Brownie Cheesecake Swirl Recipes

Steps:

• Preheat oven to 350°. Prepare brownie mix according to package directions for chewy fudge brownies. Spread into a greased 9-in. springform pan. Bake at 350° for 15 minutes (brownies will not test done). Cool for 10 minutes on a wire rack. , Meanwhile, in a bowl, combine the cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each addition. , Pour over the brownie crust. Top with melted chocolate; cut through batter with a knife to swirl the chocolate. , Bake at 350° for 35-40 minutes or until center is almost set. Run a knife around edge of pan to loosen; cool completely. Remove sides of pan; refrigerate for at least 3 hours. Garnish with whipped cream and chocolate kisses if desired.

Steps:

• PREPARE brownie mix as directed on package.
• Pour into greased 13x9 inch baking pan.
• BEAT cream cheese until smooth.
• Add sugar, mix until blended.
• Add egg and vanilla; mix just until blended.
• POUR cream cheese mixture over brownie mixture; stir through batter for marble effect.
• BAKE at 350F degrees for 35-40 minutes or until cream cheese mixture is lightly browned.
• Cool; cut into squares.
• *Nuts can be added if you'd like.

Steps:

• Grease bottom of 9-inch springform pan.
• Prepare basic brownie mix as directed on package; pour batter evenly into springform pan.
• Bake at 350°F 15 minutes.
• beat cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Pour over brownie layer.
• Spoon melted chocolate over cream cheese mixture; cut through batter with knife several times for marble effect.
• Bake at 350°F for 35 minutes.
• Loosen cake from rim of pan; cool before removing rim of pan.
• Chill.
• Decorate with whipped cream and chocolate flakes.

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.

Steps:

• Preheat the oven to 350°F.
• Line 36 mini muffin pan cups with mini cupcake liners and set aside.
• Cheesecake Batter
• With a standing or hand-held mixer, whip the cream cheese for about 1 minute until light and fluffy. Add the sugar and whip for another minute.
• Mix in the sour cream and heavy cream until well incorporated. Add the egg and mix until just combined. Set aside.
• Brownie Batter
• Place the chocolate chips and butter in a microwave-safe bowl. Melt on HIGH power in the microwave for 30-second intervals until the chips are fully melted, stirring every 30 seconds.
• Mix the sugar and vanilla into the butter/chocolate mixture, and then add eggs, one at a time, beating after each addition.
• Fold in the flour, cocoa powder and salt until everything is well incorporated.
• To assemble the brownie cheesecake bites, pour the brownie batter into the mini muffin cups, filling each cup about 2/3 full.
• Then, top each cup with the cheesecake batter, filling each muffin pan cup almost to the top. Swirl the brownie and cheesecake batters together with a toothpick or wooden skewer.
• Bake for about 15 minutes, or until tops of the cheesecakes are set.
• Cool the cheesecakes in the muffin pan cups for 5 minutes before removing them from the pan to wire racks to cool.
• Serve warm or chilled.

Steps:

• Prepare brownie mix according to package directions for chewy fudge brownies. Set aside 2/3 cup brownie batter; spread remaining batter into a greased 9-in. springform pan. , Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Bake at 350° for 25-28 minutes (brownies will barely test done). Cool for 10 minutes on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla on low speed just until combined. Stir 1/3 cup into reserved brownie batter; set aside. Spoon half of the cheesecake batter into crust; dollop with half of reserved chocolate cheesecake batter. Repeat layers. Cut through batter with a knife to swirl. , Place in a larger baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 1-1/2 hours or until surface is no longer shiny and center is almost set., Remove pan from water bath and foil. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with raspberries and chocolate curls if desired.

Steps:

• Prepare the brownie mix as directed by manufacturer. Preheat oven to temperature indicated on box. Grease a 9x13 inch pan.
• Spread the brownie batter evenly into the prepared pan. Using an electric mixer, beat together the cream cheese, egg and sugar until smooth. Dollop the cream cheese mixture on top of the brownie batter. Swirl together using a knife or skewer.
• Bake according to manufacturer's instructions. Brownies will be done when a toothpick inserted comes out clean. Cool in the pan, then cut into bars and serve.

Steps:

• Preheat oven to 350 degrees. Generously butter the bottom and sides if a 9-inch springform pan and an 8 inch square baking pan. Line the baking pan (but not the springform pan) with parchment paper, leaving 1 inch overhang on the sides. Wrap the outside of the springform pan with aluminum foil, covering the bottom and extending all the way up the sides.
• To make the brownies, melt the chocolate with the butter and let cool. In a small bowl, combine the flour and salt. In a large bowl, beat the eggs with an electric mixer on high until light yellow and thick, about 3 minutes. With the mixer still running, gradually add the sugar, then the chocolate mixture and the vanilla. Reduce the speed to low and blend in the flour mixture just until it disappears.
• Spread 2 cups of the batter in the springform pan to make the crust and the rest in the baking pan. Bake just until set around the sides, about 10 minutes for the crust and 25 minutes for the baking pan. (The centers will be slightly soft.) Let cool on wire rack for 1 hour. Leave the brownie crust in the springform pan. Life the brownies out of the square pan onto a plate, using the paper hanging over the sides as handles. Cover both the crust and the square of brownies with plastic wrap and refridgerate overnight.
• Cut the square of brownies with a serrated knife into 1 inch squares and set aside. Put one package of the cream cheese, 1/3 cup of sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, beating well after adding each one. Beat in 2/3 cup of the cream just until completely blended. Don't overmix. Transfer 1 cup of the batter to a small bowl and set aside for the chocolate swirls.
• Cover the chocolate brownie crust in the pan with small brownie bites (12 to 16), covering as much of the crust as possible. Use only one layer of brownie bites in order to leave plenty of room for the cheesecake batter. (Eat the rest of the brownies!) Gently spoon the white batter over the brownie bites.
• Now make the chocolate swirls. Melt the chocolate and stir into the reserved white batter until completely blended. Using a teaspoon, drop the chocolate batter on top of the white batter, pushing it down slightly as you go. Usinga thin, pointed knife, cut through the batter a few times in a swirling "figure 8" design, just until chocolate swirls appear.
• Place the cake in alarge shallow pan containing hot water that comes to about 1 inch up the sides of the springform. Bake until the edges are light golden brown and the top of the cake has golden and dark chocolate swirls, about 75 minutes. Remove the cake from the water bath, transfer to a wire rack and let cool 2 hours. DO NOT move it. Leave the cake in the pan, cover loosely with plastic wrap, and refridgerate until completely cold, at least 4 hours or preferably overnight.
• To serve, release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Brush the remaining 1 tablespoon of cream in a 1 inch border around the top of the cake. Sprinkle the nuts over the cream, pressing the nuts down gently, making a 1 inch border around the top outside edge. refridgerate until ready to serve. Slice with sharp, straight edged knife, NOT a serrated one. Cover any leftover cake and refridgerate.

Steps:

• Heat oven to 325°F; grease bottom of 13x9-inch pan.
• In large bowl, combine all base ingredients; beat until dough forms. Press lightly in bottom of greased pan.
• In large bowl, combine cream cheese and 1/3 cup peanut butter; beat at low speed until smooth. Add sugar, flour, sour cream and vanilla; beat until blended. Add 2 eggs one at a time, beating just until blended. Pour filling over base.
• In small heavy saucepan, combine caramels and 3 tablespoons whipping cream. Cook and stir over low heat until caramels are melted and mixture is smooth. Drop spoonfuls of caramel sauce randomly over filling. For swirl effect, pull knife through batter in wide curves; turn pan and repeat.
• Bake at 325°F for 35 to 45 minutes or until center is set and edges are light golden brown.
• Cool 30 minutes. Refrigerate 1 hour before serving.
• Just before serving, in small bowl, combine 1/2 cup whipping cream and powdered sugar; beat until stiff peaks form. Pipe whipped cream rosettes or spoon dollops of whipped cream on each serving. Store in refrigerator.

Steps:

• 1. Preheat oven to 350 degrees. Line an 8- or 9-inch baking pan with foil and lightly grease.
• 2. In a small heatproof bowl, melt the butter and chocolate chips in the microwave on high, stirring at 30 second intervals; set aside to cool for a few minutes.
• 3. In a large bowl, whisk together the 1 cup sugar, 2 eggs, 1 teaspoon vanilla extract and the red food coloring. Add the chocolate-butter mixture and stir until smooth (batter should be red). Add the flour and salt; stir until just combined and no streaks of dry ingredients remain.
• 4. Pour into prepared baking pan and spread into an even layer; set aside.
• 5. In a medium bowl, beat the cream cheese, 1/3 cup sugar, 1 egg and 1/2 teaspoon vanilla extract until smooth. Drop in dollops onto prepared brownie batter in pan. Using a butter knife, gently swirl to create a marbled effect.
• 6. Bake for 35-40 minutes, until brownies are set and the edges are lightly browned.
• 7. Cool in the pan on a rack completely before peeling off foil and cutting into squares.
• Serve at room temperature or slightly chilled.
• NOTE: Brownies can be refrigerated, covered, for several days.