Philadelphia Brownie Cheesecake Food

PHILLY CHEESECAKE BROWNIES

Steps:

• Heat oven to 350 degrees F.
• Mix brownie mix, applesauce, 2 egg whites and water until well blended. Pour into 13x9-inch pan sprayed with cooking spray.
• Beat cream cheese spread, sugar, flour and remaining egg white with mixer until well blended; spoon over brownie batter. Swirl gently with knife.
• Bake 28 to 30 minutes or until toothpick inserted in centre comes out with fudgy crumbs. (Do not overbake.) Cool completely.

PHILLY CHEESECAKE BROWNIES

Steps:

• I would use my own brownie recipe but you can use a box mix.
• Prepare the brownie mix as directed on package.
• Pour into greased 13x9 baking pan.
• Beat cream cheese with electric mixer on med.
• speed until smooth.
• Add sugar, mixing until blended.
• Add egg and vanilla; mix just until blended.
• Pour cream cheese mixture over brownie mixture; cut through batter with knife several times for marble effect.
• Bake at 350°F for 35 to 40 minutes or until cream cheese mixture is lightly browned.
• Cool; cut into squares.
• Note: Do not use brownie mixes that include syrup pouch.

BROWNIE BOTTOM CHEESECAKE

Steps:

• For the brownies: Preheat the oven to 350 degrees F. Spray a 10-inch springform pan with nonstick baking spray.
• Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently, until completely melted, then let cool for 10 minutes. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour brownie batter into the prepared pan and tap the pan gently to ensure the batter is even. Bake until the top is set and the edges start to pull away from the sides of the pan, about 30 minutes. Remove from the oven and let cool completely on a baking rack.
• For the cheesecake: Meanwhile, beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until light and fluffy, about 2 minutes. Add the sour cream and mix until just incorporated. Stir in the eggs and vanilla extract by hand, one by one, taking care not to overmix or your cheesecake will turn into a souffle.
• Wrap the bottom of the pan and up the sides with foil and place in a roasting pan. Pour the cheesecake batter on top of the brownie layer and spread it evenly on top. Fill the roasting pan with water until it reaches halfway up the side of the springform pan. Bake until the center is jiggly but the surface is set, about 1 hour. Turn off the oven and leave the cheesecake inside for 30 minutes.
• Remove the cheesecake from the oven and run a sharp knife around the edges of the cake to release from the pan. Let rest on a baking rack until completely cool. Cover and refrigerate for 8 hours or up to overnight before serving.
• Slice and garnish each slice with chocolate syrup and whipped cream.

PHILLY BROWNIE CHEESECAKE

Steps:

• Heat oven to 325°F.
• Prepare brownie batter as directed on package; pour into 13x9-inch pan sprayed with cooking spray. Bake 25 min. or until top is shiny and center is almost set.
• Meanwhile, beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Pour cream cheese mixture carefully over brownie layer in pan. (Filling will come almost to top of pan.)
• Bake 40 min. or until center is almost set. Run knife around rim of pan to loosen sides; cool dessert completely. Refrigerate 4 hours.
• Melt chocolate as directed on package; drizzle over cheesecake. Refrigerate 15 min. or until chocolate is firm.

PHILADELPHIA MARBLE BROWNIES

Steps:

• Heat oven to 350ºF.
• Prepare brownie batter as directed on package; pour into 13x9-inch pan sprayed with cooking spray.
• Beat cream cheese in large bowl with mixer until creamy. Add sugar, egg and vanilla; mix well. Drop by tablespoonfuls over brownie batter; swirl gently with knife.
• Bake 35 to 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.

BROWNIE & CARAMEL CHEESECAKE

Steps:

• Beat cream cheese and sugar in large bowl with whisk until blended. Gently stir in 2 cups COOL WHIP and 1-1/2 cups brownie pieces.
• Spread 1/4 cup caramel topping onto bottom of pie crust; cover with cream cheese mixture. Refrigerate 3 hours or until firm.
• Top with remaining COOL WHIP just before serving. Sprinkle with remaining brownie pieces; drizzle with remaining caramel topping.

BROWNIE SWIRL CHEESECAKE

Steps:

• Preheat oven to 350°. Prepare brownie mix according to package directions for chewy fudge brownies. Spread into a greased 9-in. springform pan. Bake at 350° for 15 minutes (brownies will not test done). Cool for 10 minutes on a wire rack. , Meanwhile, in a bowl, combine the cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each addition. , Pour over the brownie crust. Top with melted chocolate; cut through batter with a knife to swirl the chocolate. , Bake at 350° for 35-40 minutes or until center is almost set. Run a knife around edge of pan to loosen; cool completely. Remove sides of pan; refrigerate for at least 3 hours. Garnish with whipped cream and chocolate kisses if desired.

BROWNIE BOTTOM CHEESECAKE

Steps:

• Preheat oven to 325°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add 1-1/2 cups of the sugar; mix well.
• Add 2 of the eggs, one at a time, mixing on low speed after each addition just until blended. Add milk and 1 tsp. of the vanilla; mix well. Combine flour and salt. Gradually add to chocolate mixture, mixing after each addition just until blended. Spread evenly into greased and floured 9-inch springform pan. Bake 25 min.
• Beat cream cheese, remaining 3/4 cup sugar and remaining 1 tsp. vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add remaining 3 eggs, one at a time, mixing on low speed after each addition just until blended. Pour over brownie layer in pan (Filling will come almost to top of pan.)
• Bake 55 min. to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand at room temperature 30 min. before serving. Store leftover cheesecake in refrigerator.

PHILADELPHIA MARBLE BROWNIES

Steps:

• Heat oven to 350 degrees F.
• Prepare brownie batter as directed on package; spread into greased 13x9-inch pan.
• Beat cream cheese with mixer until creamy. Add sugar, egg and vanilla; mix well. Drop by tablespoonfuls over brownie batter; swirl with knife.
• Bake 35 to 40 min. or until cream cheese mixture is lightly browned. Cool completely before cutting to serve. Keep refrigerated.

BROWNIE-BOTTOM CHEESECAKE BARS

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Microwave unsweetened chocolate and butter in microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add 2 cups sugar; mix well. Stir in 3 eggs and 1 tsp. vanilla. Add flour; mix well. Spread onto bottom of prepared pan.
• Bake 20 min. Meanwhile, beat cream cheese, and remaining sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add remaining eggs, 1 at a time, mixing on low speed after each just until blended.
• Pour cream cheese batter over partially baked brownie. (Cream cheese mixture will come almost to top of pan.) Bake 40 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool.
• Refrigerate cheesecake 4 hours. Let stand at room temperature 30 min. before serving. Meanwhile, melt semi-sweet chocolate as directed on package.
• Use foil handles to lift cheesecake from pan. Drizzle with chocolate; let stand until firm before cutting cheesecake into bars.