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Desserts

Easy Brownie-Bottom Cinnamon-Orange Latte Cheesecake

Easy Brownie-Bottom Cinnamon-Orange Latte Cheesecake recipe
photo by:kraft
Please both the brownie fans and the cheesecake lovers in one fell swoop with this gloriously creamy dessert.
time
prep:
15 min
total:
6 hr 30 min
servings
total:
16 servings
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What You Need

2
tsp.  MAXWELL HOUSE Instant Coffee
1
Tbsp.  warm water
1
pkg.  (19 to 21 oz.) brownie mix (13x9-inch pan size)
4
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1
cup  sugar
1/2
tsp.  ground cinnamon
1
tsp.  orange extract
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
3
 eggs
2
oz.  BAKER'S Semi-Sweet Chocolate

Make It

HEAT oven to 325°F.

LINE 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Dissolve coffee in water. Prepare brownie batter as directed on package, blending in coffee before pouring batter 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, cinnamon and extract in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.

SPOON cream cheese mixture over partially baked brownie layer in pan. (Filling will come almost to top of pan.)

BAKE 40 min. or until center is almost set. Cool. Refrigerate 4 hours.

MELT chocolate as directed on package; cool slightly. Use foil handles to lift cheesecake from pan; drizzle with chocolate. Let stand until chocolate is firm.

Kraft Kitchens Tips

Size-Wise
Balance your food choices throughout the day so you can enjoy a serving of this rich-and-indulgent cheesecake with your family.
Cooling Cheesecakes
Cool cheesecakes on wire racks at room temperature for 1 hour. Then, refrigerate 4 hours or overnight until completely chilled.
How to Freeze Baked Cheesecakes
You can freeze baked PHILADELPHIA cheesecakes for up to two months and still enjoy the rich, creamy taste. Prepare cheesecake as directed; omit topping. Cool completely. Wrap cheesecake securely in plastic wrap then with foil. Freeze for up to 2 months. Thaw wrapped cheesecake in refrigerator overnight. Garnish with toppings and serve.
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