Brownie Bottom Cheesecake
Feb 6, 2023 13:47:07 GMT -5
Post by songbird on Feb 6, 2023 13:47:07 GMT -5
Brownie Bottom Cheesecake
PREP TIME
10 MINS
COOK TIME
40 MINS
CHILL
4 HRS
TOTAL TIME
4 HRS 50 MINS
Ingredients
BROWNIE MIXTURE*
▢¾ cup (94g) all purpose flour
▢3 tablespoons dark cocoa powder
▢¼ teaspoon baking powder
▢⅛ teaspoon salt
▢2 large eggs, room temperature
▢1 cup (200g) granulated sugar
▢6 tablespoons (3/4 stick) butter, softened
▢1 teaspoon vanilla
CHEESECAKE MIXTURE
▢2 packages (16 ounces) cream cheese, softened
▢2 large eggs, room temperature
▢½ cup (100g) granulated sugar
▢1 teaspoon vanilla
SOUR CREAM TOPPING
▢½ cup sour cream, room temperature
▢2 teaspoons confectioners' sugar
Instructions
Preheat oven to 350°F.
BROWNIE MIXTURE
In a large bowl add flour, cocoa, baking powder, salt. Whisk together ingredients until they are fully incorporated.
In the bowl of a stand mixer or in a large bowl using a hand-held mixer, beat the eggs, sugar, butter, and vanilla until light and fluffy.
With the mixer off, add in the flour mixture. Turn mixer on low and mix until ingredients are well combined.
Pour the brownie mixture on the bottom of a prepared 9-inch springform pan.
Bake for 12 minutes. Meanwhile, prepare the cheesecake mixture.
CHEESECAKE MIXTURE
In a large bowl, beat the cream cheese. Add the sugar and mix until creamy. Then, slowly add the eggs and vanilla, beating until smooth.
Spread the cheesecake mixture on top of the brownie mixture. (The brownie mixture will not be fully set.) When you pour on the cheesecake layer, start pouring on the outside edges of the pan and let the cheesecake naturally settle onto the brownie mixture. This will ensure two even layers during the baking process.
Bake for another 40 minutes at 350°F. Let cool before removing from pan.
SOUR CREAM TOPPING
Combine sour cream and confectioners' sugar; spread over cheesecake. (Be sure the cheesecake is completely cooled before adding the sour cream topping.) Cover and refrigerate at least 4 hours. I recommend letting it chill overnight.
* I wanted to make this for a friend who can't tolerate gluten, so for the brownie layer I used a gluten free brownie mix. It’s important to note that the brownie will not cook any longer once the cream cheese mixture is added to it. Bake the brownies as if you’d be baking them and eating them by itself. The bake time may change depending on the brownie mix you choose. Check the box directions and see what it says to bake with a 9×9 pan and use that time. Most boxes are around 30 minutes.
link
PREP TIME
10 MINS
COOK TIME
40 MINS
CHILL
4 HRS
TOTAL TIME
4 HRS 50 MINS
Ingredients
BROWNIE MIXTURE*
▢¾ cup (94g) all purpose flour
▢3 tablespoons dark cocoa powder
▢¼ teaspoon baking powder
▢⅛ teaspoon salt
▢2 large eggs, room temperature
▢1 cup (200g) granulated sugar
▢6 tablespoons (3/4 stick) butter, softened
▢1 teaspoon vanilla
CHEESECAKE MIXTURE
▢2 packages (16 ounces) cream cheese, softened
▢2 large eggs, room temperature
▢½ cup (100g) granulated sugar
▢1 teaspoon vanilla
SOUR CREAM TOPPING
▢½ cup sour cream, room temperature
▢2 teaspoons confectioners' sugar
Instructions
Preheat oven to 350°F.
BROWNIE MIXTURE
In a large bowl add flour, cocoa, baking powder, salt. Whisk together ingredients until they are fully incorporated.
In the bowl of a stand mixer or in a large bowl using a hand-held mixer, beat the eggs, sugar, butter, and vanilla until light and fluffy.
With the mixer off, add in the flour mixture. Turn mixer on low and mix until ingredients are well combined.
Pour the brownie mixture on the bottom of a prepared 9-inch springform pan.
Bake for 12 minutes. Meanwhile, prepare the cheesecake mixture.
CHEESECAKE MIXTURE
In a large bowl, beat the cream cheese. Add the sugar and mix until creamy. Then, slowly add the eggs and vanilla, beating until smooth.
Spread the cheesecake mixture on top of the brownie mixture. (The brownie mixture will not be fully set.) When you pour on the cheesecake layer, start pouring on the outside edges of the pan and let the cheesecake naturally settle onto the brownie mixture. This will ensure two even layers during the baking process.
Bake for another 40 minutes at 350°F. Let cool before removing from pan.
SOUR CREAM TOPPING
Combine sour cream and confectioners' sugar; spread over cheesecake. (Be sure the cheesecake is completely cooled before adding the sour cream topping.) Cover and refrigerate at least 4 hours. I recommend letting it chill overnight.
* I wanted to make this for a friend who can't tolerate gluten, so for the brownie layer I used a gluten free brownie mix. It’s important to note that the brownie will not cook any longer once the cream cheese mixture is added to it. Bake the brownies as if you’d be baking them and eating them by itself. The bake time may change depending on the brownie mix you choose. Check the box directions and see what it says to bake with a 9×9 pan and use that time. Most boxes are around 30 minutes.
link
