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Brownie Cheesecake Torte
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servings
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Ingredients
- 3 cups water hot, approx. 120°F
- 6 lb box Pillsbury Professional Chocolate Brownie Mix
Cheesecake Batter
- 6 cups cream cheese softened
- 2 Tbsp vanilla extract
- 2 cups sour cream
- 4 cups granulated sugar
- 12 large eggs
Topping
- 2 cups Gold Medal RTS Chocolate Fudge Icing
Ingredients
Cheesecake Batter
Topping
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Instructions
Brownie Layer
- Pour water into mixer bowl; add mix and mix on low speed using paddle attachment for 30 seconds.
- Stop mixer, scrape bowl and paddle; mix on low speed for an additional 1 minute.
- Divide batter evenly between two lightly-sprayed and parchment-lined full sheet pans, approx. 3 lb 12 oz batter per pan.
- Bake until top of brownie is shiny and center is almost set (will be fully baked with cheesecake layer).
- Convection Oven 325°F 3-8 minutes Standard Oven 350°F 8-13 minutes
Cheesecake Layer
- Combine cream cheese, sour cream, sugar and vanilla in mixer bowl.
- Mix on medium speed using a paddle attachment for 1 minute.
- Add eggs; mix on low speed until well-combined.
- Divide cheesecake mixture evenly between 2 pans of partially baked brownies; spread evenly.
- Return to oven for baking as directed until top is golden and set in center; cool completely and refrigerate for at least 2 hours.
- Convection Oven* 325°F 19-24 minutes *Rotate pans baked in convection oven one-half turn (180°) after 9 minutes of baking Standard Oven 350°F 20-25 minutes
Assembly
- Cut each brownie sheet into thirds to form 8x16-inch rectangles (6 total).
- Stack 3 of the rectangles on top of one another; repeat with remaining 3 rectangles to form a second 6-layer torte.
Finishing
- In a microwave-safe bowl, heat 2 cups of icing for 10-15 seconds or until free-flowing.
- Drizzle over the top of each torte, forming string-icing; allow to set before portioning.