Brownie Cheesecake

There was no special reason or occasion for making this cake.  I was on my phone and saw it on Facebook in the morning, while still snuggled up in bed.  It looked so good I decided to make it for us.  We loved it.  I should probably take a piece to mom today.

 

INGREDIENTS

browniecheesecake.jpg

1 box of brownie mix
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
½  cup sour cream
3 eggs
2 Tbsp chocolate chips
2 Tbsp Reese’s peanut butter chips

 

DIRECTIONS

  • Pour cream cheese mixture carefully over brownie layer in pan. (Filling will come almost to top of pan.)
  • Bake 40 min. or until center is almost set. Run knife around rim of pan to loosen sides; cool dessert completely. Refrigerate 4 hours.
  • Melt chocolate and peanut butter chips separately for 1 ½ minutes, let it cool for a little bit and then put it in separate pastry bags or a Ziplocs.  Cut the tips off and drizzle on top of cake. 
  • Heat oven to 325°F.
  • Prepare brownie batter as directed on package; pour into 13x9-inch pan sprayed with cooking spray. Bake 25 min. or until top is shiny and center is almost set.
  • Meanwhile, beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
DessertMarie Kellycheesecake, dessert, brownies, chocolate, peanut butterComment