Layered Cheesecake Brownies Recipes

LAYERED CHEESECAKE BROWNIES

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.

LAYERED PEANUT BUTTER BROWNIES

Steps:

• Preheat oven to 350°. In a large bowl, beat the eggs, butter and vanilla until smooth. Whisk together the dry ingredients; gradually add to egg mixture. Stir in chocolate chips. Set aside 1 cup for topping. Spread remaining batter into a greased 13-in. x 9-in. baking pan. , In a small bowl, beat the cream cheese, peanut butter and sugar until smooth. Beat in egg and milk on low just until combined. Carefully spread over batter. Drop reserved batter by tablespoonfuls over filling. Cut through batter with a knife to swirl. , Bake until a toothpick inserted in the center comes out clean, 35-40 minutes (do not overbake). Cool on a wire rack. Chill until serving.

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.

5-LAYER COOKIE 'BOX' BROWNIE CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Line a 10-inch (25-cm) springform pan with 2 layers of plastic wrap long enough to hang over the sides.
• Press the cookie dough evenly into a circle along the bottom of the pan, then fold the plastic wrap over the top.
• Unclasp the pan and freeze the cookie dough disk.
• Re-clasp the pan, then spray the bottom with cooking spray.
• Pour in the brownie batter.
• Spray the bottom and sides of a 5-inch (12-cm) or deeper, 8-inch (20-cm) wide cake pan, then press the greased cake pan into the brownie mix until the batter reaches halfway up the sides of the springform pan.
• Bake for 35 minutes, then cool for about 5 minutes.
• Reduce the oven temperature to 300°F (150°C).
• In a large bowl, mix together the cream cheese, sugar, vanilla, and egg until there are no lumps and the batter is smooth.
• While the brownie is still warm, carefully rotate and press down on the inner cake pan using oven mitts or pads to push the cooked brownie even more up the sides of the springform pan into an even ring. Chill for 30 minutes.
• Arrange a single layer of the sandwich cookies, roughly 14-15, on the bottom of the brownie shell as close together as possible.
• Pour the cheesecake batter on top of the cookies and spread evenly across the top.
• Tap the pan to release any large air bubbles, then bake for about 40 minutes until the cheesecake slightly jiggles in the center. Freeze until the top of the cheesecake is slightly firm, about 30 minutes.
• Arrange another layer of cookies on top of the cheesecake layer, then place the frozen cookie dough disk on top.
• Tuck in any edges, then bake for 20 minutes.
• Chill completely, then release the pan. Slice, and serve with a dollop of whipped cream topped with another cookie!
• Enjoy!

LAYERED BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
• Mix sugar, flour, cocoa powder, salt, and baking powder together in a mixing bowl.
• Whisk butter, eggs, and vanilla together in a separate bowl. Add butter mixture to the flour mixture and mix until well combined.
• Pour 1/3 of the batter into the prepared baking pan and smooth out with a spatula. Add OREO® cookies in an even layer, then spread another 1/3 of the batter over top. Add Biscoff® cookies in an even layer, then spread remaining batter over top. (The Biscoff® layer should be two rows of 5 cookies, plus a row of 2 1/2 cookies turned sideways.)
• Bake in the preheated oven until edges are brown and center is set, 30 to 35 minutes.
• Remove pan from the oven and let brownies cool completely before slicing and serving, about 30 minutes.

GLENDA'S LAYERED CHEESECAKE BROWNIES

Steps:

• Preheat you oven to 180oC (375oF), grease a 25-35 cm brownie tin and prepare the brownie base first.
• Melt the butter and chocolate together in a glass or ceramic bowl (I use the microwave) and set aside to cool.
• In a seperate large bowl, beat the eggs until fluffy and thick, about 3 - 5 minutes.
• Gradually add the flour and sugar and continue beating.
• Add the cooled chocolate mix, vanilla and nuts - beat to combine.
• Pour all but 2 cups (this will go on top of the cheesecake layer) into the tin and set aside.
• For the cheecake layer, cream the cream cheese and butter together.
• Add the sugar and beat for a full minute.
• Add the eggs, flour and vanilla and beat to combine.
• Using a tablespoon, carefully place mounds of the cheesecake mix all over the brownie base. Don't pour it all one at once as it will sink!
• Once you have carefully placed all the cheesecake mix on top, turn over the spoon and smooth out the cheesecake layer, be sure to have it cover all the base.
• Using the same spoon, drop mounds of the brownie mix leftover on top of the cheesecake layer.
• Using a toothpick or cake tester, swirl 3 times around the pan to create a marble effect. The extra choc chips can be placed on top if you are feeling decidedly wicked.
• Bake in the prepared oven for 35-40 minutes, don't over cook.
• To test, using oven gloved hands, give the tin a little shake, the top should shake like jelly. The brownies will continue to cook and then set out of the oven.
• Place on an airer to completely cool and wait until the next day to slice and eat.
• Keep in an air tight container for upto 4 days.