Cheesecake Brownies

Chocolate Cheesecake Brownies Recipe

• 1 1/2 cups semi-sweet chocolate chips
• 1 pound cream cheese, room temperature
• 1 3/4 cups sugar, divided
• 4 eggs
• 3 teaspoons vanilla, divided
• 1 cup butter, softened
• 1 cup all purpose flour
• 1/2 teaspoon salt

1. Preheat oven to 350F degrees.
2. Line a 9-inch pan with aluminum foil so that the foil extends two inches beyond the sides of the pan.
3. Spray the foil with non-stick cooking spray - this will allow you to remove the whole slab of cheesecake brownies from the pan for easy cutting. And not to mention, making the clean-up so much easier!
4. Melt the chocolate chip in a small saucepan over low heat, being careful not to burn, and then set aside to cool.
5. To make the cream cheese mixture, in a large bowl using an electric mixer, beat the cream cheese and 1/4 cup of sugar until smooth. Beat in one egg and 1 teaspoon vanilla until combined and then set this mixture aside.
6. To make the chocolate brownie batter, in another large bowl with an electric mixer, beat the butter and 1 1/2 cups of sugar until well combined. Beat in each of the remaining three eggs, one at a time. Beat in 2 teaspoons vanilla and melted chocolate. On the lowest speed, stir in the flour until just incorporated with the chocolate mixture.
7. Take one cup of chocolate brownie batter and set it aside.
8. Pour and smooth out the remaining chocolate batter into the prepared pan.
9. Spread the cream cheese mixture evenly over the chocolate mixture.
10. Spoon the remaining one cup of chocolate mixture over the cream cheese mixture.
11. Swirl batter with a knife to create a marble look.
12. Bake the brownies for 45 to 50 minutes or until the center is set.
13. Let brownies cool completely in the pan on a wire rack.
14. Once they are completely cool, remove them from the pan using the foil handles.
15. Cut brownies into desired size squares.

Cheesecake-Topped Brownies Recipe

• 1 (21 to 23.6-ounce) package fudge brownie mix
• 1 (8-ounce) package cream cheese, softened
• 2 tablespoons butter, softened
• 1 tablespoon cornstarch
• 1 (14-ounce) can sweetened condensed milk (not evaporated milk)
• 1 egg
• 2 teaspoons vanilla extract
• Chocolate Icing or grated orange peel (optional)

1. Preheat oven to 350F degrees.
2. Prepare brownie mix as package directs.
3. Spread brownie batter into well-greased 13x9-inch baking pan.
4. In a large bowl, beat cream cheese, butter and cornstarch with an electric mixer until fluffy.
5. Gradually beat in sweetened condensed milk.
6. Add egg and vanilla and beat until smooth.
7. Pour cheesecake mixture evenly over brownie batter.
8. Bake 40 to 45 minutes or until top is lightly browned.
9. Remove pan from oven and cool on wire rack.
10. Meanwhile, prepare Chocolate Icing:
    In a small saucepan, melt 1/4 cup butter with 1/4 cup water. Stir in 1/2 cup unsweetened cocoa powder. Remove from heat and beat in 2 cups sifted powdered sugar and 1 teaspoon vanilla extract. Cool until spreading consistency.
11. Spread cooled brownies with Chocolate Icing or sprinkle with grated orange peel, if desired.
12. Cut brownies into desired size and shape.
13. Store covered in refrigerator.

This recipe makes about 36 Cheesecake-Topped Brownies.

Raspberry Cheesecake Brownies Recipe

• 4 ounces bittersweet or semisweet chocolate, chopped
• 2 ounces unsweetened chocolate, chopped
• 1/2 cup unsalted butter
• 1 1/4 cups sugar
• 4 eggs
• 2 teaspoons vanilla
• 1/2 teaspoon salt
• 3/4 cup all-purpose flour
• 1 8-ounce package cream cheese, softened
• 2/3 cup sugar
• 2 teaspoons lemon juice
• 2 tablespoons all-purpose flour
• 1 1/2 cups fresh raspberries
• 1 tablespoon sugar

1. Preheat oven to 350F degrees.
2. Grease and flour a 13x9-inch baking pan and set aside.
3. For brownie layer:
   In a medium saucepan over low heat, stir bittersweet chocolate, unsweetened chocolate and butter until smooth.
4. Remove from heat and let cool.
5. Whisk in 1 1/4 cups sugar and 3 eggs, one at a time.
6. Whisk in 1 1/2 teaspoons vanilla and salt.
7. Stir in 3/4 cup flour just until combined.
8. Spread brownie batter evenly in bottom of prepared pan and set aside.
9. For cheesecake layer:
   In a medium bowl, beat cream cheese and 2/3 cup sugar with electric mixer on medium speed, until combined.
10. Beat in lemon juice, 1 remaining egg, and remaining 1/2 teaspoon vanilla just until combined.
11. Beat in 2 tablespoons flour.
12. Spread cheesecake mixture evenly over brownie batter in pan.
13. Top with raspberries and sprinkle with 1 tablespoon sugar.
14. Bake 35 to 40 minutes or until top is puffed and golden and edges start to brown.
15. Remove from oven and cool pan on wire rack.
16. Cover and refrigerate for at least 6 hours.
17. Cut brownies into desired size and shape and serve cold or at room temperature.

This recipe makes about 32 Raspberry Cheesecake Brownies.