Brownie Bottom Cheesecake Recipe
Easy and Delicious Cheesecake Recipes
Brownie Bottom Cheesecake
1/2 cup (1 stick) butter or margarine
4 (1 ounce) squares unsweetened chocolate
2 1/4 cups granulated sugar, divided
1/4 cup milk
2 teaspoons vanilla extract, divided
1 cup flour
1/2 teaspoon salt
24 ounces cream cheese, softened
1/2 cup sour cream
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 bottom of greased and floured 9-inch springform pan. Bake at 325
degrees F 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
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.
Makes 12 servings.
Source: Kraft Philadelphia Cream Cheese
Make Every Day Special cookbook