Brownie Cheesecake Balls Food

DESSERT CHEESE BALL

Steps:

• PREP: It's really important that the cream cheese and butter are at room temperature. Leave cold ingredients out for 45 minutes to an hour, or use some of these tricks to bring them to room temperature quicker. Do not melt either for this recipe; soften in the microwave for 10-15 seconds if needed.
• BEAT: In a large bowl, beat the room-temperature cream cheese and butter until completely smooth. Add in the vanilla extract, powdered sugar, and dry brownie mix (See Note 1). Mix until completely smooth.
• ADD INS: Stir in 1/2 cup miniature chocolate chips and the toffee bits. Mix until incorporated. The mixture will be fairly soft/wet/sticky, but don't worry; it firms up a lot during the chilling process!
• CHILL: Spread out a very large piece of plastic wrap. Using a spatula, scrape and scoop all the mixture into a ball on top of the plastic wrap. Wrap around the dessert ball, form into a ball, and place in the fridge to chill for 3-4 hours or until completely firm.
• COAT IN CHOCOLATE: Spread 1/2 cup miniature chocolate chips on a large plate. Unwrap the cheesecake ball and put on top of the chocolate chips. Use the remaining 1/2 cup chocolate chips to coat all the rest of the cheesecake ball.
• SERVE: Serve with "dippers" of your choice.

BROWNIE CHEESECAKE BARS

Steps:

• HEAT oven to 350 degrees F. Coat a 13 x 9-inch baking pan with no-stick cooking spray.
• PREPARE brownie mix according to package directions. Stir in nuts. Spread into prepared pan.
• BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour evenly over brownie batter.
• BAKE 40 minutes or until top is lightly browned. Cool 1 hour. Chill. Garnish with chocolate syrup. Cut into bars.

CHEESECAKE BALLS

Steps:

• Use a small cookie scoop or a rounded tablespoon to make balls out of the leftover cheesecake. After you scoop out the balls, roll them in your hands to make the rounds neater. Place on a parchment-lined baking sheet and insert a lollipop stick in the top of each. Squeeze the cheesecake around the base of each lollipop stick to ensure it will stay put. Pop into the freezer for 1 full hour.
• Set up a double boiler by bringing a medium saucepan of water to a simmer. Place a small bowl over the top, making sure the bottom doesn't touch the water. Add the candy melts to the bowl and stir until smooth and melted. Stir in the vegetable oil until smooth.
• Quickly dip the cheesecake balls into the melted chocolate and twirl to coat. You may need a knife to help cover the balls. Sprinkle the cheesecake balls before the chocolate dries with your choice of chopped candy, peanuts or toffee brickle and place back on the baking sheet. Refrigerate to set up, about 5 minutes.

BROWNIE CHEESECAKE POPS

Steps:

• Heat oven to 350°F. Spray 8-inch square pan with cooking spray. Make and bake brownie mix as directed on pouch, using water, oil and egg. Cool completely.
• Reduce oven temperature to 300°F. Line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan. Spray foil with cooking spray. In large bowl, beat cream cheese, peanut butter and sugar with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating just until blended. Cut brownies into 1/2-inch pieces. Stir brownies into batter; pour into pan.
• Bake 45 to 50 minutes or until center is set. Cool on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight. Use foil to lift out of pan; cut cheesecake into 8 rows by 3 rows. Press craft stick 1 1/2 inches into 1 end of each piece of cheesecake.
• In microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 1 to 2 minutes or until mixture can be stirred smooth. Cool 5 minutes. Dip each cheesecake pop halfway into chocolate. Dip sides in graham cracker crumbs. Store in refrigerator.

BROWNIE BOTTOM CHEESECAKE

Steps:

• For the brownies: Preheat the oven to 350 degrees F. Spray a 10-inch springform pan with nonstick baking spray.
• Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently, until completely melted, then let cool for 10 minutes. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour brownie batter into the prepared pan and tap the pan gently to ensure the batter is even. Bake until the top is set and the edges start to pull away from the sides of the pan, about 30 minutes. Remove from the oven and let cool completely on a baking rack.
• For the cheesecake: Meanwhile, beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until light and fluffy, about 2 minutes. Add the sour cream and mix until just incorporated. Stir in the eggs and vanilla extract by hand, one by one, taking care not to overmix or your cheesecake will turn into a souffle.
• Wrap the bottom of the pan and up the sides with foil and place in a roasting pan. Pour the cheesecake batter on top of the brownie layer and spread it evenly on top. Fill the roasting pan with water until it reaches halfway up the side of the springform pan. Bake until the center is jiggly but the surface is set, about 1 hour. Turn off the oven and leave the cheesecake inside for 30 minutes.
• Remove the cheesecake from the oven and run a sharp knife around the edges of the cake to release from the pan. Let rest on a baking rack until completely cool. Cover and refrigerate for 8 hours or up to overnight before serving.
• Slice and garnish each slice with chocolate syrup and whipped cream.

BROWNIE CHEESECAKE BALL

Steps:

• Beat cream cheese, butter, sugar, vanilla and 1-1/2 cups crumbled brownies with mixer until blended.
• Refrigerate 45 min. or until firm.
• Combine nuts and remaining crumbled brownies in shallow dish.
• Shape cream cheese mixture into ball; roll in nut mixture until evenly coated.
• Refrigerate 2 hours.