CNYEats A Taste of Utica Brownie Bottom Cheesecake Bars

You might be looking for Gelati and Lemon Ice posted by Pat DeCarlis on page 195 of our book A Taste of Utica. Since I made Gelati and Lemon Ice earlier in the year, I’ve skipped Pat’s recipe, although if it were summer time and the temperature outside was pushing 80, I would be enjoying Pat’s delicious cooling concoctions. I’ve provided links for my earlier versions found below and opted to make everyone’s favorite Brownie Bottom Cheesecake Bars.

First, Gelati and Lemon Ice links:

Gelati Florentine Clone

and Lemon Ice, click on the links.

Brownie Bottom Cheesecake Bars

You will need:

1 pkg of brownie mix
1 tsp vanilla extract
4 x 8 oz pkgs. of cream cheese – softened
1/2 cup sour cream
1 cup of sugar
3 whole eggs
2 squares semi-sweet baking chocolate, melted and cooled slightly

Preheat the oven to 350 F.

Line a 13 x 9 baking pan with foil and grease it.

Prepare the brownie batter as directed on the package and pour into the pan. Bake for 15 minutes or until the top is shiny and center is almost set.

While the brownie bottom bakes, beat the cream cheese, sugar, vanilla in a bowl until well blended. Add the sour cream and mix well. Beat in the eggs 1 at a time on low speed just until each one is incorporated. Pour over the partially baked brownie bottom – the filling will come almost to the top of the pan.

Bake for 40 minutes or until the center is almost set. Run a knife around the rim to loosen. Allow to cool. Refrigerate for 4 hours or overnight then let stand at room temperature for 30 minutes before serving. Lift from the pan using the foil. Drizzle with the melted chocolate and allow the chocolate to set. Cut into 16 pieces.