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Brownie Bottom Cheesecake Recipe

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This recipe for Brownie Bottom Cheesecake is from The Leith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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