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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didonaldson

posted:2/3/2006

The Brownie was to hard..but the cheesecake itself was delicious.

elew5

posted:2/2/2006

my son helped with this recipe and it came out great. We baked the brownie until it was completely done, cool it a little, while I mixed the cream cheese batter. Topped the brownie with the cream cheese mixture baked until it was completely done. I do not put chocolate on top. I chilled it and the next day it was still delicious. I will make it again.

mymionas

posted:2/2/2006

It was good, however the brownie bottom could have used 5 more minutes baking

pizzadude

posted:2/1/2006

It may have to be eaten the day it is made! I made it and after it was in the refrigerator a couple of days, the brownie bottom got gooey...looked & tasted like the brownie batter. Very messy!

a cook

posted:2/1/2006

Will use my own brownie and cheesecake recipes to create the same dessert. Cheesecake was lumpy and the whole thing had to be thrown out. Also, I waited for the chocolate to harden before cutting and it all lifted off the top with each cut.

sandramae1

posted:1/31/2006

I thought I saw this recipe in the smartsource coupon section of the Jan 15th or Jan 22nd Sunday paper, and it looked like the brownie and cheesecake sections were equal in size. Also they had drizzled the chocolate on top in a diagonal pattern. Did anyone see this? I don't want to use that much cheesecake layer. Please help!

msmpeck

posted:1/30/2006

I found this recipe to be very good, the only thing i would do differently when i make this again is use cherries or some sort of fruit on top. also using the foil: it must be greased enough so the brownies don't stick,however not to much the brownies will burn . otherwise cooking it with out the foil will do just as well.

MerryRott

posted:1/26/2006

It tasted wonderful, but I'm not sure what the purpose was for the foil on the bottom. It just made it harder to get it out of the pan. I will definitely make it again, but probably without the semi-sweet chocolate drizzled on top. Maybe some fruit??

cntryldy52

posted:1/22/2006

This recipe wasn't too bad, but I had the feeling it was missing something. Maybe some cherries on top? I cooked the brownie per the directions and it was hard to get off the foil. Guess I'm not sure what the purpose of the foil was? I doubt if I make it again.

PattieM6

posted:1/22/2006

Taste was great but had a little trouble with the brownie bottom. Cheesecake was really good.