BROWNIE SWIRL CHEESECAKE
It may look fancy, but this cheesecake is so simple. The secret is the speedy crust-it's from a packaged brownie mix! You don't need to be an experienced cook to make the elegant chocolate swirls on top ;anyone can do it. -Janet Brunner, Burlington, Kentucky
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 314 calories, Fat 17g fat (9g saturated fat), Cholesterol 72mg cholesterol, Sodium 182mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
BROWNIE CHEESECAKE SWIRL BITES
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 36 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F.
- Line 36 mini muffin pan cups with mini cupcake liners and set aside.
- Cheesecake Batter
- With a standing or hand-held mixer, whip the cream cheese for about 1 minute until light and fluffy. Add the sugar and whip for another minute.
- Mix in the sour cream and heavy cream until well incorporated. Add the egg and mix until just combined. Set aside.
- Brownie Batter
- Place the chocolate chips and butter in a microwave-safe bowl. Melt on HIGH power in the microwave for 30-second intervals until the chips are fully melted, stirring every 30 seconds.
- Mix the sugar and vanilla into the butter/chocolate mixture, and then add eggs, one at a time, beating after each addition.
- Fold in the flour, cocoa powder and salt until everything is well incorporated.
- To assemble the brownie cheesecake bites, pour the brownie batter into the mini muffin cups, filling each cup about 2/3 full.
- Then, top each cup with the cheesecake batter, filling each muffin pan cup almost to the top. Swirl the brownie and cheesecake batters together with a toothpick or wooden skewer.
- Bake for about 15 minutes, or until tops of the cheesecakes are set.
- Cool the cheesecakes in the muffin pan cups for 5 minutes before removing them from the pan to wire racks to cool.
- Serve warm or chilled.
Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0.6711 g, Sugar 0 g, Protein 2 g
CHEESECAKE BROWNIES
Jazz up an out-of-the-box brownie mix with an easy cheesecake topping.
Provided by Nat
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 45m
Yield 24
Number Of Ingredients 4
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.
Nutrition Facts : Calories 146.6 calories, Carbohydrate 20.7 g, Cholesterol 18 mg, Fat 6.9 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 100.5 mg, Sugar 2.8 g
BROWNIE SWIRL CHEESECAKE
Delicious Cheesecake with a twist. Enough chocolate to fill your craving and a different impressive idea.
Provided by shanu Khemlani
Categories Cheesecake
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Grease bottom of 9-inch springform pan.
- Prepare basic brownie mix as directed on package; pour batter evenly into springform pan.
- Bake at 350°F 15 minutes.
- beat cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended.
- Add eggs, one at a time, mixing well after each addition.
- Pour over brownie layer.
- Spoon melted chocolate over cream cheese mixture; cut through batter with knife several times for marble effect.
- Bake at 350°F for 35 minutes.
- Loosen cake from rim of pan; cool before removing rim of pan.
- Chill.
- Decorate with whipped cream and chocolate flakes.
Nutrition Facts : Calories 404, Fat 25.1, SaturatedFat 12.8, Cholesterol 91, Sodium 246.4, Carbohydrate 40.4, Fiber 0.6, Sugar 20.2, Protein 6.2
JUNIOR'S BROWNIE SWIRL CHEESECAKE
That perfect balance of chocolate and cheesecake, what more can you ask for! I will tell you I was a bit concerned after making the brownies for the recipe. The 8x8 pan of brownies took longer to bake, by like 15 minutes. When we tasted the brownies as we cut and used the following day, they weren't "the best brownies I had ever had". HOWEVER... they are the perfect brownie for this recipe. They totally work for their intended purpose here.
Provided by Tantric1
Categories Dessert
Time P1DT1h15m
Yield 1 9 inch cake, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Generously butter the bottom and sides if a 9-inch springform pan and an 8 inch square baking pan. Line the baking pan (but not the springform pan) with parchment paper, leaving 1 inch overhang on the sides. Wrap the outside of the springform pan with aluminum foil, covering the bottom and extending all the way up the sides.
- To make the brownies, melt the chocolate with the butter and let cool. In a small bowl, combine the flour and salt. In a large bowl, beat the eggs with an electric mixer on high until light yellow and thick, about 3 minutes. With the mixer still running, gradually add the sugar, then the chocolate mixture and the vanilla. Reduce the speed to low and blend in the flour mixture just until it disappears.
- Spread 2 cups of the batter in the springform pan to make the crust and the rest in the baking pan. Bake just until set around the sides, about 10 minutes for the crust and 25 minutes for the baking pan. (The centers will be slightly soft.) Let cool on wire rack for 1 hour. Leave the brownie crust in the springform pan. Life the brownies out of the square pan onto a plate, using the paper hanging over the sides as handles. Cover both the crust and the square of brownies with plastic wrap and refridgerate overnight.
- Cut the square of brownies with a serrated knife into 1 inch squares and set aside. Put one package of the cream cheese, 1/3 cup of sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, beating well after adding each one. Beat in 2/3 cup of the cream just until completely blended. Don't overmix. Transfer 1 cup of the batter to a small bowl and set aside for the chocolate swirls.
- Cover the chocolate brownie crust in the pan with small brownie bites (12 to 16), covering as much of the crust as possible. Use only one layer of brownie bites in order to leave plenty of room for the cheesecake batter. (Eat the rest of the brownies!) Gently spoon the white batter over the brownie bites.
- Now make the chocolate swirls. Melt the chocolate and stir into the reserved white batter until completely blended. Using a teaspoon, drop the chocolate batter on top of the white batter, pushing it down slightly as you go. Usinga thin, pointed knife, cut through the batter a few times in a swirling "figure 8" design, just until chocolate swirls appear.
- Place the cake in alarge shallow pan containing hot water that comes to about 1 inch up the sides of the springform. Bake until the edges are light golden brown and the top of the cake has golden and dark chocolate swirls, about 75 minutes. Remove the cake from the water bath, transfer to a wire rack and let cool 2 hours. DO NOT move it. Leave the cake in the pan, cover loosely with plastic wrap, and refridgerate until completely cold, at least 4 hours or preferably overnight.
- To serve, release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Brush the remaining 1 tablespoon of cream in a 1 inch border around the top of the cake. Sprinkle the nuts over the cream, pressing the nuts down gently, making a 1 inch border around the top outside edge. refridgerate until ready to serve. Slice with sharp, straight edged knife, NOT a serrated one. Cover any leftover cake and refridgerate.
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