Something new, maybe a little bit different, but mostly good!

So, I bake and cook a lot, and generally that is an understatement. I LOVE cooking, it is sooooo relaxing for me! So, I am going to start throwing in some of the recipes I try as I find them. The first is called a Decadent Chocolate Cheesecake, and I really wish I remember what blog I got this from, I am sooo sorry, I will be better in the future! Any way, here is the recipe:

Decadent Brownie Swirl Cheesecake Recipe

• 16 Servings
• Prep: 30 min. Bake: 1-1/2 hours + chilling

Ingredients

• 1 package fudge brownie mix (13-inch x 9-inch pan size)
• 
  FILLING:
• 4 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 4 eggs, lightly beaten
• 3 teaspoons vanilla extract or 1 teaspoon almond extract and 2 teaspoons vanilla extract
• Fresh raspberries and chocolate curls, optional

Directions

• Prepare 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.
• 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.
• 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 the cheesecake batter into crust; dollop with half of reserved chocolate cheesecake batter. Repeat layers. Cut through batter with a knife to swirl the chocolate cheesecake batter.
• 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.
• 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. Yield: 16 servings.

K, here are the things that I did not like about this recipe. I cooked the brownies until they were almost done, and I used a 9 in. pan, but when I took this cheesecake to a meeting I had, the brownie part was completely dough-y. I was SO disappointed. They cooked for over 2 hours, there is no reason those brownies should have been goo. It was a meeting of the RS Presidency and the EQ Presidency and all the guys said it was delicious and totally awesome (including Digger), but I was still disapointed. Next time (because I liked the taste, just not the gooeyness of it) I will try it in a 10in pan and I am going to cook the brownies longer in the pan before I add the cheesecake part to the top of it. The taste was good (where the brownie was not goo) it is SUPER rich, but I think with the modifications, a completely AWESOME cheesecake recipe!