Brownie-Topped Cheesecake

Brownie-Topped Cheesecake
Servings: 16 Prep 25 mins Bake 350°F 30 mins Bake 375°F 45 mins

Ingredients

Crust:
  • 1 1/2 cups graham cracker crumbs
  • 4 tablespoons (1/2 stick) butter, at room temperature
  • 1 tablespoon sugar
Cake:
  • 3 packages (8 ounces each) cream cheese, at room temperature
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla
Brownie Topping:
  • 1 package (1 pound 6.5 ounces) brownie mix
  • 1/3 cup water
  • 3 eggs
  • 3 tablespoons vegetable oil
  • 1 cup coarsely chopped pecans

Make It

Crust:

1. Combine crumbs, butter and sugar in bowl. Pat onto bottom of ungreased 10-inch springform pan with removable bottom. Refrigerate.

2. Heat oven to 350 degrees F.

Cake:

3. Beat cheese in bowl at medium speed until smooth. Add sugar, 3 eggs, vanilla; beat until well blended. Pour into prepared pan.

4. Bake in 350 degrees F oven 30 minutes. Cool on rack 15 minutes. Increase oven temperature to 375 degrees F.

Topping:

5. Combine brownie mix, water, 3 eggs, oil in bowl. Pour over top of partially baked cheesecake. Sprinkle with nuts.

6. Bake in 375 degrees F oven 45 minutes, covering loosely with foil for last 15 minutes. Cool cake in pan on rack. Refrigerate overnight.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 531, Fat, total (g): 31, chol. (mg): 134, carb. (g): 56, pro. (g): 8, sodium (mg): 382, Percent Daily Values are based on a 2,000 calorie diet.