Butterscotch Cheesecake Brownies Recipes

BUTTERSCOTCH CREAM CHEESE BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x13-inch baking dish.
• Beat cream cheese, 1/3 cup sugar, and 1 egg together in a bowl using an electric mixer until smooth.
• Mix water, cocoa powder, and butter together in a saucepan; heat over medium-low heat until melted, about 5 minutes.
• Combine flour, remaining 2 cups sugar, 2 eggs, sour cream, baking soda, vanilla extract, and salt in a large bowl. Beat chocolate mixture into flour mixture until batter is smooth; spread into the prepared baking dish. Spoon cream mixture over batter and run a knife through the cream cheese mixture to spread into a marbled pattern. Sprinkle butterscotch chips over top.
• Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 35 minutes.

BUTTERSCOTCH CHEESECAKE BROWNIES

Steps:

• Preheat the oven to 350ºF.
• Line an 8x8-inch baking pan with parchment paper and grease it with cooking spray or butter.
• In a large bowl, combine the melted butter with the sugar, cocoa powder, vanilla extract and salt, stirring to combine.
• Whisk together the eggs in a small bowl then stir them into the brownie batter. Fold in the flour, just until combined, then pour the batter into the prepared pan, reserving 1/4 cup of the batter.
• Melt the butterscotch chips in a microwave-safe bowl on 20-second intervals, stirring between each interval. Set the melted butterscotch aside to cool slightly for about 3 minutes.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and egg yolk until well combined. Beat in the melted butterscotch. Add dollops of the the cheesecake mixture and reserved brownie batter alternately on top of the brownie batter in the pan. Using a knife or toothpick, swirl the cheesecake mixture and brownie batter together.
• Bake the brownies for about 30 minutes, or until a toothpick inserted comes out with a few crumbs. Remove the brownies from the oven and let them cool completely before lifting the parchment paper out of the pan. Cut the brownies into 12 or 16 squares and serve.
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SEXY SMOOTH CHEESECAKE BUTTERSCOTCH BROWNIES

Steps:

• 1. First, make your butterscotch ganache. On low heat, melt together the butterscotch chips and cream, stirring occasionally. When all melted, set aside to cool.
• 2. Now make the cheesecake part. Blend together all the cheesecake ingredients until smooth and incorporated and fluffy. Set aside.
• 3. Preheat oven 350. Good tip: Butter bottom of a ceramic 9 x 13 baking dish. Lay down a sheet of parchment or baking paper. Butter that. Set aside.
• 4. Melt together the cocoa and butter. Stir to mix together. Set aside.
• 5. In a separate bowl, whisk together sugar, salt, eggs and vanilla extract.
• 6. Stir in the chocolate syrup.
• 7. Then add the cocoa and stir until smooth. Fold in the flour.
• 8. If it is too stiff, stir in a little of the butterscotch ganache.
• 9. Spread brownie part on the bottom of the pan.
• 10. Then pour in the butterscotch ganache (you might not want to use it ALL). Just pour in enough to cover the top.
• 11. Use a knife or large spoon to swirl it all together.
• 12. Top off with the cheesecake mix.
• 13. Use knife or spoon to swirl it together with the rest of the brownie mix.
• 14. Bake for about 35 minutes, or until center comes out clean.
• 15. Let cool in pan for about 15 minutes before cutting and EATING! Enjoy :)

AUNT RUTH'S FAMOUS BUTTERSCOTCH CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a small bowl, whisk the milks and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., Meanwhile, in a large bowl, beat cream cheese until smooth. Beat in pudding and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 65-75 minutes or until center is almost set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with whipped cream and butterscotch candies if desired.

BUTTERSCOTCH BROWNIES II

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease an 11x7x2-inch pan.
• Melt 1 cup butter in a large saucepan. Add 2 cups light brown sugar and beat well to mix. Cool the mixture slightly, then beat in eggs and vanilla.
• Sift together all-purpose flour, salt and baking powder. Stir it into the wet ingredients, then add the walnuts or pecans (see Cook's Note). Mix well.
• Spread batter into prepared pan and bake for 30-35 minutes or until a light gold. Cool in the pan for 10 minutes, then turn out of pan and let brownies finish cooling on a rack.
• To Make Frosting: Dissolve coffee in the water. Cream 1/2 cup butter with confectioner's sugar. Beat it until light. Blend the coffee into sugar mixture and spread frosting over the brownies. When frosting has set, cut brownies into squares. Enjoy!

BUTTERSCOTCH BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch baking pan.
• Stir brown sugar into melted butter until dissolved. Cool slightly and beat in egg and vanilla extract.
• Sift flour in a separate bowl; resift flour with baking powder and salt. Stir flour mixture into the butter mixture; add nuts. Spread batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, about 20 minutes. Do not overbake! Cut into bars.

BUTTERSCOTCH CREAM CHEESE SWIRL BROWNIES

Steps:

• Preheat oven to 350*.
• Grease and flour a 12x18" jelly roll pan.
• To prepare the CREAM CHEESE FILLING:.
• In a medium-size bowl, beat the cream cheese and the sugar till smooth. Add the egg and beat well. Add the flour and beat until incorporated. Set aside.
• BROWNIES:.
• In a medium-sized saucepan over low heat, melt the butterscotch chips and the butter, stirring occasionally until smooth. Remove from heat and beat in the brown sugar until well blended. Allow to cool for 5 minutes.
• Beat the eggs one at a time into the butterscotch mixture. Add the vanilla extract. Add the dry ingredients, beating until well combined. Stir in the walnuts. Pour the batter into the prepared pan.
• Drop the cream cheese mixture by teaspoonfuls over the batter. Using a small knife, swirl the cream cheese into the batter, forming a decorative pattern.
• Bake for 25-30 minutes or until a cake tester inserted into center of pan comes out with moist crumbs attached.
• Do no overbake.
• Allow to cook to room temperature, or overnight, before cutting and serving.