Cinderella Cheesecake
- Reviews 2
Ready In: 1 hr 25 mins
Serves: 16
Ingredients
Brownie crust
- 3 ounces unsweetened chocolate, chopped
- 1⁄4 cup unsalted butter, cut into small pieces
- 1⁄2 cup flour
- 1⁄8 teaspoon baking powder
- 2 eggs
- 1 cup firmly packed light brown sugar
- 1 1⁄2 teaspoons vanilla
- 2 ounces semisweet chocolate, finely chopped
Filling
- 1 (8 ounce) package cream cheese, softened
- 1⁄2 cup firmly packed light brown sugar
- 3 eggs
- 1⁄2 cup sour cream
- 1 1⁄3 cups creamy peanut butter
- 1⁄4 cup flour
Topping
- 3⁄4 cup sour cream
- 3 teaspoons sugar
Directions
- For the crust-----------.
- Preheat oven to 350.
- Grease a 9-inch springform pan.
- Dust with flour.
- Melt unsweetened chocolate and butter in small saucepan over low heat.
- Cool.
- Beat eggs and sugar in medium bowl until slowly dissolving ribbon forms when beater are lifted, about 4 minutes.
- Beat in melted chocolate mixture, vanilla, and chopped chocolate.
- Add flour and baking powder.
- Mix until just blended--do not overbeat.
- Spread 1 cup brownie batter over bottom of pan.
- Bake until firm, about 17 minutes.
- Cool baked crust in freezer for about 15 minutes.
- Maintain oven temperature.
- For the filling---------.
- Blend cream cheese and sugar until smooth.
- Add eggs and sour cream.
- Add peanut butter and flour.
- Using small knife, spread remaining brownie batter around the sides of the pan, sealing batter to bottom crust.
- Pour in filling, which will not be as high as brownie batter.
- Bake until center of cheesecake is gently set and brownie sides have fallen to form a ring around the filling.
- (About 50 minutes) For topping---------.
- Blend sour cream and sugar.
- Spread on top of cheesecake to within 3/4 inch of edge.
- Bake cheesecake 3 more minutes.
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