Almond Cheesecake Brownies Recipes

LEMON CHEESECAKE BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-inch square glass baking dish with nonstick cooking spray and line with a strip of parchment paper.
• Using a rubber spatula, mix together the brownie mix, vegetable oil, egg and 1/3 cup water in a medium bowl until just combined. In a separate medium bowl, whisk together the mascarpone, sugar and lemon zest. Pour half the brownie batter in the bottom of the prepared dish and spread evenly. Dollop half of the cheesecake mixture on top and swirl in. Continue with the remaining brownie batter and cheesecake mix.
• Bake until the brownie just barely jiggles and only a few crumbs come out on a toothpick inserted in the center, 55 minutes to 1 hour. Cool completely before refrigerating. Serve chilled.

CHEESECAKE BROWNIES

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.

LUSCIOUS ALMOND CHEESECAKE

Steps:

• In a bowl, combine the wafer crumbs, almonds and sugar; stir in the butter and mix well. Press into the bottom of a greased 10-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust. Place on a baking sheet., Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla. Spoon around edge of cheesecake; carefully spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Just before serving, sprinkle with almonds and remove sides of pan. Refrigerate leftovers.

DECADENT MOCHA CHEESECAKE BROWNIES

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.

ALMOND CHEESECAKE BROWNIES

Steps:

• Preheat oven to 350°F Grease a 9x13in pan.
• In a small bowl, combine flour, baking powder and salt. In a large saucepan, melt butter and chocolate over low heat, stirring until smooth. With a wooden spoon, beat in 1 1/2 cups of sugar. Add 4 eggs and 2 teaspoons of vanilla, beat until well blended. Stir in flour mixture just until blended.
• In a small bowl, with mixer at medium speed, beat cream cheese until smooth, gradually beat in remaining sugar. Beat in remaining egg, almond extract and vanilla until just blended.
• Spread 1/2 of the chocolate batter in prepared pan. Spoon creamcheese mixture in large dollops on top of chocolate. Spread remaining chocolate batter over cream cheese mixture. "Marble" with a butter knife by swirling the knife in broad strokes.
• Bake until a toothpick inserted in the center comes out almost clean, about 35-40 minutes.
• Cool completely before cutting.

ULTIMATE, RICH CHEESECAKE BROWNIES

Steps:

• preheat oven to 350 degrees (make sure rack is in the in the center of the oven) Lightly butter a 9-inch square pan.
• You may or may not wish to line the baking pan with aluminum foil.
• You would do this so that you could remove the whole brownie bake from the pan at once.
• If you choose to do so, line it so that the foil extends approximately 2 inches beyond two opposite sides of the pan.
• (and then lightly butter the foil)-- folding the overhang down along outside of the pan.
• In the top of a double boiler set over hot, not simmering, water, melt the unsweetened chocolate with the butter, stirring frequently until smooth Remove the top part of the double boiler from the bottom and transfer the chocolate mixture to a large (preferably glass) bowl.
• Let the chocolate mixture cool for about 10 minutes, or until tepid.
• Add the sugar and salt to the chocolate mixture.
• Using a hand-held electric mixer set at low speed, beat mixture for 15 to 20 seconds, until blended Scrape the bottom and side of the bowl with a rubber spatula and then beat in the corn syrup and the vanilla.
• Add the eggs one at a time, beating for no longer than a few seconds after each With a rubber spatula, stir in the flour mixture Scrape the batter into the prepared pan and spread it evenly.
• Add cream cheese to a medium size bowl, and beat with electric mixer on medium speed until smooth, Add sugar, mixing until blended.
• Add egg and vanilla and mix just until blended.
• Pour cream cheese mixture evenly over brownie mixture, and then cut through batter with knife several times for a marbled affect.
• Bake for 30-40 minutes until cream cheese mixture is lightly browned.
• Take a toothpick and stick through a corner that has no cream cheese.
• If it comes clean, your brownies are done.
• Do not overbake the brownies!
• Cool brownies completely in pan set aside on a wire rack.
• If you chose to line the pan with foil (so they could be removed from the pan immediately after cooling)-- using the ends of foil you folded over, lift the brownies out of the pan.
• With a nice sized sharpened knife, cut into bars.
• Remove the brownies from the foil and store in an airtight container at room temperature for four to five days.
• ENJOY!

ALMOND CREAM CHEESE BROWNIES RECIPE - (4.2/5)

Steps:

• Make the almond cream cheese swirl. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium high until smooth. Add the sugar, then the egg and extract, beating on medium until fully incorporated, and scraping down the bowl with a rubber spatula, as needed. Do not worry if the mixture is a bit clumpy. Set aside. Make the brownies. Preheat the oven to 350 degrees. Spray a 13x9x2" pan with cooking spray. Line the bottom with parchment paper and spray again. Set aside. Place a large heat-proof mixing bowl over a medium sauce pan with a couple of inches of water in it (ie: make a double boiler). The bottom of the mixing bowl should not touch the water. Place the chocolate, butter, and espresso powder in the mixing bowl and, over medium to medium-high heat, melt until smooth, stirring often with a whisk. Meanwhile, place the flour, cocoa powder, and salt in a medium bowl and whisk. Set aside. Once the chocolate and butter are melted, remove the bowl from your makeshift double boiler and add the light brown and granulated sugars. Whisk well (I recommend doing this while the chocolate mixture is still hot, as the sugar melts and it incorporates beautifully). Once combined, add the eggs, yolk, and vanilla all at once and very gently incorporate the eggs/yolk into the chocolate/sugar mixture. Do not over whisk! Gently, gently, gently is the key. Finally add the dry ingredients all at once. Switch to a rubber spatula and - again - very gently fold the dry into the wet - a few streaks of dry is okay. Pour half of the the batter into the prepared pan. top with spoonfuls of the cream cheese mixture. Add the rest of the brownie batter, and using a long wooden skewer, make swirly patterns all over the top of the brownies, dragging the skewer through the pockets of cream cheese and swirling it into the pockets of batter. Bake for 20-22 minutes, rotating the pan after 10 minutes. begin checking the brownies with a toothpick at 18 minutes (just in case your oven is running hot). Try to stick the toothpick in a brownie section, as opposed to a cream cheese section. The toothpick should have moist-ish crumbs on it when the brownies are done. If the toothpick is clean or the crumbs are dry, you've over-baked the brownies and you will hate yourself. :) Let them come to room temperature on the counter. Refrigerate, and then slice and serve. Brownies will keep tightly wrapped in the refrigerator for 3 days, but I personally freeze any and all leftovers and eat them straight from the freezer whenever I feel the need.