BROWNIE-BOTTOM CHEESECAKE BARS
Watch our Brownie-Bottom Cheesecake Bars video and learn how to make these delicious two-in-one bars. Bake brownies on the bottom and chill the cheesecake on the top layer. Finish the last step to make your own Brownie-Bottom Cheesecake Bars and drizzle chocolate sauce on top.
Provided by My Food and Family
Categories Dairy
Time 6h30m
Yield 32 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 270, Fat 18 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
STRAWBERRY CHEESECAKE BROWNIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 6h
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the brownies: Preheat the oven to 350 degrees F. Grease an 8-inch square metal baking pan with nonstick cooking spray. Line the pan with parchment, leaving 2 inches overhanging on 2 sides. Grease the parchment with cooking spray.
- In a medium saucepan over low heat, melt the butter with the chocolate, whisking until smooth and fully melted. Whisk in the cocoa powder until combined. Remove from the heat and stir in the granulated and brown sugar until combined. Whisking constantly, add the eggs and mix until fully incorporated. Add the flour and whisk until completely smooth; the mixture will be very thick. Set aside.
- For the cheesecake layer: Beat the cream cheese in a bowl with an electric mixer or in the bowl of stand mixer until smooth. Add the granulated sugar and vanilla and continue to mix until fully incorporated and fluffy. Add the egg and mix until fully combined.
- Spoon the brownie mixture into the bottom of the prepared baking pan, using a spatula to spread it into an even layer. Carefully pour the cheesecake mixture over the brownie layer; distribute evenly and smooth.
- Stir the strawberry jam with a spoon to loosen it. Drop spoonfuls of the jam over the cheesecake mixture. Using a toothpick or skewer, swirl the jam into the cheesecake, being careful not to press too deep and disturb the brownie layer.
- Fill a separate baking dish with hot water and place on the bottom rack of the oven. This will add moisture to the oven during baking so the cheesecake layer does not crack. Place the cheesecake brownie pan on the center rack above and bake for 40 minutes. Turn the oven off and leave in the oven for an additional 10 minutes.
- Remove the brownies from the oven and allow to cool completely in the pan. Refrigerate the pan until the brownies are chilled, 2 to 4 hours. Using the parchment edges, transfer the brownies to a board, then remove the parchment from under. Trim off the edges and cut into 8 bars.
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
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.
BROWNIE CHEESECAKE BALLS
These easy, no-bake holiday treats require only 4 ingredients and are simple enough for non-cooks to tackle. All you need are store-bought brownies, cream cheese, confectioners' sugar and sprinkles.
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 24 cheesecake balls
Number Of Ingredients 4
Steps:
- Combine the crumbled brownies, cream cheese and confectioners' sugar in a large bowl. Beat with a mixer on low speed until smooth, about 3 minutes.
- Scoop the dough mixture into 24 balls (about 2 inches each). Roll the balls in blue and white sprinkles.
CANDY BAR CHEESECAKE BROWNIES
I came up with these brownies as a way to use up my son's leftover Halloween candy. You can tint the cream cheese orange for a spooky touch. -Elisabeth Larsen, Pleasant Grv, Utah
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking pan. In a microwave, melt butter in a large microwave-safe bowl. Stir in sugar, cocoa and vanilla. Add eggs, one at a time, whisking to blend after each addition. Add flour and salt; stir just until combined. Stir in 1 cup candy bars., Spread into prepared pan. In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add egg; beat on low speed just until blended. Drop by tablespoonfuls over batter. Cut through batter with a knife to swirl. Sprinkle with 1/2 cup candy bars., Bake until filling in center is almost set, 30-35 minutes. Cool 1 hour in pan on a wire rack. Refrigerate at least 2 hours. Cut into bars.
Nutrition Facts : Calories 282 calories, Fat 14g fat (8g saturated fat), Cholesterol 71mg cholesterol, Sodium 233mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
FUDGY CHERRY-CHEESECAKE BROWNIE BARS
These are a favorite everytime I take them somewhere.....they are always the first to disappear. I usually cut them into squares and put them in individual cupcake papers to make serving easier. They are easy to make, too. Prep/cook time does NOT include 4 hours for chilling.
Provided by Parsley
Categories Dessert
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°.
- Line a 13 x 9" baking pan with foil, letting ends extend a bit over sides. Lightly coat the foil with nonstick cooking spray.
- Topping: Beat together all topping ingredients in medium mixing bowl until blended and smooth. Set aside.
- Brownie: In a large microwavable mixing bowl, melt butter and chocolate using med power -- about 2 minutes---check every 45 seconds and stir. (Can also do in a saucepan over low heat.) Heat until chocolate is melted and smooth -- stir to make a smooth mixture.
- With wooden spoon, stir in sugar, vanilla and salt into melted chocolate mixture. Add eggs, one at a time, stirring briskly after each egg, until well-blended. Stir in flour.
- Spoon brownie mixture into prepared baking pan.
- Scatter heaping Tbsp of topping mixture on top of brownie mixture. Next, scatter Tbsps of cherry pir filling over top. Run tip of a knife through topping and pie filling to create a marbelized look.
- Bake at 350 for 45-50 minutes or until brownie edges begin to pull away from sides and edges of cream cheese are slightly brown. THE CENTER WILL STILL "JIGGLE" WHEN SHAKEN EVEN WHEN THEY ARE DONE!
- Cool in pan on wire rack. When cooled, chill for at least 4 hours before cutting.
- After chilling, simply lift out by using the foil that lines the pan. Place on cutting board and cut into squares, and place into individual cupcake/muffin liners.
Nutrition Facts : Calories 299.9, Fat 16.8, SaturatedFat 9.9, Cholesterol 73.1, Sodium 158.3, Carbohydrate 35.7, Fiber 1.5, Sugar 21.6, Protein 4.8
BROWNIE CHEESECAKE CHERRY BARS
This recipe was given to me by a friend several years ago. We enjoy the brownie, cheesecake and cherry combo very much. I have doubled the cheesecake layer (and baked longer) and served as dessert. Leftovers should be stored in the refrigerator. However, flavor is best at room temperature. Cook time includes chill time.
Provided by Ms B.
Categories Bar Cookie
Time 2h5m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Grease bottom of a 13x9 inch pan.
- Brownie Layer: Combine brownie mix, oil, water and eggs in a large bowl just until all dry mix is moistened.
- Spread in greased pan.
- Bake for 20 minutes.
- Cheesecake Layer: Beat vanilla, egg, milk and cream cheese in large bowl until smooth.
- Pour over baked brownie layer.
- Bake until topping is set, about 25 minutes.
- Cool 2 hours.
- Cherry Layer: Spread pie filling over bars.
- Cut into 1 1/2 or 2-inch squares.
- Store in refrigerator.
Nutrition Facts : Calories 470.7, Fat 20.2, SaturatedFat 6.6, Cholesterol 62.9, Sodium 218.5, Carbohydrate 66.2, Fiber 0.5, Sugar 33.3, Protein 6.3
COOKIES & CREAM BROWNIE CHEESECAKE BARS RECIPE BY TASTY
Here's what you need: brownie mix, cream cheese, sugar, eggs, vanilla extract, chocolate sandwich cookies
Provided by Alvin Zhou
Categories Desserts
Yield 10 servings
Number Of Ingredients 6
Steps:
- Prepare the brownie mix in a bowl.
- In a separate bowl, mix together the cream cheese and the sugar until there are no lumps.
- Add the egg and vanilla, stirring until evenly combined.
- Spread the brownie batter in an even layer on the bottom of the pan.
- Preheat oven to 325°F (165°C) and grease a 9x13 (23x33 cm) baking pan.
- Place 24 of the sandwich cookies in a single layer on top of the brownie batter. To fill in the edges, cut 6 of the cookies in half and nudge those in.
- Pour the cheesecake batter on top, spreading it evenly over the cookies.
- Crush the remaining 6 cookies and sprinkle on top of the cheesecake batter.
- Bake for about 45 minutes, until the edges are slightly golden brown and the middle is slightly jiggly.
- Cool and chill for at least 2 hours.
- Slice and serve!
- Enjoy!
Nutrition Facts : Calories 575 calories, Carbohydrate 59 grams, Fat 34 grams, Fiber 1 gram, Protein 9 grams, Sugar 44 grams
PEANUT BUTTER CHEESECAKE BROWNIE BARS
The name isn't the only thing that's a mouthful! Once you bite into these morsels, there's no going back to plain brownies!
Provided by veraj9170
Categories Bar Cookie
Time 1h
Yield 36-40 brownies
Number Of Ingredients 7
Steps:
- I'm having a hard time adding this ingredient - PLEASE INCLUDE THIS IN INGREDIENTS:
- 1 (20 ounce) box walnut brownie mix (PREPARE TO PACKAGE DIRECTIONS).
- Preheat oven to 350. Prepare brownie mix to package directions. Spread into well greased 13 x 9 inch baking pan. In small mixer bowl, beat peanut butter, cream cheese, butter and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour evenly over brownie batter. Bake 45 minutes or until top is lightly browned.
- Cool and chill thoroughly. Garnish as desired and cut into bars.
- I garnish mine by drizzling melted chocolate or some lightly sifted cocoa powder.
Nutrition Facts : Calories 87.7, Fat 5.7, SaturatedFat 2.8, Cholesterol 18.2, Sodium 55.6, Carbohydrate 7.1, Fiber 0.2, Sugar 6.4, Protein 2.4
CHEESECAKE BROWNIE SQUARES
Brownies are my grandson Noah's favorite, so we always make some when he comes to visit. These cheesecake brownies are a definite crowd-pleaser. -Barbara Banzhof, Muncy, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- Prepare brownie mix batter according to package directions. Spread 2 cups into a greased 13x9-in. baking dish; set aside., In a small bowl, beat the cream cheese, butter, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. Spread evenly over brownie batter. Top with remaining brownie batter. Cut through batter with a knife to swirl., Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out with moist crumbs (brownies may appear moist). Cool completely on a wire rack. Spread frosting over brownies.
Nutrition Facts : Calories 202 calories, Fat 12g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 131mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
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
STRAWBERRY CHEESECAKE BROWNIE BARS RECIPE
Get the rich tastes of brownie and cheesecake in a bar cookie. Use fresh or frozen strawberries. Cut these into small squares because they are very rich. It makes a great little dessert bite for a party buffet. From homecooking.about.com.
Provided by Pinay0618
Categories Bar Cookie
Time 1h15m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Bottom:.
- Preheat oven to 350 degrees F. Line a 9 by 13-inch pan with non-stick foil.
- Cream butter and cream cheese together (it will look a bit curdled). Add egg and mix until smooth. Combine creamed mixture with dry brownie mix, folding and pressing batter by hand until mixed. Mixture will be thick. Spread evenly in foil-lined pan and bake for 15 minutes. Cool to room temperature.
- Cheesecake Layer:.
- Beat cream cheese, 3/4 cup sugar, and vanilla with electric mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir strawberry puree into batter.
- Spoon strawberry batter over pre-baked, cooled brownie bottom.
- Bake for 40 to 45 minutes or until center is set and edges are lightly browned. Cool to room temperature, then refrigerate while preparing topping.
- Topping:
- Combine boiling water and both boxes of gelatin. Stir until no more sugar or gelatin granules are visible and liquid is clear. Cool to lukewarm temperature. Add strawberry chunks to the gelatin and mix well.
- Pour cooled strawberry gelatin mixture over top of cooled cheesecake and spread evenly. Refrigerate for 2 hours or until topping is firm. Cut into small bars before serving. Refrigerate leftovers.
Nutrition Facts : Calories 306.8, Fat 18.5, SaturatedFat 9.6, Cholesterol 76.6, Sodium 236.5, Carbohydrate 32.4, Fiber 0.2, Sugar 10.8, Protein 4.9
BROWNIE-BOTTOM COOKIE DOUGH CHEESECAKE BARS
Make an impression when you serve our Brownie-Bottom Cookie Dough Cheesecake Bars. A combination of three of our all-time favorite sweets, Brownie-Bottom Cookie Dough Cheesecake Bars are a visually striking dessert that tastes amazing. Make your next party one for the ages with this fantastic dish.
Provided by My Food and Family
Categories Recipes
Number Of Ingredients 7
Steps:
- Heat oven to 325°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Prepare brownie batter as directed on package; pour into prepared pan.
- Bake 25 min. or until top is shiny and center is almost set. (Do not overbake.)
- Beat cream cheese, sugar and vanilla in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over brownie layer in pan. Evenly scatter cookie dough pieces over batter.
- Bake 30 min. or until center of cheesecake layer is almost set. Cool completely. Refrigerate dessert 4 hours.
- Use foil handles to remove dessert from pan just before serving. Melt chocolate chips as directed on package; drizzle over dessert. Refrigerate 15 min. or until chocolate is firm.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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