CHEESECAKE BROWNIES
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
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
THE BROWNIE WITH A CHEESECAKE TOPPING
Provided by Food Network
Categories dessert
Time 2h5m
Yield 24 mini brownies
Number Of Ingredients 20
Steps:
- Candies or cookies for decorating, such as pirouette cookies, white, pink or chocolate curls, dragees, edible glitter, chocolate cigars or wafer cookies
- For the brownies: Preheat the oven to 325 degrees F. Spray a 24-cup mini-muffin pan very lightly with nonstick cooking spray and line the bottoms with small rounds of parchment.
- In a double boiler, melt the butter and the chocolate together, stirring often to avoid scorching. Remove from the heat once everything is melted and combined.
- In a big bowl, whisk together the granulated sugar, brown sugar, eggs and egg yolk. Whisk in the salt and vanilla.
- Slowly add the chocolate mixture to the egg mixture to temper it and whisk just to combine.
- Gradually stir in the flour and mix until everything is combined and smooth. Stir in the walnuts if using. Set aside.
- For the cheesecake topping: With an electric mixer, beat the cream cheese with the granulated sugar and salt until smooth, then add the sour cream, vanilla and egg, and beat together just until incorporated. Transfer the cheesecake topping to a pastry bag or resealable plastic bag.
- Use a small ice cream scoop to add the brownie batter to the muffin pan (it should come halfway up the sides). Snip the tip off the pastry bag and pipe some cheesecake topping on top. Bake until a toothpick inserted in the center comes out clean, about 15 minutes. Let cool completely in the pan.
- For the buttercream frosting: Sift the confectioners' sugar into a medium bowl. In a stand mixer fitted with the paddle attachment, beat the butter on medium-high until smooth and light, about 1 minute. Add all but 1/4 cup of the confectioners' sugar and mix on low just to combine. Add the vanilla and increase the speed to high, then beat until light and fluffy, 1 to 2 minutes. (Add more confectioners' sugar or a bit of milk depending on how stiff or loose you want the frosting.)
- Frost the brownie bites with buttercream frosting, and decorate as desired with candy or cookies.
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
NO-BAKE BROWNIE CHEESECAKE RECIPE BY TASTY
This cheesecake could not be easier - you don't even have to turn on your oven, making it perfect for those hot summer nights. It all starts with a box of brownie mix that gets folded into whipped cream cheese, a little sour cream, and some sugar. If you're worried about consuming raw flour, don't fret! We heat the brownie mix to kill any harmful bacteria and make it safe to eat.
Provided by Katie Aubin
Categories Desserts
Time 20m
Yield 8 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 709 calories, Carbohydrate 67 grams, Fat 46 grams, Fiber 1 gram, Protein 9 grams, Sugar 50 grams
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Reviews 1Category DessertCuisine AmericanTotal Time 1 hr 5 mins
- In a large bowl, melt together the butter and chocolate either over a saucepan of simmering water or in the microwave (stirring well every 30 seconds).
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4.4/5 (78)Total Time 1 hr 5 minsServings 24Calories 380 per serving
- Preheat the oven to 350°F. Lightly grease a 9" x 13" pan., To make the brownie batter: In a large saucepan, melt the butter, then stir in the sugar, cooking until the mixture is smooth and shiny., Remove from the heat and stir in the cocoa, salt, baking powder, espresso powder, and vanilla.
- Allow to cool slightly, around 5 minutes., Whisk in the eggs, then the flour, stirring until smooth., To make the cream cheese batter: Beat the cream cheese until no lumps remain.
- Mix in the sugar and flour, then the vanilla, cream, and eggs., Fold the chocolate chips into the brownie batter., Spoon half the brownie batter into the prepared pan, then top with the cream cheese batter., Dollop the remaining brownie batter onto the cream cheese, swirling the two together., Bake the brownies for 40 to 45 minutes, until a tester inserted into the center comes out clean, and the edges are set., Remove them from the oven, and loosen the edges with a table knife.
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- Add the melted butter and one cup of chocolate chips to a large bowl. Microwave on short bursts at low power until mostly melted then stir together until smooth.
- Add the room temperature cream cheese to stand mixer fitted with a whisk attachment and mix at medium speed for 3-4 minutes.
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