Brownie Cheesecake Torte disaster

[Elisabeth]

O.k., disaster might be too strong a word. I made this recipe (not sure of the issue; found it online through the recipe finder; thought I remembered it as the grand-prize winner of that contest a year or 2 ago) for the first time last night, with high expectations. Followed all instructions, baked for the amount of time specified. The cheesecake filling was set when I got it out of the oven, the brownie crust was totally raw! I put it back in the oven and kept baking and kept baking--ultimately logging on an extra 30 minutes to the original hour-long baking time. Still totally raw. My husband wouldn't touch it, but I very valiantly struggled through a piece (having nothing, in principle, against raw brownie). It really wasn't worth eating, though I think it would be quite good if the crust actually cooked.

Has anyone had success with this recipe? I was thinking maybe if I had used a larger pan and the brownie crust could have spread out thinner? (Though I did use the 9-inch pan called for in the recipe.)

[Kristilyn1]

My mom has a brownie crust cheesecake recipe and that one calls for the brownie crust to be cooked for a while in the oven, before adding the cheesecake part and cooking the whole thing. Maybe this would help?

Kristi

[Vanessa]

Elisabeth
email Cooking light maybe they have an answer or know of others that had problems with this recipe and how it got fixed.

[Laura B]

I agree that you should email CL and ask them about it. I just looked at the recipe in MasterCook and it definitely does not tell you to prebake the brownie crust before adding the cheesecake filling even though this sounds like the solution. Maybe they left out that step!?

[Abby]

I made this recipe several months ago and it was terrific. I used a 9 1/2' springform pan and pretty much followed the directions to a t. Did you start out at 425 for 10 minutes and then 250 for 45 minutes? Maybe you should try it again because it is wonderful!