CHOCOLATE CHIP CHEESECAKE BROWNIES
Here's a scrumptious recipe that combines a blonde brownie and cheesecake!
Provided by Barb W.
Categories Desserts Cookies Brownie Recipes Blondie Recipes
Time 1h10m
Yield 24
Number Of Ingredients 13
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.
Nutrition Facts : Calories 334.7 calories, Carbohydrate 31 g, Cholesterol 59.3 mg, Fat 22.6 g, Fiber 1.3 g, Protein 4.7 g, SaturatedFat 8.7 g, Sodium 174.7 mg, Sugar 21.2 g
CHOCOLATE CHIP 'BOX' BROWNIE CHEESECAKE RECIPE BY TASTY
Here's what you need: brownie mix, cream cheese, sugar, vanilla, whipped cream, chocolate chips
Provided by Tasty
Categories Bakery Goods
Yield 6 servings
Number Of Ingredients 6
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!
Nutrition Facts : Calories 964 calories, Carbohydrate 108 grams, Fat 56 grams, Fiber 4 grams, Protein 11 grams, Sugar 85 grams
CHOCOLATE CHIP BROWNIE CHEESECAKE
This gluten-free Chocolate Chip Brownie Cheesecake boasts a rich brownie crust with a silky, cheesecake layer speckled throughout with mini chocolate chips. Top it with fresh berries for a truly out of this world, decadent, and delicious cheesecake!
Provided by Shannon Emery
Categories Dessert
Time 1h55m
Number Of Ingredients 8
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!
Nutrition Facts : Calories 429 calories, Sugar 52.4 g, Sodium 379.6 mg, Fat 34.1 g, SaturatedFat 21.8 g, TransFat 0 g, Carbohydrate 66.8 g, Fiber 1.7 g, Protein 11 g, Cholesterol 161.5 mg
BROWNIE CHOCOLATE CHIP CHEESECAKE
This one looks good. Have not made it but wanted to post it here so I could find again. An eagle brand recipe.
Provided by Charlotte J
Categories Cheesecake
Time 1h45m
Yield 1 9 inch pie
Number Of Ingredients 8
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.
Nutrition Facts : Calories 6966.4, Fat 394.5, SaturatedFat 210.2, Cholesterol 2152.4, Sodium 4562.7, Carbohydrate 724.9, Fiber 5.1, Sugar 542, Protein 150.7
COOKIES-AND-MILK CHEESECAKE BROWNIE BARS
Triple-layered lusciousness, all in one bar: Brownies on the bottom, creamy cheesecake in the middle and tender chocolate chip cookies on top.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h30m
Yield 30
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
- In large bowl, mix Brownie Base ingredients until well blended. Spread in pan. Bake 20 minutes.
- Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add sugar; beat until blended. Add 2 eggs and vanilla; beat just until blended. In medium bowl, stir together chocolate chip cookie mix and flour. Add softened butter and 1 egg; stir until soft dough forms.
- Spread cheesecake layer mixture over hot brownie base. Drop teaspoonfuls of chocolate chip cookie dough over cheesecake layer.
- Bake 35 to 40 minutes or until cookie is golden brown. Cool 1 hour. Refrigerate at least 3 hours before cutting and serving. Cut into 6 rows by 5 rows. Store covered in refrigerator.
Nutrition Facts : Calories 240, Carbohydrate 26 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 170 mg, Sugar 20 g, TransFat 0 g
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CHOCOLATE CHIP CHEESECAKE BROWNIES | THE RECIPE CRITIC
From therecipecritic.com
Reviews 25Total Time 55 minsCategory Dessert, SnackCalories 311 per serving
- Preheat oven to 350 degrees. Cream butter, oil and sugars. Add eggs and beat until fluffy. Mix in the rest of the ingredients. Put half of the dough mix in the bottom of an ungreased 13x9 inch baking pan or casserole dish with half of the dough, forming a crust. Use your hands for this as if you were filling a pie plate with a homemade pie crust. Bake for 10 minutes.
- While baking, beat the cream cheese, egg (or egg substitute), sugar (or no calorie sugar sweetener), and vanilla in a bowl until well blended. Take the crust out and spread the cream cheese mixture on the top being sure to cover the entire top. It will be ooey and gooey and may blend with the crust and this is OK :)
- Take the other half of the cookie dough and crumble it on top of the cream cheese coating, being sure to cover it all bake for 35 minutes (mine took about 23, just keep checking) or until golden brown and a toothpick inserted comes out clean. Cool in the refrigerator for a few hours before serving. Store in the fridge, due to the cream cheese
CHOCOLATE CHIP CHEESECAKE BROWNIES RECIPE - PILLSBURY.COM
From pillsbury.com
5/5 (4)Category DessertServings 16Total Time 4 hrs 45 mins
- Heat oven to 350°F. Line 8-inch square pan with foil, allowing foil to hang over sides of pan for easy removal after baking. Spray with cooking spray.
- Press brownies evenly in bottom of pan. Bake 20 to 23 minutes or until brownies are set around sides and toothpick inserted in center of brownies comes out almost clean. Cool in pan 10 minutes.
- In medium bowl, beat cream cheese, sugar and egg with electric mixer until smooth. Stir in chocolate chips, reserving 1 tablespoon to sprinkle on top. Spread cheesecake mixture over brownie base; top with remaining 1 tablespoon chips.
- Bake 24 to 29 minutes or until center is set. Cool 30 minutes. Refrigerate about 3 hours or until well chilled. Remove bars from pan; cut into 4 rows by 4 rows to serve.
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