December 19, 2007

Brownie Bottom Cheesecake

Okay...I'll admit it. I am in LOVE w/ cheesecake! Any kind of cheesecake really but this one rocks since it has the brownie on the bottom. That's like the best two desserts put together! Bliss.

4 squares BAKER'S Unsweetened Baking Chocolate
1/2 cup (1 stick) butter or margarine
2-1/4 cups sugar, divided
5 eggs, divided
1/4 cup milk
2 tsp. vanilla, divided
1 cup flour
1/2 tsp. salt
3 pkg. (8 oz. each) cream cheese, softened
1/2 cup sour cream

*Preheat oven to 325°F.
*Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted.
*Stir until chocolate is completely melted.
*Add 1-1/2 cups of the sugar; mix well.
*Add 2 of the eggs, one at a time, mixing on low speed after each addition just until blended.
*Add milk and 1 tsp. of the vanilla; mix well.
*Combine flour and salt.
*Gradually add to chocolate mixture, mixing after each addition just until blended.
*Spread evenly into greased and floured 9-inch springform pan.
*Bake 25 min.

*Beat cream cheese, remaining 3/4 cup sugar and remaining 1 tsp. vanilla in large bowl with electric mixer on medium speed until well blended.
*Add sour cream; mix well.
*Add remaining 3 eggs, one at a time, mixing on low speed after each addition just until blended. *Pour over brownie layer in pan (Filling will come almost to top of pan.)
*Bake 55 min. 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 4 hours or overnight.
*Let stand at room temperature 30 min. before serving.
*Store leftover cheesecake in refrigerator.

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