Mexican Brownie Bottom Cheesecake

The Cook

Opal Jackson-Cakmak Recipe
x2
Well Seasoned
Birmingham, AL (pop. 212,237)
sweetiecoconut
Member Since Nov 2011
Opal's notes for this recipe:
This is a unique cheesecake. Upon first bite, your mouth is filled with cinnamon creamy goodness and a bit of rich brownie. It isn’t until a few chews in that you’re suddenly met with just the slightest punch of cayenne. The contrast is surprising, but something about it just works.
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Directions

1
Ingredients:
for the crust-
-1/2 cup butter, cut into pieces
-4 oz unsweetened chocolate, cut into pieces
-1 cup sugar
-2 eggs
-1 tsp vanilla extract
-1/2 cup flour
-2 tsp cinnamon
-1/2 tsp cayenne pepper
-pinch of salt

for the filling-
-3 (8 oz) packages cream cheese, softened (can use 1/3 less fat)
-3/4 cup sugar
-1 tsp vanilla extract
-1 tbsp cinnamon
-1/2 cup sour cream (can use light)
-3 eggs
2
Directions:
1. Preheat oven to 350F. Spray an 8 or 9-inch springform pan with cooking spray.
2. Melt the butter over medium-low heat. Once butter is melted, reduce heat to low and stir in chocolate until melted. Remove from heat and stir in sugar. Add eggs, one at a time, beating after each addition. Add vanilla. Stir in flour, cinnamon, cayenne, and salt, stirring vigorously until batter is smooth.
3. Pour batter into prepared pan and bake for 30 minutes, until the center is barely set. Remove from oven and allow to cool.
4. Reduce oven temperature to 325F.
5. While brownie bottom is cooling, prepare filling. Mix cream cheese, sugar, cinnamon, and vanilla in a mixing bowl until well blended. Stir in sour cream. Add eggs, mixing on low speed, just until blended. Pour batter over cheesecake crust.
6. Place springform pan on a rimmed cookie sheet. Add 3/4-inch of water into the baking sheet. Bake at 325F for 1 hour and 5 minutes, or until center is just set (middle will jiggle slightly). Turn off the oven and crack the oven door. Allow to cool until it can be touched without hot pads. Remove from oven and cool on counter to room temperature.
7. Cover and refrigerate at least 4 hours, or overnight. To serve, run a knife around the rim of the pan to loosen cake before removing outer sides of pan. Slice into pieces and serve.
Comments

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user Opal Jackson-Cakmak sweetiecoconut - Jan 28, 2012
Opal Newcomb [sweetiecoconut] has shared this recipe with discussion groups:
Recipe Sharing
Sweet Tooth
user Kristi Luce thisgrandmascookin - Jan 28, 2012
Kristi Luce [thisgrandmascookin] has shared this recipe with discussion groups:
For the love of.....Brownies!
Kitchen Sisters
Stretching those food dollars
Tulare County California JAPers
user Annette W. greeneyez - Jan 29, 2012
So if making the whole recipe you use a regular spring form pan like with any regular cheesecake? This sounds delicious.
user Jean Campbell gwashington1961 - Mar 10, 2012
Wow, Opal! What a unique nod to the Mexican blend of flavors. It will certainly be a perfect dessert for a South Western Menu. My family is going to love it.

Thanks, Jean.

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