I found the recipe for week 49's cake in Better Homes and Garden's Holiday Baking magazine. I do not usually buy magazines at the grocery store but I am so glad I bought this one. There are over 23 recipes in the magazine that I plan to try.
The magazine uses a homemade brownie recipe for the crust; but to save time I just purchased my favorite brownie mix, baked them, let them cool and then made crumbs in my food processor.
This is one cake I will make again as it was enjoyed by all!
(Source: Better Homes and Gardens Holiday Baking Magazine, 2012)
Preheat oven to 350 degrees
Crust: 3 cups brownie crumbs
1/4 cup sugar
1/4 cup butter, melted
Place 2 cups of the coarsely chopped brownies in a food processor. Cover and process with on/off pulses to form crumbs. Add melted butter and sugar and process just until combined. Press mixture onto the bottom and 1 and 3/4 inches up the sides of a 9 inch springform pan. Chill while preparing filling
Filling: 3 8 ounce packages cream cheese, at room temperature
3 eggs, lightly beaten
5 ounces bittersweet or semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1 cup sugar
2 Tablespoons all purpose flour
1 teaspoon vanilla or 1 tablespoon coffee liqueur
1/4 cup buttermilk
In a small heavy saucepan cook and stir bittersweet chocolate and unsweetened chocolate over low heat until melted: cool slightly.
In a large mixing bowl beat cream cheese, sugar, flour and vanilla with an electric mixer on medium speed until smooth. With the mixer running, slowly add melted chocolate, beating on low speed just until combined. Stir in eggs and buttermilk.
Pour filling into crust lined pan, spreading evenly. Place springform pan in a shallow baking pan. Top with the remaining 1 cup coarsely chopped brownie crumbs. Bake for 35-40 minutes or until 2 1/2 inch area around the outside edge appears set when gently shaken.
Cool in springform pan on a wire rack until completely cooled.
Cover and chill for at least 4 hours before serving.