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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tashby7

posted:11/27/2005

I am not a big cheesecake fan, but these bars were delicious. I expected them to be pretty rich, but they were just right. I brought them to a party and they didn't last long.

dotsalot56

posted:11/25/2005

I made this for a dessert for Thanksgiving...EVERYONE RAVED about it and asked for the recipe...I lined the pan with foil...reynolds non-stick and refrigerated mine overnight. To cut, I simply lifted the foil by the edges and cut them with a knife dipped in hot water to make them neat and smooth. This recipe is a definate keeper.

aggiepooh

posted:11/25/2005

Very easy to make. Was not messy when I cut it. Make sure your knife is clean and rinsed under hot water before each cut. Brownie wasn't under done. I cooked it for 15 mins, just like the recipe said. Everyone raved over it. I will make it again.

davis2129

posted:11/25/2005

I made this Cheesecake for the first time yesterday. It was a great. My family enjoyed it a lot and told me that this has to be a part of our Thanksgiving dinner from now on. My mother does not like chocolate and she even enjoyed it so it is not just for chocolate or cheesecake lovers. Although my cheesecake did not look as good as the picture it was a great. So I think you should try it.

kerri102004

posted:11/24/2005

This recipe was a disaster, the taste was awesome however the brownie at the bottom was under cooked and very gooey. You couldnt even get it off the bottom of the pan, it stuck and was all mushy. I even cooked the brownie longer, 20-25 mins.

a cook

posted:11/24/2005

I agree, brownie needs to be baked longer than 15min! I also think that before adding cheescake mixture that the brownie cools a little. It was very messy when cutting. I'm going to try it again.

Teresa41163

posted:11/24/2005

Let me explain my rating, I am rating the recipe, not the taste. The taste is superb. However, this recipe needs work. I made this for the first time for Thanksgiving and after it was to late to remake it, I sliced it and the brownie was stuck to the foil and not done. I will make this again because the taste is so fantastic, but I will cook the brownie longer and either use a high quality Wilton cake pan with no foil and release spray or Reynolds Release Foil and spray. Check the brownie for doneness, but they burn easily so be careful not to overcook.

sheilas goods

posted:11/23/2005

I made this tonight turned out wonderful. I did cook the browny about 10 minutes longer and the cheesecake so it was about 20 more minutes but it was great I will make again.

islanders4

posted:11/23/2005

Brownie needs to bake longer than 15 minutes and should be cooled before putting creamcheese mixture. Also, you must spray the pan because it stuck to the tin foil. I would make it again but tweek it a little bit. The directions should have been clearer.

saint_pup

posted:11/23/2005

Brownie bottom was gooey and uncooked while being "set" on the top. I think cooks need to be aware that the brownie bottom needs to cook at least 20-25 minutes.