This double chocolate brownie cheesecake is worth every sinful calorie! A smooth, dense chocolate cheesecake filling is baked over a fudge-y brownie base, then crowned with gooey, buttery, salted caramel wet walnut topping. You’ll think you’ve died and gone to heaven!
It’s creamy and dense, just like any New York style cheesecake ought to be, but with the added indulgence of deep, rich, chocolate. As if that weren’t enough, we are baking it over a thin layer of the fudge-iest cocoa brownie, and then topping it with toasty walnuts that have been drowned in gooey, butter-y, salted caramel sauce. It just doesn’t get any better!
You may notice this recipe states that the cheesecake should be baked in a cake pan. This is a little unorthodox, I know. Most of the time, cheesecakes are baked in a springform pan with removable sides. But here’s the thing: a cheesecake wants to be…
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