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Brownie Cheesecake

Brownie Cheesecake

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Serves: 16 Cooking Time: 65 min


  • 1 package (19-21 ounces) brownie mix
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 tsp vanilla
  • 1/2 cup sour cream
  • 3 eggs
  • 2 squares baker’s semi sweet baking chocolate



Preheat oven to 325 degrees. Spray 13x9-inch baking pan with cooking spray. Prepare brownie batter as directed on package; pour into prepared pan. Bake 25 minutes or until top of brownie is shiny and center is almost set.


Meanwhile, 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, 1 at a time, mixing on low speed after each addition just until blended. Gently pour over brownie layer in pan. (Filling will come almost to top of the pan).


Bake 40 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen side of dessert from pan; cool. Refrigerate at least 4 hours or overnight.


Melt chocolate as directed on package; drizzle over cheesecake. Refrigerate 15 minutes or until chocolate is firm. Cut cheesecake into 16 pieces to serve. Story any leftover cheesecake in refrigerator.


Recipe by It's a Krazy Life
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