FUDGY BROWNIES SWIRLED WITH CHEESECAKE

FOR THE BROWNIES:
1 package brownie mix for 9x13-inch pan, oil and eggs
FOR THE CHEESECAKE:
1 (15 oz.) container Sorrento Whole Milk or Part Skim Ricotta Cheese
1 (8 oz.) package cream cheese, softened
1/4 cup sugar
1 egg
1 tsp. pure vanilla extract

Preheat oven to 350 degrees F. Grease bottom of a 13x9-inch baking pan.

Mix brownie batter according to directions on box.

TO MAKE THE CHEESECAKE FILLING:
Mix cream cheese and sugar at medium speed for 2 minutes until smooth. Add ricotta, egg and vanilla. Mix for 2 minutes; set aside.

TO BAKE:
Spread brownie batter into prepared pan. Top with cheesecake batter and make swirls with rubber spatula.

Bake for 28-32 minutes. Brownies will be fudgy. Remove from oven and cool completely. Refrigerate for several hours before serving.

Makes 16 brownies
Source: Recipe booklet: Sorrento Ricotta Dessert Recipes

Category:  Desserts, Cookies, Brownies, Bars
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