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Blogger News: Brownie Bottom Cheesecake 9.3.16

This scrumptious dessert completely debunks the whole can't-please-everyone thing. You absolutely can. Brownies. Cheesecake. Together in every bite.

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About

Prep Time: 40min.
Total Time: 5hr. 40min.
Servings: 16 servings
 
What You Need
 

  • 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

 
Make It
 

  • Preheat 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 springform 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.

 



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