Recipe For Brownie Cheesecake


I went the safe route with cheesecake. There is nothing wrong with safe! This brownie cheesecake combination was a huge success. At first, some members of the family asked where the chocolate or caramel sauce was hiding. When told that this was it, they looked dubious, but began eating. To their surprise, the chocolate and cheesecake played nicely together.

Maybe this cheesecake is the first step in weaning them off sauces. Play along with my little fantasy. I live in a house where ranch, honey mustard, ketchup and Louisiana hot sauce cover everything from eggs to sandwiches and from macaroni and cheese to fish sticks. One of my sons refuses to eat anything savory without shaking hot chile flakes on top of it.

I ask them how they are ever going to appreciate the taste of different foods and cuisines if they make everything taste the same. They have no valid response to this, but they think I am nuts. It is totally mutual. I want to be able to enjoy the subtle taste of thyme or basil in a dish. I want to taste the Cheddar or Gruyere!

We are counting this cheesecake as a small victory.

1. Info for Brownie Cheesecake

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for Brownie Cheesecake

  • 1 9X9 brownie mix (I used Ghirardelli chocolate supreme)
  • 1 egg
  • ⅓ cup oil
  • 3 8oz bricks cream cheese
  • 3 eggs
  • 2 tsp vanilla

3. Directions:

  1. Grease a 9 inch spring form pan.
  2. Make the brownie mix according to the package instructions using the egg, oil and water.
  3. Bake at 325 degrees for 22-25 minutes.
  4. You do not want the brownie to be completely done.
  5. Remove the pan from the oven and put it on a wire rack while you make the cheesecake filling.
  6. Turn the oven down to 300 degrees.
  7. Beat the cream cheese until smooth.
  8. Add the sugar and beat again.
  9. Add the eggs, one at a time, scraping down the bowl after each one is mixed.
  10. Add the vanilla and sour cream.
  11. Bake the cheesecake for 50-60 minutes.
  12. If the cheesecake is still a little wiggly at the hour mark, turn off the oven and leave it in there for another 10 minutes.
  13. Let it cool on the counter for 15 minutes and then run a knife around the edge.
  14. Loosen the spring form ring and then put it back on again.
  15. Cover with a piece of waxed paper and put it in the fridge for 4 hours or over night.
  16. Serve plain or with a chocolate, caramel, or fruit sauce.

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