Philadelphia Brownie Cheesecake
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Serves:
-
16
ingredients
- 1 (20 ounce) package brownie mix (13x9 inch pan size)
- 1⁄2 cup oil
- 1⁄4 cup water
- 5 eggs
- 4 (8 ounce) packages Philadelphia Cream Cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla
- 1⁄2 cup sour cream
- 2 semi-sweet chocolate baking squares, melted & cooled slightly
directions
- PREHEAT oven to 350°F.
- Line 13x9-inch baking pan with foil, with the foil extending over the sides of the pan.
- Spray with cooking spray.
- Combine brownie mix, oil, water and 2 eggs.
- Spread brownie batter into the prepared pan.
- Bake 15 minutes or until the top of brownie is shiny and center is almost set.
- MEANWHILE, beat cream cheese, sugar and vanilla in a large bowl on medium speed until well blended.
- Add sour cream and mix well.
- Add the final 3 eggs, one at a time, mixing on low speed after each egg just until well blended.
- Pour over partially baked brownie in the pan. (Filling will come almost to top of the pan).
- BAKE 40 minutes or until center is almost set and let cool.
- Refrigerate 4 hours or overnight.
- Let stand at room temperature for 30 minutes before serving. Lift cheesecake from pan, using foil handles.
- Drizzle with chocolate and let stand until chocolate is firm.
- Cut into 16 pieces.
- Store leftovers in the refrigerator.
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Reviews
-
These are the best! Often requested and never lasting long. I have been making them since finding the recipe in the Kraft magazine. I popped on here to get the recipe. I make my brownies from scratch and found that baking the brownie portion about 2/3 of the total time is perfect. Thanks for the putting the recipe up here.
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RECIPE SUBMITTED BY
Tina D. Breen
United States
Creating edible delights for All, including my pets, brings me great joy and pleasure!