CHEESECAKE BROWNIE BITES
Two classic desserts are swirled into a single finger-friendly treat starring cheesecake and chocolate.
Provided by Kelly Senyei
Time 22m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350ºF.
- In a large bowl, whisk together the eggs, baking cocoa, salt, baking powder, espresso mixed with water, and vanilla until well combined.
- Stir in the sugar and melted butter until well combined, then stir in the flour. (A firm rubber spatula works best.) Set brownie batter aside.
- In a separate bowl, prepare the cheesecake filling by stirring together the cream cheese, sugar and egg yolk until well combined. Transfer the mixture to a pastry bag or plastic bag.
- Grease a non-stick mini-muffin pan with cooking spray or butter and then spoon a tablespoon of brownie batter into the greased cups. Pipe a generous amount of cheesecake filling atop the brownie batter, and then top off each cup with an additional teaspoon of brownie batter.
- Bake for about 12 minutes, or until a toothpick inserted comes out clean.
- Let the brownie bites cool for 10 minutes in the pan and then transfer them to a cooling rack to continue cooling, or enjoy warm.
Nutrition Facts : Calories 159 kcal, Carbohydrate 23 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 43 mg, Sodium 90 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
BROWNIE CHEESECAKE SWIRL BITES
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 36 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F.
- Line 36 mini muffin pan cups with mini cupcake liners and set aside.
- Cheesecake Batter
- With a standing or hand-held mixer, whip the cream cheese for about 1 minute until light and fluffy. Add the sugar and whip for another minute.
- Mix in the sour cream and heavy cream until well incorporated. Add the egg and mix until just combined. Set aside.
- Brownie Batter
- Place the chocolate chips and butter in a microwave-safe bowl. Melt on HIGH power in the microwave for 30-second intervals until the chips are fully melted, stirring every 30 seconds.
- Mix the sugar and vanilla into the butter/chocolate mixture, and then add eggs, one at a time, beating after each addition.
- Fold in the flour, cocoa powder and salt until everything is well incorporated.
- To assemble the brownie cheesecake bites, pour the brownie batter into the mini muffin cups, filling each cup about 2/3 full.
- Then, top each cup with the cheesecake batter, filling each muffin pan cup almost to the top. Swirl the brownie and cheesecake batters together with a toothpick or wooden skewer.
- Bake for about 15 minutes, or until tops of the cheesecakes are set.
- Cool the cheesecakes in the muffin pan cups for 5 minutes before removing them from the pan to wire racks to cool.
- Serve warm or chilled.
Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0.6711 g, Sugar 0 g, Protein 2 g
BROWNIE BOTTOM CHEESECAKE
Brownie, meet cheesecake. Cheesecake, meet brownie. Two of America's most beloved desserts combine to create a showstopper of a sweet. Now you never have to pick just one.
Provided by Food Network Kitchen
Categories dessert
Time 12h20m
Yield 8 servings
Number Of Ingredients 15
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 BALLS
These easy, no-bake holiday treats require only 4 ingredients and are simple enough for non-cooks to tackle. All you need are store-bought brownies, cream cheese, confectioners' sugar and sprinkles.
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 24 cheesecake balls
Number Of Ingredients 4
Steps:
- Combine the crumbled brownies, cream cheese and confectioners' sugar in a large bowl. Beat with a mixer on low speed until smooth, about 3 minutes.
- Scoop the dough mixture into 24 balls (about 2 inches each). Roll the balls in blue and white sprinkles.
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- To start the cheesecake layer, with a standing or handheld mixer, whip the cream cheese for about a minute until light and fluffy.
- Add the sugar and whip for another minute before adding the egg. Beat until well incorporated. Finally, mix in the sour cream and whipping cream until everything is well incorporated. Set aside.
- To make the brownie layer, place the chocolate chips and butter in a microwave-safe bowl. Melt until the chocolate and butter are smooth and mixed together.
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