A spicy brownie bottom paired with a delicious cheesecake top! This is the perfect Valentine's Day recipe.
This cake is spicy, chocolaty, cheesy, and perfect for a romantic dessert this Valentine's Day! I love to make layered desserts in the oven, so I made the bottom a Mexican chocolate brownie, with a dash of spice, I then topped with a rich and creamy classic cheesecake. Garnish with a dash of cayenne pepper (not too much!) and you have yourself a one-of-a-kind sweet treat.
You actually begin the recipe by first baking the brownie, but not quite all the way through - allow it to cool for a bit, and then add the cheesecake layer before popping it back into the oven. It's easy and inventive!
Preheat oven to 325° F and lightly grease a 12" round baking dish with butter.
In a saucepan, melt the butter over medium-low heat. Once melted, add the chocolate and stir until everything is melted and mixed. Remove from the heat and add sugar, eggs and vanilla. Slowly add the flour, cinnamon, chipotle powder and salt. Stir in the chocolate chips and butterscotch chips.
Pour into the the baking dish and bake for 30 minutes. The brownie will be a bit undercooked. Remove from oven and allow to cool while you prepare the cheesecake.
Keep the oven at 325° F. Mix all the ingredients listed for the cheesecake with a mixer until everything is blended.
Once the brownie has cooled down for at least 15 minutes, add the cheesecake batter on top of the brownie. Bake for one hour, until the center is almost set - the outer rims should be firm. Allow to cool completely for at least 3 hours. Then, cover with plastic wrap and refrigerate overnight.