Inspiration For Brownie Almond Cheesecake Bars
Their version called for four eight-ounce bars of cream cheese, so in this version, we only need two. Along with vanilla extract, a little almond extract gave the almond flavoring needed.
Click here for printable recipe.◄
Add Sour Cream
Adding a little bit of sour cream to the cream cheese makes a really creamy cheesecake. Unfortunately, I was fresh out of sour cream! After assembling all of the ingredients, going to the grocery was not an option that sounded enticing.
Thank heaven for the internet! Googled ‘how to make sour cream’. Found it on All Recipes! Click here ►http://allrecipes.com/recipe/homemade-sour-cream/.
Can you believe it? You can actually make sour cream! Yes, but it takes twenty-four hours. But, wait! A few reviews read that these people expedited the making of the sour cream, by whipping it up with a food processor. Awesome! I had the milk, the vinegar, and the cream. Another option was to use buttermilk in place of the vinegar and the milk. I had buttermilk!
One-quarter cup of buttermilk and one cup of heavy cream poured into my two-cup measuring cup and I was ready to begin. Took out the old Braun handheld blender and began to whip that cream. At first, I was beginning to wonder about this working. Then the cream began to thicken and thicken. Wow, it actually looked like sour cream! It wasn’t quite as tangy as the sour cream we usually buy, however, it was not bad! In the recipe being created, this was perfect!
The next time I make the sour cream, I think I will try the vinegar and milk version and maybe leave it at room temperature for twenty-four hours as they suggest in the recipe. Maybe making both versions at the same time to test which is best would be a great idea! I will need taste testers. At the very least, I know now that in an emergency I can make my own sour cream!
Brownie Almond Cheesecake Bars
Fudge Brownie Layer:
- 1/2 cup butter
- 2 ounces unsweetened chocolate squares
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2/3 cup all-purpose flour
*Using Quick Release Reynold’s Wrap, line an 8″x 8″x 2″ square baking pan and set it aside. In a medium saucepan, melt the butter and chocolate over low heat. Stir in sugar, eggs, and vanilla. Using a spoon, beat lightly by hand just until combined. Stir in flour.
Pour into prepared pan. Bake in a 350° oven for 25 minutes.
***While the brownie layer is baking, prepare the cheesecake layer.
Cheesecake Layer:
- 2 pkg. 8-ounce Cream Cheese
- 1/2 cup Sugar
- 1/2 tsp. vanilla
- 3/4 tsp. almond extract
- 1/4 cup sour cream
- 2 eggs
Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer on medium speed until blended and smooth. Add sour cream and mix well. Add the eggs one at a time and mix well until blended.
Pour gently over the baked brownie base.
Return to the oven and bake for 30 minutes until the center is just set. Turn off the oven and open the door slightly, let cool for a few minutes. Then remove from the oven and let cool completely.
Cover with a dry paper towel and Reynolds Wrap, sealing the edges. If there is any condensation, the paper towel will absorb it.
Refrigerate for at least four hours or overnight.
The brownie almond cheesecake can be lifted easily from the pan with the foil liner. This makes it much easier to cut the bars into squares.
***To decorate the top, melt 1/4 cup chocolate chips, pour into a plastic freezer bag, cut a small hole in the corner, and drizzle over the top of the cheesecake. Cut into two-inch squares and serve.
Tip: I’m not sure that you can tell in this picture, but the paper towel is completely damp. I laid it on the top of the pan, not touching the surface of the cheesecake layer, and secured it with Reynold’s Wrap on the edges. When I first started making cheesecakes, it seemed they always had condensation on the surface. (I always cover the cheesecake in the pan with Reynold’s Wrap before refrigerating.) I would have to lay a sheet of paper towel on the surface to absorb the moisture. By covering it with a paper towel before refrigerating, it keeps the surface perfect.
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Brownie Almond Cheesecake Bars Recipe
Ingredients
- Fudge Brownie Layer:
- 1/2 cup butter
- 2 ounces unsweetened chocolate squares
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2/3 cup all-purpose flour
- Cheesecake Layer
- 2 pkg. 8-ounce Cream Cheese
- 1/2 cup Sugar
- 1/2 tsp. vanilla
- 3/4 tsp. almond extract
- 1/4 cup sour cream
- 2 eggs
- Decorate with Chocolate Chips - melted
Instructions
Fudge Brownie Layer:
Using Quick Release Reynold’s Wrap, line an 8″x 8″x 2″ square baking pan and set aside. In a medium saucepan, melt the butter and chocolate over low heat. Stir in sugar, eggs, and vanilla. Using a spoon, beat lightly by hand just until combined. Stir in flour.
Pour into a prepared pan. Bake in a 350° oven for 25 minutes.
***While the brownie layer is baking, prepare the cheesecake layer.
Cheesecake Layer:
Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer on medium speed until blended and smooth. Add sour cream and mix well. Add the eggs one at a time and mix well until blended.
Pour gently over the baked brownie base.
Return to the oven and bake for 30 minutes until the center is just set. Turn off the oven and open the door slightly, let cool for a few minutes. Then remove from the oven and let cool completely.
Refrigerate for at least four hours or overnight.
The brownie almond cheesecake can be lifted easily from the pan with the foil liner. This makes it much easier to cut the bars into squares.
***To decorate the top, melt 1/4 cup chocolate chips, pour into a plastic freezer bag, cut a small hole in the corner, and drizzle over the top of the cheesecake. Cut into two-inch squares and serve.
