BROWNIE CHEESECAKE 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.
CHOCOLATE FUDGE 'BOX' BROWNIE CHEESECAKE RECIPE BY TASTY
Here's what you need: brownie mix, cream cheese, sugar, eggs, vanilla extract, semi-sweet chocolate chips, heavy cream
Provided by Alix Traeger
Categories Desserts
Yield 10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350˚F (180˚C).
- Prepare the brownie batter and pour into greased springform pan.
- Bake until set, about 20-25 minutes.
- Meanwhile, beat the cream cheese and sugar until incorporated. Add beaten eggs and vanilla, and beat again until smooth.
- Remove brownies and lower oven temperature to 325˚F (165˚C).
- Pour cheesecake batter over brownie bottom, and bake for 50 minutes until set and slightly jiggly.
- Remove cheesecake and refrigerate for 4 hours, or overnight.
- Heat or microwave whipping cream to just before boiling and pour over chocolate chips. Stir continuously until the chocolate is melted and smooth.
- Allow the ganache to sit for 10-15 minutes.
- Transfer cheesecake to a baking pan with a wire rack. In a circular motion starting from the inside out, pour the ganache glaze over the cheesecake making sure to cover all sides.
- Allow ganache to cool and set for 30 minutes.
- Enjoy!
Nutrition Facts : Calories 944 calories, Carbohydrate 77 grams, Fat 71 grams, Fiber 4 grams, Protein 13 grams, Sugar 60 grams
BROWNIE BATTER CHEESECAKE BARS
This genius brownie-mix hack is a chocolate lover's dream dessert: creamy cheesecake with a chocolatey crust and a topping of silky chocolate ganache.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h55m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Spray bottom of 13x9-inch pan with cooking spray.
- Make brownie batter as directed on box for cakelike brownies. Measure out 1/2 cup batter; cover and refrigerate for later use. Spread remaining batter in bottom of pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Cool 10 minutes.
- In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add sugar; beat until smooth. Add reserved 1/2 cup batter, 2 tablespoons whipping cream and the vanilla; beat until smooth. Add 2 eggs; beat just until blended. Spread evenly over cooled crust.
- Bake 26 to 30 minutes or until center is set. Cool 30 minutes.
- In medium microwavable bowl, microwave chocolate chips and 3/4 cup whipping cream uncovered on High 1 minute; stir. Microwave 30 seconds; stir until smooth. Spread mixture on top of cheesecake layer. Refrigerate about 4 hours or until cooled completely. Cut into 6 rows by 4 rows. Sprinkle sea salt on top of chocolate layer before serving, if desired.
Nutrition Facts : Calories 310, Carbohydrate 30 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Bar, Sodium 150 mg, Sugar 24 g, TransFat 0 g
BROWNIE BOTTOM CHEESECAKE
Brownie, meet cheesecake. Cheesecake, meet brownie. Two of America's most beloved desserts combine to create a showstopper of a sweet. Now you never have to pick just one.
Provided by Food Network Kitchen
Categories dessert
Time 12h20m
Yield 8 servings
Number Of Ingredients 15
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.
BROWNIE BOTTOM CHEESECAKE BARS
UPDATE: I have made this 3 times since posting. The first time I made this I shared it. The next 2 times were for myself only! Talk about comfort food....TDF!!! (There is also a 2nd version in my Cheesecake Collection ckbk) Here is a dessert with 2 of my favorite things, brownies and cheesecake. Could you ask for anything more? Well, maybe a large ice cold glass of milk! When I saw this in the latest Food & Family from Kraft, I had to share it!
Provided by Nana Lee
Categories Cheesecake
Time 1h15m
Yield 16-20 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 508.6, Fat 35.2, SaturatedFat 15.7, Cholesterol 131.6, Sodium 307.4, Carbohydrate 43.2, Sugar 12.8, Protein 8
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