Sunday, April 21, 2013

Brownie Bottom Cheesecake

It's cheesecake AND a brownie in one dessert.  Easy to make, fun to share, and wonderful to eat.  I always use light sour cream and light cream cheese which is perfectly fine and the only thing you'll miss is the calories--not any flavor.  Also, I left the rim on the springform pan until it was time to serve.

Brownie Bottom Cheesecake
Brownie Layer:
4 oz. unsweetened chocolate
1 stick butter
1 1/2 cups sugar
2 eggs
1/4 cup milk
1 tsp vanilla
1 cup flour
1/2 tsp salt

Cheesecake Layer:
3 pkgs cream cheese
3/4 cup sugar
1 tsp vanilla
1/2 cup sour cream
3 eggs

Brownie Layer:  Microwave chocolate with butter on high for 1-2 minutes until butter is melted.  Gently stir chocolate into butter until it's all melted and combined.  Add sugar and mix well.  Add eggs, milk and vanilla and mix well.  Then add flour and salt and mix until just blended.  Spread brownie mixture into a greased and floured springform pan.  OPTIONAL: Bake brownie portion at 325 for 20 minutes.  I didn't bake mine and the brownie portion was almost like fudge.  Pretty delicious, but you can bake it for more of a brownie texture.

Cheesecake Layer: Combine cream cheese with sugar and vanilla until blended well.  Add sour cream and mix.  Then add eggs and mix on low until just blended.  Pour over brownie layer in pan.  Bake at 325 for 55 minutes or until center is almost set, but still a little wiggly.

Run a knife around the rim of pan to loosen cake.  Cool completely before removing the rim.  Refrigerate at least 4 hours before serving.  You can serve with chocolate and caramel sauce.  Raspberries would also be delish.

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