|Brownie Bottom Cheesecake|
- 1/2 cup butter
- 4 squares unsweetened chocolate
- 1-1/2 cups sugar
- 2 eggs
- 1/4 cup milk
- 1 tsp. vanilla
- 1 cup flour
- 1/2 tsp. salt
Place the butter and chocolate in a microwave safe cup or bowl. Melt in the microwave for 1 minute; stir. Return to the microwave oven and cook for 30 more seconds; stir again. Repeat, if needed, just until the chocolate is melted enough to blend with the butter. Cool the mixture, then add the sugar and eggs. Mix on low speed until the ingredients are well blended. Add the milk and vanilla and mix again. In a separate bowl, combine the flour and salt. Add to the chocolate mixture and stir until blended. Spoon the batter into a greased and floured 9" springform cake pan. Bake in a preheated oven at 325º for 15 minutes.
- 3 pkgs. (8 oz. each) cream cheese, softened
- 3/4 cup sugar
- 1 tsp. vanilla
- 3 eggs
- 1/2 cup sour cream
In a mixing bowl, combine the cream cheese, sugar, and vanilla. Beat at medium speed until well blended. Add the eggs and mix on low speed until well blended. Add the sour cream; mix until well blended. Pour the mixture over the baked brownie bottom. Bake in a preheated oven at 325º for 50 to 55 minutes or until the center is lightly set. Cool on a wire rack for about 1 hour before removing the sides of the springform pan. Refrigerate the cheesecake for at least 4 hours before serving. For easier cutting, remove the cake from the refrigerator and let stand at room temperature for about 30 minutes before serving.
|Kaiser 9" x 9" Square Nonstick Noblesse Springform Pan|
This versatile, unique springform pan is square! The heavy-gauge steel distributes heat evenly and gently so cheescakes, casseroles, quiche, cornbread, brownies, etc. bake all the way through without becoming too brown. The two-layer, nonstick coating provides quick and easy release of baked goods.