Cream Cheese Swirl Brownies | Betty Crocker Recipe
A brownie classic! Who can resist rich cream cheese marbled through rich fudgy brownies?
Recipe:
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Ingredients
Filling
4 oz cream cheese, softened (from 8 oz package)
1/3 cup sugar
1 egg
1/2 teaspoon vanilla
Brownies
1 box (1 lb 6.25 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and eggs called for on brownie mix box
3/4 cup semisweet chocolate chips
Steps
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In medium bowl, beat cream cheese and sugar with electric mixer on low speed until smooth. Add egg and vanilla; beat until well blended. Set aside.
2. Make brownie batter as directed on box. Spread three-fourths of the batter in pan. Spoon filling by tablespoonfuls evenly onto batter. Spoon remaining batter over filling. Cut through mixture several times with knife for marbled design. Sprinkle with chocolate chips.
3. Bake 33 to 37 minutes or until toothpick inserted in brownie 1 inch from side of pan comes out almost clean. Cool completely, about 1 1/2 hours. For brownies, cut into 6 rows by 4 rows. Store covered in refrigerator.
How to make CHEESECAKE BROWNIES + RASPBERRY swirl | CREAM CHEESE brownies | FUDGY brownies
Im definitely a chocolate lover and these brownies make me incredibly excited. How to make cheesecake brownies? I love that I can share my delicious recipe with raspberry swirls. These cream cheese or cheesecake brownies are fudgy, creamy and the raspberries add a delightful tang that contrasts beautifully with each and every one of the ingredients. This recipe also has the right amount of salt to open up the flavors. These are best cheesecake brownies you will ever have. Do not skip the raspberry marmalade it is the perfect finishing touch. You will love the vibrant color and design.
Cheesecake Brownie with Raspberry Swirls
Makes one 9x9 square mold
Servings: 9-12 depending on size
Course: Dessert
Brownies
Semi- sweet chocolate chips 1 1/3 cups (236 g)
Unsalted butter 1 cup + 3 TBSP (268g)
Gran. Sugar 1 1/2 cups (331g)
Eggs, large 4 ea
All purpose flour 1cup (140g)
Cocoa powder 3/4 cup (63g)
Salt 1 tsp
Vanilla 1 TBSP
Cheesecake
Cream cheese 16 oz (2- 8oz packages)
Gran. sugar 1/2 cup (110g)
Sour cream 1/2 cup (113g)
Eggs, large 2 ea
Vanilla 1 tsp
Raspberry Marmalade 6TBSP (127g)
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How To Recipe for Marbled Chocolate Cheesecake - Simple and Easy to Make
I don't usually fix desserts or bake, but this Marble Chocolate Cheesecake was something I had to give a try. It turned out great, even though I don't like chocolate. :)
Chocolate Cheesecake Swirl Bundt
What’s black and white and blowing our minds? This crazy-good chocolate bundt cake with its gorgeous ribbon of delicious cheesecake, that’s what. The dark chocolate drizzle and cream cheese icing take it over the top.
For the full recipe:
Recipe of the Day: Chocolate-Butterscotch Swirl Cheesecake | Food Network
It's easier than you'd think to create the marbled effect on top of this cheesecake!
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Chocolate-Butterscotch Swirl Cheesecake
Recipe courtesy of Food Network Kitchen
Total: 11 hr 45 min
Active: 35 min
Yield: 12 servings
Level: Easy
Ingredients
Crust:
2 cups chocolate wafer cookie crumbs (from about 40 whole cookies)
1 stick (8 tablespoons) unsalted butter, melted
2 tablespoons sugar
Pinch fine salt
Filling:
Three 11.5-ounce containers whipped cream cheese
1 1/4 cups sugar
One 16-ounce container sour cream, at room temperature
1 cup heavy cream
4 large eggs, at room temperature
4 ounces bittersweet chocolate chips
6 ounces butterscotch chips
1 teaspoon pure vanilla extract
Directions
Special equipment: a 10-inch springform pan and a wooden skewer
Position a rack in the middle of the oven and preheat to 325 degrees F.
For the crust: Toss together the cookie crumbs, butter, sugar and salt in a medium bowl. Press into the bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap the bottom and sides of the pan with a large piece of foil and put in a large roasting pan.
For the filling: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, 1 at time. Mix in the vanilla by hand until just combined. (Take care not to overmix, or the cheesecake will turn into a souffle!).
Put the chocolate and butterscotch chips in 2 separate small microwave-safe bowls. Microwave until melted, stirring every 30 seconds, about 1 minute 30 seconds.
Ladle 2 cups of cheesecake batter into a medium bowl and 2 cups into a second medium bowl. Fold the melted butterscotch into one of the bowls until completely combined. Fold the melted chocolate into the other bowl until completely combined. Leave the remaining batter white.
Use an ice cream scoop or large spoon and drop scoopfuls of the batter onto the crust, alternating between the different flavors until all the batter is gone. Use a long wooden skewer and drag it through the batter, making sure the skewer reaches down to the bottom of the pan to marble the colors for a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
Bake until the outside of the cake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
Run a knife around the edge of the pan one more time, unmold the cheesecake and transfer to a serving plate or cake stand. Smooth the edges of the cake with a knife just before serving.
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Recipe of the Day: Chocolate-Butterscotch Swirl Cheesecake | Food Network
Chocolate Cream Cheese Brownies Recipe | Cheesecake Brownies Recipe
Did you try a combination of dark chocolate and cream cheese? This is something incredible! These Cream Cheese Brownie is one of my favorites!
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INGREDIENTS
1 1/5 cups (200g) dark chocolate chips
9 oz (200g) unsalted butter, to room temperature
1 (8 ounce or 250 g) package cream cheese, softened
4 large eggs
1/3 cup brown sugar
1/3 cup white granulated sugar
2 tablespoons (20g) cocoa powder
½ teaspoon baking powder
½ cup (70g) all-purpose flour
1 teaspoon vanilla extract
PREPARATION
1. Preheat oven to 350°F/180°С. Line a 13x9-inch (28x18 cm) pan with parchment paper on the bottom.
2. Melt chocolate in top of double boiler or in microwave safe bowl.
3. Beat the butter and brown sugar with electric mixer to a pale color.
4. Add 3 eggs, one at a time, beating well after each addition.
5. Add the flour, cocoa powder, baking powder into butter mixture and mix well. Then add the melted chocolate. Set aside.
6. In medium bowl, beat cream cheese, vanilla extract and sugar with electric mixer on low speed until smooth. Add egg; beat until well blended. Set aside.
7. Spread three-fourths of the brownie batter in pan. Spoon filling of cream cheese by tablespoonfuls evenly onto batter. Spoon remaining batter over filling. Cut through mixture several times with knife for marbled design. Sprinkle with chocolate chips.
8. Bake 45 to 50 minutes or until toothpick inserted in brownie 1 inch from side of pan comes out almost clean. Cool completely, about 1 1/2 hours. For brownies, cut into squares. Store covered in refrigerator. Enjoy!