CHOCOLATE FUDGE 'BOX' BROWNIE CHEESECAKE RECIPE BY TASTY
Here's what you need: brownie mix, cream cheese, sugar, eggs, vanilla extract, semi-sweet chocolate chips, heavy cream
Provided by Alix Traeger
Categories Desserts
Yield 10 servings
Number Of Ingredients 7
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!
Nutrition Facts : Calories 944 calories, Carbohydrate 77 grams, Fat 71 grams, Fiber 4 grams, Protein 13 grams, Sugar 60 grams
5-LAYER COOKIE 'BOX' BROWNIE CHEESECAKE RECIPE BY TASTY
Here's what you need: chocolate chip cookie dough, brownie mix, cream cheese, sugar, vanilla extract, large egg, double-stuffed chocolate cookie sandwiches, whipped cream
Provided by Alvin Zhou
Categories Desserts
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (180°C).
- Line a 10-inch (25-cm) springform pan with 2 layers of plastic wrap long enough to hang over the sides.
- Press the cookie dough evenly into a circle along the bottom of the pan, then fold the plastic wrap over the top.
- Unclasp the pan and freeze the cookie dough disk.
- Re-clasp the pan, then spray the bottom with cooking spray.
- Pour in the brownie batter.
- Spray the bottom and sides of a 5-inch (12-cm) or deeper, 8-inch (20-cm) wide cake pan, then press the greased cake pan into the brownie mix until the batter reaches halfway up the sides of the springform pan.
- Bake for 35 minutes, then cool for about 5 minutes.
- Reduce the oven temperature to 300°F (150°C).
- In a large bowl, mix together the cream cheese, sugar, vanilla, and egg until there are no lumps and the batter is smooth.
- While the brownie is still warm, carefully rotate and press down on the inner cake pan using oven mitts or pads to push the cooked brownie even more up the sides of the springform pan into an even ring. Chill for 30 minutes.
- Arrange a single layer of the sandwich cookies, roughly 14-15, on the bottom of the brownie shell as close together as possible.
- Pour the cheesecake batter on top of the cookies and spread evenly across the top.
- Tap the pan to release any large air bubbles, then bake for about 40 minutes until the cheesecake slightly jiggles in the center. Freeze until the top of the cheesecake is slightly firm, about 30 minutes.
- Arrange another layer of cookies on top of the cheesecake layer, then place the frozen cookie dough disk on top.
- Tuck in any edges, then bake for 20 minutes.
- Chill completely, then release the pan. Slice, and serve with a dollop of whipped cream topped with another cookie!
- Enjoy!
COOKIES & CREAM CHEESECAKE BUNDT 'BOX' CAKE RECIPE BY TASTY
Here's what you need: cream cheese, powdered sugar, vanilla extract, chocolate cake mix, chocolate sandwich cookies, high quality chocolate, heavy cream
Provided by Alvin Zhou
Categories Desserts
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F (180°C).
- In a medium bowl, whisk together the cream cheese, powdered sugar, and vanilla extract, stirring until smooth.
- Pour half of the cake batter into the bottom of a greased bundt cake pan, smoothing it with a spatula.
- With an ice cream scoop, scoop the cream cheese mixture evenly onto the cake batter, making sure that it does not touch the sides of the cake pan.
- Place a chocolate sandwich cookie on top of the cream cheese scoops, making a circle around the ring of the pan.
- Pour the rest of the cake batter on top of the cookies, smoothing it evenly.
- Bake for 45 minutes, then cool completely.
- Invert the cake onto a wire rack set on top of a baking tray.
- To make the glaze, microwave the chocolate and the cream together in 30-second intervals, stirring in between, until the glaze is smooth and glossy.
- Pour the glaze over the cake, letting the excess drip off the wire rack and onto the baking tray.
- Once the glaze has set, slice the cake and serve.
- Enjoy!
Nutrition Facts : Calories 809 calories, Carbohydrate 75 grams, Fat 58 grams, Fiber 3 grams, Protein 9 grams, Sugar 48 grams
COOKIES & CREAM BROWNIE CHEESECAKE BARS RECIPE BY TASTY
Here's what you need: brownie mix, cream cheese, sugar, eggs, vanilla extract, chocolate sandwich cookies
Provided by Alvin Zhou
Categories Desserts
Yield 10 servings
Number Of Ingredients 6
Steps:
- Prepare the brownie mix in a bowl.
- In a separate bowl, mix together the cream cheese and the sugar until there are no lumps.
- Add the egg and vanilla, stirring until evenly combined.
- Spread the brownie batter in an even layer on the bottom of the pan.
- Preheat oven to 325°F (165°C) and grease a 9x13 (23x33 cm) baking pan.
- Place 24 of the sandwich cookies in a single layer on top of the brownie batter. To fill in the edges, cut 6 of the cookies in half and nudge those in.
- Pour the cheesecake batter on top, spreading it evenly over the cookies.
- Crush the remaining 6 cookies and sprinkle on top of the cheesecake batter.
- Bake for about 45 minutes, until the edges are slightly golden brown and the middle is slightly jiggly.
- Cool and chill for at least 2 hours.
- Slice and serve!
- Enjoy!
Nutrition Facts : Calories 575 calories, Carbohydrate 59 grams, Fat 34 grams, Fiber 1 gram, Protein 9 grams, Sugar 44 grams
TRIPLE DECKER 'BOX' BROWNIES EASY DESSERT RECIPE BY TASTY
Here's what you need: tube of cookie dough, chocolate sandwich cookies, brownie batter
Provided by Alvin Zhou
Categories Desserts
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 350°F (180°C).
- Press the cookie dough in an even layer on the bottom of a 9-inch (23-cm) square baking dish. Place the cookies in an even layer on top of the cookie dough. Pour the brownie batter on top, spreading it evenly over the cookies.
- Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean.
- Cool, slice, then serve.
- Enjoy!
Nutrition Facts : Calories 849 calories, Carbohydrate 123 grams, Fat 36 grams, Fiber 3 grams, Protein 8 grams, Sugar 81 grams
NO-BAKE BROWNIE CHEESECAKE RECIPE BY TASTY
This cheesecake could not be easier - you don't even have to turn on your oven, making it perfect for those hot summer nights. It all starts with a box of brownie mix that gets folded into whipped cream cheese, a little sour cream, and some sugar. If you're worried about consuming raw flour, don't fret! We heat the brownie mix to kill any harmful bacteria and make it safe to eat.
Provided by Katie Aubin
Categories Desserts
Time 20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Add 24 chocolate sandwich cookies to the bowl of a food processor. Pulse until broken down into fine crumbs. Transfer to a large bowl and add the melted butter. Stir until well combined and the consistency resembles wet sand.
- Transfer the crust mixture to a 9-inch springform pan and firmly pat down in an even layer.
- Add the brownie mix to a large, heat-proof bowl. Microwave for 2 minutes, stirring every 30 seconds, until the internal temperature reaches 165°F (75°C). This will help kill any harmful bacteria. Set aside.
- Add the cream cheese to a separate large bowl and beat with an electric hand mixer on medium-high speed for 2-3 minutes, until light and fluffy. Scrape down the sides of the bowl. Add the powdered sugar, vanilla, heavy cream, and sour cream and beat until the filling is smooth, about 2 minutes, scraping down the sides of the bowl as needed.
- Gradually add the brownie mix and beat on low speed until fully incorporated and smooth, 1-2 minutes, scraping down the sides of the bowl as needed.
- Pour the filling over the crust and smooth the top. Cover with plastic wrap and refrigerate for at least 6 hours, or ideally overnight, until the filling is set.
- Remove the cheesecake from the fridge, unwrap, and release the springform. Transfer to a serving plate and garnish with whipped cream and the 8 halved chocolate sandwich cookies.
- Slice and serve. Leftover cheesecake will keep in the refrigerator for 2-3 days.
- Enjoy!
Nutrition Facts : Calories 709 calories, Carbohydrate 67 grams, Fat 46 grams, Fiber 1 gram, Protein 9 grams, Sugar 50 grams
TRIPLE-DECKER CHEESECAKE TOWER RECIPE BY TASTY
Here's what you need: brownie mix, chocolate cheesecake, red velvet cake mix, vanilla cheesecakes, chocolate chip cookie dough, cream cheese icing, chocolate ganache, chocolate, springform pans
Provided by Alvin Zhou
Categories Desserts
Yield 20 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 300°F (150°C).
- In a greased, 9-inch (23 cm) springform pan, spread ⅓ of the brownie batter evenly on the bottom. Lay the chocolate cheesecake in the center, then spread the rest of the batter on top. Set aside.
- In another greased springform pan, spread ⅓ of the cake batter evenly on the bottom, then lay the vanilla cheesecake on top. Spread the rest of the red velvet batter over the cheesecake and set aside.
- In a third springform pan, press ⅓ of the cookie dough evenly on the bottom, then another ⅓ of the dough around the sides of the pan to make a wall. Lay the remaining vanilla cheesecake in the center, then cover with the rest of the cookie dough and seal the edges.
- Bake all 3 filled cakes for 2 hours, until a toothpick inserted in the center of each comes out clean.
- Chill the cakes overnight in the refrigerator.
- Dollop a bit of of cream cheese frosting onto a serving platter and line the sides with parchment paper.
- Add the cookie cake to the platter and spread the top with layer of frosting.
- Stack the brownie cake on top, then spread another layer of frosting on top.
- Finally, place the red velvet cake on top, then frost the top and sides evenly.
- Add the chocolate ganache to a squeeze bottle, then decorate the top of the cake working your way around the top edge of the cake to make a drip pattern. Squeeze more ganache over the top of the cake and spread evenly to cover.
- Decorate the lower part of the cake by pressing the chocolate chunks into the sides.
- Slice and serve.
- Enjoy!
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