Sweet Cheesecake Recipes
Brownie Bottom Cheesecake
Yield: 12 servings
Ingredients
- 1/2 cup (1 stick) butter
- 4 (1 ounce) squares unsweetened chocolate
- 2 1/4 cups granulated sugar, divided
- 2 eggs
- 1/4 cup milk
- 2 teaspoons vanilla extract, divided
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 24 ounces cream cheese, softened
- 3 eggs
- 1/2 cup sour cream
Instructions
- Heat oven to 325 degrees F. Grease and flour* a 9 inch springform pan.
- 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 two of the eggs, one at a time, mixing on low speed after each addition until blended. Blend in milk and 1 teaspoon of the vanilla extract.
- Mix flour and salt. Add to chocolate mixture, mixing just until blended. Spread evenly onto the bottom of the pepared springform pan. Bake for 25 minutes.
- Mix cream cheese, remaining 3/4 cup of sugar and 1 teaspoon of vanilla extract with electric mixer on medium speed until well blended. Add remaining three eggs, one at a time, mixing on low speed after each addition just until blended. Bland in sour cream; pour over brownie bottom. (Filling will almost come to top of pan.)
- Bake at 325 degrees for 55 minutes to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate for four hours or overnight.
- Let stand at room temperature 30 minutes before serving.
- Drizzle with assorted ice cream toppings, if desired.
Notes
* For best results, use our Pan Release!
Attribution
Kraft Philadelphia Cream Cheese Make Every Day Special cookbook