Ingredients for Brownie Cheesecake
- 1 box (15.25 oz) brownie mix, plus ingredients specified on the box
- 16 ounces cream cheese (softened)
- 1 1/2 cups granulated sugar
- 1 cup sour cream
- 2 large eggs
- Vanilla Extract
- Almond Extract
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How to Make Brownie Cheesecake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- Prepare brownie mix according to package directions, using the following ingredients: [Add specific brownie mix ingredients and measurements here, e.g., 1 box brownie mix, 1/2 cup water, 1/3 cup vegetable oil, 2 eggs]
- Spread brownie batter evenly into the prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Remove from oven and let cool completely.
- While the brownie crust cools, prepare the cheesecake filling: In a large bowl, beat together 16 ounces cream cheese (softened), 1 1/2 cups granulated sugar, until smooth and creamy.
- Beat in 1 cup sour cream and 2 large eggs one at a time, mixing well after each addition.
- Stir in 1 teaspoon vanilla extract and 1/2 teaspoon almond extract (optional).
- Pour the cheesecake filling over the cooled brownie crust.
- Place the springform pan in a larger roasting pan. Carefully pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake in the preheated oven at 325°F (165°C) for 1 hour and 25 minutes, or until the cheesecake is set around the edges but the center is still slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 30 minutes.
- Remove from the oven and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
68g
Fat
80g
Carbs
16g
