Easy Brownie Bottom Cheesecake Recipe

what you need

1

pkg. (13x9-inch pan size) brownie mix

4

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1

cup sugar

1

tsp. vanilla

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

3

eggs

2

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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freshchef

posted:2/17/2012

the guys thought I was amazing after this

tmathewson

posted:12/21/2010

I'm always getting requests for this one!

nightmarexoxx

posted:1/3/2010

This recipe was delicious, and any cheesecake lover would be happy to get a bite of these bars. I would recommend cutting bars into 32 squares instead of 16 as they are very rich. I had no trouble with the foil, but I used PAM liberally when greasing.

Alexias

posted:12/31/2009

I noticed that alot of comments mentioned the foil. The purpose was for you to lift the cheesecake out of the pan using the foil that was extending over the pan as handles.

SusanQuinn

posted:1/8/2009

I made this and it was really yummy but very hard to serve. The pieces in the middle were very hard to lift out of the pan and look nice on the plate. If I had a very skinny pan, I would make this again, otherwise, it's too much trouble to make again.

a cook

posted:1/29/2008

I've tried to make this recipe twice and both times it didn't turn out. I followed the directions precisely. The cheesecake top always sinks to the bottom. I wouldn't recommend this recipe at all.

a cook

posted:12/10/2007

I made this once, and I'm so glad to have found the recipe again. It was SO good. I will be making it again soon.

a cook