Treat everyone to a Brownie Bottom Cheesecake! Enjoy two desserts in one with this Brownie Bottom Cheesecake, perfect for your next party or get-together!
Brownie Bottom Cheesecake Dessert Recipe
- 1 pkg. ((4 oz.) BAKER'S Unsweetened Chocolate)
- 1/2 cup (1 stick) butter or margarine
- 2-1/4 cups sugar (, divided)
- 5 eggs (, divided)
- 1/4 cup milk
- 2 tsp . vanilla (, divided)
- 1 cup flour
- 1/2 tsp . salt
- 3 pkg. ((8 oz. each) PHILADELPHIA Cream Cheese, softened)
- 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
- Peheat oven to 325°F.
- Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted.
- Stir until chocolate is completely melted. Add 1-1/2 cups of the sugar; mix well.
- Add 2 of the eggs, one at a time, mixing on low speed after each addition just until blended.
- Add milk and 1 tsp. of the vanilla; mix well.
- Combine flour and salt.
- Gradually add to chocolate mixture, mixing after each addition just until blended.
- Spread evenly into greased and floured 9-inch spring form pan.
- Bake 25 min.
- Beat cream cheese, remaining 3/4 cup sugar and remaining 1 tsp. vanilla in large bowl with electric mixer on medium speed until well blended.
- Add sour cream; mix well.
- Add remaining 3 eggs, one at a time, mixing on low speed after each addition just until blended.
- Pour over brownie layer in pan (Filling will come almost to top of pan.)
- Bake 55 min. 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 min. before serving.
- Store leftover cheesecake in refrigerator.
- Source: Kraft
