PHILLY Brownie Cheesecake

photo by:kraft

Why compromise? Have your (cheese)cake and eat a brownie, too—in a single dessert. Philly Cream Cheese makes it delectably creamy and totally foolproof.

time

prep:

10 min

total:

6 hr

servings

total:

16 servings

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What You Need

pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

cup sugar

tsp. vanilla

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

eggs

oz. BAKER'S Semi-Sweet Chocolate

Make It

HEAT oven to 325°F.

PREPARE brownie batter as directed on package; pour into 13x9-inch pan sprayed with cooking spray. Bake 25 min. or until top is shiny and center is almost set.

MEANWHILE, beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently pour over brownie layer in pan. (Filling will come almost to top of pan.)

BAKE 40 min. or until center is almost set. Run knife around rim of pan to loosen sides; cool. Refrigerate 4 hours.

MELT chocolate as directed on package; drizzle over cheesecake. Refrigerate 15 min. or until chocolate is firm.

Kraft Kitchens Tips

Size-Wise

Balance your food choices throughout the day so you can enjoy a serving of this rich-and-indulgent cheesecake with your loved ones.

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a cook

posted:7/11/2006

It tasted wonderful. It did not settle properly so when I cut into it, it fell apart. Next time I would add about 15 min. to the baking time and see what happens.

Soxchick1625

posted:7/9/2006

These tasted even better then I expected! Much easier to prepare then I originally thought. I did use the foil but I don't feel it made it easier or harder to cut and serve the brownies then if it had been in a regular glass dish. I even thought I might have overcooked the brownie bottom but I think setting for a long time under the cream cheese makes the brownie very moist. This dish does need a lot of time to set so I highly recommend preparing this dessert the night before and refrigerating over night. The chocolate drizzle really put this brownie over the top. I tried this one out for my family first but I will definitely be bringing this to my next party.

a cook

posted:7/9/2006

This recipe was okay. Both parts cooked fine, however the top of the cheesecake was a little burned and I didn't even cook it for 40 minutes. The taste is okay as well, nothing spectacular.

a cook

posted:7/8/2006

This recipe tastes good but it came out horrible. I really don't recommend using the tin foil becuase I had to peel it off the bottom of the cheesecake. The brownie mixture on the bottom also did not cook all the way through so there was good cheesecake on the top but goopy brownie mix on the bottom. I suggest if you are going to make this recipe you cook the brownie part for longer time than suggested.

mariechery

posted:7/8/2006

Easy to make, very addictive

Bessie481

posted:7/5/2006

I love this recipe! I have made it many times because my family enjoys it so much. I had fresh strawberries on top of the cheesecake before I drizzles the chocolate on top. It is delicous with fresh strawberries.

lovee217

posted:7/4/2006

This is the best dessert.... and it is so easy. Everyone loves it!!!!

a cook

posted:6/30/2006

There were major problems. The brownie base did not bake fully, (It was like goo in the middle of the brownie because it wasn't done baking). And the cream cheese was too big and overpowering. It made a horrible mess, and was confusing. Tasted good, but not worth all the ingredients!

liweaver

posted:6/27/2006

The was a big hit. Very easy to make!

alg2005

posted:6/15/2006

What a treat! These cheesecake squares are delicious. Just the right amount of chocolate, creaminess, and sweetness. Definitely a recipe to save and make again.