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Cheesecake Brownies Recipe

I was introduced to cooking at an early age by my grandmother. Now I cook everything from entrees to desserts. These bars won first place at a company picnic.—James Harris, Columbus, Georgia

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24 Servings
Prep: 10 min. Bake: 30 min. + cooling

Ingredients

1 package (18-1/4 ounces) German chocolate cake mix
1 egg, lightly beaten
1/2 cup butter, melted
1 cup chopped nuts
TOPPING:
1 package (8 ounces) cream cheese, softened
1 cup sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract

Directions

In a large bowl, beat the cake mix, egg, butter and nuts until well blended. Press into a greased 13-in. x 9-in. baking pan; set aside.
In small bowl, beat the cream cheese, sugar, eggs and vanilla until smooth. Carefully spread over batter.
Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator. Yield: 2 dozen.

Nutrition Facts: 1 serving (1 each) equals 230 calories, 13 g fat (6 g saturated fat), 47 mg cholesterol, 210 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein.

Cheesecake Brownies published in Taste of Home August/September 1995, p47

Substitute for Nuts

If your family loves the crunch of nuts in brownies and chocolate chip cookies, but someone is allergic to them, add granola or crisp rice cereal in the same amounts as the nuts called for in your recipes. But, always check the granola or cereal packages for nut allergy alerts to be certain.

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