Brownie bottom cheesecake

Brownie bottom cheesecake

Ingredients/Components

• sugar
• eggs - 2 item
• vanilla - 1 tsp
• pkg
• milk - 1/4 c
• sour cream - 1/2 c
• salt - 1/2 tsp
• flour - 1 c
• sq - 4 oz
• 1 stick butter or margarine - 1/2 c

How to make brownie bottom cheesecake:

Topping:3 (8 oz.) pkg. cream cheese, softened3/4 c. sugar1 tsp. vanilla3 eggs1/2 c. sour cream Heat oven to 325°. Lightly grease a 9-inch spring-form pan. Set aside. Prepare the brownie bottom: Melt butter and chocolate in 3-quart heavy saucepan over low heat, stirring constantly; remove from heat and cool 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 pan and spread evenly. Bake 25 minutes. Remove from oven and let cool slightly while you prepare cheesecake topping.

Beat cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs one at a time, mixing well after each addition. Blend in sour cream. Pour over brownie bottom. Bake 55 to 60 minutes until filling is almost set. Cool at room temperature. Refrigerate 4 hours or overnight. Let stand 30 minutes before serving.

Recipe categories: Cheesecake, Desserts, Weeknight.