Recipe by BAKER'S Chocolate
"A layer of brownies topped with a layer of cheesecake equals dessert perfection."
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4 (1 ounce) squares
BAKER'S Unsweetened Baking Chocolate
butter or margarine
2 1/4 cups
3 (8 ounce) packages
PHILADELPHIA Cream Cheese, softened
BREAKSTONE'S or KNUDSEN Sour Cream
This is really nice. The cheesecake layer baked perfectly, no cracks. But I only baked for 45 minutes and let the cake sit in the oven for 15 minutes more.
I found it simple to make and the flavor is lovely. The brownie bottom was quite hard - difficult to cut hard. I stuck to the recipe and if I try it again I'll try baking it less.
Oh man...this is delicious! This is one of those recipes that people have already asked me to make again. It was sooo good. I baked the brownie layer for about 5-10 minutes less than the recipe called for and I also baked the cheesecake layer for less time as well. I used 1/3 less fat cream cheese (neufchatel...sp?) and it was still super rich. Will definitely make this again!
I've seen this recipe before, except instead of making the brownies from scratch it called for using a mix. It turns out so good, and is much less time consuming! You just have to bake the brownie layer for the time of a 9x9 pan on the box. I always decorate it with a ring of sliced kiwi around the edge and cherry pie filling in the middle. Perfect for Christmas.
Very delicious cheesecake! I didn't have baking chocolate, so I used semisweet chocolate chips and reduced the sugar a bit. Everyone loved the chewy brownie layer and creamy cheesecake layer.
This was excellent!! I used a boxed brownie mix and baked it in a 9x13 pan for easier cutting. I added fresh orange zest to the cheesecake - it was so good with the chocolate! Easy and impressive :)
This cheesecake was AMAZING!!!!!!! My husband doesnt EVER much care for cheesecake OR brownies, but I cut this cake it 8 pieces, and he ate ALL of his piece, and then took some of mine!!!! I only had 2 boxes of cream cheese, so I substituted the last box for 8 oz of ricotta. Also I used fat free egg substitute instead of eggs, and I didnt have unsweetened chocolate, so I used Ghirardelli's Gourmet 72% Extra Bittersweet Chocolate. It was so Fantastic!!!! REALLY!!! I followed another users idea, and only cooked it for 45 mins, and then let it set in the oven for the remainder of the time. I also made a caramel sauce and drizzled it on top when I served it, alongside nonfat chocolate frozen yogurt! Superbly DIVINE!!!
This rich dessert is one of my new favorites! The brownie is moist and fudgy. The cheesecake is soft and airy. A delicious combo!
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