I used a brownie crust as well. I purposefully underbaked the brownie before adding the cream cheese mixture since I knew the cheesecake would have to bake for almost 1 hour. The brownie layer surprisingly stayed fudgy, and I wish I had lined the pan with some wax paper or parchment. It was hard to get out. Otherwise, I followed the recipe exactly and everyone thought it was dreamy. I think this would taste good too with some instant coffee mixed in. UPDATE: I've made this a few times now, and if you're going to make a coffee version, replace the vanilla with coffee liquer to add depth. I like fruit, so sometimes I'll make the recipe as is and top with a fruit puree. The cheesecake is much better with a brownie crust though. Once I made a large 14" cheesecake and doubled everything baking at 250F degrees for 90 minutes. Let it cool in a slightly open oven for 1-2 hours. You want the cheesecake to jiggle a little in the center because it will firm up when you refrigerate it.
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I used a brownie crust as well. I purposefully underbaked the brownie before adding the cream...