The other day, I dedicated an hour to myself, and made a list. Not a to-do list, a project list, a house list, or even a what-to-bake list.
Although between you and me, I currently do have a what-to-bake list……and I’m working on a weekly what’s-for-dinner list so I can stop spending so much time figuring that last part out…..
Anyway, I made a list of all the posts on my blog – all 614 of them. I’m pretty sure there was an easier way to accomplish the task rather than the old fashioned way I did it – which is to say, I went page by page and typed out the title of every.single.post. onto a spreadsheet.
Cathartic? Yes. Productive? Absolutely. Impressive? Yes, at least to me it was. Impressive because I was able to see just how many great recipes I’ve tried along with our tried and true favorites.
And this winning combination of brownies and cheesecake quickly joined the ranks of a family favorite. The original recipe called for a boxed brownie mix, but once again, I did it the old fashioned way and made it from scratch.
I think I’m dating myself when I refer to something as old fashioned…..
Brownie Cheesecake Pie – adapted from Cookie Madness
- 1 unbaked 9 deep dish pie pan lined with crust
- 8 oz cream cheese, softened
- 3 tbs. sugar
- 1 tsp vanilla
- 1 large egg
Preheat the oven to 350 degrees F.
In a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Add the egg and beat until smooth. Set aside.
Pour half the brownie mixture into the pie crust, then spread the cream cheese mixture over it. Spread remaining brownie mixture over that.
Bake for 40 minutes. The top should appear set and slightly cracked. If it’s still wobbly, bake for another 10. In my opinion, it’s better to underbake than overbake.