Brownie Cheesecake
Ingredients:
- brownie mix plus ingredients listed on box - 1 box
- cream cheese, softened - 4 - 8 ounce packages
- sugar - 1 cup
- vanilla - 1 t
- sour cream - 1/2 cup
- eggs - 3
- semi sweet chocolate, melted, cooled slightly - 2 squares
- butter, softened - 1/2 cup
- cream cheese, softened - 8 ounces
- baking cocoa - 1/2 cup
- vanilla - 1 t
- powdered sugar - 4 cups
Instructions:
Prepare brownies per directions on box. Pour batter into a 13 x 9 inch baking pan, lined with foil, with ends of foil extending over sides of pan; grease foil. Bake in a preheated 325 degree oven for 18 - 20 minutes until top of brownie is shiny and center is almost set.
Prepare cream cheese filling -- in a bowl, beat 4 - 8 ounce packages cream cheese, sugar and 1 t vanilla on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Spoon over brownie layer in pan.
Bake at 325 degrees for 40 minutes until center is almost set. Run knife around rim of pan to loosen cake; cool completely. Refrigerate 4 hours or overnight. Let set at room temperature 30 minutes before serving. Lift cheesecake from pan, using foil handles. Spread frosting over the top.
Prepare frosting -- 1/2 c butter, room temperature 8 ounces cream cheese, room temperature 1/2 c baking cocoa 1 t vanilla 4 c powdered sugar
In a bowl, beat butter and 8 ounces cream cheese until combined. Add cocoa and 1 t vanilla mix until combined. Add powdered sugar and mix until well combined. Spread frosting over cream cheese layer, let set until frosting is firm.
Cut into bars. Store, covered in the refrigerator.
