CHOCOLATE FUDGE 'BOX' BROWNIE CHEESECAKE RECIPE BY TASTY
Here's what you need: brownie mix, cream cheese, sugar, eggs, vanilla extract, semi-sweet chocolate chips, heavy cream
Provided by Alix Traeger
Categories Desserts
Yield 10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350˚F (180˚C).
- Prepare the brownie batter and pour into greased springform pan.
- Bake until set, about 20-25 minutes.
- Meanwhile, beat the cream cheese and sugar until incorporated. Add beaten eggs and vanilla, and beat again until smooth.
- Remove brownies and lower oven temperature to 325˚F (165˚C).
- Pour cheesecake batter over brownie bottom, and bake for 50 minutes until set and slightly jiggly.
- Remove cheesecake and refrigerate for 4 hours, or overnight.
- Heat or microwave whipping cream to just before boiling and pour over chocolate chips. Stir continuously until the chocolate is melted and smooth.
- Allow the ganache to sit for 10-15 minutes.
- Transfer cheesecake to a baking pan with a wire rack. In a circular motion starting from the inside out, pour the ganache glaze over the cheesecake making sure to cover all sides.
- Allow ganache to cool and set for 30 minutes.
- Enjoy!
Nutrition Facts : Calories 944 calories, Carbohydrate 77 grams, Fat 71 grams, Fiber 4 grams, Protein 13 grams, Sugar 60 grams
BROWNIE CARAMEL CHEESECAKE
This is a great recipe that gets compliments when ever I make it. It is very rich, and worth the time and calories.
Provided by JACKIE MEIBORG
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 4h30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan.
- In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes.
- Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.
- In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.
- Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.
Nutrition Facts : Calories 512.2 calories, Carbohydrate 68.9 g, Cholesterol 93.2 mg, Fat 24.1 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 11.9 g, Sodium 354.9 mg, Sugar 43.2 g
BROWNIE BOTTOM CHEESECAKE
Treat everyone to a Brownie Bottom Cheesecake! Enjoy two desserts in one with this Brownie Bottom Cheesecake, perfect for your next party or get-together!
Provided by My Food and Family
Categories Dairy
Time 5h40m
Yield Makes 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add 1-1/2 cups of the sugar; mix well.
- Add 2 of the eggs, one at a time, mixing on low speed after each addition just until blended. Add milk and 1 tsp. of the vanilla; mix well. Combine flour and salt. Gradually add to chocolate mixture, mixing after each addition just until blended. Spread evenly into greased and floured 9-inch springform pan. Bake 25 min.
- Beat cream cheese, remaining 3/4 cup sugar and remaining 1 tsp. vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add remaining 3 eggs, one at a time, mixing on low speed after each addition just until blended. Pour over brownie layer in pan (Filling will come almost to top of pan.)
- Bake 55 min. to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand at room temperature 30 min. before serving. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 410, Fat 27 g, SaturatedFat 17 g, TransFat 0 g, Cholesterol 135 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
BROWNIE CHOCOLATE CHIP CHEESECAKE
A cream cheese filling tops a crust of chewy chocolate fudge brownies. Garnish with mini chocolate chips.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Grease bottom only of 9-inch springform pan. Prepare brownie mix as package directs for chewy brownies. Spread evenly in prepared pan. Bake 35 minutes or until set.
- In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk. Add eggs and vanilla; mix well. Stir in chocolate chips. Pour into prepared pan.
- Reduce oven temperature to 300 degrees F. Bake 50 minutes or until set. Cool. Chill thoroughly. Remove side of springform pan. Garnish as desired. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 594.5 calories, Carbohydrate 55.3 g, Cholesterol 119.8 mg, Fat 30.1 g, Fiber 1.9 g, Protein 9 g, SaturatedFat 17 g, Sodium 356.9 mg, Sugar 41.4 g
BROWNIE BOTTOM CHEESECAKE
Brownie, meet cheesecake. Cheesecake, meet brownie. Two of America's most beloved desserts combine to create a showstopper of a sweet. Now you never have to pick just one.
Provided by Food Network Kitchen
Categories dessert
Time 12h20m
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the brownies: Preheat the oven to 350 degrees F. Spray a 10-inch springform pan with nonstick baking spray.
- Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently, until completely melted, then let cool for 10 minutes. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour brownie batter into the prepared pan and tap the pan gently to ensure the batter is even. Bake until the top is set and the edges start to pull away from the sides of the pan, about 30 minutes. Remove from the oven and let cool completely on a baking rack.
- For the cheesecake: Meanwhile, beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until light and fluffy, about 2 minutes. Add the sour cream and mix until just incorporated. Stir in the eggs and vanilla extract by hand, one by one, taking care not to overmix or your cheesecake will turn into a souffle.
- Wrap the bottom of the pan and up the sides with foil and place in a roasting pan. Pour the cheesecake batter on top of the brownie layer and spread it evenly on top. Fill the roasting pan with water until it reaches halfway up the side of the springform pan. Bake until the center is jiggly but the surface is set, about 1 hour. Turn off the oven and leave the cheesecake inside for 30 minutes.
- Remove the cheesecake from the oven and run a sharp knife around the edges of the cake to release from the pan. Let rest on a baking rack until completely cool. Cover and refrigerate for 8 hours or up to overnight before serving.
- Slice and garnish each slice with chocolate syrup and whipped cream.
BROWNIE BOTTOM CHEESECAKE
What can I say? Yummy if you love cheesecake-like me :) I found with this recipe, if you refrigerate for 4 hours or overnight, the taste is just as delicious.
Provided by Melanie Murray
Categories Cheesecake
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Prepare and bake brownie mix as directed on package for 8 inch square pan in well greased 9 inch springform pan.
- Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
- Blend in sour cream.
- Add eggs, mixing on low speed just until blended.
- Bake at 325 for 60 to 65 minutes or until center is almost set if using a silver springform pan.
- (bake at 300 for 60-65 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
- Refrigerate 4 hours or overnight.
Nutrition Facts : Calories 394.8, Fat 26.8, SaturatedFat 14.7, Cholesterol 119.5, Sodium 266.3, Carbohydrate 33.7, Sugar 12.8, Protein 7.2
EASY BROWNIE BOTTOM CHEESECAKE
Get two yummy dishes in one when you serve Easy Brownie Bottom Cheesecake. With a base made from a boxed brownie mix, Easy Brownie Bottom Cheesecake is even more simple to make than you may imagine. Make the whole crowd happy with this dual-layered dessert.
Provided by My Food and Family
Categories Dairy
Time 5h40m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Prepare brownie batter as directed on package; pour into prepared pan. Bake 18 to 20 min. or until top is shiny and center is almost set. (Brownie layer will not be done.)
- Meanwhile, beat Neufchatel, 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.
- Spoon Neufchatel mixture over brownie layer in pan. (Pan will almost be full.)
- Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours.
- Remove dessert from refrigerator about 30 min. before serving; let stand at room temperature to soften slightly. Meanwhile, melt chocolate as directed on package. Use foil handles to lift cheesecake from pan; drizzle with chocolate. Let stand until chocolate is firm.
Nutrition Facts : Calories 400, Fat 21 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 90 mg, Sodium 360 mg, Carbohydrate 46 g, Fiber 1 g, Sugar 36 g, Protein 7 g
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