BROWNIE BOTTOM CHEESECAKE
HINT: Always store desserts containing cream cheese, whether baked or unbaked, in the refrigerator.
Prep Time: 40 minutes plus refrigerating
Bake Time: 1 hour
Ingredients:
1/2 cup (1 stick) butter 4 Squares Baker's Unsweetened Chocolate
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 packgs ( 8 oz each) Philadelphia Cream Cheese, softened
1/2 cup sour cream
(Makes 12 servings)
Directions:
1) Melt butter and chocolate in 3-quart heavy saucepan over low heat, stirring constantly; cool. Blend in 1 1/2 cups sugar.
2)Add 2 of the eggs, 1 at a time, mixing on low speed after each addition until blended. Blend in milk and 1 teaspoon vanilla. Mix flour and salt. Add to chocolate mixture, mixing just until blended. Spread evenly onto bottom of greased and floured 9-inch springfoam pan. Bake at 325`F for 25 minutes.
3) Mix cream cheese, remaining 3/4 cup sugar and 1 tsp vanilla with electric mixer on medium speed until well blended. Add remaining 3 eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in sour cream; pour over brownie bottom (filling will almost come to top of pan).
4) Bake at 325`F for 55 minutes 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 temp fo r30 minutes before serving. Drizzle with assorted ice cream toppings, if desired.
Helpful Hints:
To quickly soften an 8 ounce package of cream cheese, unwrap it and place on a microwave plate. Microwave at medium (50% power) for 30 - 40 seconds. Let stand 1 minute before using.
We hope you enjoy this tasty treat, and have a Very Merry Christmas this year... and a Wonderful New Year from all of us at AIRCRAZ.COM!!!!
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