Brownie Bottom Cheesecake |
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Prep Time: 35 Minutes Cook Time: 240 Minutes |
Ready In: 275 Minutes Servings: 10 |
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This is a from-scratch brownie cheesecake, and the best I've ever had. A great ending if you are part of a progressive dinner group and you have the dessert. Four hour to overnight refrigeration required. Ingredients:
1/2 cup butter |
4 unsweetened chocolate squares |
2 1/4 cups sugar, divided |
2 eggs |
1/4 cup milk |
2 teaspoons vanilla, divided |
1 cup flour |
1/2 teaspoon salt |
3 (8 ounce) packages cream cheese, softened |
3 eggs |
1/2 cup sour cream |
Directions:
1. BROWNIE LAYER:.
2. Melt butter and chocolate in a 3-quart heavy saucepan on very low heat, stirring constantly; cool. Blend in 1 1/2 cups of the sugar. Add 2 of the eggs, 1 at a time, mixing on low speed after each addition until blended. Blend in milk and 1 tsp of the vanilla. Mix flour and salt. Add to chocolate mixture, mixing just until blended. Spread evenly onto bottom of greased and floured 9-inch spring-form pan.
3. Bake at 325° for 25 minutes.
4. CHEESECAKE LAYER:.
5. Mix cream cheese, remaining 3/4 cup sugar and 1 tsp vanilla with electric mixer on medium speed until well blended. Add remaining 3 eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in sour cream; pour over brownie bottom. Filling will almost come to top of pan. Bake at 325° for 55-60 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosed cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand at room temperature 30 minutes before serving.
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