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Name: Brownie Bottom Cheesecake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 8 tb Butter or margarine,1 stick; 3 8-oz packages Cream cheese softened; 1 c Flour; 1 ts Vanilla; 1 1/2 c Sugar; 1/2 ts Salt; 3/4 c Sugar; 3 Eggs; 1/4 c milk; 1/2 c Sour cream; 1 ts Vanilla; 2 Eggs; 4 1-oz squares Unsweetened baking chocolate

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INGREDIENTS

FOR THE TOPPING
8 tb Butter ; or margarine,1 stick
PHILLY.INQUIRER
3 8-oz packages Cream cheese ; softened
1 c Flour
1 ts Vanilla
1 1/2 c Sugar
1/2 ts Salt
FOR THE BROWNIE BOTTOM
3/4 c Sugar
3 Eggs
1/4 c milk
1/2 c Sour cream
1 ts Vanilla
2 Eggs
4 1-oz squares Unsweetened baking chocolate
IRWIN E.SOLOMON JJGF65A

Servings

INSTRUCTIONS

Heat oven to 325 deg. Lightly grease and flour a 9" springform pan.Set aside. Prepare the cake: Melt butter and chocolate in 3 qt. heavy saucepan over low heat,stirring constantly; remove from heat and cool mixture to lukewarm. Add sugar and eggs,one at a time,mixing well after each addition.Blend in milk and vanilla.Stir in combined flour and salt,mixing just until blended. Spoon into prepared springform pan,spreading evenly.Bake 25 minutes. Remove cake from oven while you prepare the topping. Prepare the topping: Beat cream cheese and vanilla at medium speed with electric mixer until well blended.Add eggs,one at a time,mixing well after each addition.Blend in the sour cream;pour over brownie bottom (filling will almost come to top of pan).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 cake stand 30 minutes at room temperature before serving.Makes 12 servings...

NOTES

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Brownie Bottom Cheesecake

FOR THE TOPPING
8 tb Butter or margarine,1 stick
 PHILLY.INQUIRER
3 8-oz packages Cream cheese softened
1 c Flour
1 ts Vanilla
1 1/2 c Sugar
1/2 ts Salt
 FOR THE BROWNIE BOTTOM
3/4 c Sugar
3 Eggs
1/4 c milk
1/2 c Sour cream
1 ts Vanilla
2 Eggs
4 1-oz squares Unsweetened baking chocolate
 IRWIN E.SOLOMON JJGF65A

Heat oven to 325 deg. Lightly grease and flour a 9"  springform pan.Set aside.    Prepare the cake: Melt butter and chocolate in 3 qt.  heavy saucepan over low heat,stirring constantly;  remove from heat and cool mixture to lukewarm.    Add sugar and eggs,one at a time,mixing well after  each addition.Blend in milk and vanilla.Stir in  combined flour and salt,mixing just until blended.    Spoon into prepared springform pan,spreading  evenly.Bake 25 minutes.    Remove cake from oven while you prepare the topping.    Prepare the topping: Beat cream cheese and vanilla  at medium speed with electric mixer until well  blended.Add eggs,one at a time,mixing well after each  addition.Blend in the sour cream;pour over brownie  bottom (filling will almost come to top of pan).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 cake stand 30  minutes at room temperature before serving.Makes 12  servings...

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Nutrition

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Serving Size: 1 Serving (314g)
Recipe Makes: 12

Calories: 955
Calories from Fat: 395 (41%)

Amt Per Serving		% DV

	Total Fat 43.9g	59 %
	Saturated Fat 22.9g	115 %
	Monounsaturated Fat 12.7g
	Polyunsanturated Fat 2.8g
Cholesterol 527.2mg		162 %
Sodium 391.3mg		13 %
Potassium 329.4mg		9 %
Total Carbohydrate 128.4g		38 %
	Dietary Fiber 2g	8 %
	Sugars, other 126.5g
Protein 19.3g		28 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 955

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REVIEWS

aaro

The order of the ingrediants don't coincide with the directions. Once I figured it out, the cheesecake was awesome. 5 stars for flavor and presentation. 3 stars for recipe order.

10y

marindog

I loved the Brownie bottoms density. It was not cake like but more like the old fashioned fudge my mom made. There is a missing instruction, very minor fpr the topping the tells you to add the sugar into the mixture, just add it in after the eggs have been beaten in. Since the topping is very new york style I turned off the oven and opened the door to let it start to cool slowly for 15 minutes. then moved it down to the open door to cool another 15 minutes, then to a wire cooling rack (this is where is ran a knife around the outside to loosen from the sides) for the rest of the cool down. I will photograph the next one I make because it does turn out to be a beautiful cake. Just add some fresh strawberries when you serve it!

12y

Brownie Bottom Cheesecake

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Find the most delicious recipes here

INGREDIENTS

INSTRUCTIONS

NOTES

Nutrition

What to make this week

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REVIEWS