Rum cordials are one of my very favorite chocolate treats, and not just because no one else in the house likes them, so I don't have to share. That burst of rum flavor, surrounded by all of that chocolate, is the best! And this year, I decided that I needed to make a cheesecake with the same chocolate and rum flavors. These Rum Cordial Cheesecake Brownies are delicious and decadent, so I would recommend sharing it. Definitely don't eat the whole thing yourself. Even though you might be tempted. And one more thing. If you are feeling extra decadent, go ahead and double the filling. Twice as much cheesecake per square is never a bad thing.
Ingredients:
1 box brownie mix
5 eggs
3 Tbsp water
2/3 c oil
3 pkg cream cheese, room temp
3/4 c sugar
1/2 Tbsp vanilla
1/2 c rum
1 1/2 c chocolate chips
1/2 c milk
1/c rum cordials
Directions:
Preheat the oven to 350 degrees. Combine the brownie mix, 2 eggs, water and oil. Mix well. Spread the brownie batter on the bottom of a prepared 9 x 13 baking pan. In a mixing bowl, combine the cream cheese (if it isn't room temperature, pop the cream cheese into the microwave for 30 seconds to soften it), sugar, vanilla, and 3 eggs. Cream them together until well combined and pour over the brownie mixture. Place in the oven and bake until the cheesecake top begins to turn golden brown and looks less shiny. It will still jiggle, but not slosh. Remove from the oven and allow it to cool. Once cool, heat the milk until itbis very hot, but not boiling. Pour the milk over the chocolate chips and stir until the chocolate is melted completely into the milk. Pour the chocolate mixture over the top of the cooled cheesecake, sprinkle the rum balls across the top, or place them carefully to ensure each piece gets one. Refrigerate the cheesecake and serve cold. Freezes beautifully too.
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