Author: The Ruby Kitchen
Adapted from Cakes by Maida Heatter

Note: I state to use Philadelphia brand cream cheese because that is the only type I use when baking. It is a much better quality then store brands, which tend to be watery. For the brownies you may use your favorite box mix to save time. You just want to use three-quarters of an 8″ square pan of brownies for the cheesecake.

 2 c graham cracker crumbs
1/3 cup sugar
2 tsp. cinnamon
4 oz. unsalted butter, melted (one stick)
2 lbs. Philadelphia brand cream cheese, at room temperature
1 tsp. vanilla extract
Pinch of salt
1.5 c granulated sugar
4 eggs
3 cold, giant brownies cut into ½-inch cubes (recipe follows)
1/3 c sprinkles, plus more for decoration (optional)
Whipped cream (optional)

1. Adjust oven rack one-third up from the bottom of oven and preheat to 350 degrees.
2. Prepare a 9-inch springform pan by wrapping the bottom and sides in several layers of foil. Alternately you can place the pan inside of a larger pan as shown here. This is the method I prefer as it ensures water will not leak in during baking. This video shows you both options.
3. To make the crust, combine the graham cracker crumbs, butter, cinnamon and sugar until well mixed. Press the mixture into the bottom of the springform pan. Generously butter the exposed sides of the pan and set aside.
4. In the bowl of an electric mixer, beat the cream cheese until it is soft and smooth. Frequently scrape down the sides of the bowl during mixing.
5. Add the vanilla, salt and sugar and beat well until it is thoroughly mixed and there are no lumps.
6. On low speed, add eggs one at a time, beating until incorporated. Do not overbeat at this stage. We do not want an airy mixture so only mix until each egg is fully incorporated.
7. Pour a small amount of the batter into the prepared pan. You just want enough to cover the crust.
8. Add the cold, diced brownies and sprinkles to the remaining cheesecake batter and gently fold in. Turn into the pan and gently smooth the top.
9. Place the springform pan inside a large, rectangular pan and place in oven. Add enough hot water to come 1½ inch along the side of the springform pan.
10. Bake for 1½ hours. It will jiggle like Jello when it comes out of the oven – do not be alarmed by this. That is how it is supposed to look! Carefully remove the springform pan and allow to cool 2-3 hours. Using a knife, gently loosen the cheesecake from the sides of the pan before unclasping the clip. Carefully transfer the cheesecake to a large plate before refrigerating.
11. Top with whipped cream and sprinkles. Serve cold or at room temperature.

2016 ©  www.therubykitchen.com

Author: The Ruby Kitchen
Adapted from Cakes by Maida Heatter

1 c sifted flour
3 Tbsp. unsweetened Dutch-processed cocoa powder
6 oz. butter (1.5 sticks)
3 oz. semisweet chocolate chips
1 tsp. instant coffee
½ tsp. vanilla extract
Pinch of salt
1 c sugar
2 eggs
1 c walnuts, broken into large pieces (optional)

1. Adjust oven rack one-third up from the bottom and preheat oven to 350 degrees.
2. Prepare an 8-inch square pan by lining with parchment paper as shown and set aside.
3. Sift together the flour and cocoa powder and set aside.
4. Place butter and chocolate in a heavy saucepan and stir over low heat until melted. Remove from heat.
5. Stir in the coffee, vanilla, almond extract and the salt. Then add sugar, mix well, and add the eggs one at a time, mixing well after each addition. Then add the sifted ingredients and stir to mix. Gently fold in walnuts if you are using them.
6. Pour into the prepared pan and bake 20-23 minutes, until a toothpick inserted in the middle comes out almost clean.
7. Remove from oven and let stand until cool. Place the pan in the fridge until it is very firm and remove the brownies by gently lifting the parchment paper.
8. Cut into four giant brownies. One will be for you to do something else with (I recommend eating it!) and the other three will be for your cheesecake. Cut the remaining in a ½-inch dice and store in a zip top bag in the fridge until you need them.

2016 ©  www.therubykitchen.com