Philly Brownie Cheesecake

By srumbel

Why compromise? Have your (cheese)cake and eat a brownie, too—in a single dessert. Philly Cream Cheese makes it delectably creamy and totally foolproof.
from kraftrecipes.com

Ingredients

• 1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
• 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 oz. BAKER'S Semi-Sweet Chocolate

Details

Servings 16
Preparation time 15mins
Cooking time 365mins

Preparation

Step 1

HEAT oven to 325°F.

PREPARE brownie batter as directed on package; pour into 13x9-inch pan sprayed with cooking spray. Bake 25 min. or until top is shiny and center is almost set.

MEANWHILE, beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.

POUR cream cheese mixture carefully over brownie layer in pan. (Filling will come almost to top of pan.)

BAKE 40 min. or until center is almost set. Run knife around rim of pan to loosen sides; cool dessert completely. Refrigerate 4 hours.

MELT chocolate as directed on package; drizzle over cheesecake. Refrigerate 15 min. or until chocolate is firm.

Kraft Kitchens TipsSize-Wise
Balance your food choices throughout the day so you can enjoy a serving of this cheesecake with your loved ones.