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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paintedcalico

posted:12/26/2005

Forgot to put in my review that I used the new Release/ non-stick foil and it worked great

kaseykk

posted:12/26/2005

Tips: 1.) Use a mix for a 8X8 or 9X9 pan instead. The brownie layer is thinner but the cooking is more even. 2.) Use parchment paper instead of foil, with a little butter in the pan to make the parchment stick. 3.) Refrigerate in the pan overnight, then remove the entire cheesecake using parchment paper handles and cut into pieces. Rinse knife in hot water between cuts. 4.) Drizzle with melted chocolate AFTER the pieces are cut.

poetsway

posted:12/21/2005

The brownie was much too hard on the bottom. Recipe needs to be re-tested. The cheese cake top was excellent. I suspected the recipe was not tested well. Also - The the size piece...16 pieces from a 13x9 baking dish woluld make most cooks question the recipe test.

a cook

posted:12/7/2005

Loved this recipe. The only problem i had was the brownie was really hard on the edges. Not sure i would cook it before the adding the cheesecake next time.

zenobia36

posted:12/2/2005

I tried this for the first time Thanksgiving. I mixed my brownies with pecan pieces and topped it with pecan pieces. I was delicious. My family enjoyed it very much. Since it is so rich, I suggest cutting it into 2 x 2 inch pieces

oomason

posted:11/30/2005

Awful. The brownie crust was an uncooked mess. How did you get the foil off the bottom? Trashed the center.

dakota226

posted:11/26/2005

Like some others, the cheese cake part was good but the brownies were burnt!! I followed the recipe to the tee. The brownie cooking time on the box was 28 mins. this made me wonder about a total cooking time of 55 mins. I was so syked about this new recipe as I make all your others. Clouds are a big pleaser. What went wrong??

dirtyred99

posted:11/23/2005

While the cheesecake part of the recipe was fabulous, the brownine part was terrible. I cooked the brownie portion 10 minutes longer than the recipe stated because it looked too runny to put batter on, and even with the extra cooking time the brownie was a gooey mess that stuck to the aluminum foil.

lobbygirl28

posted:11/22/2005

The brownie part did not turn out well at all. It was cooked too much. Like another reviewer I followed the recipe exactly. However, the cheesecake part of this dessert was fabulous. I will make it again without the brownie. Perfect cheesecake taste. I might just make that part in a pie crust next time.

cutepetite412

posted:11/21/2005

I made this recipe for a party and within minutes, it was finished. I got so many compliments that night, that I made it again and sent some to some of my guests. Its a great recipe and its easy to make.