Brownie Cheesecake Recipes

Steps:

• Prepare brownie mix batter according to package directions. Spread 2 cups into a greased 13x9-in. baking dish; set aside., In a small bowl, beat the cream cheese, butter, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. Spread evenly over brownie batter. Top with remaining brownie batter. Cut through batter with a knife to swirl., Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out with moist crumbs (brownies may appear moist). Cool completely on a wire rack. Spread frosting over brownies.

Steps:

• Prepare the brownie mix as directed by manufacturer. Preheat oven to temperature indicated on box. Grease a 9x13 inch pan.
• Spread the brownie batter evenly into the prepared pan. Using an electric mixer, beat together the cream cheese, egg and sugar until smooth. Dollop the cream cheese mixture on top of the brownie batter. Swirl together using a knife or skewer.
• Bake according to manufacturer's instructions. Brownies will be done when a toothpick inserted comes out clean. Cool in the pan, then cut into bars and serve.

Steps:

• Preheat oven to 350˚F (180˚C).
• Prepare the brownie batter and pour into greased springform pan.
• Bake until set, about 20-25 minutes.
• Meanwhile, beat the cream cheese and sugar until incorporated. Add beaten eggs and vanilla, and beat again until smooth.
• Remove brownies and lower oven temperature to 325˚F (165˚C).
• Pour cheesecake batter over brownie bottom, and bake for 50 minutes until set and slightly jiggly.
• Remove cheesecake and refrigerate for 4 hours, or overnight.
• Heat or microwave whipping cream to just before boiling and pour over chocolate chips. Stir continuously until the chocolate is melted and smooth.
• Allow the ganache to sit for 10-15 minutes.
• Transfer cheesecake to a baking pan with a wire rack. In a circular motion starting from the inside out, pour the ganache glaze over the cheesecake making sure to cover all sides.
• Allow ganache to cool and set for 30 minutes.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan.
• In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes.
• Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.
• In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.
• Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.

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.

Steps:

• In a small bowl, combine the wafer crumbs, confectioners' sugar and cocoa; stir in the butter. Press onto the bottom of a greased 9-in. springform pan; set aside., In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa. Add eggs; beat on low just until combined. Gradually stir in milk and vanilla just until combined. Fold in brownies. Spoon filling onto crust. Place pan on a baking sheet. , Bake at 350° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. , Garnish with whipped topping and pecans if desired. Refrigerate leftovers.

Steps:

• In a large bowl, beat the cake mix, egg, butter and nuts until well blended. Press into a greased 13-in. x 9-in. baking pan; set aside. , In small bowl, beat the cream cheese, sugar, eggs and vanilla until smooth. Carefully spread over batter. , Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator.

Steps:

• Preheat oven to 350 degrees F.
• In a small saucepan over low heat melt the butter, chocolate and cocoa powder. Transfer to a large bowl. Add sugar, eggs, 1 teaspoon vanilla, flour, and cayenne. Using a hand-held electric mixer beat until well combined.
• Spread batter into a buttered and floured 8 by 8-inch pan.
• In a medium bowl add the cream cheese, sugar, egg yolk, 1 teaspoon vanilla and beat until thoroughly mixed.
• Dollop the cheese mixture on top of the batter in the pan.
• Bake for 35 minutes. Remove from the oven and cool before slicing.

Steps:

• Prepare and bake brownie mix as directed on package for 8 inch square pan in well greased 9 inch springform pan.
• Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
• Blend in sour cream.
• Add eggs, mixing on low speed just until blended.
• Bake at 325 for 60 to 65 minutes or until center is almost set if using a silver springform pan.
• (bake at 300 for 60-65 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
• Refrigerate 4 hours or overnight.