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Brownie Bottom Cheesecake Recipe

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This recipe for Brownie Bottom Cheesecake, by , is from The Leith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jenessa Leith
Added: Wednesday, January 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup butter
4 squares unsweetened chocolate
2 1/4 cups sugar, divided
2 eggs
1/4 cup milk
2 tsp. vanilla, divided
1 cup flour
1/2 tsp. salt
3 pkg. cream cheese, softened
3 eggs
1/2 cup sour cream

Directions:
Directions:
1. Melt butter and chocolate in 3 quart heavy saucepan over low heat, stirring constantly; cool. Blend in 1 1/2 cups sugar.

2. Add 2 of the eggs, 1 at a time, mixing on low speed after each addition until blended. Blend in milk and 1 tsp. vanilla. 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 for 25 minutes.

3. 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 the top of pan.)

4. Bake at 325 degrees fro 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 4 hours or overnight. Let stand at room temperature 30 minutes before serving. Drizzle with assorted ice cream toppings, if desired.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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