Brownie Chocolate Chip Cheesecake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a large bowl, cream together shortening, brown sugar, and 1/2 cup white sugar. Beat in the 3 eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; blend into the sugar mixture. Stir in chocolate chips, and set aside.
• In a separate bowl, mix together the cream cheese and 1/4 cup white sugar. Mix in the 2 remaining eggs.
• Spread 1/2 of chocolate chip dough in bottom of the prepared pan. Pour cream cheese batter on top of dough. Sprinkle with pecans. Drop pieces of the remaining chocolate chip batter over filling. Don't worry if there are gaps; the batter will spread.
• Bake for 45 minutes in preheated oven, or until lightly browned on the top. Let the brownies cool in the pan before cutting into bars.

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9-inch springform pan with nonstick cooking spray.
• Prepare brownie mix according to package directions for chewy brownies and spread batter in prepared pan.
• Bake for 30-35 minutes or until set.
• In a large mixing bowl, beat cream cheese until fluffy.
• Mix in sweetened condensed milk, eggs and vanilla.
• Fold in chocolate chips and pour into prepared pan.
• Reduce oven temperature to 300 degrees F.
• Bake for 50 minutes or until the center of the cheesecake is set and the edges are golden brown.
• Let cool completely and store leftovers in the refrigerator.

Steps:

• HEAT oven to 350 degrees F. Spray bottom only of 9-inch springform pan with no-stick cooking spray. Prepare brownie according to package directions for chewy brownies. Spread evenly in prepared pan.
• BAKE 35 minutes or until set.
• BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk. Add eggs and vanilla; mix well. Stir in chocolate chips. Pour into prepared pan.
• REDUCE oven temperature to 300 degrees F. Bake 50 minutes or until set. Cool. Chill thoroughly. Remove side of springform pan. Garnish as desired.

Steps:

• 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.

Steps:

• PREHEAT oven to 350°F and crush cookies in a food processor or with a rolling pin.
• LINE 18 muffin cups with paper liners and place approximately 1 tablespoon of cookie crumbs in the bottom of each one.
• Using an electric mixer, beat the cream cheese and sugar until creamy. Add the eggs, vanilla and brownie mix, beating after each ingredient. Stir in the chocolate chips by hand and place a spoonful of batter into each prepared muffin liner (fill liners almost to the top).
• BAKE for 22-25 minutes and let cool completely.
• TOP with a dollop of COOL WHIP and any extra chocolate chips or sprinkles just before serving.

Steps:

• For brownie layer preheat oven to 350 degrees.
• Grease a 9" springform cake pan and line bottom and sides with parchment paper.
• Melt butter and pour into a large bowl.
• Sift cocoa into butter and stir in sugar.
• Add eggs to mixture, blending well after each addition.
• Stir in vanilla.
• In a separate bowl combine flour, baking powder and salt. (do not sift).
• Add to cocoa mixture and blend gently.
• Pour into pan and bake 35 minutes.
• Cool completely before filling.
• For cheesecake layer, lay 8 Oreo cookies in a circle on cooled brownie layer.
• Melt chocolate. (I use the microwave instead of over water).
• Beat cream cheese until fluffy using electric beater.
• Slowly add sugar while mixing and beat in vanilla.
• Pour the whipping cream in and whip on high speed until mixture becomes firm and holds a peak.
• Add chocolate and blend quickly.
• Pour this onto brownie base, spread and cool for 2 hours before slicing.
• Garnish with Oreo cookies cut in half and placed on cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
• Combine cream cheese with 1/4 cup sugar and 1 egg in a mixing bowl; beat until smooth. Stir 1 cup chocolate chips into the cream cheese mixture. Set aside.
• Fill a saucepan with water and bring to a boil. Turn the heat off, and set a heatproof mixing bowl over the water. In the mixing bowl, combine butter with the remaining cup of chocolate chips; stir until just melted and blended together. Stir in the remaining 1/2 cup sugar and 2 eggs, then sift together flour, baking powder, and salt; stir into chocolate until evenly blended.
• Pour half of the batter into the prepared baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn't need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern.
• Bake in preheated oven at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly. Cut into 12 to 16 squares. Store in the refrigerator or freeze.

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!

Steps:

• Preheat oven to 350 degrees. Coat a 9" spring form pan with cooking spray and set aside.
• In a medium bowl, stir together brownie mix, one egg and oil until combined. Stir in mini-chocolate chips. Spread into springform pan. Bake for 10 - 12 minutes or until brownie is just set.
• In a large bowl, beat cream cheese and sugar on medium speed until smooth. Beat in eggs on low until just combined.
• Carefully spoon half can of cherry pie filling into center of brownie, leaving a 2 inch brownie border along sides of pan. Dollop cream cheese mixture over surface and carefully spread to edges of the pan.
• Bake for 35 - 50 minutes or until the center is set but jiggles when pan is tapped. Cool on wire rack for 1 hour. Cover and chill at least 4 hours before serving.
• Before serving, top with remaining cherry pie filling and Cool Whip.

Steps:

• Prepare the brownie mix according to package instructions, and pour the batter into a springform pan. Bake according to package instructions, and cool completely.
• Beat cream cheese and sugar until smooth.
• Fold in vanilla and whipped cream, then fold in the chocolate chips.
• Spread cream cheese mixture over the cooled brownie in the springform pan.
• Decorate with toppings of your choice, or just leave it plain!
• Refrigerate for at least 4 hours before serving.
• Enjoy!

Steps:

• Preheat oven to 375°. Line a 9-in. square baking pan with foil, letting ends extend up sides; grease foil., Reserve 1/4 cup crumbled bacon for top. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt and baking soda; gradually beat into creamed mixture. Stir in chocolate chips and remaining bacon. Press half of the dough onto bottom of prepared pan., For cheesecake layer, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, milk and vanilla; beat on low speed just until blended. Pour over dough in prepared pan; drop remaining dough by rounded tablespoons over cheesecake layer. Sprinkle with reserved bacon., Bake until golden brown, 45-50 minutes. Cool in pan on a wire rack. Refrigerate at least 4 hours before cutting. Lifting with foil, remove from pan. Cut into bars.

Steps:

• Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
• In large bowl, mix Brownie Base ingredients until well blended. Spread in pan. Bake 20 minutes.
• Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add sugar; beat until blended. Add 2 eggs and vanilla; beat just until blended. In medium bowl, stir together chocolate chip cookie mix and flour. Add softened butter and 1 egg; stir until soft dough forms.
• Spread cheesecake layer mixture over hot brownie base. Drop teaspoonfuls of chocolate chip cookie dough over cheesecake layer.
• Bake 35 to 40 minutes or until cookie is golden brown. Cool 1 hour. Refrigerate at least 3 hours before cutting and serving. Cut into 6 rows by 5 rows. Store covered in refrigerator.