Chocolate Cream Cheese Brownie Cake Food

BROWNIE CHEESECAKE RECIPE

Steps:

• Whisk together the first 3 ingredients, then set aside. Preheat oven to 350F. Grease a 9-inch springform pan, and set aside. In a large mixing bowl, thoroughly combine all remaining ingredients. Pour wet into dry, stir to combine, and pour into prepared pan. Smooth down. Bake 12 minutes.For The Cheesecake: 24 oz cream cheese or vegan cream cheese, 2 cups plain yogurt (vegan if desired), 2 1/2 tsp pure vanilla extract, 3/4 cup sugar or maple syrup, honey, or xylitol for sugar-free, 3/4 cup cocoa powder (I used mostly regular, plus 2 tbsp dutch, to make up the full amount)Preheat oven to 350 F. Fill a 9×13 pan about halfway with water and place it on your oven's lower rack. Bring cream cheese to room temperature. In a blender or food processor, beat all cheesecake ingredients just until smooth. (Don't overbeat, as this would introduce air bubbles that could burst in the oven and thus cause cracking.) Smooth into the 9-inch springform pan with the baked brownies. Place on the middle rack above the other pan. Bake 30 minutes, and do not open the oven during this time. When the time is up, leave oven door closed and turn off heat. Leave in the closed oven an additional 5 minutes. Then remove-it will look underdone-and let cool 20 minutes before placing the still-underdone cheesecake in the fridge. Chill at least 6 hours, during which time it will firm up. Leftovers covered in the fridge will last around 3-4 days.View Nutrition Facts

CHOCOLATE CREAM CHEESE BROWNIE CAKE

Steps:

• For cake, heat oven to 350 degrees.
• Grease bottom and side of 2 round pans, 9x1 1/2 inches, with shortening; lightly flour.
• Heat water, butter, shortening and cocoa in 1-quart saucepan over medium heat, stirring occasionally, until smooth; remove from heat.
• Cool to room temperature.
• Mix flour, sugar, baking soda and salt in large bowl.
• Beat in cocoa mixture with electric mixer on low speed, scraping bowl occasionally, until smooth.
• Beat in sour cream, eggs and vanilla until smooth.
• Pour into pans.
• Bake 25-30 minutes or until toothpick inserted in center comes out clean.
• Cool 10 minutes; remove from pans to wire rack.
• Cool completely.
• For cream cheese filling, beat butter and cream cheese in medium bowl on medium speed until fluffy.
• Beat in powdered sugar and vanilla on low speed until smooth.
• When cake is cooled completely, fill layers with cream cheese filling.
• For chocolate frosting, beat butter in medium bowl on medium speed until fluffy.
• Gradually beat in remaining ingredients on low speed until smooth.
• Frost side and top of cake with chocolate frosting.
• Press walnuts on side of cake, if using.
• Store cake covered in refrigerator.

CHOCOLATE CREAM CHEESE BROWNIES

Steps:

• Preheat oven to 325°. Whisk together flour, baking powder and salt. In a large microwave-safe bowl, microwave chocolate and butter on high until butter is melted; stir until smooth. Whisk in sugar until blended. Whisk in extracts and eggs, one at a time. Stir in flour mixture. Pour half of the batter into a greased 8-in. square baking dish., Beat together filling ingredients until blended; spoon over batter in pan. Spoon remaining batter over top. Swirl gently with a knife., Bake until filling is set, 35-40 minutes. Cool in pan on a wire rack 1 hour. Refrigerate at least 2 hours. Cut into bars. Refrigerate leftovers.

CHOCOLATE BROWNIE CHEESECAKE

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.

CREAM CHEESE MARBLED CHOCOLATE BROWNIE

Steps:

• PREHEAT oven to 350º F. Grease 9-inch-square baking pan.
• Microwave chocolate pieces in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; stir.
• If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted; cool to room temperature.
• Beat cream cheese and 1/4 cup sugar in small mixer bowl until smooth. Beat in 1 egg and 1/2 teaspoon vanilla extract.
• Combine flour and salt in small bowl.
• Beat remaining 3/4 cup sugar and butter in medium mixer bowl until creamy.
• Add remaining 3 eggs, milk and remaining teaspoon vanilla extract; beat until well mixed.
• Beat in melted chocolate.
• Stir in flour mixture until blended.
• Spread into prepared baking pan.
• Drop tablespoons of cream cheese mixture randomly over chocolate mixture.
• Swirl mixtures deeply with spoon, pulling chocolate mixture up to surface.
• Bake for 33 to 38 minutes or until wooden pick inserted in center comes out slightly sticky.
• Cool completely in pan on wire rack.
• Refrigerate for 1 hour.
• Cut into bars.

FLOURLESS CHOCOLATE BROWNIE CAKE WITH WHIPPED CREAM

Steps:

• For the flourless chocolate cake: Preheat the oven to 350 degrees F (180 degrees C). Butter the bottom and sides of an 8- or 9-inch (20- or 23-centimeter) springform pan and dust it with cocoa powder. Tap out any excess.
• Heat the butter and cream in a medium saucepan over low heat. When the butter is melted, add the chopped chocolate and stir frequently until melted and smooth.
• In a separate bowl, whisk together the eggs, sugar, cocoa powder, and salt until even and a bit frothy, whisking for 2 to 3 minutes. Stir in the melted chocolate mixture until smooth and even.
• Transfer the batter to the prepared pan and bake until the cake is puffed and just set through, 35 to 40 minutes. Remove from the oven and let the cake cool for about 40 minutes. Run a knife around the edge and unmold the sides of the springform pan, then transfer the bottom of the pan to a plate or platter (don't try to remove the whole cake from the springform; it may crumble). Sift cocoa powder over the cake before serving.
• For the whipped cream: If you are not whipping your own cream, you're missing out. Perfect, dollopable cream is an art form worth mastering. To do it: Whip the cream in a metal bowl with a whisk or electric beater until it just holds its shape. Fold in the sugar and vanilla. Test with a spoon -- it should slide right off but still hold some shape. Use a whisk to finish it off, whipping a few times by hand until it just holds soft peaks -- but no further: It should dollop lusciously over any cake or pie.
• Serve the cake warm or at room temperature with the whipped cream.

CREAM CHEESE SWIRLED BROWNIE CAKE

Steps:

• 1. Gather ingredients. Allow for time for cream cheese to soften (or use the quick warm-up trick; see **Note.)
• 2. Heat oven to 350 degrees. Prepare a bundt pan with bakers spray or use the butter/flour method.
• 3. Beat together cream cheese, sour cream and 1/3 cup sugar until smooth.
• 4. Add 1/2 teaspoon vanilla and 1 egg; beat until well combined; set aside.
• 5. In a large bowl, stir together brownie mix and cake mix until well combined.
• 6. Add water, oil and eggs; whisk or use hand-mixer on low/ medium-low speed to mix until lumps are mostly gone.
• 7. Pour 1/2 the brownie cake batter into prepared bundt pan; rap on counter several times to assure even distribution.
• 8. Spoon cream cheese mixture onto center of cake batter, avoiding sides as much as possible; cover with remaining cake batter.
• 9. Create swirls by inserting knife into batter and swirling in a figure 8 pattern all around batter.
• 10. Bake at 350` F for one hour and ten minutes, turning cake 180 degrees after the first 35 minutes. (Due to oven variance, start checking at one hour, then at 5 minute intervals. Cake is done when toothpick inserted in center, at several places, comes out mostly clean.
• 11. When done baking, remove cake and allow to cool in pan for 30 minutes. Carefully turn cake out onto a cake stand or plate (I like to use parchment paper, but that's just me.) Allow to thoroughly cool before drizzling with ganache (at least 2 to 3 hours.)
• 12. To make the ganache, pour chocolate chips into a medium heat-proof bowl. In a small saucepan, over medium heat, bring cream to a slight simmer; immediately pour heated cream over chocolate chips; whisk until completely smooth. Pour over cooled cake. (You may double ganache recipe if extra is desired for serving with chocolate dipped strawberries or for drizzling extra over individual slices.) Serve.
• 13. **NOTE: How to Quickly Bring Cream Cheese to Room Temp. Remove cream cheese from box, leaving cheese wrapped in foil only. Soak a clean kitchen towel in very hot tap water; quickly squeeze out excess water and place towel on counter. Quickly wrap cheese in towel, then place a large bowl or skillet over top to trap the heat. Cheese should be softened in 10 minutes.

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.

EASY CHOCOLATE BROWNIE CAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter a 20-25cm cake tin and line with greaseproof paper.
• Place 175g/6oz of the chocolate, plus the butter and sugar in a heavy-based pan and heat gently until melted, stirring occasionally. Leave to cool.
• Whisk the egg yolks into the chocolate mixture, then add the flour, nuts and the remaining chocolate.
• Whisk the egg whites until they form soft peaks, then gently, but thoroughly, fold into the chocolate mixture.
• Pour into the prepared tin and bake in the centre of the oven for about 35-40 mins until crusty on top. Leave to cool, then run a knife around the sides and remove from the tin. Dust with icing sugar and serve warm with custard or ice cream or cold with cream.

CHOCOLATE BROWNIE CHEESECAKE

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.

CREAM CHEESE BROWNIES WITH CHOCOLATE CHIPS

Steps:

• Preheat oven to 350°F.
• Butter and lighly flour 8x8-inch cake pan.
• Combine the flour and salt. Set aside.
• Melt the butter in a small, heavy-based saucepan, then stir in the cocoa until blended and set aside.
• Beat the eggs until light and fluffy.
• Gradually add the sugar and stir in the chocolate mixture.
• Sift the flour/salt mixture over the top and fold into the mixture.
• Add vanilla.
• Fold in the chocolate chips.
• Cream Cheese Mixture:.
• Whisk together cream cheese and egg and sugar (or use an electric mixer).
• Sift 1/4 cup self-rising flour over this mixture and fold in .
• Add 1 teaspoons vanilla extract.
• Pour three-quarters of the brownie mixture into the prepared pan and spread the cream cheese mixture over it.
• Drop spoonfuls of the remaining brownie mixture on top, making swirls with a knife.
• Bake 35-40 minutes, or until the top is springy to the touch, being careful not to over bake.
• Cool brownies in the pan, then cut into squares.
• Enjoy!

GERMAN CHOCOLATE CREAM CHEESE BROWNIES

Steps:

• In large bowl, combine cake mix, margarine, and 1 of the eggs; mix well.
• Press mixture into a greased 9x9 inch pan.
• In a seperate bowl, beat together the cream cheese, remaining 2 eggs, vanilla& powdered sugar.
• Pour over chocolate mixture.
• Bake at 350 F for 1 hour.
• Sprinkle with extra powdered sugar& pecans.