Italian Cheesecake Brownies Recipes

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ITALIAN CHEESECAKE



Italian Cheesecake image

A slightly lighter version of cheesecake without the crust!

Provided by Lynn-Pgh

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 12

Number Of Ingredients 9

1 ½ pounds ricotta cheese
2 cups confectioners' sugar
3 eggs
1 ½ teaspoons vanilla extract
½ teaspoon almond extract
½ teaspoon rum flavored extract
1 tablespoon grated lemon zest
¼ cup fresh lemon juice
1 tablespoon grated orange zest

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Grease and flour one 9 inch round springform or regular pan.
  • Combine the ricotta, confectioners' sugar and eggs. Blend well. Stir in vanilla, almond extract, rum extract, lemon juice, lemon zest and orange zest. Beat by hand until smooth and creamy. Pour batter into the prepared pan.
  • Bake at 400 degrees F (205 degrees C) for 40 minutes, until golden. Place on a rack and cool.

Nutrition Facts : Calories 178.5 calories, Carbohydrate 23.6 g, Cholesterol 64.1 mg, Fat 5.8 g, Fiber 0.1 g, Protein 8.1 g, SaturatedFat 3.2 g, Sodium 88.8 mg, Sugar 20.1 g

CHEESECAKE BROWNIES



Cheesecake Brownies image

Jazz up an out-of-the-box brownie mix with an easy cheesecake topping.

Provided by Nat

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 45m

Yield 24

Number Of Ingredients 4

1 (19.8 ounce) package brownie mix
1 (8 ounce) package cream cheese
1 egg
⅓ cup white sugar

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.

Nutrition Facts : Calories 146.6 calories, Carbohydrate 20.7 g, Cholesterol 18 mg, Fat 6.9 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 100.5 mg, Sugar 2.8 g

ITALIAN CHEESECAKE BROWNIES



Italian Cheesecake Brownies image

Ricotta cheese adds Italian flair to this fudgy treat. Brownie mix batter is layered with the cheese mixture then swirled for a pretty marbled look.

Provided by My Food and Family

Categories     Recipes

Time 1h

Yield Makes 32 servings, 1 brownie each.

Number Of Ingredients 6

1 container (15 oz.) POLLY-O Original Ricotta Cheese
1/2 cup sugar
2 eggs
1 Tbsp. cornstarch
1 tsp. vanilla
1 pkg. (21.2 oz.) brownie mix

Steps:

  • Preheat oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Lightly grease foil; set aside. Beat ricotta cheese, sugar, eggs, cornstarch and vanilla in large bowl with electric mixer on medium speed until well blended.
  • Prepare brownie batter as directed on package. Spread 2/3 of the brownie batter into prepared pan; cover with the ricotta mixture. Drop remaining brownie batter by spoonfuls over ricotta mixture. Cut through batter with knife several times for marble effect.
  • Bake 50 minutes or until toothpick inserted in center comes out clean. Cool in pan. Remove dessert from pan using foil handles. Cut into 32 brownies to serve.

Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

STRAWBERRY CHEESECAKE BROWNIES



Strawberry Cheesecake Brownies image

Whip up this recipe and you can enjoy the great taste of yummy strawberry cheesecake resting on top of a chewy, chocolatey brownie. Perfect for a super-easy, crowd-pleasing dessert.

Provided by Flavorite

Categories     Dessert

Number Of Ingredients 11

Crisco® Original No-Stick Cooking Spray
1 (19.5 oz.) package Pillsbury® Family Size Chocolate Fudge Brownie Mix
1/2 cup Crisco® Pure Vegetable Oil
1/4 cup water
4 large eggs, divided
3/4 cup chopped walnuts
2 (8 oz.) packages cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1/2 cup Smucker's® Seedless Strawberry Jam

Steps:

  • HEAT oven to 350°F. Spray a 13×9-inch baking pan with no-stick cooking spray. Combine brownie mix, oil, water and 2 eggs in large bowl; stir 50 strokes with spoon. Stir in nuts, if desired. Spread into prepared pan. Bake 20 minutes.
  • BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk. Mix in remaining 2 eggs, lemon juice and vanilla until smooth. Pour evenly over warm brownie.
  • STIR jam until smooth. Drop by teaspoonfuls over surface of filling. With a knife, swirl jam gently through filling to create marble effect. Bake additional 35 to 40 minutes or until top is lightly browned. Cool 1 hour. Loosely cover and chill in refrigerator for 2 hours or more. Cut into bars.

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