Cheesecake Layered Brownies Recipes
CHEESECAKE TOPPED BROWNIES
This recipe came about purely by luck. A few years back, I had to make a last minute dessert for a party. I had wanted to make cheesecake but I did not have graham cracker crumbs. I did have a package of brownie mix and frosting. They were a hit at the party and I have made them ever since.
Provided by freedom39
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h5m
Yield 40
Number Of Ingredients 8
Steps:
- Preheat oven 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- Prepare brownie mix according to the directions on the package. Spread into prepared baking pan.
- In a medium bowl, beat cream cheese, butter and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour cream cheese mixture evenly over brownie batter.
- Bake in preheated oven for 45 minutes, or until top is lightly browned. Allow to cool, spread with frosting, and cut into bars. Store covered in refrigerator, or freeze in a single layer for up to 2 weeks.
Nutrition Facts : Calories 169.6 calories, Carbohydrate 24.4 g, Cholesterol 15.7 mg, Fat 7.7 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 3.2 g, Sodium 101.6 mg, Sugar 11.8 g
CHEESECAKE BROWNIES
Jazz up an out-of-the-box brownie mix with an easy cheesecake topping.
Provided by Nat
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 45m
Yield 24
Number Of Ingredients 4
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.
Nutrition Facts : Calories 146.6 calories, Carbohydrate 20.7 g, Cholesterol 18 mg, Fat 6.9 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 100.5 mg, Sugar 2.8 g
LAYERED CHEESECAKE BROWNIES
Separately, cheesecake and brownies are strong contenders in the favorite dessert category. Together, they clinch the title easily.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 20 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Line 8-inch square pan with foil, with ends extending over sides. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
- Stir in 1/2 cup sugar. Add 2 eggs and 1/2 tsp. vanilla; mix well. Blend in flour. Spread into prepared pan.
- Beat cream cheese and remaining sugar in medium bowl with mixer until blended. Add remaining egg and vanilla; mix well. Spoon over brownie batter in pan.
- Bake 35 to 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to lift brownie from pan before cutting to serve.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
MOCHA CHEESECAKE BROWNIES
Indulgently rich and fudgy homemade mocha brownies are layered with white chocolate chip-studded cheesecake. They're moist, rich, and fudgy with coffee flavor and lots of chocolate!
Provided by Sally
Categories Brownies
Time 4h
Number Of Ingredients 15
Steps:
- Melt the butter and chopped chocolate in a medium saucepan over medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
- Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Line the bottom and sides of a 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the brownies out of the pan when cool. Set aside.
- Whisk the granulated sugar into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, espresso powder, and salt. Set aside.
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Reduce to medium-high speed and beat in the sugar until combined. Beat in the egg and vanilla extract until combined. Finally, fold in the white chocolate chips with a rubber spatula or wooden spoon. Set aside.
- Spread about half of the brownie batter into the prepared baking pan. The batter is thick, so do your best to spread it to every corner making 1 even layer. Top with all of the cheesecake batter. Spread this in a thick, even layer. Layer on the rest of the thick brownie batter, spreading as best you can. If some cheesecake swirls out on top or if you can't quite cover the corners with brownie batter, that's OK! Sprinkle the optional chocolate chips on top.
- Bake for 35-38 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.
- Allow the brownies to cool in the pan set on a wire rack for 45 minutes. Then cover and refrigerate for at least 2 hours and up to 1 day. The cheesecake layer must be cold before cutting into squares.
- Once chilled, lift the foil out of the pan using the overhang on the sides and cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.
CHEESECAKE LAYERED BROWNIES
Steps:
- HEAT oven to 350°F. Coat 13 x 9-inch baking pan with no-stick cooking spray. Prepare brownie mix according to package directions using the oil, water and 2 eggs. Spread into prepared baking pan. BAKE 25 minutes. Beat cream cheese, butter and cornstarch in small bowl until fluffy. Gradually beat in sweetened condensed milk, 1 egg and vanilla until smooth. Pour cheesecake mixture evenly over partially baked brownie. BAKE 28 to 30 minutes or until top is lightly browned. Cool. Spread with frosting. Chill 30 minutes. Cut into bars.
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Estimated Reading Time 7 mins
- Preheat oven to 325°F. Line a 9×13 pan with parchment paper, coat lightly with nonstick spray and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar together on medium speed for 1 minute, until combined and smooth.
- Spread 2/3 of the brownie batter into the prepared pan. Spoon the cheesecake mixture on top of the brownie batter, and spread evenly on top. Drop by the spoonful the remainder of the brownie batter on top of the cheesecake layer. Using a butter knife swirl the brownie batter into the cheesecake mixture.
CHEESECAKE BROWNIES RECIPE | CRAVING SOME CREATIVITY
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Estimated Reading Time 6 mins
- Combine cream cheese and sugar in a medium-sized bowl. Use an electric mixer or stand mixer to beat until creamy. Make sure there are no lumps in the batter and it is smooth before the next step.
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Estimated Reading Time 8 mins
- Preheat the oven to 350F/180C and line an 8 or 9-inch pan with foil and heavily grease the pan. The foil overhangs and will help you pull the brownies out of the pan later.
- In a large bowl with a handheld electric mixer or bowl of an electric stand mixer fitted with a paddle attachment beat the cream cheese until light and smooth. If your cream cheese is not softened enough it will be lumpy.
- Add the sugar and mix for 30 seconds, scrape down the sides of the bowl to make sure everything is fully combined. Next, add the vanilla and egg, mix until fully combined, the mixture may look curdled at first but keep mixing.
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Estimated Reading Time 5 mins
- Preheat the oven to 350 degrees F. Line an 8 or 9 inch square pan with parchment paper, leaving an overhang of parchment on both sides. Coat the parchment lined pan with cooking spray.
- For the brownies: Place the butter and 1 1/3 cups of chocolate chips into a large bowl. Microwave in 30 second increments until just melted. Stir until smooth.
- Let the chocolate mixture cool for 5 minutes. Whisk in the sugar, then whisk in the eggs, one by one. Finally, whisk in the vanilla extract.
THE BEST CHEESECAKE BROWNIES • THE WICKED NOODLE
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5/5 (2)Category DessertsCuisine AmericanTotal Time 45 mins
- Preheat the oven to 350F. Line an 8-inch baking dish with parchment paper, large enough to leave some hanging over the sides.
- Spray the parchment paper with cooking spray.For the brownies: Place the butter and 1 1/3 cups of chocolate chips into a large bowl.
- Continue just until there are a few pieces of chocolate left, then whisk vigorously until it's completely melted and smooth.Whisk in the sugar until it's completely combined.
CHEESECAKE BROWNIES RECIPE - LIVE WELL BAKE OFTEN
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Estimated Reading Time 7 mins
- Preheat oven to 350°F (177°C). Line a 9x13 baking pan with aluminum foil or parchment paper, spray with nonstick cooking spray, and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the PHILADELPHIA Cream Cheese and sour cream together until smooth.
CHEESECAKE BROWNIES - A RICH BROWNIE LAYER WITH A CLASSIC ...
From thefirstyearblog.com
- Preheat the oven to 350º F. Remove the cream cheese and eggs from the fridge for the cheesecake layer to come to room temperature. Line a 8x8 or 9x9 inch pan with aluminum foil or parchment paper. Spray lightly with non-stick cooking spray.
- In a mixing bowl, combine the properly measured flour, salt and cocoa powder. Stir together with a spoon until mixed. Set aside.
- In a small saucepan over low heat, combine the chopped unsweetened chocolate and cubed butter. Stir occasionally until it’s fully melted, about 5 minutes.
- Meanwhile, in a larger mixing bowl, beat the sugar and eggs plus additional egg yolk with an electric mixer for 1 minute, until the mixture is pale yellow and doubled in volume.
CHEESECAKE BROWNIES RECIPE {QUICK AND EASY} | THE RECIPE ...
From therecipecritic.com
- In a large bowl, melt together the butter and chocolate either over a saucepan of simmering water or in the microwave (stirring well every 30 seconds).
- Add both sugars, the eggs and the vanilla to the chocolate mix and whisk with a balloon whisk until well combined.
CHEESECAKE BROWNIES - MOM ON TIMEOUT
From momontimeout.com
- Lightly spray an 9-inch square baking pan with cooking spray. Line with parchment paper leaving an overhang for easy removal. Set aside.
- In a large bowl, combine chocolate chips and butter. Melt in 30-second increments, on high heat in the microwave, stirring in between.
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5/5 (2)Category DessertCuisine AmericanTotal Time 1 hr 5 mins
- Preheat oven to 350º F (180º C). Line a square baking pan (8 x 8 inches | 20 x 20 cm) with parchment paper and lightly spray with baking spray. Set aside.
- Place butter, sugar, and oil in a large microwave-safe bowl. Microwave for 30 seconds, then remove and stir with a whisk. Repeat process 2-3 more times until the mixture looks glossy and the butter is completely melted.
CHEESECAKE BROWNIES | CULINARY HILL
From culinaryhill.com
Estimated Reading Time 5 mins
- Adjust the oven rack to the lowest position and preheat oven to 350 degrees. Make a foil sling for a 9-inch by 13-inch baking pan. The first sheet should be 13 inches wide and the second sheets should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other with extra foil hanging over the edges of the pan. Push foil into corners and up the sides of the pan, smooth foil flush to pan. Coat foil with nonstick spray.
- Prepare the brownie mix according to the package directions and pour into the prepared pan. Bake until top of brownie is shiny and center is almost set, about 15 minutes.
- Meanwhile, in a standing mixer fitted with the paddle attachment, beat the cream cheese, sugar and vanilla on medium speed until combined. Beat in sour cream. Add the eggs, one at a time, mixing on low speed until blended. Pour the mixture over the partially baked brownie, filling the mixture to almost the top of the pan.
- Bake until center is almost set, about 40 minutes. Remove from oven and run a knife or metal spatula around the rim of the baking dish to loosen cake. Cool and then refrigerate 4 hours or overnight. Allow to stand 30 minutes at room temperature prior to serving. Remove from the pan using the foil as a handle.
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Estimated Reading Time 6 mins
- Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch square baking pan with foil or parchment paper, and set aside.
- Place the butter, sugar, cocoa powder, and salt into a microwave-safe bowl, and heat for 1 minute. Stir well, then microwave for another minute. The mixture should very warm to the touch.
- Reserve 1/4 cup of the batter, and set aside. Pour the remaining batter into the prepared pan, and spread out evenly. Bake for 15 - 20 minutes, or until the centre of the brownies is mostly set.
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- Lay down two foil sheets in an 8x8-inch baking pan perpendicular to one another, with extra foil hanging over the edges. Push the foil into the pan's corners and up the sides, and smooth out the surface. Lightly grease with baking spray or vegetable oil and set aside.
- In a medium saucepan, fill about a third of it with water. Heat over low heat until barely simmering. Place a medium heatproof bowl over the top. The bottom of the bowl should not touch the water. Add the chocolate and butter to the bowl, occasionally stir until the mixture is smooth, about 5 minutes. Take the chocolate off the heat.
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