Ingredients
Brownie Layer:
- 1 cup butter, softened
- 1 ⅔ cups granulated sugar
- 2 large eggs
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ⅔ cup special dark baking cocoa
- 1 teaspoon salt
- ½ teaspoon baking powder
Cheesecake Layer:
- 2 packages (8 ounces each) cream cheese
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar
- ¼ cup sour cream
- 2 large eggs
- 1 teaspoon orange icing color
Directions
- Heat oven to 325°F. Line a 9-inch baking pan with aluminum foil. Spray with nonstick cooking spray. Set aside.
- In a large bowl with an electric mixer on medium-high, beat butter and granulated sugar until blended, about 2 minutes.
- Beat in eggs, milk and vanilla until blended, about 1 minute. Gradually add flour, cocoa, salt and baking powder until blended, about 1 minute. Reserve 3/4 cup batter.
- Spread remaining batter into prepared baking pan.
- Meanwhile, using a hand or stand mixer with wire beaters on MEDIUM speed, beat cream cheese, granulated sugar, brown sugar and orange icing color until blended, about 2 minutes.
- Beat in sour cream and add 1 egg at a time until all eggs are mixed in and mixture is fluffy.
- Gently spread cream cheese mixture over brownie.
- Drop reserved brownie batter by spoonful onto cream cheese mixture. Using a knife, drag the tip of the knife through each drop of brownie to create a swirled design.
- Bake 40 to 45 minutes or until cheesecake is set.
Serves: 16
