Prep 35 mins
Cook 4 hrs
This is a from-scratch brownie cheesecake, and the best I've ever had. A great ending if you are part of a progressive dinner group and you have the dessert. Four hour to overnight refrigeration required.
- 1⁄2 cup butter
- 4 unsweetened chocolate squares
- 2 1⁄4 cups sugar, divided
- 2 eggs
- 1⁄4 cup milk
- 2 teaspoons vanilla, divided
- 1 cup flour
- 1⁄2 teaspoon salt
- 3 (8 ounce) packages cream cheese, softened
- 3 eggs
- 1⁄2 cup sour cream
- BROWNIE LAYER:.
- Melt butter and chocolate in a 3-quart heavy saucepan on very low heat, stirring constantly; cool. Blend in 1 1/2 cups of the sugar. Add 2 of the eggs, 1 at a time, mixing on low speed after each addition until blended. Blend in milk and 1 tsp of the vanilla. Mix flour and salt. Add to chocolate mixture, mixing just until blended. Spread evenly onto bottom of greased and floured 9-inch spring-form pan.
- Bake at 325° for 25 minutes.
- CHEESECAKE LAYER:.
- 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. Bake at 325° for 55-60 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosed cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand at room temperature 30 minutes before serving.
I was searching zaar to post this same recipe when I saw you already had. This is truely an easy and rich cheesecake. I have been making it since 1997 and it always goes over with rave reviews. I love to serve it with raspberry sauce and whipped cream. Thanks for sharing with all of us!
I had to use an 8x8 dish, and it turned out much too thick. I can't imagine a 9x9 would have been much better. The flavors were excellent, though. Next time, I'll probably use a 9x13.