In all fairness, this should be called Almond Cheesecake Filling. It was a bit awkward how it all turned out.
A while back, I saw this recipe called Decadent Chocolate Layer Cake in Cooking with Paula Deen. It’s two layers of chocolate cake with a layer of almond cheesecake in between, with chocolate frosting. You’ll notice that it looks AMAZING. However I’ve been trying to eat better, and although I don’t deny myself dessert if I want it, I was still fairly sure I should never make that. It sounds like it could kill you after a few bites. So I had another thought. What if I saved the filling recipe and the cake recipe separately and just made them as separate cakes?
As you will undoubtedly have noticed, what happens to the cheesecake part is that it has no crust. It’s not a cheesecake, it’s a molded cheesecake filling. Tasty, but a bit odd and definitely too rich to eat on its own. So, what’s a girl to do in this situation? Why, make a batch of brownies and smear small amounts of the cheesecake on top of them. Voila:
The verdict? They were okay. I think the biggest problem is that I don’t like cheesecake, but I do like cheesecake brownies. So, I definitely believe that if you swirled this batter into brownie batter before baking it, fantastic things could happen. Maybe someday I’ll try it, because this recipe is actually really easy to make.
Almond Cheesecake Filling
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
3 large eggs
1/2 cup sour cream
2 tablespoons almond- flavored liqueur (or almond extract)
Preheat oven to 300°. Line a 9-inch round baking pan with aluminum foil, letting edges of foil extend over sides of pan. Lightly grease foil.
In a large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Add sugar, beating until smooth. Add eggs, one at a time, beating well after each addition. Stir in sour cream and liqueur. Pour batter into prepared pan; bake 45 minutes. Turn oven off; leave cheesecake in oven with door closed for 1 hour.