Ultimate Rich Cheesecake Brownies Recipes

MARBLED CHEESECAKE BROWNIES

Steps:

• Melt butter and chocolate, stir until smooth.
• Beat in sugar, eggs and vanilla.
• Add flour and baking powder, blend well.
• Spread in greased 8x8 baking pan.
• Microwave cream cheese until soft and warm, beat in sugar,egg, and vanilla.
• Spoon over brownie mixture; swirl through batter with a knife.
• Sprinkle with chocolate chips.
• Bake at 350* for 25-30 minutes, until a toothpick comes out clean.

CHEESECAKE BROWNIES

Steps:

• Prepare brownie mix as directed on package.
• Pour into greased 9X13-inch pan.
• Beat cream cheese until smooth.
• Add sugar; mix well.
• Add egg and vanilla; mix until just blended.
• Pour cream cheese mixture over brownie batter; cut through with knife.
• Bake in preheated 350 degree oven for 35-40 minutes, or until cream cheese is lightly browned.

ULTIMATE HOMEMADE CHEESECAKE

Steps:

• Heat oven to 325°F. In small bowl, mix crust ingredients; press in bottom of ungreased 10-inch springform pan. Bake 10 minutes. Cool 3 to 5 minutes.
• Meanwhile, in large bowl, beat both kinds of cream cheese, 1 1/4 cups sugar, 2 teaspoons vanilla and 2 tablespoons lemon juice with electric mixer on medium speed until smooth and well blended. On low speed, add eggs 1 at a time, beating well after each addition until blended. Add flour; beat until smooth.
• Pour filling over crust. Bake 55 minutes. Cool on cooling rack 10 minutes. Meanwhile, in small bowl, mix sour cream layer ingredients.
• Spoon and spread sour cream mixture evenly over top of cheesecake. Bake 10 minutes longer. Run knife around edge of pan to loosen cheesecake. Cool completely on cooling rack, about 2 hours. Cover; refrigerate at least 3 hours or overnight.
• Before serving, remove side of pan. Garnish each serving with fresh strawberries and a drizzle of strawberry sundae syrup and a dollop of whipped cream. Store in refrigerator.

ULTIMATE, RICH CHEESECAKE BROWNIES

Steps:

• preheat oven to 350 degrees (make sure rack is in the in the center of the oven) Lightly butter a 9-inch square pan.
• You may or may not wish to line the baking pan with aluminum foil.
• You would do this so that you could remove the whole brownie bake from the pan at once.
• If you choose to do so, line it so that the foil extends approximately 2 inches beyond two opposite sides of the pan.
• (and then lightly butter the foil)-- folding the overhang down along outside of the pan.
• In the top of a double boiler set over hot, not simmering, water, melt the unsweetened chocolate with the butter, stirring frequently until smooth Remove the top part of the double boiler from the bottom and transfer the chocolate mixture to a large (preferably glass) bowl.
• Let the chocolate mixture cool for about 10 minutes, or until tepid.
• Add the sugar and salt to the chocolate mixture.
• Using a hand-held electric mixer set at low speed, beat mixture for 15 to 20 seconds, until blended Scrape the bottom and side of the bowl with a rubber spatula and then beat in the corn syrup and the vanilla.
• Add the eggs one at a time, beating for no longer than a few seconds after each With a rubber spatula, stir in the flour mixture Scrape the batter into the prepared pan and spread it evenly.
• Add cream cheese to a medium size bowl, and beat with electric mixer on medium speed until smooth, Add sugar, mixing until blended.
• Add egg and vanilla and mix just until blended.
• Pour cream cheese mixture evenly over brownie mixture, and then cut through batter with knife several times for a marbled affect.
• Bake for 30-40 minutes until cream cheese mixture is lightly browned.
• Take a toothpick and stick through a corner that has no cream cheese.
• If it comes clean, your brownies are done.
• Do not overbake the brownies!
• Cool brownies completely in pan set aside on a wire rack.
• If you chose to line the pan with foil (so they could be removed from the pan immediately after cooling)-- using the ends of foil you folded over, lift the brownies out of the pan.
• With a nice sized sharpened knife, cut into bars.
• Remove the brownies from the foil and store in an airtight container at room temperature for four to five days.
• ENJOY!