This past week was Mr. Williams’ birthday so I made him this cheesecake. It’s from an old Philadelphia Cream Cheese cookbook & I’ve made it a few times but never remembered to blog it. I’ve tried a few different cheesecake recipes (see mini cheesecakes & chocolate chip cheesecake) but this one is my favorite because I love brownies.
The recipe calls for 10 to 20 oz. of brownie mix – that’s quite a wide range and my grocery store only had the 18-20 oz. family size boxes. It also calls for a springform pan, which I don’t have and is deeper than the regular metal pan I used. So, I used 10 oz. of the prepared brownie batter and made myself a mini pan of brownies with the other 8 oz. so the brownie “crust” wouldn’t be too thick. That worked out beautifully. One day I’ll get a springform pan so my cheesecakes will come out cleanly but for now, with limited cupboard space, I’ll stick with the regular pan.
1 package (10 to 20 oz.) brownie mix (I used Ghirardelli 18 oz.)
3 packages (8 oz. each) cream cheese, softened
3/4 c. sugar
1 t. vanilla
1/2 cup sour cream
Prepare and bake brownie mix as directed on package for 9-inch square pan in bottom of well-greased 9-inch springform pan (this is where I only used 10 oz. of the batter in a regular 9-inch round metal pan).
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Blend in sour cream. Add eggs, mixing on low speed just until blended. Pour over brownie crust.
Bake at 325 degrees for 1 hour to 1 hour and 5 minutes or until center is almost set if using a silver springform pan. (Bake at 300 degrees for 1 hour to 1 hour and 5 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
Makes 12 servings