Cheesecake Brownies Recipe | How to Make Cream Cheese Brownies
These cheesecake brownies are the perfect combination of two of the most popular desserts. At the bottom a layer of rich brownie, at the top a layer of delicious cheesecake and on top a touch of brownie swirls. If you like fudgy brownies and you like cheesecake you are going to love these cheesecake brownies. Follow this easy recipe to learn how to make this impressive dessert.
Full written recipe:
More dessert recipes you may like:
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Apple Oatmeal Cake:
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Ingredients:
For the brownie:
6oz (170g) Dark chocolate
1/2 cup (100g) White sugar
1/3 cup (67g) Brown sugar
2/3 cup (155g) Butter
1/4 cup (30g) Cocoa powder
3/4 cup (95g) Flour
1 teaspoon Baking powder
2 Eggs
1 egg yolk
1/4 teaspoon Salt
For the cheesecake:
1 cup (225g) Cream cheese, room temperature
1 Egg
1 teaspoon Vanilla extract
1/4 cup (50g) Sugar
Directions:
1. Preheat oven to 350F (180C). line a 8-inch (20cm) square baking pan with parchment paper. Set aside.
2. Place chopped chocolate and butter in a large heat proof bowl. Set the bowl over a double boiler and melt completely. Add both sugars and stir. Allow to cool slightly.
3. In a separate bowl sift flour, cocoa powder, baking powder and salt.
4. To the chocolate mixture add eggs, one at the time and whisk until combined.
5. Add flour mixture to the chocolate mixture and stir until combined.
6. Pour the batter into prepared pan and spread evenly. Reserve 1/2 cup for later.
7. In a bowl whisk cream cheese, sugar, egg and vanilla extract.
8. Pour cream cheese mixture over the brownie layer. Take your reserved ½ cup brownie batter and drop over cheesecake. Use a knife to gently swirl the filling, creating a marbled effect.
9. Bake for 25-30 minutes, until center is set and a toothpick inserted in the center comes out mostly clean with a few fudgy crumbs.
10. Let cool completely, cut into squares and serve.
Notes:
• You also can melt chocolate and butter in the microwave in a 20 second pulses.
• To make the brownie batter more “swirlble” add 2 tablespoons of hot water to the remaining batter and stir until combined and smooth, then drop over the cheesecake.
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“Killer Food Series” #11 Pumpkin 5 spice Cheesecake w/Gingersnap Crust
2 1/2 pounds Philadelphia cream cheese
14 oz (vol) sugar
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1 1/4T cornstarch
2 t Asian 5 spice
Pinch kosher salt
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1T molasses
Juice of 1/2 lemon
Zest of 1 lemon
2 t vanilla extract
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1/2c pumpkin purée
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4 whole xl eggs
4 eggs
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4 oz (go heavy cream
2 oz (vol) whole milk
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1/2 cup pumpkin choc chips
———————————-
2c ground gingersnaps(dry)
Bake @ 350 for 35 mins or until a toothpick comes out clean
Viral Pumpkin Cheesecake Cookies II Kalejunkie
Head over to my Instagram for the full recipe:
INGREDIENTS:
For the Cheesecake Filling
6 oz cream cheese, cold
3 tablespoon granulated white sugar
½ teaspoon vanilla
For the Pumpkin Cookies
½ cup canned pumpkin puree
1 ¾ cups all-purpose flour
1 tablespoon pumpkin pie spice
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
1 cup light brown sugar
2 egg yolks, at room temperature
2 teaspoon vanilla
RECIPE:
Hi, I’m Nicole Modic, J.D., a food blogger, recipe developer, soon-to-be cookbook author (October 2022), former lawyer, and boy mama. KALEJUNKIE® is a blog where you find the very best healthy food on the web. From sweet treats, to killer savory recipes, how-to guides, and my approach to food, there is something for everyone!
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???? The Cheesecake Factory is Actually INSANE! #shorts
Is working at The Cheesecake Factory the best or worst job? On one hand, you get some killer cheesecake. On the other hand, their training is intense! Sorry to the Try Guys, Rhett and Link, Delish and every other creator eating the most popular dishes from The Cheesecake Factory, but we wouldn't want to go through that job training to serve you.
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*Credits:*
Writers: Santi Massa and Mike Keenan (The Pokémon Biologist)
Editor: Daniel Zemke
Sound Designer: Yosi Berman
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#CheesecakeFactory #TheCheesecakeFactory #Cheesecake #CheesecakeRecipes #Job #Jobs #FastFood #FastFoodChains #ChainRestaurant #BestJobs #Theory #FoodTheory #Matpat
Blueberry Cheesecake 20200807
Whatever you're doing this weekend, make time for this Blueberry Cheesecake - it's a killer!
It may well be the highest and best use of blueberries. Ever. It's baked to achieve that allusive light-yet-rich creamy cheesecake filling, studded with blueberries inside and smothered in an incredible glossy blueberry sauce topping.
It's magnificent!
Low Carb- Keto friendly cheesecake, no crust, sugar free
New York Style Cheesecake ( low carb)
From the book Somersize Desserts, by Suzanne Somers
Unsalted butter for the pan
3 (8 oz) packages of cream cheese at room temperature ( I used light cream cheese)
2 tablespoons or more to taste of your choice of sugar substitute ( that measures like sugar for baking)
3 large eggs at room temperature
1 cup sour cream
1 1/2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla
Please watch video for instructions. It comes together easily but the preparation of the pan is very important. Once it goes in the oven it will bake for one hour, then after one hour turn off the oven and leave in another hour. Refrigerate overnight to set. Then follow video directions to unmold. This is worth the wait :)
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