It may look fancy, but this cheesecake is so simple to do. The secret is the speedy crust—it’s from a packaged mix! You don’t need to be an experienced cook to make the elegant chocolate swirls on top.
—TASTE OF HOME TEST KITCHEN
PREP: 50 MIN. + COOLING • BAKE: 1 1/2 HOURS + CHILLING • MAKES: 16 SERVINGS
1package fudge brownie mix (13-in. x 9-in. pan size)
FILLING
4packages (8 ounces each) cream cheese, softened
1cup sugar
4eggs, lightly beaten
3teaspoons vanilla extract or 1 teaspoon almond extract and 2 teaspoons vanilla extract
Fresh raspberries and chocolate curls, optional
1. Prepare the brownie mix according to package directions for chewy fudge brownies. Set aside 2/3 cup brownie batter; spread remaining batter into a greased 9-in. springform pan.
2. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Bake at 350° for 25-28 minutes (brownies will barely test done). Cool for 10 minutes on a wire rack.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla on low speed just until combined. Stir 1/3 cup into reserved brownie batter; set aside. Spoon half of the cheesecake batter into crust; dollop with half of reserved chocolate cheesecake batter. Repeat layers. Cut through batter with a knife to swirl.
4. Place in a larger baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 1 1/2 hours or until surface is no longer shiny and center is almost set.
5. Remove pan from water bath and foil. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with raspberries and chocolate curls if desired.