Coconut Cream Cheesecake Brownies
Coconut Cream Cheese Cake - Imagine a coconut cream pie in the form of a cheesecake with a brownie crust! Top it off with chocolate syrup and Brownie-Bottom Coconut Cream Cheese Cake, it's like the ultimate Mounds Bar.
Ingredients
For the Brownies
- 2/3 cup oil
- 1/4 cup water
- 9x13 box brownie mix
- 2 large eggs
For the Cheesecake
- 1 large egg
- 2 Tablespoons unsalted butter, softened
- 1 Tablespoon cornstarch
- 1/2 teaspoon rum extract
- 1/2 teaspoon coconut extract
- 8 ounce package cream cheese
- 14 ounce can sweetened condensed milk
- 2 cups shredded sweetened coconut
For the Topping
- 2 Tablespoons butter
- 3/4 cup dark chocolate chips
- 1/4 cup whipping cream
Instructions
First, preheat the oven to 350 degrees. Line a 9x13 pan with aluminum foil and spray with a non-stick spray.
Then, mix the brownie mixture, oil, water and eggs until they are combined. Roll out the dough in the prepared pan and set aside. (see note below)
Beat cream cheese, butter and sweetened condensed milk until creamy.
Add the cornstarch, extracts and egg and beat until smooth. Gently stir in the coconut.
Place cheesecake batter on brownie batter, making sure to cover all of the brownie batter.
Bake 45 to 55 minutes. Leave to cool on a wire rack for one hour, then refrigerate 3 to 4 hours until completely cooled.
Place the chocolate chips, butter and heavy cream in a microwave safe bowl. Heat 45 seconds. Stir until completely melted and smooth.
Spread the melted chocolate on top of the refrigerated brownies. Refrigerate until set. Happy Cooking Time.
