Ingredients
Equipment
Method
- Prepare the brownie mix according to the package instructions, cool it, and cut it into small cubes.
- Preheat your oven to 350°F (175°C) and combine crushed cookies, powdered sugar, cocoa powder, and melted butter to make the crust.
- Press the crust mixture firmly into the bottom of a 9-inch springform pan and bake for 8 minutes, then let it cool.
- In a mixing bowl, beat softened cream cheese and sugar until smooth, adding eggs one at a time followed by vanilla and folded brownie chunks.
- Pour the cheesecake batter over the cooled crust, drizzle hot fudge sauce in a spiral pattern, and swirl it with a knife.
- Bake at 350°F (175°C) for 50-55 minutes until the center is set but slightly jiggly, then cool in the oven for an hour.
- Cover and refrigerate for at least 4 hours or overnight, then remove the springform rim, slice, and serve.
Nutrition
Calories: 350kcalCarbohydrates: 40gProtein: 6gFat: 18gSaturated Fat: 10gCholesterol: 70mgSodium: 250mgPotassium: 180mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 90mgIron: 1.5mg
Notes
Use room-temperature ingredients for smoother batter. Chill the crust before adding the filling for added stability. If you're out of Nilla Wafers, graham crackers or chocolate sandwich cookies work well for the crust. This cheesecake can be frozen; just wrap individual slices tightly and freeze for up to 3 months. Enjoy the indulgence with less stress!
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