Chocolate Chip Brownie Cheesecake Food

CHOCOLATE CHIP 'BOX' BROWNIE CHEESECAKE RECIPE BY TASTY

Steps:

• Prepare the brownie mix according to package instructions, and pour the batter into a springform pan. Bake according to package instructions, and cool completely.
• Beat cream cheese and sugar until smooth.
• Fold in vanilla and whipped cream, then fold in the chocolate chips.
• Spread cream cheese mixture over the cooled brownie in the springform pan.
• Decorate with toppings of your choice, or just leave it plain!
• Refrigerate for at least 4 hours before serving.
• Enjoy!

CHOCOLATE CHIP CHEESECAKE BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a large bowl, cream together shortening, brown sugar, and 1/2 cup white sugar. Beat in the 3 eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; blend into the sugar mixture. Stir in chocolate chips, and set aside.
• In a separate bowl, mix together the cream cheese and 1/4 cup white sugar. Mix in the 2 remaining eggs.
• Spread 1/2 of chocolate chip dough in bottom of the prepared pan. Pour cream cheese batter on top of dough. Sprinkle with pecans. Drop pieces of the remaining chocolate chip batter over filling. Don't worry if there are gaps; the batter will spread.
• Bake for 45 minutes in preheated oven, or until lightly browned on the top. Let the brownies cool in the pan before cutting into bars.

CHOCOLATE CHIP BROWNIE CHEESECAKE

Steps:

• Adjust the oven rack to the lower-middle position and preheat the oven to 350°F. Grease the bottom and sides of a 9-inch springform pan (I used coconut oil). Then line the base and sides of the pan with parchment paper.
• In a large mixing bowl combine the brownie mix, 3 eggs, and melted coconut oil. Pour the brownie batter into the prepared springform pan and spread evenly with a spatula.
• Bake 35 minutes or until set. Remove from the oven and place the hot pan on a large piece of heavy-duty aluminum foil. Wrap foil around the pan covering both the underside and extending up along the sides in preparation for the water bath in Step 5. Reduce the oven temperature to 300°F.
• In the bowl of an electric stand mixer fitted with the paddle attachment or beaters, beat the cream cheese and sweetened condensed milk on medium speed until just smooth. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the remaining 3 eggs and vanilla; mixing on low speed until just combined, scraping the bowl as necessary. Remove the bowl from the stand mixer and gently stir in the mini chocolate chips. Pour the cheesecake batter into the springform pan over the top of the baked brownie layer.
• Set a kettle of water to boil. You'll need to fill a large pan (I use a roasting pan) with about 1 inch of hot water for the water bath, so make sure you boil enough water. I use an entire kettle of hot water. Place the springform pan with the cheesecake inside the large pan and then place them both in the oven. Carefully pour the boiling water into the large pan so that it comes up about 1 inch along the side of the springform pan.
• Bake 1 hour or until center is set. DO NOT open the oven door while the cheesecake is baking inside. This could cause your cheesecake to collapse or to form cracks on the surface due to the sudden change in temperature.
• Once the cheesecake has finished baking, turn off the oven and allow the cheesecake to gradually cool in the oven for 1 hour, with the oven door slightly cracked open.
• Once cooled remove from the oven, sprinkle the top of cheesecake with additional mini chocolate chips, and place in the refrigerator to chill thoroughly for 4-6 hours or preferably overnight.
• Remove the sides of the springform pan. Serve the cheesecake directly from the base of the springform pan or transfer it to a cake plate by using a knife to loosen the chilled cheesecake from the base of the springform pan and then gently pulling on the parchment paper base to slide the cheesecake onto the cake plate. Using a sharp knife, slice the cheesecake into servings, wiping the knife clean between slices. Serve with fresh strawberries or another berry of choice. Enjoy!

PEANUT BUTTER CUP BROWNIE BOTTOM CHEESECAKE

Steps:

• Heat oven to 350°F Grease 9-inch springform pan with butter.
• Stir together butter, sugar and vanilla in large bowl with spoon or wire whisk. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Spread in prepared pan.
• Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake layer (see below).
• Immediately after removing brownie from oven, sprinkle milk chocolate chips, peanut butter chips and peanut butter cups over brownie surface. Spoon cheesecake mixture over chips. Turn down oven 325°.
• Cheesecake Filling:.(makes extra).
• Beat cream cheese in bowl of electric mixer until smooth.
• Add eggs, one at a time, beating well after each addition.
• Add sugar, peanut butter and cream; mix until smooth.
• Stir in vanilla.
• Pour filling into prepared crust.
• IF SOME BATTER IS LEFT OVER, EITHER STORE OR PUT IN SMALLER SPRINGFORM PAN.
• Double-wrap springform pan with aluminum foil to prevent water seeping inches.
• Place springform pan into a larger baking pan.
• Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
• Bake at 325 degrees 1-1/2 hours, or until firm and lightly browned.
• Remove from the oven and allow to cool on a wire rack for one hour.
• Run a knife along the edge of the cake to loosen it from the pan somewhat.
• Refrigerate for at least 4 hours before decorating.
• Decoration- (makes a lot extra-try using it on individual slices after cutting).
• Remove cake from pan and put on a pretty plate.
• Bring whipping cream to boil in a small saucepan.
• Remove from heat and add semi-sweet and peanut butter chips. Stir, stir, stir until melted and smooth.
• Drizzle over cake and then add peanut butter cup halves around the edge of the cake.

CHOCOLATE CHIP BROWNIE CHEESECAKE RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9-inch springform pan with nonstick cooking spray.
• Prepare brownie mix according to package directions for chewy brownies and spread batter in prepared pan.
• Bake for 30-35 minutes or until set.
• In a large mixing bowl, beat cream cheese until fluffy.
• Mix in sweetened condensed milk, eggs and vanilla.
• Fold in chocolate chips and pour into prepared pan.
• Reduce oven temperature to 300 degrees F.
• Bake for 50 minutes or until the center of the cheesecake is set and the edges are golden brown.
• Let cool completely and store leftovers in the refrigerator.

BROWNIE CHOCOLATE CHIP CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Grease bottom only of 9-inch springform pan.
• Prepare brownie mix as package directs for chewy brownies.
• Spread evenly in prepared pan.
• Bake 35 minutes or until set.
• In large bowl, beat cream cheese until fluffy.
• Gradually beat in Eagle Brand.
• Add eggs, vanilla and mix well.
• Stir in chocolate chips.
• Pour into prepared pan.
• Reduce oven temperature to 300 degrees and bake 50 minutes or until set, cool.
• Chill thoroughly.
• Remove side of springform pan.
• Garnish as desired.
• Store leftovers covered in refrigerator.
• Notes: Chocolate chips may fall to top of brownie layer during baking.