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CINDERELLA CHEESECAKE




Source of Recipe


Ginger From the KT


List of Ingredients




Brownie crust
Three 1 oz squares unsweetened chocolate, chopped
1/4 cup unsalted butter (1/2 stick)
1/2 cup sifted flour
1/8 tsp salt
1/8 tsp baking powder
2 large eggs
1 cup packed brown sugar
1 1/2 tsp vanilla
1/2 oz bittersweet or semisweet chocolate, finely chopped
Peanut butter filling:
12 oz cream cheese, softened
1 cup packed brown sugar
3 large eggs
1/2 cup sour cream
1 1/3 cups creamy peanut butter

Peanut butter topping:
3/4 cup sour cream
2 tsp sugar
1/2 cup creamy peanut butter



Recipe



For crust: Melt the unsweetened chocolate & butter in a small heavy saucepan over low heat. Remove from the heat & cool. Combine the flour, salt & baking powder in a small bowl. Beat the eggs & brown sugar in a medium mixing bowl for 4 minutes or until the batter forms thin ribbons when beaters are lifted. Beat in the melted chocolate, vanilla & chopped chocolate. Add the dry ingredients & mix until just blended.
Spread 1 cup of the brownie batter over the bottom of a greased & floured 9" springform pan. Bake at 350° on the center oven rack for 17 minutes or until firm. Cool in the freezer for 15 minutes. Spread the remaining brownie batter evenly around the side of the springform pan with a knife, sealing it to the baked bottom crust.
For the Filling: Process the cream cheese & brown sugar in a food processor until smooth. Add teh eggs & sour cream & pulse until smooth, scraping the sides as needed. Add the peanut butter & pulse until smooth. Pour in to the prepared springform pan. The filling will not be as high as the brownie batter. Bake at 350° for 30 minutes or until the center is nearly set & the brownie forms a 1" ring around the filling.
For the topping: Mix the sour cream & sugar in a small bowl. Spread to within 3/4" of the edge of the hot cheesecake. Bake for 1 minute longer. Place on wire rack & loosen from teh side of the pan with a small shaarp knife. Cool completely. Spoon the peanut butter into a pastry bag fitted with a star tip. Pipe tiny rosettes around the edge of the sour cream. Chill for 30 minutes or until the rosettes are firm. Chill, covered for 8 to 24 hours. Place on serving plate & remove the side of pan.

Serves 12