Ingredients for Philadelphia Brownie Cheesecake
- 1 box (15.25 oz) brownie mix
- 1/3 cup vegetable oil
- 1/2 cup water
- Eggs
- Philadelphia Cream Cheese
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
- Semi Sweet Chocolate Baking Squares
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How to Make Philadelphia Brownie Cheesecake
- Preheat oven to 350°F (175°C).
- Line a 13x9-inch baking pan with foil, leaving an overhang on the sides for easy removal.
- Lightly grease the foil-lined pan with cooking spray.
- In a large bowl, combine 1 box (15.25 oz) brownie mix, 1/3 cup vegetable oil, 1/2 cup water, and 2 large eggs. Mix according to brownie mix instructions.
- Spread the brownie batter evenly into the prepared pan.
- Bake for 15-20 minutes, or until the brownie is set around the edges and the center is almost set. A toothpick inserted into the center should come out with moist crumbs.
- Meanwhile, in a separate large bowl, beat 1 (8 oz) package Philadelphia Cream Cheese, softened, 1 cup granulated sugar, and 1 teaspoon vanilla extract on medium speed until smooth and creamy.
- Beat in 1 cup sour cream until well combined.
- Add 3 large eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix.
- Carefully pour the cream cheese mixture over the partially baked brownie layer.
- Bake for 40-45 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly. The center may still look slightly soft.
- Let the cheesecake cool completely in the pan on a wire rack. This will take at least 2-3 hours.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- Once chilled, let the cheesecake stand at room temperature for 30 minutes before serving.
- Lift the cheesecake from the pan using the foil overhang.
- Drizzle with melted chocolate (optional) and let it set.
- Cut into 16 pieces and serve. Store leftovers in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
58g
Fat
81g
Carbs
15g
