Description
A delicious creamy cheesecake topping on a rich brownie base.
Ingredients
Scale
- 1 package 18 ounce boxed brownie mix (including ingredients and prepared according to package directions)
- 16 ounces cream cheese (softened, 2 (8-ounce) packages)
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup hot fudge sauce
Instructions
- Preheat oven to 350°F.
- Grease a 9-inch springform pan with non-stick cooking spray. Pour the brownie batter evenly into the pan. Bake for 15 minutes (until the brownies are set across the top).
- In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add the sugar, eggs, and vanilla extract and mix well.
- Scoop the cream cheese mixture over top of the brownie batter and gently spread out to cover the brownie batter.
- Bake the cheesecake at 350 degrees for 30 minutes, then reduce the heat to 325 degrees and bake for an additional 15 minutes.
- Remove from the oven and cool to room temperature in the pan before removing the springform pan.
- Scoop the hot fudge sauce into a piping bag (or a zip top bag with the corner cut off) and pipe onto the top of the cheesecake. Cut and serve.
Notes
- For best results, let the cheesecake cool completely before serving.
- Use room temperature cream cheese for easier mixing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg