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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a cook

posted:12/21/2005

A tip for making the appearance of this recipe more desirable; cut the bars using a warmed knife. Simply dip the knife blade into a coffee mug filled with hot water frequently, and wipe the knife blade with paper towels between each cut. You will be amazed with the results! Your bars will look like they came from an up-scale bakery!

legnets1

posted:12/21/2005

Tasted great but next time I will not use the foil. I baked it until the middle was almost set, put it in the fridge for 4+ hours and didn't realize until after I attempted to cut it that it had not baked entirely in the middle. The foil was unneccesary in my opinion because it stuck to most of the brownie and pulled it off when trying to lift a piece after being cut. I will make it again but this recipe definitely needs some tweeking.

susan9053

posted:12/20/2005

When I put the cream cheese mix on the partially baked brownie the whole thing melted and became a blend of brownie and cheesecake. I completed the recipe as directed and it turned out marbled. It was very tasy but the middle of the pan had to be thrown out..too mushy. Next time I wil try baking the brownie longer and cooling it before adding the cream cheese mix.

fjg83

posted:12/20/2005

This is a very simple recipe. I added walnuts to the brownies. It went over big at my dinner party.

a cook

posted:12/20/2005

I have made this recipe twice since November. It was a hit both times. It is easy, keeps well and tastes great. I agree with baking the brownie a little longer than the recipe calls for. A sure new favorite for any recipe box.

smackaic

posted:12/20/2005

ABSOLUTE DISASTER!!! Definitly not worth the $ or time, and didn't even taste that great. I was so disappointed. Cutting into pieces and getting off the foil was a total nightmare, I had to throw most of it away because of how the appearance changed into a sloppy mess, while trying to cut into pieces. I actually thought the picture must have been airbrushed to look nice because I am a good baker and cook, and mine didn't resemble the nice neat photo that came along with the recipe. Sure wish I didn't waste the $.

a cook

posted:12/20/2005

I made this recipe a couple weeks ago and got rave reviews from my guests! I even made it a second time for another function the next weekend! Putting it in the fridge like the recipe instructs really helped getting it off the foil easily. It was a little challenging cutting it without messing up the drizzle on top, but next time I will cut it immediately while the drizzle is still soft. It is now a permanent recipe in my collection! ~Charis

carrieramsey

posted:12/20/2005

I was nervous to make this receipe after reading the reviews, but I wanted to at least try it and I am glad that I did. After reading the previous comments I opted to bake my brownie almost the full length of time it says on the box and it turned out very well. Make sure to check it before the full 40 minutes because mine was turning brown on the sides at 35 minutes.

Kellispuma

posted:12/19/2005

A total mess! The brownie bottom didn't cook in the center and I left it in longer than the recipe called for before adding the cheesecake part. We ended up scraping the brownie part off and tossing it so we could eat the cheesecake. I will not be making this again.

a cook

posted:12/19/2005

I had a lot of difficulty with the brownie as well. Most of it was all gooey and uncooked except for 8 pieces I was able to salvage around the edge. I also hated using the foil. It sounded like a good idea, but its a pain. It causes a lot of grief and messed up the dessert to get it off b/c you cant easily slide anything under the brownie.