Glendas Layered Cheesecake Brownies Recipes
LAYERED CHEESECAKE BROWNIES
Separately, cheesecake and brownies are strong contenders in the favorite dessert category. Together, they clinch the title easily.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 20 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Line 8-inch square pan with foil, with ends extending over sides. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
- Stir in 1/2 cup sugar. Add 2 eggs and 1/2 tsp. vanilla; mix well. Blend in flour. Spread into prepared pan.
- Beat cream cheese and remaining sugar in medium bowl with mixer until blended. Add remaining egg and vanilla; mix well. Spoon over brownie batter in pan.
- Bake 35 to 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to lift brownie from pan before cutting to serve.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
LEMON CHEESECAKE BROWNIES
Provided by Giada De Laurentiis
Categories dessert
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 7
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.
MAIDA HEATTER'S CHOCOLATE CHEESECAKE BROWNIES
The year: 1983. The place: Williamsburg, Va., where representatives from across the globe - and "some of the biggest and brightest names on the American culinary scene" - gathered. The Times's own Craig Claiborne planned the menus; Paul Prudhomme, Wolfgang Puck and Zarela Martinez cooked; and Maida Heatter provided dessert. Among her offerings were these, chocolate cheesecake brownies, "a formidable new creation" for the time. Here, a layer of pecan-studded brownie meets a sheet of chocolate cheesecake. Make them for a group - or for yourself to eat over time. They freeze well, and can just as well be served frozen.
Provided by Maida Heatter
Categories dinner, dessert
Time 2h30m
Yield 16 square brownies or 32 bars or triangles
Number Of Ingredients 17
Steps:
- Adjust a rack one-third up from the bottom of the oven and preheat the oven to 350 degrees.
- Prepare a 9-by-9-by-1 3/4-inch pan as follows: Turn the pan upside down. Center a 12-inch square of aluminum foil over the pan and fold down the sides and corners to shape the foil. Then turn the pan right side up. Place the foil in the pan and gently press it into place. Place a piece of butter in the pan, heat it in the oven to melt and then brush it all over with a pastry brush or spread it with crumbled wax paper. Set aside.
- To prepare the brownie layer, place the chocolate and butter in a 2- to 3-quart heavy saucepan over low heat and stir occasionally until melted. Stir in the salt, sugar and vanilla. Remove from heat and stir in the eggs one at a time. Add the flour and stir well to mix, then stir in the pecans and coconut. Turn the batter into the prepared pan and smooth the top. Let stand.
- To prepare the cheesecake layer, beat the cheese in the small bowl of an electric mixer until it is soft. Add the sugar, two tablespoons cocoa powder, vanilla and almond extracts, eggs and flour, one at a time, beating until incorporated after each addition.
- Pour the cheesecake mixture in a ribbon over the top of the brownie layer. Smooth the top. Then marbleize the two mixtures slightly as follows: Insert the handle end of a teaspoon almost but not completely to the bottom in one corner of the pan and, with the flat side of the handle, cut through the batter in a wide zigzag pattern. Smooth the top again.
- Bake for about 40 minutes until a toothpick gently inserted in the middle comes out clean.
- Cool to room temperature. Then place in the freezer for about one hour until firm.
- Cover with a piece of wax paper and, on top of that, a cookie sheet. Turn the pan and cookie sheet upside down, remove the pan and peel off the foil. Cover with a cutting board or another cookie sheet and then turn upside down again, leaving the cake right side up.
- Cut into 16 large squares or 32 bars or triangles, wiping the blade with a damp cloth between cuttings. These may be wrapped individually in clear plastic wrap. But if they are not going to kept cold, using a sieve, sprinkle cocoa over the tops before wrapping to prevent sticking. Store these in the refrigerator or the freezer. They may be served frozen.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 21 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 91 milligrams, Sugar 20 grams, TransFat 0 grams
PHILLY CHEESECAKE BROWNIES
Cheesecake batter made with light cream cheese is swirled into a brownie base to make a rich tasting marbled chocolate treat.
Provided by Philadelphia Cream Cheese
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 38m
Yield 18
Number Of Ingredients 7
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.
Nutrition Facts : Calories 169.9 calories, Carbohydrate 27.3 g, Cholesterol 6.5 mg, Fat 5.8 g, Fiber 0.9 g, Protein 3.1 g, SaturatedFat 2.1 g, Sodium 148.7 mg, Sugar 6.3 g
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