Brownie Cheesecake with Chocolate Fudge Frosting
Inspired by Juniors Cheesecake, This Keto version of their Devil's food cheesecake is AMAZING!
Here's the recipe:
Make Keto Candy Girl Brownie Mix according to directions.
Pour into 2 (7 inch) springform pans lined with parchment paper and greased.
Bake for 10 min and cool.
once cooled, remove from pans keeping parchment stuck to brownies.
put on plates and freeze solid.
Cheesecake:
Ingredients
24 ounces cream cheese softened
5 tbsp unsalted butter softened
1 cup powdered Swerve Sweetener
3 large eggs room temperature
3/4 cup sour cream room temperature
1 1/2 tsp vanilla extract
Instructions
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Preheat the oven to 300F and generously grease a 9-inch springform pan. Cut a circle of parchment to fit the bottom the pan and grease the paper. Wrap 2 pieces of aluminum foil around the outside of the pan to cover the bottom and most of the way up the sides.
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In a large bowl, beat the cream cheese and butter until smooth, then beat in the sweetener until well combined. Add the eggs, once at a time, beating after each addition. Clean the beaters and scrape down the sides of the bowl as needed.
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Add the sour cream and vanilla extract and beat until the batter is smooth and well combined. Pour into the prepared springform pan and smooth the top.
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Set the pan inside a roasting pan large enough to prevent the sides from touching. Place the roasting pan in the oven and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
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Bake 70 to 90 minutes, until the cheesecake is mostly set but still jiggles just a little in the center. Remove the roasting pan from the one, then carefully remove the springform pan from the water bath. Let cool to room temperature.
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Run a knife around the edges of the cake to loosen, the release the sides of the pan. Refrigerate for at least 4 hours before serving.
cool and freeze overnight
Chocolate Fudge Icing
1/2 cup + 1 TB Unsweetened cocoa powder
1 stick + 1 TB butter softened
3 tsp vanilla extract
3 TB Vanilla Choc Zero Syrup
1 1/2 cups powdered keto friendly sweetener
6 TB heavy whipping cream (add more if you need it)
Directons:
In a mixing bowl, cream butter. Add cocoa, extract vanilla choc zero, powdered sweetener and 4 TB of the cream. Blend until smooth.
Before frosting, defrost the brownies and cheesecake slightly. Keeping them slightly frozen helps the assembly process.
Layers go like this:
Brownie, Fudge frosting, cheesecake, frosting, brownie and frosting all around.
Done! Enjoy!
