Recipe: Cheesecake Brownies (4 recipes)

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Cheesecake brownies

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Recipe(tried): Cheesecake Topped Brownies
Posted By: Terry/TX
Date: July 10th 1999
In Reply to: 7-9-99 Brownies and Bar Cookies (nt)
Board: Chat Room Recipe Archive

Cheesecake Topped Brownies

Makes 36 to 40 Brownies

1 box (23.6 oz.) fudge brownie mix
1 pkg. (8 oz.) cream cheese, softened
2 Tbsps margarine or butter, softened
1 Tbsp cornstarch
1 can (14 oz.) sweetened condensed milk
1 egg
2 tsps. vanilla extract
Prepared chocolate frosting, optional

Preheat oven to 350 degrees. Prepare brownie mix as
package direct. Spread into well-greased 9 x 13-inch
baking pan. In small mixer bowl, beat cheese,
margarine and cornstarch until fluffy. Gradually beat in
sweetened condense milk then egg and vanilla until
smooth. Pour evenly over brownie batter. Bake 45
minutes or until top is lightly browned. Cool. Spread
with frosting if desired. Cut into bars. Store covered in
refrigerator.

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Recipe(tried): Mocha Cheesecake Brownie Bars

Posted By: Munk/MI
Date: July 10th 1999
In Reply to: 7-9-99 Brownies and Bar Cookies (nt)
Board: Chat Room Recipe Archive

MOCHA CHEESECAKE BROWNIE BARS

These treats start with a brownie crust, which gets
filled with a mocha cheesecake mixture and then
finished off with a sour cream topping. Be sure to bake
the crust and filling a day before serving the bars!

1/4 cup unsalted butter
2 (1 ounce) squares semisweet chocolate, coarsely
chopped
1/3 cup all-purpose flour
1/3 cup white sugar
1 egg
1/2 teaspoon vanilla extract
1 pinch salt
1/3 cup whipping cream
1 (8 ounce) package cream cheese, softened
2/3 cup white sugar
1 egg
1 egg yolk
1/4 cup sour cream
1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract
1/3 cup miniature chocolate chips
1 1/2 tablespoons instant coffee powder
1/3 cup confectioners' sugar
1 cup sour cream

Directions:

First make the brownie crust. Begin by melting butter
in medium saucepan over low heat. Add 2 ounces
chopped chocolate to the butter; stir until chocolate
melts, and remove from heat. Whisk in 1/3 cup flour,
1/3 cup sugar, 1 large egg, 1/2 teaspoon vanilla
extract, and pinch of salt. Spread batter in thin layer on
bottom of greased and floured 8 x 8 x 2 inch pan.

Bake at 350 degrees F (175 degrees C) until tester
toothpick inserted into center comes out with only
moist crumbs attached, about 10 minutes. Cool.

Next make the filling. In a small saucepan, stir cream
and coffee powder over medium-high heat until coffee
powder dissolves. Cool.

Beat cream cheese and 2/3 cup sugar in large bowl
until light and fluffy. Beat in 1 egg and yolk. Add 1/4
cup sour cream, 1 tablespoon flour, 1/2 teaspoon
vanilla, and the coffee mixture; beat until smooth. Stir
in chocolate chips. Spoon filling evenly over brownie
crust.

Reduce oven temperature to 325 degrees F (165
degrees C). Bake about 35 minutes, or until filling puffs
slightly around the edges and center is set. Cool
completely on rack. Cover pan with foil, and chill
overnight.

Now make the topping. In a small saucepan, stir 1 cup
sour cream and confectioners' sugar over low heat until
sugar dissolves; do not boil. Spread topping evenly
over filling. Cool slightly. Cover and chill until topping
sets, at least 2 hours. Cut dessert into 24 bars.
Serve cold.

Makes 2 dozen
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Title: Recipe: Giant Black-Bottom Brownies
Posted By: Danielle, Rochester
Date: 2001-06-01 22:29:42
Board: A Board For Bakers

Giant Black-Bottom Brownies

Makes 24 brownies

These giant brownies have a chocolate-chip-flecked
layer of cheesecake swirled into the dark chocolate
batter; thereby combining the best of both brownies
and cheesecake.

1-1/2 cups unsweetened applesauce

Cream Cheese Filling
Two 8-ounce packages nonfat cream cheese, at room
temperature
1 large egg
2 large egg whites
1 teaspoon vanilla extract
6 tablespoons mini-morsel semisweet chocolate chips

Brownie Batter
2 cups all-purpose flour
1-1/3 cups unsweetened cocoa powder
1/2 teaspoon salt
2 large eggs
4 large egg whites
2 teaspoons vanilla extract
4 cups granulated sugar

Place a strainer over a bowl deep enough so the
bottom of the strainer doesn't touch the bottom of the
bowl. Put the applesauce in the strainer and set aside
to drain for 15 minutes; you should have 1 cup drained
applesauce.

Place the oven rack in the lower-middle position and
preheat the oven to 350 degrees. Lightly spray a
13-by-9-inch baking pan with butter-flavored vegetable
oil and set aside.

To make the filling: Mix the cream cheese, egg, egg
whites and vanilla in a large bowl with an electric mixer
on medium until combined. Stir in the chocolate chips
by hand. Set aside.

To make the batter: In a medium bowl, whisk together
the flour, cocoa powder and salt. Set aside. Place the
eggs and egg whites in a large mixing bowl and whisk
until foamy. Add the sugar, drained applesauce and
vanilla and stir until the sugar has dissolved. Fold in
the flour mixture until the dry ingredients are just
moistened.

Pour half of the brownie batter into the baking pan.
Spoon the cream cheese mixture on top. Pour the
remaining brownie batter on top of the cream cheese
mixture. With a butter knife, make swirls through the
batter to produce a marbled effect. Bake for 55
minutes, or until the center is set. Cool on a rack, cut
into 2-inch squares and serve.

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Recipe: Brownie Cheesecake
Posted By: Donna
Date: 1998-04-18 11:12:16
Board: TKL Cooking Club
Brownie Cheesecake
Recipe By : Cooking Light
Serving Size : 16 Preparation Time :0:00
Categories : Dessert

10 1/4 ounces fudge brownie mix
1 tablespoon water
1 teaspoon vegetable oil
2 1/2 ounces prune baby food
1 egg white
Vegetable cooking spray
1 cup nonfat cottage cheese
16 ounces Neufchatel cheese -- softened
16 ounces nonfat cream cheese -- softened
1 1/2 cups sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
3 eggs
1/4 cup semisweet chocolate mini-morsels

Preheat oven to 350 degrees. Combine first
5 ingredients in a bowl; stir well. Spread
into bottom of a 9-inch square baking pan
coated with cooking spray. Bake at 350
degrees for 25 minutes; let cool on a wire
rack. Tear brownies into small pieces.
Press half of pieces into bottom of a 9-inch
springform pan coated with cooking spray.
Set aside. Preheat oven to 300 degrees.
Place cottage cheese in a large bowl; beat
at medium-high speed of a mixer until
almost smooth. Add cream cheeses; beat
until smooth. Add sugar, vanilla, and salt;
beat well. Add eggs, 1 at a time, beating
well after each addition. Stir in chocolate.
Pour half of cheese mixture into prepared
pan; top with remaining brownie pieces.
Pour remaining cheese mixture over
brownie pieces. Bake at 300 degrees for 40
minutes or until almost set. Turn oven off,
and let cheesecake stand for 40 minutes in
oven with door closed. Remove cheesecake
from oven, and let cool to room
temperature. Cover and chill at least 8
hours.
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