This Brownie Cheesecake can be topped in a variety of ways making it so versatile that my guests just gobble it up. Brownie Cheesecake with a toppings bar - a family favorite.
1brownie mix(19 to 21 oz.) brownie mix prepared according to the package instructions [See Note]
For the Cheesecake Layer:
32ozcream cheese, softened
1cupsugar
1tsp.vanilla
1/2cupsour cream
3largeeggs
Optional Toppings (not included in nutritional information):
Caramel Sauce
Hot Fudge Sauce
Toasted pecans
Toasted Almonds
Toasted Coconut
Strawberry Sauce
Cherry Pie Filling
Instructions
Prepare the brownie mix according to the package instructions. Pour the batter into the prepared pan and spread it evenly. Bake the brownie layer for about 25-30 minutes or until set. Remove from the oven and set aside while you prepare the cheececake batter.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the sugar and vanilla extract to the cream cheese and beat until well combined.
Mix in the sour cream until smooth.
Add the eggs one at a time, beating well after each addition, until the mixture is creamy and well combined.
Pour the cheesecake batter over the cooled brownie layer in the pan, spreading it evenly.
Bake the cheesecake for about 50-60 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool gradually.
Remove the cheesecake from the oven and let it cool completely at room temperature.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set completely.
Notes
1). My 19 oz Brownie mix used two eggs, 1/4 cup water, and 2/3 cup vegetable oil.
You will bake the brownie layer until it is almost fully set.
Remove from the oven and set aside to cool while you prepare the cheesecake layer.