Best 8 Brownie Cheesecake Bars Recipes

COOKIES & CREAM BROWNIE CHEESECAKE BARS RECIPE BY TASTY

Steps:

• Prepare the brownie mix in a bowl.
• In a separate bowl, mix together the cream cheese and the sugar until there are no lumps.
• Add the egg and vanilla, stirring until evenly combined.
• Spread the brownie batter in an even layer on the bottom of the pan.
• Preheat oven to 325°F (165°C) and grease a 9x13 (23x33 cm) baking pan.
• Place 24 of the sandwich cookies in a single layer on top of the brownie batter. To fill in the edges, cut 6 of the cookies in half and nudge those in.
• Pour the cheesecake batter on top, spreading it evenly over the cookies.
• Crush the remaining 6 cookies and sprinkle on top of the cheesecake batter.
• Bake for about 45 minutes, until the edges are slightly golden brown and the middle is slightly jiggly.
• Cool and chill for at least 2 hours.
• Slice and serve!
• Enjoy!

COOKIES-AND-MILK CHEESECAKE BROWNIE BARS

Steps:

• Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
• In large bowl, mix Brownie Base ingredients until well blended. Spread in pan. Bake 20 minutes.
• 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.
• Spread cheesecake layer mixture over hot brownie base. Drop teaspoonfuls of chocolate chip cookie dough over cheesecake layer.
• 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.

BROWNIE CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees F. Prepare brownie mix as package directs; stir in nuts. Spread into well-greased 13x9-inch baking pan.
• In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour evenly over brownie batter.
• Bake 40 minutes and until top is lightly browned. Cool. Chill. Garnish with chocolate syrup. Cut into bars. Store leftovers covered in refrigerator.

MOCHA CHEESECAKE BROWNIE BARS

Steps:

• Make brownie:
• Preheat oven to 350°F. Butter and flour 8 x 8 x 2-inch metal baking pan. Melt butter in medium saucepan over low heat. Add chocolate; stir until chocolate melts. Remove from heat. Whisk in remaining ingredients. Spread batter in thin layer on bottom of prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 10 minutes. Cool.
• Make filling:
• Reduce oven temperature to 325°F. Stir cream and coffee poweder in small saucepan over medium-high heat until coffee powder dissolves. Cool.
• Beat cream cheese and sugar in large bowl until light. Beat in egg and yolk. Add sour cream, flour, vanilla and coffee mixture; beat until smooth. Stir in chocolate chips. Spoon filling evenly over brownie. Bake until filling puffs slightly around edges and the center is set, about 35 minutes. Cool completely on rack. Cover pan with foil and chill overnight.
• Make topping:
• Stir sour cream and sugar in small saucepan over low heat until sugar dissolves, about 2 minutes (do not boil). Spread topping evenly over filling. Cool slightly. Cover; chill until topping sets, at least 2 hours. (Can be made 1 day ahead; keep chilled.) Cut dessert into 24 bars. Serve cold.

MOCHA CHEESECAKE BROWNIE BARS

Steps:

• First make the brownie crust. Begin by melting butter in medium saucepan over low heat. Add 2 ounces chopped chocolate to the butter; stir until chocolate melts, and remove from heat. Whisk in 1/3 cup flour, 1/3 cup sugar, 1 large egg, 1/2 teaspoon vanilla extract, and pinch of salt. Spread batter in thin layer on bottom of greased and floured 8 x 8 x 2 inch pan.
• Bake at 350 degrees F (175 degrees C) until tester toothpick inserted into center comes out with only moist crumbs attached, about 10 minutes. Cool.
• Next make the filling. In a small saucepan, stir cream and coffee powder over medium-high heat until coffee powder dissolves. Cool.
• Beat cream cheese and 2/3 cup sugar in large bowl until light and fluffy. Beat in 1 egg and yolk. Add 1/4 cup sour cream, 1 tablespoon flour, 1/2 teaspoon vanilla, and the coffee mixture; beat until smooth. Stir in chocolate chips. Spoon filling evenly over brownie crust.
• Reduce oven temperature to 325 degrees F (165 degrees C). Bake about 35 minutes, or until filling puffs slightly around the edges and center is set. Cool completely on rack. Cover pan with foil, and chill overnight.
• Now make the topping. In a small saucepan, stir 1 cup sour cream and confectioners' sugar over low heat until sugar dissolves; do not boil. Spread topping evenly over filling. Cool slightly. Cover and chill until topping sets, at least 2 hours. Cut dessert into 24 bars. Serve cold.

BROWNIE BATTER CHEESECAKE BARS

Steps:

• Heat oven to 325°F. Spray bottom of 13x9-inch pan with cooking spray.
• Make brownie batter as directed on box for cakelike brownies. Measure out 1/2 cup batter; cover and refrigerate for later use. Spread remaining batter in bottom of pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Cool 10 minutes.
• In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add sugar; beat until smooth. Add reserved 1/2 cup batter, 2 tablespoons whipping cream and the vanilla; beat until smooth. Add 2 eggs; beat just until blended. Spread evenly over cooled crust.
• Bake 26 to 30 minutes or until center is set. Cool 30 minutes.
• In medium microwavable bowl, microwave chocolate chips and 3/4 cup whipping cream uncovered on High 1 minute; stir. Microwave 30 seconds; stir until smooth. Spread mixture on top of cheesecake layer. Refrigerate about 4 hours or until cooled completely. Cut into 6 rows by 4 rows. Sprinkle sea salt on top of chocolate layer before serving, if desired.

BROWNIE BRITTLE EGGNOG CHEESECAKE BARS

Steps:

• 1. Crust: Mix 1 stick of melted butter with 2 Cups of Brownie Brittle crumbs. Press into a greased 9 x 13 pan and Bake for 8 min at 350°
• 2. Mix cream cheese, sugar, flour, eggnog, and eggs together. Add chocolate chips. Pour over crust.
• 3. Bake at 350° for 35 minutes.
• 4. Cool - then sprinkle nutmeg on top.

PUMPKIN CHEESECAKE BROWNIE BARS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Prepare your favorite type of brownie batter or use a boxed variety.
• Transfer the batter to a greased 9x13-inch (23x33 cm) baking dish.
• Sprinkle in the chopped leftover candy and place in the oven to bake for 25 minutes or until cooked through. Let cool completely.
• To the warmed heavy cream, add a package of gelatin and allow it to bloom for 1-3 minutes.
• To a large bowl, add the cream cheese, sugar, pumpkin pie spice, vanilla extract, pumpkin puree, warm cream with gelatin. Stir to combine.
• Pour the mixture over the brownies and let cool in the refrigerator for at least 4 hours, or until set.
• Slice the brownies, drizzle with chocolate syrup, and serve.
• Enjoy!