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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ladychef12

posted:3/1/2006

This dessert was very good. I got the idea from a friend. So she gave me some and gave me the recipe. I tried it and put a touch of me . Instead of a chocolate topping I put a strawberry topping.

sherylg

posted:2/26/2006

Great taste. I read all the comments before making it and decided to just grease the pan,and eliminate the foil,and also to cut them before adding the chocolate on top. It worked well this way.

mrjamesjefferson

posted:2/14/2006

The result was awesome, as far as the taste. The only change I would make is to not use foil, because the brownie sticks to it really bad. On the flip side of it, it tasted so good that my guest were willing to take their time to actually get as much brownie as possible off of the foil to indulge in the creation. Great taste...great result...and will definitely use again!

JenLynn11-7

posted:2/14/2006

This desert was wonderful! My husband who normally doesn't even like cheesecake thought it was good too. We used a plastic bag and cut a corner off to spread the chocolate--worked good. It can't sit for very long or it tends to get soggy(2 days etc.).

Vociferous

posted:2/13/2006

Wow this recipe was terrible. The brownie stuck to the foil and did not cook through, the cheesecake did not set; I had to throw this entire mess away leaving me with only one dessert to bring to the family's Xmas party. I recommend the 3-Step White Chocolate Respberry cheesecake over this one. I have made cheesecake many times before, and this one stunk bad!

moshpit88

posted:2/8/2006

was superb and easy to make. whole family loved it

a cook

posted:2/7/2006

This recipe was very simple to make and the taste was fantastic. This dessert was a big hit at my super bowl party.

a cook

posted:2/7/2006

I make this everytime we have friends over and people fight over who gets to take the leftover home!! I am now required to make this everytime my husband's friends come over!! It is very easy to make and tastes absolutely wonderful!

anjukutta83

posted:2/6/2006

Oh yea...I didn't use foil..I didn't see the need for it. I see people complained about the foil sticking.

a cook

posted:2/6/2006

the brownie was not cooked completely, then the cream cheese/brownie came apart. don't know if that's why. also, the chocolate topping was too brittle and broke apart when i cut it.