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Dairy
Easy
20 Servings
Allergens 
1 Hour, 10 Minutes
Diets
This recipe comes from Mrs. Chumie Steinmetz, owner of Kitchen Art in Toronto. She makes these every year for her family Shavuot Kiddush, and when I made them to take the photograph, I fully understood why!:) this cake tastes best when made at least 24 hours before, and freezes really well.
For more delicious cheesecakes like this one, see our post The Ultimate Cheesecake Roundup.
6 ounces baking chocolate
1 tablespoon butter
4 eggs
1 and 1/4 cups sugar
dash of salt
1 teaspoon Haddar Baking Powder
1 cup flour
1/2 teaspoon Gefen Almond Extract
1 teaspoon Gefen Pure Vanilla Extract
1 cup chopped pecans
2 and 1/2 (8-ounce) containers whipped cream cheese
1 stick butter (at room temp)
1 cup sugar
2 eggs
1 tablespoon vanilla sugar
2 tablespoons flour
Preheat oven to 350° Fahrenheit.
Melt the chocolate and butter in a double boiler or in the microwave. Let cool for 5 minutes.
Meanwhile, place the eggs, sugar, baking powder, salt, flour, and both extracts into a large bowl. Add the melted and slightly cooled chocolate and mix until very well combined. Set aside 1/2 cup batter.
Add the pecans and pour into a well greased 9×13 pan and bake for 10 minutes.
Cream the cream cheese, butter and sugar in the bowl of an electric mixer and slowly add the remaining ingredients. Pour over the baked brownie bottom.
Swirl the reserved cup of chocolate batter into the top and marbleize it by running a knife gently through the top.
Bake for 45 minutes.
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Sugar is in the ingredients list for brownie batter but is not included in method. It didn’t turn out good
didn’t work out so well The almond extract ruined this. My kids thought it was a Pesach cake. Also, in the picture they look gorgeous but mine came out much higher than these so it was hard to cut them into nice squares.
Oy Aviva. I am sorry for your trouble. Try it with vanilla extract next time and possibly a wider or longer pan.