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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:
3/17/2009
LOVE IT!!! really good, my sister in law even asked me to make ´em for her wedding! I chanded the chocolate drizzle for a Nutella swirl before baking ´em, it looks sooo beautiful! its a keeper!
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.
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