Ingredients
-
-
3
-
1/4
-
1/2
-
1/8
-
2
-
1
-
1 1/2
-
2
-
-
1
-
1/2
-
3
-
1/2
-
1 1/3
Directions
Cinderella Cheesecake,Brownie crust, peanut butter and cream cheese filling, this is really a fairy-tale cheesecake!,I made this for my parents and they absolutely loved it. What little I had (which wasn’t much!) tasted good.,Excellent tasting. Will be the main cheesecake at my sisters wedding – topped with whipped cream icing. We did use 2 ounces of unsweetened chocolate and 1 ounce of semi-sweet chocolate in the melted chocolate because my sister felt the crust was too bitter.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
For the Crust-----------. |
|
2
Done
|
Preheat Oven to 350. |
|
3
Done
|
Grease a 9-Inch Springform Pan. |
|
4
Done
|
Dust With Flour. |
|
5
Done
|
Melt Unsweetened Chocolate and Butter in Small Saucepan Over Low Heat. |
|
6
Done
|
Cool. |
|
7
Done
|
Beat Eggs and Sugar in Medium Bowl Until Slowly Dissolving Ribbon Forms When Beater Are Lifted, About 4 Minutes. |
|
8
Done
|
Beat in Melted Chocolate Mixture, Vanilla, and Chopped Chocolate. |
|
9
Done
|
Add Flour and Baking Powder. |
|
10
Done
|
Mix Until Just Blended--Do not Overbeat. |
|
11
Done
|
Spread 1 Cup Brownie Batter Over Bottom of Pan. |
|
12
Done
|
Bake Until Firm, About 17 Minutes. |
|
13
Done
|
Cool Baked Crust in Freezer For About 15 Minutes. |
|
14
Done
|
Maintain Oven Temperature. |
|
15
Done
|
For the Filling---------. |
