Brownie bottom cheesecake
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Brownie bottom cheesecake
  Dessert    Cakes    Brownies    Cheesecakes  
Last updated 6/12/2012 12:54:08 AM. Recipe ID 16050. Report a problem with this recipe.
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      Title: Brownie bottom cheesecake
 Categories: Cheesecake, Dessert, Cakes
      Yield: 12 Servings
 
MMMMM------------------IRWIN E.SOLOMON JJGF65A-----------------------

MMMMM----------------------PHILLY.INQUIRER---------------------------

MMMMM-------------------FOR THE BROWNIE BOTTOM------------------------
      8 tb Butter or margarine,1 stick
      4    Squares (1 oz.each)
           Unsweetened baking chocolate
  1 1/2 c  Sugar
      2    Eggs
    1/4 c  Milk
      1 ts Vanilla
      1 c  Flour
    1/2 ts Salt

MMMMM----------------------FOR THE TOPPING---------------------------
      3 pk Cream cheese,softened 8 oz.
           Each
    3/4 c  Sugar
      1 ts Vanilla
      3    Eggs
    1/2 c  Sour cream
 
    Heat oven to 325 deg. Lightly grease and flour a 9" springform
  pan.Set aside.
    Prepare the cake: Melt butter and chocolate in 3 qt. heavy saucepan
  over low heat,stirring constantly; remove from heat and cool mixture
  to lukewarm.
    Add sugar and eggs,one at a time,mixing well after each
  addition.Blend in milk and vanilla.Stir in combined flour and
  salt,mixing just until blended.
    Spoon into prepared springform pan,spreading evenly.Bake 25 minutes.
    Remove cake from oven while you prepare the topping.
    Prepare the topping: Beat cream cheese and vanilla at medium speed
  with electric mixer until well blended.Add eggs,one at a time,mixing
  well after each addition.Blend in the sour cream;pour over brownie
  bottom (filling will almost come to top of pan).Bake 55 to 60 minutes
  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 cake
  stand 30 minutes at room temperature before serving.Makes 12
  servings...
 




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Recipe ID 16050 (Apr 03, 2005)

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