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Godiva Chocolate Brownie Cheesecake

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“I thought a brownie crust with a chocolate liqueur flavored cheesecake would be decadent enough :)”
1hr 40mins
1 cheesecake

Ingredients Nutrition

  • Brownie Crust
  • 510.29 g boxduncan hines devil's food cake mix
  • 118.29 ml vegetable oil
  • Filling
  • 680.38 g cream cheese (Philadelphia, full-fat)
  • 157.80 ml sugar
  • 4 large eggs
  • 59.14 ml chocolate cream liqueur
  • 1 orange, zest of
  • 59.14 ml flour, scant
  • 59.14 ml miniature chocolate chip


  1. Set filling ingredients aside to bring to room temperature.
  2. CRUST:
  3. Preheat oven to 350 degrees F. Combine cake mix and oil in large bowl, mixing well. Press into bottom of greased 9-inch springform pan. Bake for 22 to 25 minutes or until set.
  5. Decrease oven temperature to 300 degrees F. Place a pan of water on the lowest oven rack and spritz the top and sides of the oven with water.
  6. Beat cream cheese and sugar until fluffy on low speed. Beat eggs in, one at a time. Incorporate liqueur, orange zest, and flour. Blend in chocolate chips.
  7. Pour into prepared pan and bake for about 1 hour, watching very closely the last 20 minutes. Turn off oven when the sides look firm and the center is still jiggly.
  8. Leave in the oven with the door slightly propped open until the pan is cool, and then transfer to the refrigerator. Flavors peak after about 24-36 hours of refrigeration.

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