Easy Brownie Bottom Cheesecake

By pamdabear3383

per serving

Calories 510 Total fat 33 g Saturated fat 16 g Cholesterol 130 mg Sodium 350 mg Carbohydrate 46 g Dietary fiber 1 g Sugars 35 g Protein 7 g

Ingredients

• what you need
• 1 pkg. (13x9-inch pan size) brownie mix
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 1 tsp. vanilla
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 3 eggs
• 2 squares BAKER'S Semi-Sweet Chocolate, melted, cooled slightly

Details

Servings 16
Adapted from kraftrecipies.com

Preparation

Step 1

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.

kraft kitchens tipsSIZE IT UPBalance your food choices throughout the day so you can enjoy a serving of this rich-and-indulgent cheesecake with your family.