June 22, 2026
URL: https://www.duncanhines.com/recipes/pies-cobblers-tarts/brownie-crust-cheesecake-9417
- Prep time 45 minutes
- Total time 480 minutes
- Servings 12
Ingredients
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PAM® Original No-Stick Cooking Spray
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1 pkg (18.2 oz each) Duncan Hines® Dark Chocolate Fudge Brownie Mix
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4 eggs, divided
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1/3 cup water
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1/3 cup vegetable oil
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3 pkgs (8 oz each) cream cheese, softened
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3/4 cup granulated sugar
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1 teaspoon vanilla extract
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chocolate syrup, chocolate and white chocolate curls, for garnish
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Reddi-wip® Original Dairy Whipped Topping
Nutrition Information
520 calories, 51g carbs
Directions
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Step one
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.
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Step two
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.
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Step three
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.
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Step four
Remove cheesecake from oven and cool at room temperature 1 hour. Remove ring from springform pan and refrigerate at least 4 hours or overnight.
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Step five
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.