Cheesecake Brownies
User Reviews
5
Cheesecake Brownies
Description
This recipe starts with preparing brownies from a package mix, baking them partially until shiny and almost set. The cheesecake layer is made by beating softened cream cheese with sugar and vanilla, then mixing in sour cream and eggs for creaminess and tang. Chocolate chips are folded in for chocolate bursts within the creamy layer, which is poured atop the partly baked brownies. Baking continues until the cheesecake layer is almost set.
The foil-lined pan facilitates lifting the entire batch out for easier cutting into uniform bars. The result is a dessert combining fudgy brownie texture with the smooth tang of cheesecake, enriched by occasional chocolate chips.
The recipe yields 24 bars, which can be cut larger if preferred. The bars are rich and best stored refrigerated, maintaining freshness up to four days.
Ingredients
- 1 package brownie mix plus the eggs, oil, and water needed to make them (see note 1)
- 4 (8 ounce) packages cream cheese softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup sour cream (see note 2)
- 3 egg
- 2 ounces chocolate chips (about 1/3 cup, see note 3)
Instructions
- Adjust the oven rack to the lowest position and preheat oven to 350 degrees. Make a foil sling for a 9-inch by 13-inch baking pan. The first sheet should be 13 inches wide and the second sheets should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other with extra foil hanging over the edges of the pan. Push foil into corners and up the sides of the pan, smooth foil flush to pan. Coat foil with nonstick spray.
- Prepare the brownie mix according to the package directions and pour into the prepared pan. Bake until top of brownie is shiny and center is almost set, about 15 minutes.
- Meanwhile, in a stand mixer fitted with the paddle attachment, beat the cream cheese, sugar and vanilla on medium speed until combined. Beat in sour cream. Add the eggs, one at a time, mixing on low speed until blended. Pour the mixture over the partially baked brownie, filling the mixture to almost the top of the pan.
- Bake until center is almost set, about 40 minutes. Remove from oven and run a knife or metal spatula around the rim of the baking dish to loosen cake. Cool and then refrigerate 4 hours or overnight. Allow to stand 30 minutes at room temperature prior to serving. Remove from the pan using the foil as a handle.
- Melt the chocolate chips in the microwave in 30-second increments at 50% power until melted. Drizzle over the bars and let stand until chocolate is firm.
Notes
- Follow the brownie mix package instructions and gather all required ingredients such as oil, eggs, or water.
- Sour cream adds key tanginess to the cheesecake layer and enhances texture.
- Choose chocolate chips according to preference: semi-sweet, milk, or dark.
- Foil lining the pan helps lift brownies out for easy slicing.
- This recipe makes 24 bars; adjust slicing size to preference.
- Store leftovers in the refrigerator up to 4 days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24bars
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Serving | 1 bar | |
| Calories | 273kcal | 14% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 195mg | 8% |
| Potassium | 67mg | 1% |
| Sugar | 20g | 40% |
| Vitamin A | 567IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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