More Great Recipes: Cheesecake

Lavender Brownie Cheesecake

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Member since 2006
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Serves 12 | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

4 sq. (1 oz. each) semisweet chocolate
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon salt
3 pkgs. (8 oz. each) cream cheese, softened
3/4 cup sugar
3 eggs, lightly beaten
1/2 cup sour cream
1 teaspoon vanilla extract
1 to 2 teaspoons lavender buds, ground
1/2 cup sour cream
2 teaspoons sugar
1 teaspoon lavender buds, optional


In a microwave, melt chocolate and butter; stir until smooth. Cool slightly.

In a large mixing bowl, combine sugar, eggs, vanilla and cooled chocolate mixture. Combine flour and salt; stir into chocolate mixture. Spread into a greased 9-in. springform pan. Place on a baking sheet. Bake at 325ºF for 25-30 minutes or until set. Cool on a wire rack for 10 minutes.

In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Beat in sour cream, vanilla and lavender just until blended. Pour over brownie crust.

Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan. Place in a larger baking pan; add 1 inch of hot water to larger pan. Bake for 60-70 minutes or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

Chill for 3-4 hours or overnight. Remove sides of pan. Combine sour cream and sugar; spread evenly over top of cheesecake. Garnish with lavender if desired. Refrigerate leftovers.

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