Cheesecake Brownie Squares Recipes

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.

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:

• 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:

• 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.