Brownie Bottom Cheesecake Bars Recipes

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Microwave unsweetened chocolate and butter in microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add 2 cups sugar; mix well. Stir in 3 eggs and 1 tsp. vanilla. Add flour; mix well. Spread onto bottom of prepared pan.
• Bake 20 min. Meanwhile, beat cream cheese, and remaining sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add remaining eggs, 1 at a time, mixing on low speed after each just until blended.
• Pour cream cheese batter over partially baked brownie. (Cream cheese mixture will come almost to top of pan.) Bake 40 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool.
• Refrigerate cheesecake 4 hours. Let stand at room temperature 30 min. before serving. Meanwhile, melt semi-sweet chocolate as directed on package.
• Use foil handles to lift cheesecake from pan. Drizzle with chocolate; let stand until firm before cutting cheesecake into bars.

Steps:

• HEAT oven to 350 degrees F. Coat a 13 x 9-inch baking pan with no-stick cooking spray.
• PREPARE brownie mix according to package directions. Stir in nuts. Spread into prepared pan.
• BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour evenly over brownie batter.
• BAKE 40 minutes or until top is lightly browned. Cool 1 hour. Chill. Garnish with chocolate syrup. Cut into bars.

Steps:

• PLEASE READ ALL DIRECTIONS BEFORE BEGINNING. THE PROCEDURE IS A BIT OUT OF THE ORDINARY.
• Heat oven to 350º.
• Line 13x9 inch pan with foil. I use a disposable foil casserole pan.
• Grease or spray w/ cooking spray.
• Make sure PAN IS DEEP, as cheesecake portion of this recipe tends to puff up.
• When they are cool, put them in the fridge and they "calm down".
• I also line any pan I use with foil, extending the foil over the edges. This makes it easy to get the whole thing out for slicing.
• Prepare brownie mix according to directions on box and pour into pan.
• Bake 15 minutes or until top is shiny and center is ALMOST set. At this point it is only partially done.
• Beat cream cheese, sugar and vanilla until well blended.
• Add sour cream; mix well.
• Add eggs, one at a time, mixing on low speed after each egg to mix well.
• Pour over partially cooked brownie batter in pan. (Filling will come almost to the top.).
• Bake 40 minutes or until center of cheesecake part is almost set.
• Run knife/spatula around edge to loosen cake.
• After cooling, refrigerate 4 hours or overnight.
• Drizzle the melted chocolate squares over top. Let stand until chocolate is firm.
• Remove from pan using the foil to lift it out.
• Dip a knife in hot water to cut these.
• Cut into 16 pieces, or more, to serve.

Steps:

• For the brownies: Preheat the oven to 350 degrees F. Spray a 10-inch springform pan with nonstick baking spray.
• Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently, until completely melted, then let cool for 10 minutes. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour brownie batter into the prepared pan and tap the pan gently to ensure the batter is even. Bake until the top is set and the edges start to pull away from the sides of the pan, about 30 minutes. Remove from the oven and let cool completely on a baking rack.
• For the cheesecake: Meanwhile, beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until light and fluffy, about 2 minutes. Add the sour cream and mix until just incorporated. Stir in the eggs and vanilla extract by hand, one by one, taking care not to overmix or your cheesecake will turn into a souffle.
• Wrap the bottom of the pan and up the sides with foil and place in a roasting pan. Pour the cheesecake batter on top of the brownie layer and spread it evenly on top. Fill the roasting pan with water until it reaches halfway up the side of the springform pan. Bake until the center is jiggly but the surface is set, about 1 hour. Turn off the oven and leave the cheesecake inside for 30 minutes.
• Remove the cheesecake from the oven and run a sharp knife around the edges of the cake to release from the pan. Let rest on a baking rack until completely cool. Cover and refrigerate for 8 hours or up to overnight before serving.
• Slice and garnish each slice with chocolate syrup and whipped cream.