This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.
What You’ll Need:
- 1 package brownie mix, made to package directions substituting water with bourbon
- 24 oz cream cheese, room temperature
- 1 cup sugar
- 4 eggs large, room temperature
- 1 T. vanilla extract
- ¼ cup sour cream
- 1 cup bittersweet chocolate, melted and slightly cooled
- ¾ cup semisweet chocolate, melted and slightly cooled
- ¼ c. bourbon
- 1 pinch of salt
- 3 T. all purpose flour
Directions:
Step 1: Preheat the oven to 325 degrees.
Step 2: Grease a 9” springform pan. Place the bourbon brownie batter in the pan and spread evenly. Place the pan on a cookie sheet to prevent dripping in the oven. Bake for 20 minutes and remove from the oven to cool on the cookie sheet while mixing the cheesecake batter.
Step 3: In a mixing bowl fitted with the flat blade, mix together the cream cheese and sugar until they are well blended. Add one egg at a time, incorporating well after each addition. Stir in the vanilla then the sour cream. Slowly, stir in the melted chocolates then the bourbon. Add the pinch of salt and the flour. Mix well but do not overbeat.
Step 4: Pour gently over the crust and bake on the cookie sheet for 20 minutes. Reduce the oven temperature to 300 and continue to bake for 40 minutes. Turn off the oven and allow the cheesecake to cool slowly in the oven for 4 hours or overnight.
Step 5: The cheesecake can be stored in the refrigerator or the freezer but is best served at room temperature
Serves 12.