Brownie Bottom Cheesecake
From mountainmama 17 years ago
- 60 minutes to make
- Serves 16
This dessert is absolutely divine. Chocolate and cheesecake. OMG you just can't beat the combo. Easy and great for parties.
Ingredients
- 1 pkg. (13x9-inch pan size) brownie mix shopping list
- 4 pkg. (8 oz. each) cream cheese, softened shopping list
- 1 cup sugar shopping list
- 1 tsp. vanilla shopping list
- 1/2 cup sour cream shopping list
- 3 eggs shopping list
- 2 squares semi-sweet chocolate, melted, cooled slightly shopping list
How to 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.
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" It was excellent "