Truffle Brownie Cheesecake

Truffle Brownie Cheesecake


  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 2 cups (12-oz. pkg.) Hershey’s Special Dark Chocolate Chips , divided
  • 3 packages (8 oz. each) cream cheese , softened
  • 1/2 teaspoon shortening (do not use butter, margarine, spread or oil)
  • one brownie layer*


  • Heat oven to 350 degrees .
  • Grease 9-inch springform pan.
  • Bake brownie layer* in the prepared pan for half an hour.
  • Beat cream cheese and sugar in a bowl. Add eggs, heavy cream, salt, and vanilla and beat after each addition.
  • Save 2 tbsp chocolate chips for later and microwave the rest for 1-1/2 minutes at medium (50 %). Stir.
  • When chocolate melts mix it in the cheesecake batter.
  • When brownie is ready spread cheesecake mixture on top of it.
  • Bake again for about 45 minutes. Displace and let cool on a wire rack.
  • Loosen cake with a knife from side of pan.
  • Let cool to room temperature and remove side of pan.
  • Microwave the remaining 2 tbsp of chocolate chips for half a minute at medium.
  • When chocolate is melted drizzle it on top.
  • Cover and put in a refrigerator for a couple of hours.
  • Enjoy!

*Brownie layer:

  • Mix 1-1/4 cups sugar, 6 tbsp melted butter/margarine, 1 tsp vanilla extract, 2 eggs and stir until well combined.
  • Add 1/3 cup Hershey’s Cocoa, 1 cup plus 2 tbsp all-purpose flour, 1/2 tsp salt, 1/2 tsp baking powder and stir.

Submitted by: Diane Gray

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