Mocha Brownie Cheesecake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a square 9-inch baking pan with foil. Grease foil with cooking spray.
• Beat cream cheese and sugar in a large mixing bowl until smooth and light. Add egg; beat until smooth. Set cheesecake layer aside.
• Beat sugar and butter in a large bowl until fluffy. Add eggs one at a time, beating well after each addition. Beat in cocoa powder and coffee granules.
• Sift flour, baking powder, and salt together onto a large piece of waxed paper. Add all at once to the chocolate mixture; stir until blended. Add vanilla extract. Set 1/3 cup of batter aside in a small bowl; stir in milk. Fold chocolate chips and almonds into the remaining batter.
• Pour larger portion of batter into the prepared pan. Carefully spread cream cheese mixture on top. Drop teaspoonfuls of reserved batter over the cream cheese layer. Run a clean knife through the batter and cheesecake to create swirls.
• Bake in the preheated oven until cheesecake is set and a toothpick inserted halfway to the center of the pan comes out clean, 30 to 35 minutes. Cool on a wire rack.

Steps:

• Preheat oven to 350 degrees.
• Cream cheese and 1/3 cup sugar until light. Beat in one egg until creamy. Set aside.
• Cream butter with remaining sugar. Beat in 2 eggs, one at a time, until fluffy. Beat in cocoa and coffee.
• Mix flour, baking powder, and salt on waxed paper. Add, all at once, to chocolate mixture. Stir until well blended. Add vanilla, set 1/3 cup of batter aside.
• Fold chips and almonds into remaining batter; pour into a greased 9-inch square baking pan. Spoon cheese mixture over batter. Stir milk into reserved batter.
• Making four rows, spoon 12 teaspoons of reserved batter on top of cheesecake mixture; run knife through each row to create heart-like shapes.
• Bake for 30-35 minutes.

Steps:

• Make brownie:
• Preheat oven to 350°F. Butter and flour 8 x 8 x 2-inch metal baking pan. Melt butter in medium saucepan over low heat. Add chocolate; stir until chocolate melts. Remove from heat. Whisk in remaining ingredients. Spread batter in thin layer on bottom of prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 10 minutes. Cool.
• Make filling:
• Reduce oven temperature to 325°F. Stir cream and coffee poweder in small saucepan over medium-high heat until coffee powder dissolves. Cool.
• Beat cream cheese and sugar in large bowl until light. Beat in egg and yolk. Add sour cream, flour, vanilla and coffee mixture; beat until smooth. Stir in chocolate chips. Spoon filling evenly over brownie. Bake until filling puffs slightly around edges and the center is set, about 35 minutes. Cool completely on rack. Cover pan with foil and chill overnight.
• Make topping:
• Stir sour cream and sugar in small saucepan over low heat until sugar dissolves, about 2 minutes (do not boil). Spread topping evenly over filling. Cool slightly. Cover; chill until topping sets, at least 2 hours. (Can be made 1 day ahead; keep chilled.) Cut dessert into 24 bars. Serve cold.

Steps:

• Preheat oven to 325 degrees.
• Place the cake mix, melted butter, 1 egg and cinnamon in large bowl and blend with electric mixer on low speed about 1 minute or until mixture forms ball. With your hands press into ungreased 13x9 inch pan, covering bottom and up sides about 1 inch. Set aside.
• Melt chocolate chips in microwave, cool slightly.
• Put the melted chocolate, cream cheese and sweetened condensed milk in the same bowl used to mix crust. With the same beaters mix on low 30 seconds. Add the 3 eggs and yogurt. Beat on medium speed for 1 minute.
• Pour fillling over crust.
• Bake at 325 degrees for 45 to 50 minutes or until center jiggles only slightly.
• Remove from oven and cool for 30 minutes. Refrigerate at least 1 hour.
• Cut into squares and top with whipped topping.