Chocolate Cheesecake Brownies Food

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CHUNKY CHEESECAKE BROWNIES



Chunky Cheesecake Brownies image

Wow! Melt-in-your-mouth brownies that are easy and elegant. Chocolate brownies marbled with cheesecake make fabulous squares! This is by far my most requested recipe.

Provided by bakergirl

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 55m

Yield 16

Number Of Ingredients 11

1 (8 ounce) package cream cheese, softened
¼ cup white sugar
1 egg
1 cup semisweet chocolate chips
¼ cup butter
1 cup semisweet chocolate chips
½ cup white sugar
2 eggs
⅔ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
  • Combine cream cheese with 1/4 cup sugar and 1 egg in a mixing bowl; beat until smooth. Stir 1 cup chocolate chips into the cream cheese mixture. Set aside.
  • Fill a saucepan with water and bring to a boil. Turn the heat off, and set a heatproof mixing bowl over the water. In the mixing bowl, combine butter with the remaining cup of chocolate chips; stir until just melted and blended together. Stir in the remaining 1/2 cup sugar and 2 eggs, then sift together flour, baking powder, and salt; stir into chocolate until evenly blended.
  • Pour half of the batter into the prepared baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn't need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern.
  • Bake in preheated oven at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly. Cut into 12 to 16 squares. Store in the refrigerator or freeze.

Nutrition Facts : Calories 243.6 calories, Carbohydrate 27.1 g, Cholesterol 57.9 mg, Fat 15 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 8.9 g, Sodium 125 mg, Sugar 20.9 g

CHEESECAKE BROWNIES



Cheesecake Brownies image

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

1 (19.8 ounce) package brownie mix
1 (8 ounce) package cream cheese
1 egg
⅓ cup white sugar

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

CHOCOLATE CHEESECAKE BROWNIES



Chocolate Cheesecake Brownies image

Make and share this Chocolate Cheesecake Brownies recipe from Food.com.

Provided by Noo8820

Categories     Bar Cookie

Time 50m

Yield 16 brownies

Number Of Ingredients 9

1 egg
8 ounces cream cheese, full fat
2 ounces caster sugar
1 teaspoon vanilla extract
4 ounces dark chocolate
4 ounces unsalted butter
5 ounces light muscovado sugar
2 beaten eggs
2 ounces plain flour

Steps:

  • For the cheesecake: Beat the egg in a mixing bowl, then add the cream cheese, caster sugar and vanilla extract. Beat until smooth and creamy.
  • For the brownie: Melt the chocolate (better to use minimum of 70% cocoa solid) and butter together. Stir well and add the sugar.
  • Gradually pour in the beaten egg, a little at a time, and beat well, until thoroughly combined.
  • Gently stir in the flour.
  • Spread 2/3 of the brownie mix over the base of a lined 8" tin. Spread the cheesecake mixture on the top, then spoon on the remaining brownie mixture in heaps.
  • Using a skewer, swirl the mixtures together.
  • Bake at 160°C/325°F/gas 3 for 30-35 minutes or until just set in the centre. Leave to cool in the tin, and then cut into squares.

Nutrition Facts : Calories 209.3, Fat 15.2, SaturatedFat 9, Cholesterol 65.7, Sodium 64, Carbohydrate 17.7, Fiber 1.3, Sugar 12.7, Protein 3.4

CHOCOLATE CHEESECAKE BROWNIES



Chocolate Cheesecake Brownies image

Make and share this Chocolate Cheesecake Brownies recipe from Food.com.

Provided by HELEN PEAGRAM

Categories     Bar Cookie

Yield 24 serving(s)

Number Of Ingredients 17

1/4 cup semisweet mini chocolate chips
6 ounces semisweet chocolate, chopped
6 tablespoons unsalted butter
1 tablespoon instant coffee
4 large eggs
1 1/2 cups sugar
1 cup flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon vanilla
1 tablespoon coffee liqueur
1 (8 ) package cream cheese, at room temp
1/4 cup unsalted butter, room temp
1/2 cup sugar
2 large eggs
2 tablespoons flour
1 tablespoon coffee liqueur

Steps:

  • Brownie batter - preheat oven to 350~. Butter 13"x9"x2" baking pan.
  • Combine chocolate, butter, and coffee powder in heavy small saucepan. Stir over low heat until melted and smooth.
  • Remove from heat; cool slightly.
  • In lg. bowl, beat eggs until frothy. Gradually add sugar and beat until mixture is pale yellow and slightly thickened.
  • Stir in flour, cocoa, and salt. Add vanilla, liqueur, and melted chocolate mixture; stir until well blended.
  • Cream cheese mixture - using electric mixer, beat cream cheese and butter in lg. bowl until smooth.
  • Add sugar and beat until fluffy. Beat in eggs, flour, and coffee liqueur.
  • Set aside 1/2 cup brownie batter for topping.
  • Pour remaining batter into prepared pan. Carefully spoon cream cheese mixture over batter, covering completely. Sprinkle chocolate chips evenly over cream cheese layer.
  • Drop reserved batter by spoonfuls over cream cheese layer.
  • Using small knife, swirl batter into cream cheese mixture to resemble marble pattern.
  • Bake brownies until edges are light golden and toothpick inserted into center comes out with some crumbs still attached; about 30 mins.
  • Cool completely in pan on rack; cut into squares.

CHOCOLATE BROWNIE CHEESECAKE



Chocolate Brownie Cheesecake image

For chocoholics everywhere. A recipe I came across in Tesco's food magazine. Don't worry if it still seems a little gooey at the end of the cooking time, it will firm up when it cools down.

Provided by Rosie Rob

Categories     Cheesecake

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 9

7 ounces chocolate
4 ounces margarine
10 1/2 ounces white chocolate
3 medium eggs
4 ounces caster sugar
2 ounces self raising flour
7 ounces cream cheese
8 Maltesers (Whoppers)
8 mini marshmallows

Steps:

  • Preheat the oven to 150C/300F/GMk2.
  • Grease a 8in (20cm) loose bottom tin and line the base with grease-proof paper.
  • Melt the margarine with half of the plain chocolate in a bowl over a pan of simmering water.
  • Melt 7 oz (200g) of the white chocolate in the same way. Allow to cool slightly.
  • Whisk together 2 eggs and the sugar and beat in the plain chocolate mixture until smooth. Fold in the flour and pour into the prepared tin.
  • Whisk together the cream cheese and remaining egg, then beat in the melted white chocolate.
  • Spoon into the tin on top of the brownie mixture. Using a skewer, carefully swirl the two mixtures to create a marbled effect.
  • Bake in the oven for 50-55 minutes until just set. Run a knife around the sides of the cake, allow to cool slightly, then remove from the tin. When completely cold remove the base and the grease-proof paper.
  • Melt the remaining white and plain chocolate separately. Spread a little of each over the top of the cheesecake. Decorate with the marshmallows and maltesers. Drizzle the remaining white and plain chocolate over the top and chill until required.

Nutrition Facts : Calories 621.9, Fat 46.7, SaturatedFat 23.2, Cholesterol 102.3, Sodium 270.3, Carbohydrate 50.8, Fiber 4.3, Sugar 37, Protein 10.2

CHOCOLATE BROWNIE CHEESECAKE



Chocolate Brownie Cheesecake image

This recipe is from the LCBO (liquor control board of Ontario). Their recipes are wonderful and easy. The book is free and is available 6 times a year at the liquor store.

Provided by maryL in Canada

Categories     Cheesecake

Time 1h

Yield 12 serving(s)

Number Of Ingredients 14

1 cup unsalted butter
1 cup cocoa powder
1 3/4 cups sugar
4 large eggs, at room temperature
2 teaspoons vanilla
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
14 Oreo cookies
6 ounces semisweet chocolate, chopped
2 (8 ounce) packages cream cheese, at room temperature
1/2 cup sugar
1 teaspoon vanilla
1 1/2 cups whipping cream

Steps:

  • For brownie layer preheat oven to 350 degrees.
  • Grease a 9" springform cake pan and line bottom and sides with parchment paper.
  • Melt butter and pour into a large bowl.
  • Sift cocoa into butter and stir in sugar.
  • Add eggs to mixture, blending well after each addition.
  • Stir in vanilla.
  • In a separate bowl combine flour, baking powder and salt. (do not sift).
  • Add to cocoa mixture and blend gently.
  • Pour into pan and bake 35 minutes.
  • Cool completely before filling.
  • For cheesecake layer, lay 8 Oreo cookies in a circle on cooled brownie layer.
  • Melt chocolate. (I use the microwave instead of over water).
  • Beat cream cheese until fluffy using electric beater.
  • Slowly add sugar while mixing and beat in vanilla.
  • Pour the whipping cream in and whip on high speed until mixture becomes firm and holds a peak.
  • Add chocolate and blend quickly.
  • Pour this onto brownie base, spread and cool for 2 hours before slicing.
  • Garnish with Oreo cookies cut in half and placed on cake.

Nutrition Facts : Calories 732.2, Fat 51.9, SaturatedFat 31, Cholesterol 193.5, Sodium 337.4, Carbohydrate 66.1, Fiber 5.4, Sugar 42.9, Protein 10.9

CHOCOLATE CHEESECAKE BROWNIES (DAIRY-FREE!)



Chocolate Cheesecake Brownies (Dairy-Free!) image

This is a moist and gooey brownie that has a light and cheesecakey texture. The secret is draining silken tofu and soy yogurt for a day or two so they thicken up, which gives the filling the texture of cream cheese without the dairy or the fat! I made these brownies for my family for Valentine's Day and cut them into hearts with heart-shaped cookie cutters, and everyone gobbled them up! This recipe is from the wonderful Heather Van Vorous at the IBS message boards at www.helpforibs.com. Prep time does not include time to drain the tofu and soy yogurt.

Provided by Kree6528

Categories     Bar Cookie

Time 38m

Yield 14-16 serving(s)

Number Of Ingredients 17

1 (9 ounce) package silken tofu (I use Mori Nu Lite)
1/3 cup plain soy yogurt (I use Whole Soy)
2 egg whites (or 1/4 cup Egg Beaters)
1 tablespoon cornstarch
3 tablespoons white sugar
2 teaspoons vanilla
1/8 teaspoon salt
1 1/2 cups white flour
1 cup brown sugar
1/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1 tablespoon canola oil (or vegetable oil)
4 tablespoons unsweetened applesauce
1 tablespoon vinegar
1 teaspoon vanilla

Steps:

  • Crumble tofu into a sieve lined with several layers of paper towels; add soy yogurt.
  • Cover sieve with plastic wrap and place over a bowl to drain overnight, or for up to two days (the longer this drains, the thicker and creamier your filling will be).
  • Preheat oven to 350F.
  • In a small bowl with an electric beater, beat the drained tofu/yogurt with other filling ingredients until smooth and creamy (or blend ingredients in a blender); set aside.
  • In a large bowl sift together the flour, sugar, cocoa powder, soda, and salt; whisk dry ingredients until well blended.
  • Whisk in water, oil, applesauce, vinegar, and vanilla just until batter is blended.
  • Lightly spray a 9 x 13" baking pan with cooking oil.
  • Pour chocolate mixture into pan and spread evenly.
  • Spoon large dropfuls of the filling mixture in 12 even spoonfuls across the batter (you should have three rows of four dropfuls of filling).
  • Take the flat side of a butter knife and gently pull it through the batter and filling to make a marble pattern.
  • Bake for 18-22 minutes, until a toothpick inserted in a brownie portion comes out with moist crumbs.
  • Cool on rack.
  • I would recommend allowing these to cool completely before serving; I think they have the best texture that way!
  • They're also fantastic topped with vanilla soy ice cream and drizzled with chocolate syrup!

Nutrition Facts : Calories 151.7, Fat 1.9, SaturatedFat 0.3, Sodium 208.3, Carbohydrate 31.2, Fiber 1.1, Sugar 18.8, Protein 3.2

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