Brownie Bottom Cheesecake Bars

Recipe by Nana Lee
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 16-20
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (20 ounce) package brownie mix (13x9 inch pan, but disposable foil casserole pan is best)
  • 12
    cup oil (to prepare brownie mix)
  • 14
    cup water (to prepare brownie mix)
  • 2
    eggs (to prepare brownie mix)
  • 4
    (8 ounce) packages cream cheese
  • 1
    cup sugar
  • 1
    teaspoon vanilla
  • 12
  • 2
    ounces semi-sweet chocolate baking squares, melted and cooled (optional)
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DIRECTIONS

  • PLEASE READ ALL DIRECTIONS BEFORE BEGINNING. THE PROCEDURE IS A BIT OUT OF THE ORDINARY.
  • Heat oven to 350º.
  • Line 13x9 inch pan with foil. I use a disposable foil casserole pan.
  • Grease or spray w/ cooking spray.
  • Make sure PAN IS DEEP, as cheesecake portion of this recipe tends to puff up.
  • When they are cool, put them in the fridge and they "calm down".
  • I also line any pan I use with foil, extending the foil over the edges. This makes it easy to get the whole thing out for slicing.
  • Prepare brownie mix according to directions on box and pour into pan.
  • Bake 15 minutes or until top is shiny and center is ALMOST set. At this point it is only partially done.
  • Beat cream cheese, sugar and vanilla until well blended.
  • Add sour cream; mix well.
  • Add eggs, one at a time, mixing on low speed after each egg to mix well.
  • Pour over partially cooked brownie batter in pan. (Filling will come almost to the top.).
  • Bake 40 minutes or until center of cheesecake part is almost set.
  • Run knife/spatula around edge to loosen cake.
  • After cooling, refrigerate 4 hours or overnight.
  • Drizzle the melted chocolate squares over top. Let stand until chocolate is firm.
  • Remove from pan using the foil to lift it out.
  • Dip a knife in hot water to cut these.
  • Cut into 16 pieces, or more, to serve.
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