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Ingredients
| unsweetened baking chocolate squares: 3 oz (chopped) |
| unsalted butter: 1/4 cup (cut into small pieces) |
| all-purpose flour (unsifted): 1/2 cup |
| baking powder: 1/8 tsp |
| eggs: 2 |
| light brown sugar (packed): 1 cup (firmly packed) |
| vanilla extract: 1 1/2 tsp |
| semisweet baking chocolate squares: 2 oz (finely chopped) |
| cream cheese: 1 8oz package (softened) |
| light brown sugar (packed): 1/2 cup (firmly packed) |
| eggs: 3 |
| sour cream: 1/2 cup |
| smooth peanut butter: 1 1/3 cups |
| all-purpose flour (unsifted): 1/4 cup |
| sour cream: 3/4 cup |
| granulated sugar: 1 Tbl |
Cinderella Cheesecake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
70 min -
Servings
16 serving(s)
Tags
- For the crust-----------.
- Preheat oven to 350.
- Grease a 9-inch springform pan.
- Dust with flour.
- Melt unsweetened chocolate and butter in small saucepan over low heat.
- Cool.
- Beat eggs and sugar in medium bowl until slowly dissolving ribbon forms when beater are lifted, about 4 minutes.
- Beat in melted chocolate mixture, vanilla, and chopped chocolate.
- Add flour and baking powder.
- Mix until just blended--do not overbeat.
- Spread 1 cup brownie batter over bottom of pan.
- Bake until firm, about 17 minutes.
- Cool baked crust in freezer for about 15 minutes.
- Maintain oven temperature.
- For the filling---------.
- Blend cream cheese and sugar until smooth.
- Add eggs and sour cream.
- Add peanut butter and flour.
- Using small knife, spread remaining brownie batter around the sides of the pan, sealing batter to bottom crust.
- Pour in filling, which will not be as high as brownie batter.
- Bake until center of cheesecake is gently set and brownie sides have fallen to form a ring around the filling.
- (About 50 minutes) For topping---------.
- Blend sour cream and sugar.
- Spread on top of cheesecake to within 3/4 inch of edge.
- Bake cheesecake 3 more minutes.