Have your (cheese)cake and eat a brownie, too with this PHILLY Brownie Cheesecake. PHILLY Cream Cheese makes this dessert delectably creamy.
What You Need
Original recipe yields 16 servings
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 egg s
2 oz. BAKER'S Semi-Sweet Chocolate
Add To Shopping List
Let's Make It
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.
Balance your food choices throughout the day so you can enjoy a serving of this cheesecake with your loved ones.
Calories From Fat
% Daily Value*
Total Fat 33g
Saturated Fat 15g
Trans Fat 0g
Total Carbohydrates 46g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.