FUDGY MARBLED CHEESECAKE BROWNIES
Combine two favorite desserts in these super fudgy hybrid bars. A wooden skewer makes the marbled effect easy, but you could also use a toothpick or the probe-end of a digital thermometer instead.
Provided by Food Network Kitchen
Categories dessert
Time 3h45m
Yield 16 brownies
Number Of Ingredients 9
Steps:
- Position a rack in the middle of the oven and preheat the oven to 325 degrees F. Line a 9-by 13- inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
- Whisk together the cocoa powder, salt and 1 1/2 cups of the flour in a medium bowl.
- Melt the butter and chocolate, stirring frequently, in a medium saucepan over medium heat. Transfer to a bowl and let cool for 10 minutes. Whisk in 2 cups of the sugar and 4 of the eggs. Add the flour mixture, and stir to combine. Chill for 10 minutes.
- Meanwhile, beat together the cream cheese, vanilla extract, remaining 1/3 cup sugar and 1 egg with an electric mixer in a large bowl on medium-high speed. Add the remaining 1/4 cup flour and beat until just combined.
- Use 2 ice cream scoops or large spoons to drop alternating scoopfuls of the 2 batters into the prepared pan. (You will have more brownie batter than cheesecake batter and that's okay; just make sure to disperse the batters as evenly as possible.) Spread a couple of kitchen towels on your countertop. Gently drop the baking pan onto the countertop a few times until the batter evens out (the towels should catch the splatters).
- Make the swirls: Drag a long wooden skewer through the batter, making sure the skewer reaches down to the bottom of the pan. This will marble the colors in a tie-dye effect. Tap the baking pan on the towels a few more times to smooth out the batter.
- Bake the brownies, rotating about halfway through, until the top is set and the skewer inserted in the center of the brownies comes out with only a few moist crumbs, about 50 minutes.
- Let the brownies cool completely in the pan set on a rack. Use the foil overhang to help lift them out of the pan. Cut into 16 pieces. Store in an airtight container at room temperature for up to 3 days.
FUDGE-GLAZED CHOCOLATE CHEESECAKE BARS
Watch these luscious cheesecakes bars disappear fast from your dessert table - a perfect treat for all chocolate lovers!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 300°F. In ungreased 13x9-inch pan, combine all crust ingredients; mix well. Press firmly in bottom of pan.
- Beat cream cheese until fluffy in large bowl. Add condensed milk, melted chocolate, vanilla and eggs; beat until smooth, scraping down sides of bowl frequently. Pour filling over crust.
- Bake at 300°F. for 40 to 50 minutes or until set. Cool 30 minutes.
- In small saucepan, melt 2 oz. unsweetened chocolate and 2 tablespoons margarine over low heat, stirring until smooth. Remove from heat. Add water and powdered sugar; beat until smooth.
- Spread topping over warm cheesecake. Refrigerate 1 1/2 hours or until cold. To serve, let stand 15 minutes. Cut into squares.
Nutrition Facts : Calories 325, Carbohydrate 29 g, Cholesterol 65 mg, Fat 4, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 serving, Sodium 220 mg, Sugar 23 g
FUDGE CHEESECAKE BARS
I got this from Mr. Food. Looking for a rich fudge and creamy chocolate cheesecake recipe? Say no more, the name Fudge Cheesecake Bars speaks for itself. It is addictive.
Provided by LINDA BAILEY
Categories Chocolate
Time 1h10m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees F. Coat a 9"x13" baking dish with cooking spray.In a large microwaveable bowl, place baking chocolate and butter. Microwave on high 2 to 2-1/2 minutes, stirring after each minute, until chocolate and butter are completely melted. Beat in 2 cups sugar, 3 eggs, and the vanilla, until blended. Stir in flour, then spread batter in prepared baking dish.
- 2. In a medium bowl, beat cream cheese, the remaining sugar, and remaining egg. Stir in candy. Drop by dollops over batter. With a knife, swirl the batter to the top to create a marbled effect. Bake 40 to 45 minutes, or just until set. Cool completely in baking dish on a wire rack. Cut into bars.
FUDGE-GLAZED CHOCOLATE CHEESECAKE BARS
Do you like chocolate and cheesecake? These are really good. I love the chocolate wafers for the crust. They taste so good. This recipe makes a pretty presentation on assorted plate of cookies and bars.
Provided by Mimi in Maine
Categories Bar Cookie
Time 1h10m
Yield 24-30 serving(s)
Number Of Ingredients 12
Steps:
- CRUST:.
- Mix the three ingredients together and mix well; press firmly into a 9x13 inch pan.
- FILLING:.
- Put the softened cream cheese in a large bowl and beat till fluffy.
- Add the condensed milk, melted chocolate, vanilla, and eggs.
- Pour over the crust and bake at 300 degrees for 40-50 minutes or till set; cool 30 minutes.
- TOPPING:.
- In a saucepan place the unsweetened chocolate and butter; mix till smooth.
- Remove from heat and add the water and confectioners sugar.
- Frost and refrigerate.
- Cut into squares.
Nutrition Facts : Calories 310.8, Fat 20.6, SaturatedFat 12.3, Cholesterol 76.1, Sodium 203.2, Carbohydrate 28.8, Fiber 1.1, Sugar 22.6, Protein 5.5
FUDGE MARBLE CHEESECAKE BARS
Make and share this Fudge Marble Cheesecake Bars recipe from Food.com.
Provided by carolinafan
Categories Bar Cookie
Time 55m
Yield 32 bars
Number Of Ingredients 7
Steps:
- Heat oven to 350*.
- Grease rectangular pan, 13x9x2 inches.
- Reserve 1 cup of the cake mix (dry).
- Beat remaining cake mix, the Swirl Mix, oil and 1 egg in large bowl with electric mixer on low speed until soft dough forms. Press in bottom of pan. Bake 10 minutes.
- Beat reserved cake mix, the sugar, sour cream, cream cheese and 2 eggs in large bowl on low speed 30 seconds; beat on medium speed 3 minutes.
- Spread over baked crust. Bake 33 to 38 minutes or until center is set.
- Cool completely. Cut into 2 x 1 1/2 inch bars.
Nutrition Facts : Calories 164.4, Fat 10.9, SaturatedFat 4.5, Cholesterol 37, Sodium 182, Carbohydrate 15.3, Fiber 0.4, Sugar 9.3, Protein 2.7
CHEESECAKE FUDGE
Make and share this Cheesecake Fudge recipe from Food.com.
Provided by carolinafan
Categories Candy
Time 20m
Yield 2 dozen
Number Of Ingredients 7
Steps:
- Line a 9x9 inch baking dish with lightly buttered waxed paper or aluminum foil. Set aside.
- Combine butter, sugar, evaporated milk and marshmallows in a heavy 2 1/2 to 3 quart saucepan.
- Bring to a full rolling boil on medium heat; stirring constantly.
- Continue boiling 5 1/2 minutes on medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching.
- Remove from heat.
- Stir in cream cheese and white chocolate chips until melted.
- Add vanilla extract and mix well.
- Pour into prepared pan.
- Cool at room temperature.
- Cut into squares.
FABULOUS FUDGE CHEESECAKE
This fudgy cheesecake is particularly popular with my two children. It's also a favorite with guests at the cheesecake party my wife and I host every year.-Scott Fox, Fergus Falls, Minnesota
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10-12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the wafer crumbs, sugar and cocoa; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a large bowl, beat the cream cheese until smooth. Gradually beat in chocolate. Add eggs; beat on low speed just until combined. Gradually stir in milk and vanilla. Pour over crust. Place pan on a baking sheet., Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 446 calories, Fat 26g fat (15g saturated fat), Cholesterol 117mg cholesterol, Sodium 204mg sodium, Carbohydrate 50g carbohydrate (43g sugars, Fiber 2g fiber), Protein 8g protein.
FUDGY CHERRY-CHEESECAKE BROWNIE BARS
These are a favorite everytime I take them somewhere.....they are always the first to disappear. I usually cut them into squares and put them in individual cupcake papers to make serving easier. They are easy to make, too. Prep/cook time does NOT include 4 hours for chilling.
Provided by Parsley
Categories Dessert
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°.
- Line a 13 x 9" baking pan with foil, letting ends extend a bit over sides. Lightly coat the foil with nonstick cooking spray.
- Topping: Beat together all topping ingredients in medium mixing bowl until blended and smooth. Set aside.
- Brownie: In a large microwavable mixing bowl, melt butter and chocolate using med power -- about 2 minutes---check every 45 seconds and stir. (Can also do in a saucepan over low heat.) Heat until chocolate is melted and smooth -- stir to make a smooth mixture.
- With wooden spoon, stir in sugar, vanilla and salt into melted chocolate mixture. Add eggs, one at a time, stirring briskly after each egg, until well-blended. Stir in flour.
- Spoon brownie mixture into prepared baking pan.
- Scatter heaping Tbsp of topping mixture on top of brownie mixture. Next, scatter Tbsps of cherry pir filling over top. Run tip of a knife through topping and pie filling to create a marbelized look.
- Bake at 350 for 45-50 minutes or until brownie edges begin to pull away from sides and edges of cream cheese are slightly brown. THE CENTER WILL STILL "JIGGLE" WHEN SHAKEN EVEN WHEN THEY ARE DONE!
- Cool in pan on wire rack. When cooled, chill for at least 4 hours before cutting.
- After chilling, simply lift out by using the foil that lines the pan. Place on cutting board and cut into squares, and place into individual cupcake/muffin liners.
Nutrition Facts : Calories 299.9, Fat 16.8, SaturatedFat 9.9, Cholesterol 73.1, Sodium 158.3, Carbohydrate 35.7, Fiber 1.5, Sugar 21.6, Protein 4.8
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