Cheesecake Brownies | Easy Recipe
Hi! Welcome to totos-RECIPES
Hope you will enjoy my recipes.
Subscribe to my channel for new videos! And if you like it, please thumbs up !
Thank you for all the support !!
———————————————————————————————————————————————————————
240ml = 1 cup
15ml = 1 table spoon
5ml = 1 tea spoon
Please note : Cup measuring are really tricky, so all gram to cup conversions are approximate
_______________________________________________________________________________________________
INGREDIENTS 20 x 20cm / 8 x 8 inch
( Brownie )
60g ( 1/4 cup + 1 tsp ) butter
120g ( 4.2 oz ) dark chocolate ( 50 % cocoa )
67g ( 1/3 cup ) sugar
20g ( 2 Tbsp ) dark brown sugar
Pinch of salt
30g ( 2 Tbsp ) whipping cream
1 + 1/2 eggs ( 83g )
60g ( 1/3 cup + 1 Tbsp ) flour / all-purpose flour
8g ( 1 + 1/2 Tbsp ) cocoa powder
(Cheesecake )
250g ( 8.8 oz ) cream cheese
60g ( 5 Tbsp ) sugar
1 tsp vanilla extract
10g ( 1 Tbsp ) flour / all-purpose flour
7.5g ( 1 Tbsp ) cornstarch / corn flour
1 + 1/2 eggs ( 83g )
80g ( 1/3 cup ) whipping cream
7g ( 1/2 Tbsp ) lemon juice
3g ( 1/2 Tbsp ) cocoa powder
15g ( 1 Tbsp ) whipping cream
Nutty Chocolate Brownie
New York Cheesecake
Chocolate New York Cheesecake
#Cheesecake
#Brownie
#Recipe
#Chocolate
#Cake
#Creamy
#Fudge
#Baking
TASTY | 5-LAYER BROWNIE COOKIE CHEESECAKE | Rumaysa’s Kitchen
Over the past few years I’ve watched numerous mouth watering TASTY recipe videos. Today, I’m following their EPIC 5-Layer brownie cookies cheesecake recipe which is ‘what dreams are made of’. Below are the exact ingredients I used to make mine which may differ slightly (in terms of quantity) from their recipe.
Here’s the video
- 600g cookie dough
CHEESECAKE
- 600g soft cheese (aka cream cheese in the US)
- 1 medium egg
- 64g caster sugar
- 1tsp vanilla extract
BROWNIE - check recipe here. I used 3/4 this
- 285g caster sugar
- 210g butter
- 3 medium eggs (I used 4 small ones)
- 75g self raising flour
- 60g cocoa powder
3 packs of double stuffed Oreos
You will need a 10” springform cake tin and a 8” cake tin.
Method
1. Arrange two layers of cling film into your 10” cake tin so that the base is covered and it is coming out if the sides.
2. Press your cookie dough in and make it as levelled as you can. Wrap the remaining cling flim on the cookie dough and then place it in the freezer.
BROWNIE
4. Preheat oven to 180°c Fan assisted.
5. To make the brownie, combine all the ingredients and whisk together or use the method here
6. Grease the inside of the 10” cake tin and the bottom and sides of the 8” cake tin.
7. Pour the brownie batter into your greased cake tin and then press the 8” cake tin the batter. Bake for 35mins.
8. Once it’s out of the oven, let it cool down and then layer the brownie with Oreo cookies.
CHEESECAKE
9. Preheat oven to 150°c Fan assisted.
10. To make the cheesecake, whisk the cream cheese, egg, sugar and vanilla extract.
11. Scoop the cheesecake mixture and layer it on top of the Oreos.
12. Bake for 40-55mins or until the top is a slightly darker brown.
13. Let it cool down for about 20 Minutes and then add the last layer of brownies.
COOOKIE
14. preheat oven at 150°c Fan assisted.
15. Take the cookie dough out of the freezer and cling film and then lay it on top of the Oreos.
16. Use your finger tips to make sure the edges are pressed inside the tin.
17. Bake for 35/40mins.
Cheesecake Brownies Recipe | Swirled Cheesecake Brownies | No Mixer Needed!
The Best Cheesecake Brownies Recipe | No Mixer Needed!
:: Cook Me Food ::
These cheesecake brownies are guaranteed rich and fudgy chocolate brownie topped with a layer of luxurious cheesecake swirled into the brownie batter that creates a wonderfully tangy contrast to the robust chocolate flavor. This is an eye-catching decadent dessert that's easy to make and worthy of any special occasions.
You’ll need:
Cheesecake:
• 16 oz. full fat cream cheese/regular cream cheese (softened)
• ½ cup white sugar
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• Pinch of salt
Brownies:
• 1 cup unsalted butter (melted)
• 1 cup white sugar
• 1 cup brown sugar
• 3 medium eggs (room temperature)
• 2 tsp vanilla extract
• 1 cup all-purpose flour
• ¾ cup cocoa powder (preferably dutch-processed)
• ½ tsp salt
• 1 tbsp hot water
Chill. Serve. Enjoy!
Makes 9 larger squares or 16 smaller squares
* Using a 9”x9” baking pan in the video
:: HELPFUL HINTS ::
* Make sure cream cheese and eggs are at room temperature. If they aren’t at true room temperature the batter will not mix evenly together and you’ll end up with clumpy cheesecake or batter.
* Don’t over bake the cheesecake brownies. If you over bake the brownies, the cream cheese layer will turn brown and dry out. And the brownie layer won't be as fudgy.
* Start checking about 5 minutes before they are supposed to be done. For brownies, a toothpick inserted into the center should come out with a few moist crumbs. You can take out the brownies when the cheesecake is still a little wobbly.
* To get clean, neat slices, allow brownies to cool completely and refrigerate them for at least 2 - 4 hours or overnight. Before slicing, run the knife blade under hot water to warm it. Dry it before making a cut. Wipe the knife clean in between cuts.
* I used a chopstick to swirl the batters together but a long wooden skewer or a butter knife will do just fine.
Happy baking!
Thanks for watching!
Cookies-and-Milk Cheesecake Brownie Bars
Triple-layered lusciousness, all in one bar: Brownies on the bottom, creamy cheesecake in the middle and tender chocolate chip cookies on top.
Recipe:
Ingredients
Brownie Base
1 box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix
1/2 cup vegetable oil
3 tablespoons water
2 eggs
Cheesecake Layer
2 packages (8 oz each) cream cheese, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
Chocolate Chip Cookie Layer
1 pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix
1 tablespoon Gold Medal™ all-purpose flour
1/2 cup butter, softened
1 egg
Steps
1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
2. In large bowl, mix Brownie Base ingredients until well blended. Spread in pan. Bake 20 minutes.
3. Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add sugar; beat until blended. Add 2 eggs and vanilla; beat just until blended. In medium bowl, stir together chocolate chip cookie mix and flour. Add softened butter and 1 egg; stir until soft dough forms.
4. Spread cheesecake layer mixture over hot brownie base. Drop teaspoonfuls of chocolate chip cookie dough over cheesecake layer.
5. Bake 35 to 40 minutes or until cookie is golden brown. Cool 1 hour. Refrigerate at least 3 hours before cutting and serving. Cut into 6 rows by 5 rows. Store covered in refrigerator.
How to Make Red Velvet Cheesecake Brownies!
These red velvet cheesecake brownies are perfect for Valentine’s Day if you cut them into heart shapes, but I promise they’re delicious year-round! :-) Enjoy, and make sure you share pictures of your treats on Facebook and Instagram with the hashtag #kawaiisweetworld!
♥ Facebook:
♥ Instagram:
♥ Channel:
Also, be sure to check out my NEW SERIES on ISAtv! :D Super excited about this one, click the link below to see the first episode!
Red Velvet Cheesecake Brownies
Makes about 11 heart brownies or 12 regular ones
Brownie Ingredients
1 cup sugar
1 tsp vanilla extract
¼ cup cocoa powder
½ cup (1 stick) butter, melted
Pinch of salt
1 tsp red gel food coloring, or 1 T liquid
2 eggs
¾ cup flour
Cheesecake Layer Ingredients
8 oz cream cheese, softened
¼ cup sugar
1 egg
½ tsp vanilla extract
Directions:
1. Preheat oven to 350F and grease an 8” x 8” baking pan, then line with parchment
2. Mix together sugar, vanilla, cocoa, salt, and butter in a large bowl. Stir in food coloring. Whisk in eggs, mixing after each addition. Add in flour and stir.
4. Reserve 1/3-1/4 cup brownie batter, and pour remaining batter into prepared pan.
5. For cream cheese layer, cream together cream cheese, sugar, egg, and vanilla until smooth. Spread over brownie layer. Dollop red velvet batter on top, and use a butter knife to swirl. Once you’re happy with the design, bake for 30 min in preheated oven.
6. Let cool for 15-20 min in pan, then transfer to a cutting board. Cut into heart shapes or squares and serve.
Music courtesy of Audio Network “Clap Happy” and “Whale of a Time”
Cheesecake Brownies #Shorts
My Cheesecake Brownies recipe is made with a quick and easy, fudgy, chocolate-chip-studded brownie layer and is topped off with a thick layer of real, rich cheesecake!
Recipe:
Ingredients
Brownies:
12 Tablespoons unsalted butter, cut into 12 pieces (170g)
4 oz semisweet or dark chocolate baking bar¹, coarsely chopped (113g)
½ cup natural unsweetened cocoa powder (50g)
½ teaspoon instant coffee (optional, see note)
1 cup granulated sugar (200g)
½ cup light brown sugar firmly packed (100g)
2 large eggs, room temperature
1 teaspoon vanilla extract
½ teaspoon salt
1 cup all-purpose flour (125g)
¾ cup semisweet chocolate chips (150g), optional
Cheesecake:
16 oz cream cheese, softened, use brick-style full-fat cream cheese only (453g)
½ cup granulated sugar
¼ cup full-fat sour cream (65g)
2 large eggs, lightly beaten
½ teaspoon vanilla extract
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
9x9 metal baking dish (Affiliate Link):
Mixing bowls (Affiliate Link):
Instructions
Preheat your oven to 350F (175C) and line a 9x9” (23x23cm) baking pan with parchment paper (use enough so that parchment is hanging over two sides of the pan.
Combine butter and chopped chocolate in a large, microwave safe bowl. Heat in 25-second intervals, stirring well in between, until both chocolate and butter are melted and mixture is smooth.
Immediately add cocoa powder and instant coffee (if using) and stir until combined.
Add sugars and stir well.
Add eggs and vanilla extract and stir very well.
Sprinkle salt and flour over the batter and stir until completely combined. Add chocolate chips, if using, and stir well.
Spread batter evenly into prepared pan (see note if you intend to do a chocolate brownie swirl on top) and transfer to 350F (175C) oven and bake for 13-15 minutes (the surface of the brownies should be beginning to set, but note that the brownies will not be cooked completely during this time!). While brownies are baking, prepare your cheesecake layer:
Cheesecake layer
Cream together cream cheese and sugar until completely smooth and well combined (scrape sides and bottom of bowl to make sure there are no lumps hiding).
Stir in sour cream.
Add eggs and vanilla extract and stir until combined.
Once brownie batter is out of the oven, carefully and evenly pour cheesecake layer over the surface.
Return to 350F (175C) oven and bake another 25-28 minutes or until cheesecake is set (center will still be jiggly if jostled). Edges may be slightly puffed or even slightly golden brown.
Remove from oven and allow to cool at room temperature until no longer warm. Transfer to refrigerator and chill 3-4 hours before slicing and serving.
Notes
¹Chocolate
You may substitute chocolate chips for the chocolate baking bar. You will not need to chop them.
Instant coffee
This won’t make your brownies taste like coffee so much as it will enhance their rich chocolate flavor.
Chocolate brownie swirl
I don’t love doing a brownie swirl on the surface of my cheesecake brownies. It rarely works well for me, but many people asked me how to do it so: You will simply reserve ¼ cup of brownie batter, then once you’ve layered your cheesecake over the brownies, stir the brownie batter really well (pop it in the microwave for 5 seconds if it’s stiff and not spreadable) and dollop over the cheesecake batter. Use a knife to swirl through the batter and cheesecake. Baking time will not change. I demonstrate this (and my inability to make it look good!) in the video.