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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lollyjoy

posted:11/16/2005

MMMM, MMMM. It sounds wonderful!

a cook

posted:11/16/2005

Found the brownie to be dry and hard. Probably would not prebake it if I made it again.

ksflynn

posted:11/15/2005

This is a wonderful recipe, I used it as a "finger" food at a buffet, it was a bit tall but my guests loved it!

DebbieW44

posted:11/15/2005

I used this delicious dessert at a wedding shower - cut into small squares and presented in a petit for paper cup. Everyone raved about how delicious it was! Thanks to you I came out looking like a magnificent chef!

a cook

posted:11/14/2005

sweet!

JulaB

posted:11/14/2005

This is one of the best cheesecakes I've made and very easy. I added an extra tsp of vanilla and an additional 1/3 of sugar to the cheesecake part. Thanks! I will use this again and again.

scconrad1

posted:11/12/2005

This is one of the best cheesecake recipe's I have ever made. My 7 year old liked making it to.

SarahBelle76

posted:11/10/2005

This was a big hit at the office and at home! However, make sure you leave enough time to cut the cheesecake carefully into the bars by rinsing your knife off in warm water between each slice. This way the knife won't drag across, creating an unsightly, albeit tasty, mess. Also, I would recommend cutting the bars first and THEN drizzling the chocolate sauce. That way it doesn't break before you present it. And pull the foil off the bottom before you cut it so you don't leave little foil pieces stuck to the bottom. It is definitely worth making!

jbranum1