Black Bottom Cheese Cake

Recipe by
Total Time:
15-30 minutes
Serves:2
Rated : 5 Stars
5
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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Rate This Recipe
5

Ingredients

  • 1/2 cup - graham cracker crumbs
  • 1/3 cup - chopped whole natural almonds, toasted
  • 2 tbsp - Butter
  • 1/3 cup - packed Brown sugar
  • 1 1/2 cups - chopped pitted Prunes
  • 3 tbsp - amaretto
  • 2 (8 oz) blocks regular or reduced-fat Cream cheese, softened
  • 1/3 cup - granulated Sugar
  • 2 large eggs
  • 1 1/2 tsp - vanilla extract
  • For Topping:
  • 1/2 cup - regular or reduced-fat sour Cream
  • 1 tbsp - granulated Sugar
  • 1 tbsp - amaretto black bottom cheesecake

How to Make Black Bottom Cheese Cake

  • Line 12 (2 3/4-inch) muffin cups with paper cups.
  • Combine graham cracker crumbs and almonds; sprinkle evenly in bottoms of cups.
  • In a medium skillet, stir butter and brown sugar over medium heat until melted.
  • Stir in prunes and amaretto.
  • Reduce heat to low and simmer, stirring for 1 minute or until slightly reduced.
  • Spoon prunes over crumbs, pressing with back of oiled spoon to an even layer.
  • Set aside.
  • Preheat oven to 300 F.
  • In a large bowl, beat cream cheese on medium speed until creamy.
  • Gradually beat in 1/3 cup sugar, blending until sugar dissolves.
  • Scrape bowl frequently.
  • On low speed, beat in eggs, one at a time.
  • Beat in vanilla.
  • Spoon filling over prunes. Bake for 15 to 20 minutes or until almost set in center.
  • Remove from oven and cool in pan on wire rack.
  • Combine topping ingredients and spread over cheesecakes.
  • Refrigerate for 3 hours.
  • Serve or remove from pan to covered container and refrigerate for up to 2 days. To serve, carefully remove cheesecakes from paper liners to dessert plates.
  • Garnish as desired.