Brownie Batter Cheesecake Bars Recipes

BROWNIE CHEESECAKE BARS

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.

STRAWBERRY CHEESECAKE BROWNIES

Steps:

• Preheat the oven to 350 degrees. Line 8 inch pan with nonstick foil and set aside.
• In a saucepan on low, melt the butter with the chocolate until smooth. Whisk in the cocoa powder.
• Remove heat and whisk in sugars. Keep whisking while you add eggs. Fold in the flour and salt.
• Spread in pan and set aside.
• Make the cheesecake layer. Beat cream cheese smooth. Add sugar and vanilla. Add the egg and mix well.
• Carefully pour this over the brownies and spread with an offset spatula.
• Stir jam so it is spreadable. Drop dollops over cheesecake and swirl with a toothpick just through the cheesecake-not the brownie layer.
• Place another baking dish with hot water in the oven on the bottom rack to add moisture.
• Place brownies on the middle rack and bake for 45 minutes.
• Turn off the oven and leave brownies in another 10 minutes. Remove and cool.
• Chill in pan overnight or several hours. Cut into bars to serve.

BROWNIE CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees F. Prepare brownie mix as package directs; stir in nuts. Spread into well-greased 13x9-inch baking pan.
• In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour evenly over brownie batter.
• Bake 40 minutes and until top is lightly browned. Cool. Chill. Garnish with chocolate syrup. Cut into bars. Store leftovers covered in refrigerator.

BROWNIE BATTER CHEESECAKE BARS

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.

BROWNIE BOTTOM PEANUT BUTTER CHEESECAKE BARS

Steps:

• Preheat the oven to 325°Line an 8×8-inch metal baking pan with parchment paper or foil, leaving an overhang. Spray with nonstick cooking spray.
• In a large bowl combine the butter, sugar, cocoa powder, and salt. Stir until well combined, mixture will be thick. Let cool if the butter is still hot.
• Stir in the vanilla and then the eggs, one at a time, stirring very well after each addition. Stir until the batter is very well blended. Add the flour and stir again until very well blended. The mixture will be thick. Spread into prepared pan.
• Bake for 15 minutes, or until just starting to set but not fully cooked. Maintain 325°F oven temperature.
• While the brownies are baking, make the cheesecake batter. In a large bowl, use an electric mixer to beat the cream cheese, peanut butter, and sugar until well combined and smooth, scraping down the sides and bottom of the bowl often to incorporate everything smoothly. Beat in the eggs, flour, and salt just until incorporated.
• Pour the cheesecake batter over the partially baked brownie layer.
• Bake at 325°F for about 40 to 45 minutes, or until the cheesecake is set.
• Cool completely to room temperature before refrigerating for at least 4 hours to chill.
• Place the cream in a glass measuring cup. Microwave for 25 seconds, or until steaming hot but not bubbling. Add in the chocolate chips and peanut butter. Let sit for 2 minutes. Stir until smooth. Let cool at room temperature until thickened but still pourable.
• Spread the ganache all over the chilled cheesecake layer. Refrigerate for 15 minutes, or until the ganache is fudgy.
• Cut into bars. For clean cuts, use a big sharp knife and run it under hot water and wipe it off between slices. Bars can be stored in an airtight container in the fridge for up to 3 days.