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Brownie Bottom Cheesecake

prep time:
45 min
total time:
2 1/2 hr


Brownie Bottom
  • 1/2 c. (1 stick) butter
  • 1 1/2 c. sugar
  • 2 eggs
  • 1/4 c. milk
  • 1 tsp. vanilla
  • 1 c. flour
  • 1/2 tsp. salt
  • 3 (8oz.) pkgs. Philadelphia cream cheese, softened
  • 3/4 c. sugar
  • 1 tsp. vanilla
  • 3 eggs
  • 1/2 c. sour cream


Brownie Bottom

  • 1

    Preheat oven to 325 degrees.

  • 2

    Melt butter and chocolate in 3-quart heavy saucepan over low heat, stirring constantly. Cool.

  • 3

    Add sugar and eggs, 1 at a time, mix until blended after each addition. Blend in milk and vanilla.

  • 4

    Stir in combined flour and salt, mixing just until blended.

  • 5

    Spoon into greased and floured 9x3-inch springform pan, spreading evenly.

  • 6

    Bake 25 minutes.


  • 1

    Beat cream cheese, sugar, and vanilla at medium speed with electric mixer until well blended. Add eggs, 1 at a time, mixing at low speed after each addition, just until blended.

  • 2

    Blend in sour cream. Pour over brownie bottom.

  • 3

    Bake 55-60 minutes or until center is almost set. Run knife or spatula around rim of pan to loosen cake. Cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand 30 minutes at room temperature before serving. Drizzle with assorted ice cream toppings before serving, if desired.



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