Minutes Prep time: 45
Minutes Total time: 480
Servings: 12
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray
1 pkg (18.2 oz each) Duncan Hines® Dark Chocolate Fudge Brownie Mix
4 eggs, divided
1/3 cup water
1/3 cup vegetable oil
3 pkgs (8 oz each) cream cheese, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
chocolate syrup, chocolate and white chocolate curls, for garnish
Reddi-wip® Original Dairy Whipped Topping
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 64 mg | 6% |
| Carbohydrate | 51 g | 17% |
| Cholesterol | 122 mg | 41% |
| Total Fat | 32 g | 50% |
| Iron | 2 mg | 11% |
| Calories | 520 kcal | 26% |
| Sodium | 347 mg | 14% |
| Protein | 7 g | 14% |
| Saturated Fat | 16 g | 78% |
| Sugars | 39 g | 4% |
| Vitamin C | 0 |
Preheat oven to 350°F. Spray 9-inch springform pan with cooking spray. Stir together brownie mix, 1 egg, water and oil in large bowl until well blended. Pour into pan and bake 27 to 30 minutes. Brownies are done when toothpick inserted 1-inch from the edge of the pan comes out clean. Cool.
Reduce oven temperature to 300°F. Place cream cheese, sugar and vanilla in a large bowl and beat with an electric mixer at medium speed until smooth, about 3 minutes. Beat in remaining 3 eggs one at a time just until blended, scraping the bowl between each addition. Do no overmix. Pour over baked brownie crust.
Bake 55 minutes. Turn oven off, do not open oven door. Let cheesecake sit in hot oven 30 minutes, until just set in the center.
Remove cheesecake from oven and cool at room temperature 1 hour. Remove ring from springform pan and refrigerate at least 4 hours or overnight.
Use a hot knife to slice cheesecake and clean the knife between each cut. Decorate with chocolate syrup and chocolate shavings. Serve with Reddi-wip.
Brownie Crust Cheesecake
