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Brownie Bottom Cheesecake

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“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.”
READY IN:
4hrs 35mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. BROWNIE LAYER:
  2. 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.
  3. Bake at 325° for 25 minutes.
  4. CHEESECAKE LAYER:
  5. 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.

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