Chocolate Cheesecake Brownies 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:

• 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:

• 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:

• 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.