Comida Kraft
Recipe Box

PHILLY Brownie Cheesecake

PHILLY Brownie Cheesecake is rated 4.125 out of 5 by 152.
Prep Time
15
min.
Total Time
6
hr.
5
min.
Servings

16 servings

Why compromise? Have your (cheese)cake and eat a brownie, too—in a single dessert. Philly Cream Cheese makes it delectably creamy and totally foolproof.

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Prepare brownie batter as directed on package; pour into 13x9-inch pan sprayed with cooking spray. Bake 25 min. or until top is shiny and center is almost set.
  • Meanwhile, beat cream cheese, sugar and vanilla 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.
  • Pour cream cheese mixture carefully over brownie layer in pan. (Filling will come almost to top of pan.)
  • Bake 40 min. or until center is almost set. Run knife around rim of pan to loosen sides; cool dessert completely. Refrigerate 4 hours.
  • Melt chocolate as directed on package; drizzle over cheesecake. Refrigerate 15 min. or until chocolate is firm.

Size Wise

Balance your food choices throughout the day so you can enjoy a serving of this cheesecake with your loved ones.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 500
Total fat 33g
Saturated fat 15g
Cholesterol 140mg
Sodium 330mg
Carbohydrate 46g
Dietary fiber 0g
Sugars 36g
Protein 7g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from I made this recipe by using the Kraft published booklet that was mailed to my house. I made this recipe by using the Kraft published booklet that was mailed to my house. It turned out that the brownie did NOT completely bake (center was not done at all) The book version indicated to bake the brownie layer for 15 minutes. Obviously, a misprint. The center was horrible. I served this to my co-workers & had to throw away the center section. I looked up the recipe on this website to discover that the brownie portion was suppose to bake for a good 25 minutes. I will make this again, but use the website recipe version instead. I will also bake the brownie base a good 30 minutes before pouring the cheesecake layer on it.
Date published: 2007-03-07
Rated 5 out of 5 by from Made it for a Bacherlett Party! Made it for a Bacherlett Party! Everyone one loved it and they kept going back for more. I used fudge brownie, used the box with the spoon on the front. Tips: I cooked the brownies @ 350 degrees for 25 min and put the eggs in one at a time and hand mixed it till the egg disappeared. Do the same for the cheese cake part. I changed the Temp. back to 325 for baking the cheese cake exactly 40 min. Came out Perfect. I also used Parchment paper on the bottom of my pan and buttered the sides completely. :) Watching Kraft's video online about cheese cakes also helped. They gave pointers about breaking the cream cheese up into cubes before mixing. :)
Date published: 2007-03-12
Rated 5 out of 5 by from These tasted even better then I expected! These tasted even better then I expected! Much easier to prepare then I originally thought. I did use the foil but I don't feel it made it easier or harder to cut and serve the brownies then if it had been in a regular glass dish. I even thought I might have overcooked the brownie bottom but I think setting for a long time under the cream cheese makes the brownie very moist. This dish does need a lot of time to set so I highly recommend preparing this dessert the night before and refrigerating over night. The chocolate drizzle really put this brownie over the top. I tried this one out for my family first but I will definitely be bringing this to my next party.
Date published: 2006-07-10
Rated 5 out of 5 by from I just made this yesterday, and I have to say I'm impressed! I just made this yesterday, and I have to say I'm impressed! It tasted absolutely delicious - that being said, I followed a lot of the suggestions that other members made. I used the chewy fudge brownies, rather than the cakelike ones (brownies were perfect, not overdone), and I also used a metal pan instead of a foil pan, and sprayed the pan generously with baking spray (I had no problems with sticking afterwards). I still felt the cheescake was a little too sweet, so next time I might limit the sugar to 3/4 cup instead of 1 cup. Other than that, delicious and the kids loved it!
Date published: 2008-07-31
Rated 4 out of 5 by from I've made this a couple of times and it has always turned out well. I've made this a couple of times and it has always turned out well. It isn't my favorite, but it fills a craving for two different groups with the brownie and the cheesecake. I've even made it in 2 8X8's and I've frozen one after. I had to cut my cook time slightly, but I just had to pay attention. Follow the directions and don't over cook it and you won't be disappointed. If your oven temperature may be off, get a thermometer and it will be just fine. Most bad reviews I've seen have been from people who have overcooked it and that is the error of the cook, not the recipe.
Date published: 2009-08-08
Rated 4 out of 5 by from I didn't have 9x13 so I baked my brownies in a 9x9 and then cut the cheesecake part in half (also I... I didn't have 9x13 so I baked my brownies in a 9x9 and then cut the cheesecake part in half (also I only had 2 pkgs of cream cheese on hand and I made this on whim) I baked my brownies for about 20 minutes and they were still pretty gooey when I added the cream cheese so they sort of mixed themselves together where they met. This solved the problem about it coming apart, it just doesn't look as clean as the picture but still good!
Date published: 2014-05-30
Rated 1 out of 5 by from The flavor of these brownies was excellent. The flavor of these brownies was excellent. The recipe suggests that you line the pan with foil. It also says to spray with nonstick spray. I did both of these things. The brownies were impossible to get out of the pan. The foil stuck to the bottom of the brownie. The brownies part was very gooey and moist. I am looking at the picture and my brownies looked like they had been thrown around the room after I cut them. They need to give suggestions on how to cut them and get them out of the pan so that they look like something you would like to serve.
Date published: 2006-05-05
Rated 3 out of 5 by from I made this last night using the glass pan lined with the lovely non-stick foil (can't get enough of... I made this last night using the glass pan lined with the lovely non-stick foil (can't get enough of that stuff) and the fudge mix. After the cheesecake set I pulled the entire thing out and trimmed the edges and then put it back in the fridge. I used half fat free cream cheese and half reg. and instead of the chocolate drizzles I used the raspberry sauce in the squeeze bottle and it was lovely. My only thing was that I didnt taste much of the cheesecake part because of the chocolate. Next time I might use just half of the brownie batter.
Date published: 2008-08-08
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