Easy Brownie Bottom Cheesecake

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photo by:kraft

the guys thought I was amazing after this

posted by

freshchef

on 2/17/2012

time

prep:

15 min

total:

5 hr 35 min

servings

total:

16 servings, one bar each

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what you need

pkg. (13x9-inch pan size) brownie mix

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

cup sugar

tsp. vanilla

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

eggs

squares BAKER'S Semi-Sweet Chocolate, melted, cooled slightly

Make It

PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan; grease foil. Prepare brownie batter as directed on package; pour into prepared pan. Bake 18 to 20 min. or until top of brownie is shiny and center is almost set.

MEANWHILE, beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Spoon over partially baked brownie batter in pan. (Filling will come almost to top of pan.)

BAKE 40 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool completely. Refrigerate 4 hours or overnight. Let stand at room temperature 30 min. before serving. Lift cheesecake from pan, using foil handles. Drizzle with chocolate; let stand until chocolate is firm. Cut into 16 bars to serve. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size It Up

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

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seltenheim

posted:12/12/2005

I made this for my family on Thanksgiving and everyone raved about it. I have been recruited to make this cheesecake for all holidays! It was very easy and there was a quick clean up. Just make sure to cool all the way!

a cook

posted:12/11/2005

My daughter made this for our annual Yule log's Christmas party on 12/10/05 it was a huge hit and she thought it was very easy.

denise054

posted:12/11/2005

I made this for thanksgiving and it was wonderful. I subsituted the vanilla for almond extract and it made it even better. Everybody loved it.

RITA BECKWITH

posted:12/11/2005

I, too, had problems with this recipe. I followed the directions exactly but the brownie portion was not baked except at the outside edges. I also had problems with the foil and would not do that again. I noted that quite a few bakers had problems with the brownie bottom being underbaked. I wonder if the recipe needed to specify a certain brand of brownie mix. I used Betty Crocker funds brownies with a syrup packet. I baked the bottom layer just 15 minutes as instructed but they were a gooey mess. I was not able to use the dessert. Good think I had also baked the Chocolate Candy Cane Cake which was delicious! I would try this recipe again, but bake the brownie portion much longer. Could we find out what brand of brownie mix was used in the test recipe?

a cook

posted:12/11/2005

Made this recipe on 12/11/2005. I thought the brownie was set enough to put in cheesecake mixture and the brownie part lifted up and melted the mixture together. I was only making this for my family so they don't care what it looks like. If I was making it for a party I probably would have scrapped it. This is much harder than it looks. I am not an inexperienced baker either. Hopefully next time it will work better.

dceron

posted:12/11/2005

YUMM-Y! very rich, delicious and above all, easy to make! I would not recommend getting anything other than the plainest of the many boxed brownie mixes. We tried one plain fudge brownie and one chocolate chunk brownie, the plain one came out JUST like the picture, the chocolate chunk was more cheesecake than brownie....it didn't seem to matter though, as neither of the 2 made it past Saturday of Thanksgiving weekend.

RSIO

posted:12/11/2005

My brownie was also undercooked in the middle and the outside was hard as a rock. I did not like the brownie/cheescake flavors together. I threw it in the trash and will not make it again.

a cook

posted:12/10/2005

Wonderful flavors but a very fussy recipe! I made this for a party and it was almost a disaster. The layers didn't stick together well, it was VERY messy and time consuming to cut, and we ended up having to scrap most of it! (and I bake/cook A LOT so it wasn't me!) I had to use a knife dipped in hot water, clean each time, etc., etc. and had to peel tiny pieces of foil off because some of it stuck. It was such a pain!! HOWEVER, I salvaged and served some squares and everyone was raving and asking for the recipe. I told them they really didn't want to make this - way too much trouble!!

a cook

posted:12/10/2005

I baked the brownie bottom for 18 minutes to be sure it was set. even then about 2 squares in the middle could have used 2 more minutes of baking. I replaced the vanilla with orange extract - it gives it a little extra WOW. Made it for my golf luncheon and several wanted the recipe.

eleddy

posted:12/10/2005

Delicious and rich--everyone loved it!! The brownie may need to cook a bit longer than the recommended 15 mins, but otherwise the recipe was very good. It did help to dip the knife in hot water as I was cutting the cheesecake, as it tended to stick to the knife and become messy. I will definitely make this one again!