Brownie Bottom Cheesecake
Brownie Bottom Cheesecake combines the best of both worlds. Enjoy a layer of cheesecake mixture on top of decadent brownies.
Servings: 8
Calories: 673kcal
Ingredients
- 1 box Brownie Mix 15.25 oz box
- *Ingredients to prepare the brownies based on the package instructions.
- 2 pkgs Cream Cheese softened at room temperature (8 oz each)
- 2 Large Eggs room temperature
- 1/2 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 1/2 cup Hot Fudge Sauce
Instructions
- Preheat the oven to 350 degrees F and grease a 9 inch springform pan with non-stick cooking spray.
- Prepare the brown batter based on the package instructions. Spread the brown batter into the bottom of the springform pan and bake for 15 minutes until the top of the brownies are set. Remove the pan from the oven.
- Beat together the cream cheese, eggs, sugar and vanilla extract until the mixture is smooth and creamy. Pour the cream cheese mixture evenly over the baked brownie layer.
- Reduce the oven temperature to 325 degrees F. Then bake for 40-45 minutes until the cheesecake is set but still jiggly.
- Let the cheesecake cool completely at room temperature (approximately 1 hour). Then chill in the refrigerator for at least 4-6 hours but overnight is preferred.
- When you are ready to serve, run a knife around the edge of the cheesecake. Then carefully remove the sides of the springform pan.
- Slice and serve with the hot fudge sauce drizzled on top. Enjoy!
Nutrition
Calories: 673kcal | Carbohydrates: 78g | Protein: 9g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 98mg | Sodium: 445mg | Potassium: 145mg | Fiber: 1g | Sugar: 53g | Vitamin A: 819IU | Vitamin C: 0.04mg | Calcium: 70mg | Iron: 2mg
