Cream Cheese Brownie Pie Recipes

Steps:

• Heat oven to 350°F.
• Prepare crust in 9-inch pie plate as directed on package for one-crust filled pie. Beat cream cheese, 1/4 cup sugar and 1 egg in medium bowl until well blended.
• Microwave butter and 6 oz. semi-sweet chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add 2/3 cup sugar; mix well. Blend in vanilla and remaining eggs. Add flour; mix well.
• Spread half the brownie batter onto bottom of pie crust; top with cream cheese mixture. Cover with remaining brownie batter.
• Bake 45 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
• Melt remaining semi-sweet chocolate as directed on package; drizzle over pie along with the melted white chocolate.

Steps:

• Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk 1 cup flour, cocoa, baking powder, and salt; set aside.
• Place 8 tablespoons (1 stick) butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add 1 1/4 cups sugar; mix to combine. Add 3 eggs, and mix to combine. Add flour and cocoa mixture; mix just until moistened (do not overmix).
• Prepare cream-cheese mixture: Whisk cream cheese with 2 tablespoons room-temperature butter. Whisk in 1/4 cup sugar, 1 egg, and 2 tablespoons all-purpose flour. Alternately spoon chocolate batter and cream-cheese mixture into pan; with the tip of a paring knife, swirl to marble.
• Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares.

Steps:

• Preheat the oven to 375 degrees F. Line the piecrust shell with parchment paper, and fill it with pie weights, dried beans, or uncooked rice. Bake for 15 minutes. Remove the pie weights and parchment paper. Return the pie crust to the oven, and bake until lightly browned, about 5 minutes more. Remove to a wire rack, and cool for 30 minutes.
• Meanwhile, let the prepared ganache stand at room temperature 30 minutes.
• Sprinkle the brownie cubes on the bottom of the pie crust; top with the caramel sauce, drizzling it evenly. Beat the ganache, heavy cream, and espresso with an electric mixer on medium-high speed until fluffy. Using a spatula, spread the ganache mixture evenly over the top of the pie.
• Chill the pie, uncovered, for 2 hours. Dust with the confectioners' sugar just before serving.
• Put the chocolate chips in a heatproof mixing bowl. Stir together the cream, corn syrup, vanilla, and salt in a small saucepan; bring to a boil over medium-high. Pour the hot cream mixture over the chocolate chips, making sure all the chips are submerged. (Do not stir or touch the chocolate mixture.) Cover the bowl with plastic wrap, and let it stand for 5 minutes.
• Using a spatula and starting from the bottom of the bowl, gently move the mixture from side to side to begin combining the chocolate with the cream mixture. Gradually and slowly stir from the middle until smooth and blended, 2 to 3 minutes.

Steps:

• For the graham cracker crust: Preheat the oven to 350 degrees F.
• Combine the graham cracker crumbs, melted butter, confectioners' sugar and cinnamon in a small bowl. Press into a 9-inch pie pan. Bake for 10 minutes. Cool completely before filling. Leave the oven on.
• For the cream cheese filling: Put the cream cheese, granulated sugar, vanilla and eggs in a medium bowl and beat with a hand mixer on medium speed until smooth. Pour the filling into the cooled crust and bake until set, 15 to 20 minutes. Cool 5 minutes before topping; leave the oven on.
• For the sour cream topping: Combine the sour cream, granulated sugar and vanilla in a small bowl and mix until smooth. Spread onto the pie and bake 10 minutes. Cool to room temperature, then refrigerate until cold, about 4 hours. Slice and serve.

Steps:

• Preheat the oven to 325°F.
• Lightly grease a square 8X8-inch pan.
• To make the cream cheese layer, put the cream cheese in a mixer bowl and mix with the paddle attachment until it's smooth.
• Add the rest of the cream cheese layer ingredients, beating well and scraping down and of the batter that dares try to escape up the sides of the bowl.
• To make the brownie layer, melt the butter and the chocolate together until smoothly melted.
• Put aside and let come to room temperature.
• Be patient, it's worth it.
• In a separate bowl from the cream cheese mixture, mix the eggs and the sugar until it's thick and a gorgeous lemon color.
• Add the chocolate mixture and mix well until combined.
• Again, scrape down the sides of the bowl.
• Add the flour, vanilla, baking powder, salt and the chocolate chips, mix well until combined.
• Pour half the chocolate mixture into the prepared pan.
• Dollop the cream cheese mixture over that.
• Don't worry if it doesn't cover the chocolate. It won't.
• Add the remaining chocolate mixture.
• Take a knife and gently draw it through the batters, from left to right and from top to bottom, making a checkerboard pattern.
• Don't allow the mixtures to combine, be careful.
• Sprinkle with the nuts.
• Bake in the oven until the sides, but not the tops, begin to brown, about 25 to 30 minutes.
• Don't wait until a tester comes out clean, if you do then you have overbaked and basically murdered the brownies.
• Set aside to cool for about 10 minutes, cut into 12 or 16 brownies, cover and refrigerate.

Steps:

• Preheat oven to 350°. In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and the chocolate mixture. Gradually add flour to chocolate mixture (batter will be thick). Stir in nuts if desired. , Spread half of the batter evenly into a greased 13x9-in. baking pan; set aside. , In a small bowl, beat filling ingredients until blended. Gently spread over batter. Spoon remaining batter over filling; spread to cover., Bake 45-50 minutes or until filling is set. Cool on a wire rack 1 hour. Refrigerate at least 2 hours. Cut into bars. Refrigerate leftovers.,

Steps:

• For the brownies: Preheat the oven to 350 degrees F. Line a 24-cup mini muffin tin with paper liners, and coat with cooking spray. Microwave the butter and chocolate in a microwave-safe bowl on high in 30-second increments, checking in between, until all the butter is melted and the chocolate is almost all melted, about 2 minutes. Whisk until smooth. Whisk in the granulated sugar, vanilla and salt to combine. Stir in the eggs, 1 at a time, with a wooden spoon. Add the flour, and beat until the batter is shiny, about 1 minute.
• Divide the batter evenly among the prepared muffin cups. Bake until the top is no longer glossy, about 17 minutes (a toothpick inserted in the center of a muffin will not come out clean).
• For the topping: Meanwhile, whisk together the cream cheese, confectioners' sugar, cream, vanilla and salt in a bowl; refrigerate until the brownies are ready to top.
• To assemble: Let the brownies cool for 5 minutes in the pan. Make an indentation in the center of each with the back of a teaspoon. Let them cool for 20 minutes more, then transfer them to a cooling rack. Fill each indentation with 1 teaspoon of the topping. Warm the preserves in the microwave on high until warm and pourable, about 30 seconds. Let sit for 2 minutes, then stir until smooth. Top each filled brownie with 1 teaspoon of the preserves.

Steps:

• Preheat oven to 350°.
• In medium bowl, combine cheese, sugar, vanilla and 1 egg; beat until smooth and set aside.
• Reserve hot fudge packet from brownie mix for topping.
• In large bowl, combine brownie mix, oil, 1 tablespoon of water and 2 eggs; beat 50 strokes with spoon.
• Spread 1/2 cup brownie mixture in bottom of crust-lined pan.
• Spoon and carefully spread the cream cheese mix over brownie layer.
• Top with remaining brownie mix; spreading evenly; sprinkle with pecans.
• Bake 40-50 minutes or until center is puffed and crust is golden brown.
• If needed, cover edge of crust with strips of foil after 15 or 20 minutes of baking (to prevent excessive browning).
• Put hot fudge in small microwavable bowl, heat on HIGH 30 seconds.
• Stir in remaining water and drizzle fudge over pie; let cool completely.

Steps:

• Brownie Crust Preparation:
• Preheat oven to 325 degrees F.
• Grease/spray a 9-inch springform pan. Melt butter with chopped chocolate over low heat (can use a double boiler), stirring constantly. Remove melted chocolate from heat and cool for about 2 minutes. Stir in sugar and egg until blended. Then in a small bowl, sift flour, baking powder and salt. Add flour mixture to the chocolate. Stir in walnuts. Pour batter into the springform pan and spread it until it covers the pan evenly. Bake for 10 minutes.
• Cream Cheese Layer Preparation:
• Using an electric mixer, beat the cream cheese until fluffy, gradually adding sugar. Add the egg and continue to mix until well blended. Next, mix in sour cream, heavy cream, flour, and maple. Pour cheese mixture over brownie crust in springform pan. Bake at 325 degrees F for 35 to 45 minutes or until a toothpick comes out clean.
• Sweet Potato Meringue Preparation:
• Start preparing this layer about 15 minutes before the cream cheese layer's baking time is over. Using a mixer, beat egg whites until stiff peaks form. Add powdered sugar and whip a few seconds more. Turn off mixer. Using a fork, blend cinnamon and nutmeg with cooked sweet potato, making sure that spices are well incorporated into the sweet potato. Then, carefully fold sweet potato mixture into the egg whites. Pull pie out of oven and top with sweet potato meringue. Return pie to oven for 10 more minutes or until meringue has set. Remove from oven and cool completely. While cooling, prepare caramel sauce and chocolate ganache.
• Caramel Sauce Preparation:
• Unwrap caramel candies. In the top of a double boiler, melt the caramels in the evaporated milk, stirring constantly until the sauce is smooth and pourable.
• Chocolate Ganache Prepartion:
• Melt chocolate and heavy cream together in the top of a double boiler. Stir constantly until mixture is smooth.
• Assembly:
• When both sauces are done, decorate pie in the pattern or style of your choice. Sprinkle with chopped pecans. May serve with whipped cream.

Steps:

• Preheat oven to 350°F Grease a 9x13-inch pan with Golden Flavour Crisco. Double this recipe to make three 9-inch pans.
• For cream cheese batter, cream Crisco, cream cheese, and sugar in medium-size bowl until smooth. Beat in eggs, flour, and vanilla thoroughly.
• For brownie, melt Crisco and chocolate in small saucepan over low heat; stir until smooth. Remove from heat and pour into a large mixing bowl.
• Add sugar, eggs, and vanilla, beating well. Combine flour, baking powder, and salt; stir in to chocolate mixture.
• Spread half of brownie batter in pan. Spread cream cheese layer evenly on top. Drop remaining chocolate batter over cheese mixture, spreading gently to cover. Swirl together gently with tip of a knife.
• Bake for 25-30 minutes or until top springs back when lightly touched. Do not overbake. Cool.
• Once the brownies have cooled in the pan a little while, you can cut them, but don't remove them from the pan yet! Let them sit for about 1 hour until they firm up. Then you can remove them from the pan without them getting all squished up. Also, these NEED to be frozen -- you can defrost them slightly or even eat them straight out of the freezer. But DO NOT keep them on the counter!

Steps:

• Prepare and bake brownies according to package directions. Cool on a wire rack. Meanwhile, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. In a small bowl, beat cream until stiff peaks form; fold into cream cheese mixture. , Spread over brownies. Top with pie filling. In a microwave, melt chocolate; stir until smooth. Drizzle over brownies. Refrigerate for 10 minutes or until chocolate is set.

Steps:

• In a small bowl, beat the cream cheese, 1/2 cup sugar and milk until fluffy; set aside. In a large bowl, cream the butter, cocoa mix and remaining sugar until light and fluffy. Beat in eggs and vanilla. Stir in flour and nuts and mix well., Pour half into a greased 13x9-in. baking pan. Spread with the cream cheese mixture. Top with remaining batter. Cut through batter with a knife to swirl the cream cheese. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

Steps:

• Prepare pastry shell. Chill until ready to use.
• Preheat oven to 350.
• In medium bowl, combine cream cheese, sugar, vanilla and 1 of the eggs. Beat until smooth. Set aside.
• In large bowl, combine brownie mix, oil, water and remaining 2 eggs,.
• mixing well.
• Spread 1/2 cup brownie mixture in bottom of crust-lined pan. Spoon.
• and carefully spread cream cheese mixture over brownie layer.
• Top with remaining brownie mixture, spreading evenly.
• Sprinkle with pecans.
• Bake for 40-50 minutes or until center is puffed and crust is golden brown.
• If necessary, cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning. (Pie may have cracks on surface.).
• Heat hot fudge sauce in microwave on HIGH for 30 seconds.
• Drizzle fudge over top of pie.
• Cool 3 hours, or until completely cooled.
• Store in refrigerator.