocoa powder, 1 1/2 tsp salt and 1/2 tsp baking powder.

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Put the flour mixture into the bowl of a stand mixer (or you can use a hand mixer or mix it by hand if you like).  Add 5 eggs and beat the mixture until smooth.

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Slowly add 2 sticks of melted butter.

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Isn’t this a nice, glossy batter?

Next, fold in 1/2 cup semi-sweet chocolate chips.  Yum!

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Pour batter into the prepared pan and bake around 30 minutes (until a toothpick or knife inserted into the center comes out clean).  Remove from oven and cool.

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When the brownie is cool, begin preparing the cheesecake.  Preheat the oven to 325 degrees.

Cream 3/4 cup sugar, 3 Tbs cornstarch, and 4 8-oz packages of cream cheese in the bowl of a stand mixer.

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Add 1 Tbs lemon juice and 2 tsp vanilla extract.  Then add 2 eggs, one at a time.

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Take the bowl off the mixer and fold in 2 Tbs heavy cream and 2 Tbs sour cream.

Pour the batter on top of the brownies in the pan.

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Bake until firm and lightly browned, about 55 minutes.

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Cool completely and refrigerate for at least 1 hour prior to serving. Serve with whipped cream and a decorative chocolate, if you wish.

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I think it turned out really well.  It wasn’t quite a pretty as the Brownie Cheesecake from the BoardWalk Bakery, but the taste was very close.

I think that the next time I make these (oh yes, there will be a next time!), I will bake the brownie portion for only 15-20 minutes or so.  Enough time to set the top, but I really don’t think they needed to be completely baked prior to getting the cheesecake topping.  They baked another 55 minutes and I think that made the brownie bottom overdone and a tiny bit dry.

Definitely give the cheesecake time to cool in the refrigerator before serving because the flavor only improved after chilling.

I hope you make these at home and let me know what you think!

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