Thursday, December 8, 2016

Brownie Cheesecake!!!

I haven't had much of a chance to go over many recipes that I have collected over the years.  Today I started to browse through the many sheets of magazine papers that I have collected.  This is one I am definitely going to make for our Christmas or even Christmas Eve dinner.  Any leftovers will easily store in your refrigerator.

This recipe was cut out from People Magazine 2005.  It looked delicious then (I have the picture) and after reading it again I am definitely making it this year.

Everyone in my family loves cheesecake and the grandchildren love their brownies so if you have chocolate lovers this mix might work for you too!

Brownie Cheesecake

1 pkg (13 x9  inch size pan) brownie mix
4 pkg. (8 oz each) Philadelphia Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1/2 cup Sour Cream
3 eggs
2 squares Semi Sweet Baking Chocolate, melted, cooled slightly

Preheat oven to 350 degrees.  Line 13x9 inch pan with foil extending over sides of pan. Spray with cooking spray.  Prepare brownie batter as directed on package, pour into prepared pan.  Bake15 minutes 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. Pour over partially baked brownie batter in pan.(Filling will come almost to top of pan).

Bake 40 minutes or until center is almost set.  Run knife or metal spatula around rim of pan to loosen cake..  Cool.  Refrigerate 4 hours or overnight. (I always refrigerate cheesecake over night.)  Let stand at room temperature for 30 minutes.  Lift cheesecake from pan using foil handles.  Drizzle with chocolate, let stand until chocolate is firm.  Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.

Happy Baking from my kitchen to yours,


12/23/12 original
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