Monday, July 30, 2018

Brownie Cheesecake Pie

I'm always thinking of new things, researching recipes from the past and trying to revamp them. Sometimes I even have a stroke of genius! Yes it does happen. Shocks me too. LOL
This recipe was sort of a throw together, which is what I'm best at.
It is simple and delicious.
The longer the pie sits, the better it is! Especially if you leave it in the freezer for 24 hours. It doesn't not become hard but very firm. We ate the first slices of course while it was still "soft" but the next night! OH MAN it was even better.
Here is what I did...

Grease the spring form pan or spray it if you prefer. I didn't "make a crust" I just sprinkled with graham cracker crumbs and coconut, pressed it down.
In a large bowl, 2 eight ounce blocks of cream cheese (room temperature) beat/cream with 3/4 cup sugar, 1 TBSP vanilla, slowly add in 1/2 cup heavy whipping cream. Now carefully, mixer on low, add in 1 box of fudge brownie mix, yes the dry,until completely blended. Pour into the spring form pan. Be sure you set aside 1/4 cup of the brownie dry mix. Spread the mixture into the pan. Take the set aside dry mix and add just enough water to make it a thick syrup. Sprinkle coconut over the mix, a few more graham cracker crumbs and drizzle the syrup over the pie. Set in the freezer for several hours, overnight is  best. Slice and enjoy! so so good. 

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