BROWNIE CHEESECAKE
From raquelmhf 16 years ago
- 60 minutes to make
- Serves 16
This pie its awesome! I 1st made 2 years ago, and been doing to every party! I got the picture from somebody else, cause I never had a chance to take a pic..people always eat before...hihi
Ingredients
- 1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size) shopping list
- 4 pkg. (8 oz. each) PHILADELPHIA cream cheese, softened shopping list
- 1 cup sugar shopping list
- 1 tsp. vanilla shopping list
- 1/2 cup BREAKSTONE'S or KNUDSEN sour cream shopping list
- 3 eggs shopping list
- 2 squares BAKER'S Semi-Sweet baking chocolate shopping list
How to make it
- PREHEAT oven to 325°F. Spray 13x9-inch baking pan with cooking spray. Prepare brownie batter as directed on package; pour into prepared pan. Bake 25 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. Gently pour over brownie layer 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 side of dessert from pan; cool. Refrigerate at least 4 hours or overnight.
- MELT chocolate as directed on package; drizzle over cheesecake. Refrigerate 15 min. or until chocolate is firm. Cut cheesecake into 16 pieces to serve. Store any leftover cheesecake in refrigerator.
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