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PHILLY Brownie Cheesecake

PHILLY Brownie Cheesecake recipe
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:
15 min
total:
6 hr 5 min
servings
total:
16 servings
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posted:
3/13/2009
I loved making these bar, but I was a little hurt when the tops didn't stick to the bottoms. I will definately make this again though.
posted:
2/8/2009
I LOVE this recipe! I made it the first time and had to make it again because I shared to much of it the first time!
posted:
12/15/2008
This recipe was okay it wasn't really what I had expected, The cooking time is WAY off...In case anybody out there likes fudgier brownies use 2 egg yolks and 1 whole egg, the more egg whites the more cakelike a brownie will be
posted:
12/3/2008
I made this recipe for Thanksgiving to give something diffrent to go with the classic pumpkin pie. It was so good. I made the mistake and put the chocolate on it and then put it in the fridge for about 3 hours trying to save time with all the hussle, well that was a mistake. It cracked and went every where when I cut it. But it was still very good.
posted:
9/17/2008
This was really good a brownie cheesecake.I'd make it again for something different.
posted:
8/10/2008
I made this the other night made it in a 10inch round spring cheesecake pan same recipe turned out great I will make it again. I have been looking for a brownie cheescake recipe for a long time I have foud it
posted:
8/8/2008
I made this last night using the glass pan lined with the lovely non-stick foil (can't get enough of that stuff) and the fudge mix. After the cheesecake set I pulled the entire thing out and trimmed the edges and then put it back in the fridge. I used half fat free cream cheese and half reg. and instead of the chocolate drizzles I used the raspberry sauce in the squeeze bottle and it was lovely. My only thing was that I didnt taste much of the cheesecake part because of the chocolate. Next time I might use just half of the brownie batter.
posted:
7/31/2008
I just made this yesterday, and I have to say I'm impressed! It tasted absolutely delicious - that being said, I followed a lot of the suggestions that other members made. I used the chewy fudge brownies, rather than the cakelike ones (brownies were perfect, not overdone), and I also used a metal pan instead of a foil pan, and sprayed the pan generously with baking spray (I had no problems with sticking afterwards). I still felt the cheescake was a little too sweet, so next time I might limit the sugar to 3/4 cup instead of 1 cup. Other than that, delicious and the kids loved it!
posted:
7/21/2008
Absolutely out of this world. Very simple and sooooo good. My family loves it. A definite keeper and one I will make over and over again.
posted:
7/15/2008
I made this a few years ago from the food and family mag. My entire crew and their crew loved it! It was hard to get out of the pan and the brownie was over done but I made notes! so this time when I make it, I'll do a few variations to the cooking times and spray the foil til the no cooking spray can is empty! *lol*
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