Frozen Brownie Cheesecake Recipes

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.

CHOCOLATE FUDGE 'BOX' BROWNIE CHEESECAKE RECIPE BY TASTY

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!

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!

BROWNIE BOTTOM CHEESECAKE

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.

CHERRY CHEESECAKE SWIRL BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking pan.
• For the filling: Beat cream cheese, sugar, flour, egg, and vanilla extract in a bowl with an electric mixer until creamy.
• For the brownies: Combine sugar, flour, cocoa powder, black onyx cocoa powder, salt, and baking powder in a large bowl. Beat together oil, eggs, corn syrup, and vanilla extract in a separate bowl. Pour into flour mixture and mix to combine. Spread 3/4 of the batter into the prepared baking pan.
• Mix 1/4 cup chopped morello cherries into the batter in the pan. Spread remaining cherries across the top of the brownie batter in one layer. Pour cream cheese filling over the cherries. Spread remaining brownie batter on top of the cream cheese filling. Draw a knife through the batter to create swirls.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 27 minutes. A toothpick inserted in the center should come out clean. Let cool completely before slicing.

EASY BROWNIE BOTTOM CHEESECAKE

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.