Cheesecake Con Brownie Philadelphia Recipes

PHILLY CHEESECAKE BROWNIES

Steps:

• I would use my own brownie recipe but you can use a box mix.
• Prepare the brownie mix as directed on package.
• Pour into greased 13x9 baking pan.
• Beat cream cheese with electric mixer on med.
• speed until smooth.
• Add sugar, mixing until blended.
• Add egg and vanilla; mix just until blended.
• Pour cream cheese mixture over brownie mixture; cut through batter with knife several times for marble effect.
• Bake at 350°F for 35 to 40 minutes or until cream cheese mixture is lightly browned.
• Cool; cut into squares.
• Note: Do not use brownie mixes that include syrup pouch.

PHILLY BROWNIE CHEESECAKE

Steps:

• Heat oven to 325°F.
• Prepare brownie batter as directed on package; pour into 13x9-inch pan sprayed with cooking spray. Bake 25 min. or until top is shiny and center is almost set.
• Meanwhile, beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Pour cream cheese mixture carefully over brownie layer in pan. (Filling will come almost to top of pan.)
• Bake 40 min. or until center is almost set. Run knife around rim of pan to loosen sides; cool dessert completely. Refrigerate 4 hours.
• Melt chocolate as directed on package; drizzle over cheesecake. Refrigerate 15 min. or until chocolate is firm.

PHILLY CHEESECAKE BROWNIES

Steps:

• Heat oven to 350 degrees F.
• Mix brownie mix, applesauce, 2 egg whites and water until well blended. Pour into 13x9-inch pan sprayed with cooking spray.
• Beat cream cheese spread, sugar, flour and remaining egg white with mixer until well blended; spoon over brownie batter. Swirl gently with knife.
• Bake 28 to 30 minutes or until toothpick inserted in centre comes out with fudgy crumbs. (Do not overbake.) Cool completely.

PHILADELPHIA® CLASSIC CHEESECAKE

Steps:

• Preheat oven to 325 degrees F.
• Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan.
• Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

PHILADELPHIA® 3-STEP® CRèME BRûLéE CHEESECAKE

Steps:

• Preheat oven to 350°F. Beat cream cheese, granulated sugar and vanilla with electric mixer on medium speed until well blended. Add whole eggs and egg yolk; mix until blended. Pour into pie crust.
• Bake 40 minutes or until center is almost set. Cool completely. Refrigerate 3 hours or overnight.
• Preheat broiler just before serving. Mix brown sugar and water; spread over cheesecake. Place on baking sheet. Broil 4 to 6 inches from heat 1 to 1-1/2 minutes or until topping is hot and bubbly. Serve immediately. Store leftover cheesecake in refrigerator.

NO-BAKE BROWNIE CHEESECAKE RECIPE BY TASTY

Steps:

• Add 24 chocolate sandwich cookies to the bowl of a food processor. Pulse until broken down into fine crumbs. Transfer to a large bowl and add the melted butter. Stir until well combined and the consistency resembles wet sand.
• Transfer the crust mixture to a 9-inch springform pan and firmly pat down in an even layer.
• Add the brownie mix to a large, heat-proof bowl. Microwave for 2 minutes, stirring every 30 seconds, until the internal temperature reaches 165°F (75°C). This will help kill any harmful bacteria. Set aside.
• Add the cream cheese to a separate large bowl and beat with an electric hand mixer on medium-high speed for 2-3 minutes, until light and fluffy. Scrape down the sides of the bowl. Add the powdered sugar, vanilla, heavy cream, and sour cream and beat until the filling is smooth, about 2 minutes, scraping down the sides of the bowl as needed.
• Gradually add the brownie mix and beat on low speed until fully incorporated and smooth, 1-2 minutes, scraping down the sides of the bowl as needed.
• Pour the filling over the crust and smooth the top. Cover with plastic wrap and refrigerate for at least 6 hours, or ideally overnight, until the filling is set.
• Remove the cheesecake from the fridge, unwrap, and release the springform. Transfer to a serving plate and garnish with whipped cream and the 8 halved chocolate sandwich cookies.
• Slice and serve. Leftover cheesecake will keep in the refrigerator for 2-3 days.
• Enjoy!