How To make Layered Cheesecake Brownies
1/2 c Unsalted butter
1/2 c Sugar
2 Eggs
1 ts Pure vanilla extract
1/4 ts Salt
1/2 c Flour, all-purpose
2 tb Unsalted butter
1/2 c Sugar, granulated
1 tb Flour, all-purpose
2 Eggs
2 tb Sour cream
1 ts Vanilla
??????? ea brOWNIE LAYER 8 oz semi-sweet chocolate, m ??????? ea CHEESECAKE LAYER 8 oz cream cheese brOWNIE LAYER: Beat the butter in a bowl for 1 minute until smooth, gradually beat in the sugar and then the eggs, one at a time. Add the vanilla, salt and the melted chocolate. Quickly beat in the flour just until blended. Scrape this mixture evenly into the prepared pan that was foil lined and sprayed with a non-stick spray. Freeze until you have the cheesecake mixture complete. CHEESECAKE LAYER: Take the cream cheese and the butter and blend well. Add the sugar and the flour and the eggs, beat until very fluffy, then add the sour cream and vanilla. Pour this over the top of the brownie mixture. Place into the oven for 45 minutes. When cooled top with a fresh berry sauce or a rich chocolate Ganache. -----
How To make Layered Cheesecake Brownies's Videos
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
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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.
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!
Mocha Cheesecake Brownies | Sally's Baking Recipes
Indulgently rich and fudgy homemade mocha brownies are layered with white chocolate chip-studded cheesecake. They’re moist, rich, and creamy, with coffee flavor and lots of chocolate.
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
#baking #recipes #mochacheesecakebrownies
• More of Sally's baking recipes:
Slutty Cheesecake Brownies Recipe | Doin' The Most! | Cooking With Carolyn
How to Make Slutty Cheesecake Brownies Recipe
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5 Layer Cookie Box Brownie Cheesecake- A Tasty recipe review.
Find Coupon Star here:
Find Tasty's recipe here:
What I did differently:
- I had to bake the brownie layer for a full hour compared to the 35 minute that Tasty suggested. There is no way two brownie mixes will be done in 35 minutes of baking. The recipe reviews on this also say the same thing.
The cheesecake took longer than 40 minutes that Tasty suggested.
I skipped the cooling times suggested because I couldn't see the point of it.
I suggest sightly underbaking the cookie layer (the 20 minute time that Tasty suggests is probably too short but I think I over baked mine). because it will be easier to slice and may not crack at the Oreo cookies.
Coarsely chop the cookies before adding them or don't use them at all. It is very difficult getting nice slices otherwise. I would love to see how Tasty managed to get such pretty pictures of theirs.
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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.