Chocolate Cheesecake Brownies For Dummies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
• Combine cream cheese with 1/4 cup sugar and 1 egg in a mixing bowl; beat until smooth. Stir 1 cup chocolate chips into the cream cheese mixture. Set aside.
• Fill a saucepan with water and bring to a boil. Turn the heat off, and set a heatproof mixing bowl over the water. In the mixing bowl, combine butter with the remaining cup of chocolate chips; stir until just melted and blended together. Stir in the remaining 1/2 cup sugar and 2 eggs, then sift together flour, baking powder, and salt; stir into chocolate until evenly blended.
• Pour half of the batter into the prepared baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn't need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern.
• Bake in preheated oven at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly. Cut into 12 to 16 squares. Store in the refrigerator or freeze.

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:

• Brownie batter - preheat oven to 350~. Butter 13"x9"x2" baking pan.
• Combine chocolate, butter, and coffee powder in heavy small saucepan. Stir over low heat until melted and smooth.
• Remove from heat; cool slightly.
• In lg. bowl, beat eggs until frothy. Gradually add sugar and beat until mixture is pale yellow and slightly thickened.
• Stir in flour, cocoa, and salt. Add vanilla, liqueur, and melted chocolate mixture; stir until well blended.
• Cream cheese mixture - using electric mixer, beat cream cheese and butter in lg. bowl until smooth.
• Add sugar and beat until fluffy. Beat in eggs, flour, and coffee liqueur.
• Set aside 1/2 cup brownie batter for topping.
• Pour remaining batter into prepared pan. Carefully spoon cream cheese mixture over batter, covering completely. Sprinkle chocolate chips evenly over cream cheese layer.
• Drop reserved batter by spoonfuls over cream cheese layer.
• Using small knife, swirl batter into cream cheese mixture to resemble marble pattern.
• Bake brownies until edges are light golden and toothpick inserted into center comes out with some crumbs still attached; about 30 mins.
• Cool completely in pan on rack; cut into squares.

Steps:

• Heat the oven to 350 degrees F.
• Prepare the brownie mix according to the directions on the box.
• If there are directions for cakelike brownies (as opposed to ooey gooey brownies) go for that one.
• Fold the white chocolate chips into the batter.
• Spread into a greased 9 x 9 inch pan.
• Using an electic mixer, beat the cream cheese, egg, sugar and lemon juice for 1 minute, or until smooth.
• Spread the cheese mixture over the brownie mixture.
• Bake for 45 to 50 minutes, or until a toothpick poked in the middle comes out clean.
• Cool for 5 minutes, then cut into 9 pieces.

Steps:

• Crumble tofu into a sieve lined with several layers of paper towels; add soy yogurt.
• Cover sieve with plastic wrap and place over a bowl to drain overnight, or for up to two days (the longer this drains, the thicker and creamier your filling will be).
• Preheat oven to 350F.
• In a small bowl with an electric beater, beat the drained tofu/yogurt with other filling ingredients until smooth and creamy (or blend ingredients in a blender); set aside.
• In a large bowl sift together the flour, sugar, cocoa powder, soda, and salt; whisk dry ingredients until well blended.
• Whisk in water, oil, applesauce, vinegar, and vanilla just until batter is blended.
• Lightly spray a 9 x 13" baking pan with cooking oil.
• Pour chocolate mixture into pan and spread evenly.
• Spoon large dropfuls of the filling mixture in 12 even spoonfuls across the batter (you should have three rows of four dropfuls of filling).
• Take the flat side of a butter knife and gently pull it through the batter and filling to make a marble pattern.
• Bake for 18-22 minutes, until a toothpick inserted in a brownie portion comes out with moist crumbs.
• Cool on rack.
• I would recommend allowing these to cool completely before serving; I think they have the best texture that way!
• They're also fantastic topped with vanilla soy ice cream and drizzled with chocolate syrup!

Steps:

• In a large bowl, beat cream cheese, sugar flour and vanilla until combined.
• Add eggs and egg yolk all at once.
• Beat on low speed just till combined.
• Stir in milk.
• Pour filling into a graham cracker crust lined pan.
• Bake at 375 degrees for 30 to 40 minutes or until set. You will be able to "jiggle" the center just a little bit. Otherwise it might be too dry.
• Cool completely before serving. (About 4 hours).
• Garnish with berries, chocolate or caramel.
• Enjoy!

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:

• For the cheesecake: Beat the egg in a mixing bowl, then add the cream cheese, caster sugar and vanilla extract. Beat until smooth and creamy.
• For the brownie: Melt the chocolate (better to use minimum of 70% cocoa solid) and butter together. Stir well and add the sugar.
• Gradually pour in the beaten egg, a little at a time, and beat well, until thoroughly combined.
• Gently stir in the flour.
• Spread 2/3 of the brownie mix over the base of a lined 8" tin. Spread the cheesecake mixture on the top, then spoon on the remaining brownie mixture in heaps.
• Using a skewer, swirl the mixtures together.
• Bake at 160°C/325°F/gas 3 for 30-35 minutes or until just set in the centre. Leave to cool in the tin, and then cut into squares.