Easy Brownie Bottom Cheesecake with Chocolate Frosting
This recipe is so easy and yet each time I make it everyone goes crazy over it. I can’t take credit for the recipe though, it’s a Cream Cheese recipe.
Ok.. ok.. I know I’ve taken the shortest path … but you can always make your favorite brownie from zero , using your own recipe. Today I wanted to simplify things , in a word make life a little more comfortable …. You forgive me? Here’s what you will need..
Easy Brownie Bottom Cheesecake with Chocolate Frosting
time prep: 15 min
total: 5 hr 35 min
servings total: 16 servings, one bar each
Ingredients
For Brownie
- 1 pkg. (13×9-inch pan size) brownie mix or you can always make your favorite brownie
For cheesecake
- 4 pkg. (8 oz. each) Cream Cheese, softened
- 1 cup sugar
- 1 tsp. vanilla
- 1/2 cup Sour Cream
- 3 eggs
- 2 squares Semi-Sweet Chocolate, melted, cooled slightly.
For Chocolate Frosting
- 1/2 cup butter, room temperature
- 8 ounces cream cheese, room temperature
- 1/2 cup baking cocoa
- 1 teaspoon vanilla
- 4 cups powdered sugar
Directions:
For brownie
- Preheat oven to 325°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan; grease foil. Prepare brownie batter as directed on package; pour into prepared pan. Bake 18 to 20 min. or until top of brownie is shiny and center is almost set.
For Ceesecake
- Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Spoon over partially baked brownie batter in pan. (Filling will come almost to top of pan.)
- Bake 40 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool completely. Refrigerate 4 hours or overnight. Let stand at room temperature 30 min. before serving. Lift cheesecake from pan, using foil handles. Drizzle with chocolate; let stand until chocolate is firm. Cut into 16 bars to serve. Store leftover cheesecake in refrigerator.
For Chocolate Frosting
- Place butter and cream cheese in a mixing bowl beat until combined about 1 minute. Scape down the sides and add cocoa and vanilla mix until combined. Add powdered sugar and mix until well combined. I beat for a couple of minutes. I think the texture is lighter if you beat for a few minutes. Frost cheesecake and enjoy!
