Brownie Bottom Cheesecake |
| Name: |
patti osteen |
| Base: |
retired@ft. knox |
| Recipe: |
1 pkg. (13 x 9-inch pan size) brownie mix
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1/2 cup Sour Cream
3 eggs
2 squares Semi-Sweet Baking Chocolate, melted, cooled slightly
PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Prepare brownie as directed on package; pour into prepared pan. Bake 15 min. or until top of brownie is shiny and center is almost set.
MEANWHILE, beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over partially baked brownie batter in pan. (Filling will almost come to top of pan.)
BAKE 40 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool. Refrigerate 4 hours or overnight. Let stand at room temperature 30 min. before serving. Lift cheesecake from pan, using foil handles. Drizzle with chocolate; let stand until chocolate is firm. Cut into 16 bars to serve. Store leftover cheesecake in refrigerator.
|
| |
|
|
