This is from the Cooking.com website...
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Brownie Bottom Cheesecake
RECIPE INGREDIENTS
Crust:
1 box Enjoy Life® Double Chocolate Brownie cookies, processed into crumbs (1 ½
cups)
1/4 cup plus 1 tbsp butter or dairy-free alternative*
1/4 cup cocoa powder
1/2 cup brown rice flour
2 tbsp tapioca flour/starch
Cheesecake:
Vanilla filling:
1 (8 oz.) package cream cheese or dairy-free alternative **
1 egg or egg substitute***
2 tsp vanilla
1/2 cup sugar
Chocolate filling:
1 (8 oz.) package cream cheese or dairy-free alternative**
1 egg or egg substitute***
1/2 cup sugar
1/4 cup cocoa powder
1 tsp vanilla
1/4 cup Enjoy Life® semi-sweet chocolate chips (optional)
DIRECTIONS
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Rhonda in Missouri
Have a great day! Ask me about my recipe swap groups!
1. Preheat oven to 350°F. Lightly spray a 9” tart pan with removable bottom.
2. To prepare crust, mix cookie crumbs with brown rice flour, cocoa powder and
tapioca flour. With a fork, cut in butter until mixed well. Press crumbs into
bottom and on the sides. Bake for 6 minutes to set the crust.
3. To prepare cheesecake, first make vanilla filling: beat cream cheese, sugar,
egg and vanilla until smooth. Next, make the chocolate filling: beat cream
cheese, sugar, egg, cocoa powder and vanilla until smooth. Add chocolate chips
for an even chocolatier flavor (optional). Spoon dollops of chocolate and
vanilla filling over the baked crust. With a knife, gently swirl the dollops
for a marbled appearance.
4. Bake at 350°F for 45-50 minutes or until knife inserted comes out clean. Let
cool. Cover and refrigerate 6 hours or overnight. Enjoy!
*TIP Dairy-free option: use 1/4 cup plus 1 tbsp EarthBalance margarine
(contains soy) or Spectrum shortening in place of butter.
**TIP Dairy-free option: use 1 (8 oz.) package of Tofutti’s Better Than Cream
Cheese (plain non-hydrogenated) (contains soy) in place of cream cheese.
***TIP Egg-free option: for best results, use Ener-G’s egg replacer in place of
eggs. We found that flax/water egg substitute does not work well in this
recipe.
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