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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barbara8242

posted:11/29/2005

I had to make a gluten-free, nut-free Thanksgiving this year as 3 of my 6 grandchildren have Celiac disease and nut allergy. They all love brownies and my children and husband love cheesecake. I used a gluten-free brownie mix for the brownie part and the balance of the recipe as printed. This was a huge hit! I now have the best gluten-free, nut- free desert and plan to make again for Christmas.

Franof4

posted:11/29/2005

It was very good. But I needed to bake the brownie bottom a little longer before adding the cheese cake top.

a cook

posted:11/29/2005

Very tasty, but the recipe says to cook the brownies for only 15 minutes or until middle is almost set. Puhleese tell people to cook the brownies longer. They take much more than 15 minutes. The outside areas of the cake were fine, but the inside was not done.

CPAUTOELECTRIC

posted:11/29/2005

mother baked on thanksgiving, it is my new favorite cheesecake. Didn't cook the brownie as long as called for. Turned out exellent. Thanks kraft foods you made another hit!

charmed one 5

posted:11/29/2005

Also made it for Thanksgiving. A big hit! People were requesting leftovers to take home, my children wanted to hide the small amount left for themselves. Will definetly make again!

Taxi1963

posted:11/29/2005

This dish was made for Thanksgiving. It was a big hit with everyone. Now I have the recipe so I can enjoy it and share it with all my loved ones and friends.

a cook

posted:11/28/2005

It was easy to make and quick too. The taste was great and my guests enjoyed it. However, I found that the brownie bottom burned on my first batch so on my second attempt, I reduced the cooking time but it was still a bit hard. I will make these bars again but will only bake for 30 minutes rather than 40.

ptselena

posted:11/28/2005

I made this for thanksgiving.. Everyone LOVED!!! It.. This was very easy and tasted great

a cook

posted:11/28/2005

The brownies stuck to the tin foil, even though I greased the foil. The cheesecake browned on top in certain sections, and when I tried to take the pieces out of the pan, the cheesecake portion separated from the brownie section. I dumped the whole thing in the garbage. So much for Thanksgiving dessert!

sholley2116

posted:11/27/2005

I made these for Thanksgiving and the family LOVED them! The boys I thought was actually going to fight over the last one on the plate. I have made them also in a muffin pan and had individual serving which was very nice. Thanks for a GREAT recipe!