Brownie Bottom Cheesecake

Name: Brownie Bottom Cheesecake
Ingredients: FOR THE BROWNIE BOTTOM:; 1/2 cups Unsalted Butter, melted; 1-1/8 cup White Sugar; 1 Tablespoon Olive Oil; 2 whole Eggs (large); 2 teaspoons Vanilla Extract; 1/2 cups All-purpose Flour; 1/2 cups Cocoa Powder; 1/4 teaspoons Salt; FOR THE CHEESECAKE MIXTURE:; 16 ounces, weight Cream Cheese; 2/3 cups Sour Cream; 1/2 cups White Sugar; 2 teaspoons Vanilla Extract; 2 whole Eggs (large); FOR THE LEMON RASPBERRY SAUCE:; 9 ounces, weight Raspberries; 1/2 cups Powder Sugar; 2 Tablespoons Lemon Juice

19 ingredients

10 steps

Ingredients

FOR THE BROWNIE BOTTOM:
1/2 cups Unsalted Butter, melted
1-1/8 cup White Sugar
1 Tablespoon Olive Oil
2 whole Eggs (large)
2 teaspoons Vanilla Extract
1/2 cups All-purpose Flour
1/2 cups Cocoa Powder
1/4 teaspoons Salt
FOR THE CHEESECAKE MIXTURE:
16 ounces, weight Cream Cheese
2/3 cups Sour Cream
1/2 cups White Sugar
2 teaspoons Vanilla Extract
2 whole Eggs (large)
FOR THE LEMON RASPBERRY SAUCE:
9 ounces, weight Raspberries
1/2 cups Powder Sugar
2 Tablespoons Lemon Juice

Directions

1

For the brownie bottom:
2

Preheat oven to 350°F. Spray 8-inch pan (circle or square) with nonstick spray. Set aside.
3

In mixing bowl, add melted butter, sugar, and oil. Mix until evenly incorporated. Add eggs and vanilla. Continue to mix. While mixing, slowly add flour, cocoa, and salt. Do not over-mix!
4

Pour mixture into pan. Place in oven. Bake for 21-23 minutes. (Toothpick should be slightly dirty if used to test.) Remove from oven. Dump brownies into mixing bowl and stir. Set aside to let cool.
5

For the cheesecake mixture:
6

All all ingredients to come to room temperature so mixture isn't clumpy! Whip all ingredients with electric mixer.
7

For the lemon raspberry sauce:
8

Warm sauce pan over medium-low heat. Place all ingredients into food processor. Puree mixture. Strain puree into sauce pan. Stir mixture occasionally and allow to reduce until sauce has thickened.
9

To assemble, split brownie mixture among 24 wells of a mini muffin pan. Form into cups. Using a teaspoon, place cheesecake mixture into brownie cups. Bake for 20 minutes.
10

Remove from oven and place into fridge for at least 1 hour. Pull, sauce, munch!