Ingredients:
- 1 box brownie mix, batter prepared according to package directions
- 16 ounces cream cheese, softened (2 8-ounce packages)
- 2 eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup hot fudge sauce
Instructions:
- Preheat the oven to 350F.
- Grease a 9 or 10-inch springform pan with non-stick cooking spray. Pour the brownie batter evenly into the pan; set aside.
- 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 the top of the brownie batter and gently spread it out to cover the brownie batter.
- Bake the cheesecake at 350F for 30 minutes, then reduce the heat to 325F 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 it onto the top of the cheesecake.
- Cut and serve.
Equipment:
- 9 or 10-inch springform pan
Nutrition:
- Calories: 198kcal
- Carbohydrates: 15g
- Protein: 4g
- Fat: 14g
- Saturated Fat: 8g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 4g
- Trans Fat: 0.003g
- Cholesterol: 66mg
- Sodium: 151mg
- Potassium: 79mg
- Fiber: 0.2g
- Sugar: 12g
- Vitamin A: 547IU
- Vitamin C: 0.01mg
- Calcium: 44mg
- Iron: 0.3mg
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