Blue Ribbon Cheese Cake Brownies Recipes

CHOCOLATE CHEESECAKE BROWNIES

Steps:

• 1. Preheat oven to 350 degrees F. Line 9" square baking pan with foil to overhang sides by 2". Coat with cooking spray.
• 2. On medium speed, beat brownie mix, 2 eggs plus one egg yolk (reserve remaining egg white) and 1/4 cup water until combined, about 1 minute. Pour into lined pan. Bake 15 minutes.
• 3. Beat 8 oz cream cheese, reserved egg white, sugar, flour, and vanilla.
• 4. Pour over baked brownie mix and return to the oven. Bake for an additional 20 minutes or until pick inserted in center comes out with moist crumbs. Cool completely.
• 5. At this point, the cooled brownies can be removed from the pan and separated from the foil if you wish. (I put the brownie on a cutting board to finish off the icing and sprinkles before slicing/plating.)
• 6. Melt chocolate and stir in oil. Beat remaining cream cheese and 1 Tbsp water. Beat in melted chocolate, then add marshmallow fluff until smooth. Spread over cooled brownies and chill. Top off with chocolate sprinkles (jimmies, shots), if desired.

STATE FAIR RIBBON FUDGE BROWNIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray the bottom of an 8x8-inch metal baking pan with cooking spray.
• Mix flour, cocoa, and 1/4 teaspoon plus a pinch of salt together in a bowl and set aside.
• Melt butter in a medium saucepan over low heat. Add semisweet and bittersweet chocolate to melted butter and stir until smooth. Remove from heat; set aside for 2 to 3 minutes.
• Meanwhile, mix brown sugar, eggs, and banana by hand until combined, about 1 minute. Add melted chocolate mixture to banana mixture and stir well, about 1 minute more. Mix flour mixture slowly into chocolate, stirring just enough to combine. Fold in walnuts and chocolate chips. Spread batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 35 to 40 minutes. Remove from the oven and let cool in the pan on a wire rack for at least 2 hours before cutting.

BLUE-RIBBON CHEESECAKE

Steps:

• Preheat oven to 350 degrees F. In a 13" X 9" ceramic or glass baking dish, mix crumbs, butter, cinnamon, and 1/2 cup of the sugar until crumbs are moistened. Reserve 1 cup of the crumb mixture. Press remaining mixture firmly onto the bottom of dish.
• In a large mixing bowl, with mixer on medium speed, beat cream cheese, eggs, vanilla, 1/8 teaspoons of salt, and remaining sugar until creamy, about 3 minutes. Add sour cream; beat 30 seconds or until blended.
• Pour cream cheese mixture over the crumb crust and spread evenly. Bake 20 minutes. Remove cheesecake from oven and sprinkle with reserved crumb mixture. Return to oven; bake 10 minutes longer. Turn off oven and leave cake inside the oven for 1 hour. Remove the cake and cool completely on a wire rack. Cover and refrigerate until well chilled, at least 3 hours or overnight.

BLUE RIBBON CHEESECAKE

Steps:

• 1. Preheat oven to 350°F In 13"x9" glass or ceramic baking dish, mix crumbs, butter, cinnamon & 1/2 cup sugar until crumbs are evenly moistened. Reserve 1 cup crumb mixture. Press remaining mixture firmly onto the bottom of the baking dish.
• 2. In a large bowl, with mixer on medium speed, beat cream cheese, eggs, vanilla, 1/8 t. salt & remaining sugar until creamy, about 3 minutes. Add sour cream; beat 30 seconds or until blended.
• 3. Pour cream cheese mixture over crust & spread evenly. Bake 20 minutes, remove from oven & sprinkle with reserved crumb mixture. Return to oven baking 10 minutes longer. Turn oven off; leave cheesecake in oven 1 hour. Remove & cool completely on wire rack. Cover & refrigerate until well chilled, at least 3 hours or overnight.

BLUE RIBBON CHEESE CAKE BROWNIES

Steps:

• FOR CHEESE CAKE TOPPING:.
• In a small bowl, stir together all the ingredients for topping and set aside.
• FOR BROWNIE:.
• Preheat oven to 350°F; grease a 9x13-inch glass pan**.
• In a small bowl, melt the chocolate chips with the olive oil in the microwave, set aside.
• In a medium mixing bowl, beat the butter and sugar until light and fluffy.
• Slowly beat in chocolate.
• Add vanilla and 1 egg at a time until combined.
• Add flour and beat until just combined, do not over mix.
• Pour brownie mix into pan and spread out evenly.
• Spoon cheese cake topping over and spread out.
• With a knife, make little swirls in the batters, not to really combined them, but to just make swirly patterns on the top.
• Bake for 20-30 minutes, or until a toothpick comes out with crumbs on it.

BROWNIE SUNDAE CHEESECAKE

Steps:

• 1. Make brownies and allow to cool.
• 2. Preheat oven to 350. Mix crust ingredients, spray pan with cooking spray. Press mixture into a 9 inch springform pan. Bake 8 min and allow to cool slightly.
• 3. Beat cream cheese, sugar and vanilla. Gradually add eggs one at a time. Pour batter into crust.
• 4. Cube up about half the pan of brownies. Sprinkle the pieces into the batter and push them down. Drizzle chocolate sundae syrup on top and with a butter knife swirl gently to give it the marble effect.
• 5. Bake 50-55 min.
• 6. Loosen from pan after cooled. Cover and refrigerate. Better served cold.

BROWNIE CHEESECAKE SWIRL

Steps:

• 1. One Bowl Brownies (crust/ bottom layer): Pre-heat oven to 350F. Grease springform pan.
• 2. Microwave (or double boil) chocolate and butter in large bowl for 2 minutes or until butter is melted. Remove from heat. Stir chocolate and butter until chocolate is melted (off heat).
• 3. Stir sugar into the chocolate mix, until well blended. Mix in eggs and vanilla. Stir in flour until well blended. Pour into pan and bake 30- 35 minutes. Let brownie crust cool in pan.
• 4. NOTE: If you want a thinner layer of brownie crust, you may want to pour only half into the springform pan and decrease the time until it is chewy - do not overcook! Leftover mix can be used to make a small batch of brownies or divide the mix to make two brownie cheesecakes using smaller springform pans.
• 5. Cheesecake Filling: Change the oven temp to 325F.
• 6. Beat the cream cheese, on medium speed, with a hand-held mixer until smooth. Add 1 1/4 cups sugar and beat just until light and fluffy, scraping the sides of the bowl as needed.
• 7. Slowly beat in 3/4 cup sour cream, then eggs, 1 tablespoon vanilla and lemon zest (optional). Do not overwhip.
• 8. Divide your cheesecake filling into your desired coloring amounts (I divided mine into 3 - one I left alone, one I colored pink, and one I colored purple). Color your filling with gels.
• 9. Spoon colored filling onto brownie crust. There is no rhyme or reason. Just build up the filling in almost a layer approach (spoon out a blob of one color onto another color). This creates a varied and artistic look.
• 10. Bring a medium saucepan or kettle of water to a boil. Gently place a roasting pan (for water bath) in the oven (don't pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the springform pan. (You may want to put foil on the outside of your springform pan before you pour the cheesecake filling into it).
• 11. Bake the cheesecake for 1 hour and 10 minutes. The outside of the cake will set but the center will still be loose (you may have to adjust the temp depending on your altitude or oven). Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 4 hours or overnight. Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each piece.