Zutaten für Brownie Bottom Cheesecake
- 1 box (15.25 ounces) brownie mix, prepared according to package directions but baked in a 9-inch springform pan
- Philadelphia Cream Cheese
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 3 large eggs
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Zubereitung von Brownie Bottom Cheesecake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- Prepare a box of your favorite brownie mix according to package directions, but bake it in the prepared 9-inch springform pan instead of the pan size specified on the box. Let cool completely.
- In a large bowl, beat 16 ounces (2 packages, 8 ounces each) of cream cheese with 1 ½ cups of granulated sugar and 1 teaspoon of vanilla extract using an electric mixer until smooth and creamy.
- Beat in 1 cup of sour cream until well combined.
- Add 3 large eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- Carefully pour the cheesecake batter over the cooled brownie layer in the springform pan.
- Bake in a preheated oven at 325°F (160°C) for 60-65 minutes, or until the center is almost set. If using a silver springform pan, the baking time may be slightly shorter.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking.
- Run a thin knife or metal spatula around the rim of the pan to loosen the cheesecake.
- Let cool completely on a wire rack before removing the rim of the pan.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
51g
Fat
73g
Carbs
11g
