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Ingredients
| salted butter: 1/2 cup |
| sweetened baking chocolate squares: 4 squares |
| granulated sugar: 2 1/4 cups (divided) |
| eggs: 2 |
| 2% milk: 1/4 cup |
| vanilla extract: 2 tsp (divided) |
| all-purpose flour (unsifted): 1 cup |
| salt: 1/2 tsp |
| cream cheese: 3 8oz packages (softened) |
| eggs: 3 |
| sour cream: 1/2 cup |
Brownie Bottom Cheesecake
Credit: Food.com
User rating:
-
Prep Time
35 min -
Cook Time
240 min -
Servings
9 serving(s)
Tags
- BROWNIE LAYER:.
- 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.
- Bake at 325° for 25 minutes.
- CHEESECAKE LAYER:.
- 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.