PHILLY BROWNIE CHEESECAKE
Have your (cheese)cake and eat a brownie, too with this PHILLY Brownie Cheesecake. PHILLY Cream Cheese makes this dessert delectably creamy.
Provided by My Food and Family
Categories Baking Ingredients
Time 6h5m
Yield 16 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 500, Fat 33 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 140 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g
PHILADELPHIA MARBLE BROWNIES
Have the best of both worlds with marble brownies! PHILADELPHIA Marble Brownies are the best way to have both a brownie and a cheesecake simultaneously.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 32 servings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
PEANUT BUTTER CHEESECAKE BROWNIES
Dot brownies with decadent dollops and you get Peanut Butter Cheesecake Brownies. These Peanut Butter Cheesecake Brownies look like swirls of sweetness.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 36 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray.
- Microwave chocolate and butter in large 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 4 eggs. Add flour; mix well. Pour into prepared pan.
- Mix cream cheese, peanut butter, remaining sugar and egg until blended; drop in spoonfuls 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. Use foil handles to lift brownies from pan before cutting to serve.
Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 0.7215 g, Sugar 0 g, Protein 3 g
BROWNIE BOTTOM CHEESECAKE
Treat everyone to a Brownie Bottom Cheesecake! Enjoy two desserts in one with this Brownie Bottom Cheesecake, perfect for your next party or get-together!
Provided by My Food and Family
Categories Dairy
Time 5h40m
Yield Makes 16 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 410, Fat 27 g, SaturatedFat 17 g, TransFat 0 g, Cholesterol 135 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
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.
PHILLY CHEESECAKE BROWNIES
Make and share this Philly Cheesecake Brownies recipe from Food.com.
Provided by Sandra Anthony
Categories Bar Cookie
Time 1h
Yield 24 serving(s)
Number Of Ingredients 5
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.
HUNGRY GIRL CHEESECAKE BROWNIES
Make and share this Hungry Girl Cheesecake Brownies recipe from Food.com.
Provided by SusieQusie
Categories Bar Cookie
Time 30m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Prepare a 9" X 13" baking pan by coating it with nonstick cooking spray.
- In a large mixing bowl, combine cake mix and pumpkin. Stir until completely blended (the mixture will remain very thick). Using a spatula, spread batter into pan and set aside. (I sprayed my spatula with PAM to make this a little easier.).
- Dissolve powdered coffee creamer in the water. Combine softened cream cheese with Splenda, coffee-creamer mixture, and vanilla extract. Mix vigorously until completely blended, smooth and lump-free.
- Spoon cheesecake mixture over the brownie batter, and use a knife to swirl it into the batter. (Don't worry if your swirl isn't perfect -- your brownies will taste delicious no matter what!)
- Place pan in the oven, and bake for 20 - 25 minutes. Allow to cool, and then cut into 16 pieces.
- **NOTE** - If you have liquid sugar free/fat free coffee creamer, use 2 tablespoons, omitting the powdered creamer and water.
Nutrition Facts : Calories 18.4, Fat 0.1, SaturatedFat 0.1, Cholesterol 1.3, Sodium 75, Carbohydrate 2.6, Fiber 0.1, Sugar 1, Protein 1.9
PHILADELPHIA MARBLE BROWNIES
Rich chocolate brownies have found the perfect complement with the addition of a sweet PHILADELPHIA Cream Cheese mixture. Use your favorite brownie mix for a quick and easy elegant dessert.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 1h
Yield 32
Number Of Ingredients 5
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.
Nutrition Facts : Calories 106 calories, Carbohydrate 15.8 g, Cholesterol 13.7 mg, Fat 4.8 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 1.6 g, Sodium 82.9 mg, Sugar 2.1 g
CHEESECAKE BROWNIES
Watch our video to learn how our delectable Cheesecake Brownies are a Healthy Living dessert. They're so good, you'll want to come back for more!
Provided by My Food and Family
Categories Cheese
Time 40m
Yield 32 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Mix brownie mix, applesauce, 2 egg whites and water until blended. Pour into 13x9-inch pan sprayed with cooking spray.
- Beat Neufchatel, sugar, flour and remaining egg white with mixer until blended; spoon over brownie batter. Swirl gently with knife.
- Bake 28 to 30 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
Nutrition Facts : Calories 110, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
BASIC PHILLY CHEESECAKE
Make and share this Basic Philly Cheesecake recipe from Food.com.
Provided by Lennie
Categories Cheesecake
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325F degrees.
- Combine crumbs, sugar and melted margarine and press onto the bottom of a 9-inch springform pan.
- Bake for 10 minutes, remove from oven and raise oven temperature to 450F degrees.
- To make filling, combine softened cream cheese and sugar in a large bowl with an electric mixer, beating at medium speed until well mixed.
- Add eggs, one at a time, mixing well after each addition; blend in vanilla then pour into crust.
- Bake for 10 minutes at 450F, then reduce heat to 250F and for 25-30 minutes more, or until set.
- Loosen cake from rim of pan; cool before removing rim of pan.
- Chill; top individual slices with desired topping, if any, just before serving.
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- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Butter and line a 20x30 cm/ 8x12 inch tin with parchment paper leaving the paper slightly overhanging.
- Beat together the cream cheese, sugar, and the vanilla extract until well mixed. Add 2 eggs, one at a time, and beat until smooth and creamy. Set aside.
- Chop the chocolate finely. Place it in a small metal bowl together with the butter, place the bowl over a pan with water. Make sure the water doesn't touch the bowl with the chocolate. Heat the water, but don't let it come to a boil. Melt the chocolate and the butter while stirring very frequently. Set aside.
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