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Brownie Cheesecake Recipe

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This recipe for Brownie Cheesecake, by , is from Taste the Best of the Best!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Canell
Added: Tuesday, December 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 Family size (9x13 inch pan size) brownie mix and ingredients to prepare as directed
4 packages (8 oz. each) creem cheese, softened
1 c sugar
1 tsp vanilla
1/2 c sour cream
3 eggs
1/2 cup mini chocolate chips (optional)

Directions:
Directions:
Preheat oven to 350. Line 9x13-inch baking pan with foil, leaving end of foil hanging over ends of pan. Spray with cooking spray.

Prepare brownie mix as directed on package. Pour into pan. Bake for 15 minutes or until top of brownie is shiny and center is almost set.

While brownie is baking, beat cream cheese, sugar, and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs one at a time, mixing on low speed after each addition until just blended. (Be careful not to overmix, this could cause your cheesecake to crack after baking.) Fold in mini chocolate chips.

Pour over partially baked brownie batter in pan. (Filling will come almost to the top of pan.) Bake 40 minutes or until center is almost set. Cool. Refrigerate 4 hours or overnight.

Let stand at room temperature for 30 minutes before serving. Lift cheesecake from pan using foil handles. Cut into 16-20 pieces.

Store in the refrigerator

Number Of Servings:
Number Of Servings:
16-20
Personal Notes:
Personal Notes:
Try to keep mixing to a minimal after adding eggs. You want your cheescake to be pretty, right? Best to let cheescake cool before putting in the refrigerator to for 4 hours. This too will help it not to crack.

 

 

 

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