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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Brownie Bottom Cheesecake Recipe

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This recipe for Brownie Bottom Cheesecake is from From Our Home to Yours - Tasty Treats from TBTC! , 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:  
Brownie Bottom
1/2 cup (1 stick) butter
4 squares Baker’s unsweetened Chocolate
1 1/2 cups sugar
2 eggs
1/4 cup milk
1 teaspoon vanilla
1 cup flour
1/2 teaspoon salt

Cheesecake
3 (8 oz.) pkgs Philadelphia Brand Cream Cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1/2 cup sour cream
Directions:
Directions:
Heat oven to 325º F

Brownie Bottom
1. Melt butter and chocolate in 3-quart heavy saucepan over low heat, stirring constantly; cool
2. Add sugar and eggs, 1 at a time, mix until blended after each addition. Blend in milk and vanilla
3. Stir in combined flour and salt, mixing just until blended.
4. Spoon into grease and floured 9x3-inch spring-form pan, spreading evenly.
5. Bake 25 minutes.


Cheesecake
1. Beat cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs, 1 at a time, mixing at low speed after each addition, just until blended.
2. Blend in sour cream; pour over brownie bottom (filling will almost come to top of pan).
3. Bake 55 to 60 minutes 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 30 minutes at room temperature before serving. Drizzle with assorted ice cream toppings, if desired
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
40 minutes. Cooking: 1 hours
Personal Notes:
Personal Notes:
The best of both worlds! A fudgy brownie bottom topped with a creamy cheesecake.

 

 

 

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