Monday, December 15, 2008

Recipe Swap

I've had several requests for this recipe after it was served this past weekend at the Brindley's Christmas party. I got it from a friend who got it from a friend who got it...I actually have no idea where it started, but I remember where I first had it. Our senior pastor's wife hosted a Christmas gather of women who led Bible studies at TBC and she served it for dessert. I'm not even a fan of chocolate (yes...I know, but try to get past it and love me anyway.) and even I thought it was delicious. Enjoy in small portions...so rich...so good...and yeah, a little bit complicated, but well worth the effort, right ladies??

Brownie Bottom Cheesecake with Praline Sauce

1 cup butter, divided
4 squares semi-sweet chocolate
2 1/4 cup sugar, divided
5 eggs, divided
1/4 cup milk
3 tsp. vanilla, divided
1 cup flour
1/2 tsp salt
3 pkgs. (8 oz) cream cheese, softened to room temperature
1/2 cup sour cream
1 cup brown sugar
1/2 cup whipping cream
1 cup pecans (or more, to taste)

Preheat oven to 325. In a large bowl, slowly heat 1/2 cup butter & chocolate in microwave until just melted. Stir often. Let stand until cool. Blend in 1 1/2 cup sugar. Add 2 eggs, 1 at a time on low speed until blended well. Stir in milk and 1 tsp vanilla. Mix flour and salt together and add to chocolate mixture and combine until well blended. Pour into a greased and floured 9" springform pan. Bake for 25 minutes.

While that's cooking...mix cream cheese, 3/4 cup sugar and 1 tsp. vanilla. Scrape down sides of bowl and mix slightly. Add 3 eggs, 1 at a time until well blended. Mix in sour cream.

When brownie has cooked 25 minutes, pour cream cheese mix over the top of it and continue baking 50-55 minutes or until almost set...edges should be just slightly browned, if at all. Remove from oven and run a knife around the edges of cake then let cool for a couple of hours at room temperature. Place in refrigerator 4 hours or overnight (best).

Before serving, melt 1/2 cup butter and brown sugar in a small saucepan on low. Stir often until sugar is melted and it reaches the boiling point. Add 1/2 cup whipping cream and 1 tsp vanilla and stir. Mix in pecans and cook on low about 5 minutes. Serve warm. (If making the day before, place in refrigerator and reheat in microwave, stirring often.)

6 comments:

Allison said...

Okay so I think I need a tutorial =)

eileen mom nana said...

So, so worth it! And even I can do it; not as good as yours but it is amazing!! Now post the lemon one!

Kim said...

Funny, Allison...come on over and we'll walk through it together!

Allison said...

You've got it...probably after Christmas since I just read your blog ;-) but I'm jobless now so let me know what works for you =D

Kim said...

YIPPEE! What a difference time makes, huh?

Allison said...

Amen!!!!! =)