Best 5 Marbled Cheesecake Brownies Recipes

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For those with a sweet tooth and a penchant for delectable desserts, the realm of "marbled cheesecake brownies" beckons with irresistible allure. These heavenly treats, a symphony of flavors and textures, offer an exquisite fusion of velvety cheesecake and rich, fudgy brownies. Embark on a culinary journey as we unveil the secrets to crafting the perfect "marbled cheesecake brownies," a dessert symphony that will tantalize your taste buds and leave you yearning for more.

Here are our top 5 tried and tested recipes!

FUDGY MARBLED CHEESECAKE BROWNIES



Fudgy Marbled Cheesecake Brownies image

Combine two favorite desserts in these super fudgy hybrid bars. A wooden skewer makes the marbled effect easy, but you could also use a toothpick or the probe-end of a digital thermometer instead.

Provided by Food Network Kitchen

Categories     dessert

Time 3h45m

Yield 16 brownies

Number Of Ingredients 9

2 sticks (16 tablespoons) unsalted butter, plus more for buttering the foil
1/3 cup unsweetened cocoa powder (not Dutch process)
1/2 teaspoon fine salt
1 3/4 cup all-purpose flour (see Cook's Note)
4 ounces semisweet chocolate, chopped
2 1/3 cups sugar
5 large eggs, at room temperature
12 ounces cream cheese, at room temperature
1 teaspoon pure vanilla extract

Steps:

  • Position a rack in the middle of the oven and preheat the oven to 325 degrees F. Line a 9-by 13- inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
  • Whisk together the cocoa powder, salt and 1 1/2 cups of the flour in a medium bowl.
  • Melt the butter and chocolate, stirring frequently, in a medium saucepan over medium heat. Transfer to a bowl and let cool for 10 minutes. Whisk in 2 cups of the sugar and 4 of the eggs. Add the flour mixture, and stir to combine. Chill for 10 minutes.
  • Meanwhile, beat together the cream cheese, vanilla extract, remaining 1/3 cup sugar and 1 egg with an electric mixer in a large bowl on medium-high speed. Add the remaining 1/4 cup flour and beat until just combined.
  • Use 2 ice cream scoops or large spoons to drop alternating scoopfuls of the 2 batters into the prepared pan. (You will have more brownie batter than cheesecake batter and that's okay; just make sure to disperse the batters as evenly as possible.) Spread a couple of kitchen towels on your countertop. Gently drop the baking pan onto the countertop a few times until the batter evens out (the towels should catch the splatters).
  • Make the swirls: Drag a long wooden skewer through the batter, making sure the skewer reaches down to the bottom of the pan. This will marble the colors in a tie-dye effect. Tap the baking pan on the towels a few more times to smooth out the batter.
  • Bake the brownies, rotating about halfway through, until the top is set and the skewer inserted in the center of the brownies comes out with only a few moist crumbs, about 50 minutes.
  • Let the brownies cool completely in the pan set on a rack. Use the foil overhang to help lift them out of the pan. Cut into 16 pieces. Store in an airtight container at room temperature for up to 3 days.

CHEESECAKE-MARBLED BROWNIES



Cheesecake-Marbled Brownies image

Categories     Cheese     Chocolate     Dairy     Egg     Dessert     Bake     Cream Cheese     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 brownies

Number Of Ingredients 12

For brownie batter
1 stick (1/2 cup) unsalted butter, cut into pieces
2 ounce unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup all-purpose flour
For cheesecake batter
8 ounces cream cheese, well softened
1/3 cup sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract

Steps:

  • Make brownie batter:
  • Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan.
  • Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.
  • Make cheesecake batter and bake brownies:
  • Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula.
  • Bake until edges are slightly puffed and center is just set, about 35 minutes.
  • Serve warm or at room temperature.

MARBLED CHEESECAKE BROWNIES



Marbled Cheesecake Brownies image

A great friend & co-worker from my previous school, Nancy P., shared this recipe after bringing these goodies to a Moving On Party in November of 2003. I'll confess that I've made them with a homemade brownie recipe & using a brownie mix and (shhh...) I can't tell the difference. Now, I feel better after that confession. ...

Provided by Fran Miller

Categories     Other Desserts

Time 45m

Number Of Ingredients 9

8 oz cream cheese, softened
5 Tbsp butter or margarine, softened
1/3 c sugar
2 eggs & 3 more eggs for the brownies
2 Tbsp flour
3/4 tsp vanilla extract
1 family-size brownie mix, using 13 x 9
oil, eggs, water, as directed on brownie mix
1 container milk chocolate frosting, optional

Steps:

  • 1. In a medium bowl, put out the cream cheese & butter to soften for about 15 minutes or so. After that-
  • 2. Preheat oven to 350 degrees F. Grease (or spray) bottom only of 13 x 9" pan.
  • 3. Beat together the cream cheese & butter. Add the sugar, eggs, flour, and vanilla. Beat until smooth, then set aside.
  • 4. Prepare the brownie mix as directed, using the extra egg to make "cake-like brownies." (This usually calls for 3 eggs total.)
  • 5. Spread half of the brownie batter into the prepared pan. Pour all of the cream cheese mixture over the brownie batter. Spoon the remaining brownie batter in spots over the top. Gently swirl the two mixtures together with a knife.
  • 6. Bake at 350 degrees F. for 30-40 minutes, checking with a toothpick for doneness. Check at 30 minutes first, then add time, if needed.
  • 7. Remove from oven & cool completely. Frost with milk chocolate frosting, if desired.

MARBLED CHEESECAKE BROWNIES



Marbled Cheesecake Brownies image

I love cheesecake and brownie combos and the marbling is just a pretty touch. You can use your favorite brownie recipe or a mix for this recipe if you'd rather. Be sure to grease the bottom of the pan well; do not over cook and do not under cook. Whew... Got this from an older Pillsbury cookbook (I think...).

Provided by Traci Coleman

Categories     Chocolate

Time 1h

Number Of Ingredients 14

FILLING
8 oz pkg cream cheese, softened
1/4 c sugar
1/2 Tbsp vanilla
1 egg
BROWNIES
1 c butter, melted
2 c sugar
2 tsp vanilla
4 eggs
1 c flour
3/4 c cocoa
1/2 tsp baking powder
1/4 tsp salt

Steps:

  • 1. Heat oven to 350 degrees. Generously grease bottom only of 13x9 pan.
  • 2. In small bowl, beat all filling ingredients until smooth. Set aside.
  • 3. In large bowl, sit together butter, sugar, and vanilla. Add eggs and beat well. Add other ingredients beating until well blended.
  • 4. Spread 1/2 brownie batter into prepared pan. Pour cream cheese mix over batter, spreading to cover. Place spoonfuls of remaining brownie batter over cream cheese. Marble by pulling knife through batter in wide curves.
  • 5. Bake at 350 for about 30-35 minutes. Be careful to not overbake.
  • 6. Cool completely. Refrigerate for 1 hour before serving. Store in refrigerator.

BAILEYS CHEESECAKE-MARBLED BROWNIES RECIPE - (4.8/5)



Baileys Cheesecake-Marbled Brownies Recipe - (4.8/5) image

Provided by á-43062

Number Of Ingredients 18

For the Cheesecake Batter
8 ounces cream cheese, preferably Philadelphia brand
1/3 cup sugar
1 large egg yolk
1/4 teaspoon vanilla extract
2 tablespoons Baileys Irish Cream
2 tablespoons all purpose flour
For the Brownie Batter
5 tablespoons unsalted butter
4 ounces bittersweet or semisweet chocolate, finely chopped
2 large eggs
1/2 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon vanilla extract
1/4 cup Baileys Irish Cream
1/4 teaspoon salt
3/4 cup all purpose flour, spooned into measuring cup and leveled-off with a knife
2 tablespoons cocoa powder

Steps:

  • Preheat the oven to 350°F. Grease an 8-inch baking pan with butter or nonstick cooking spray. For the Cheesecake Batter In a small bowl, microwave the cream cheese until soft, 20 to 30 seconds. In the bowl of an electric mixer, beat the softened cream cheese with the sugar, egg yolk, vanilla, Baileys and flour until smooth. Set aside. For the Brownie Batter In a medium bowl, melt the butter in the microwave, about 1 minute. Immediately add the chopped chocolate and stir until melted and smooth. (If bits of chocolate remain, place the mixture back in the microwave for 20 seconds.) In the bowl of an electric mixer, beat the eggs, granulated sugar, brown sugar, vanilla, Baileys and salt on medium speed until smooth. Add the chocolate/butter mixture and beat until well incorporated. Add the flour and cocoa powder and mix on low until just combined. Do not overmix. Transfer 1/2 cup of the brownie batter to a small microwave-safe bowl (it's fine to use the same bowl you melted the butter and chocolate in). Spread the remaining brownie batter in the prepared pan. Spread the cheesecake batter evenly over the brownie batter. Microwave the reserved 1/2 cup of brownie batter until warm and pourable, 15-20 seconds. Using a spoon, dollop the warm batter over the cheesecake layer, about 8 dollops (for the prettiest marble effect, leave as much space as possible between the dollops). Using a knife, swirl the brownie batter through cheesecake batter, making a marbled pattern. Don't overdo the marbling or the batters will get muddled. Bake until puffed, set in the center and just starting to brown around the edges, 40-45 minutes. (Don't undercook, or the brownies will be too wet in the center.) Let cool completely in the pan on a wire rack. Cut the brownies into 12 or 16 squares, wiping the knife clean between slices. The brownies will seem very moist and fudgy at first, but will firm up once cut and left out for a bit. (The brownies may also be served warm with vanilla ice cream; just let them cool at least 30 minutes after baking.)

Tips:

  • Use room temperature ingredients: This will help the ingredients blend together more smoothly and evenly.
  • Do not overmix the batter: Overmixing can make the brownies tough.
  • Do not underbake the brownies: Underbaked brownies will be gooey and not set properly.
  • Let the brownies cool completely before cutting them: This will help them hold their shape.
  • Store the brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Conclusion:

These marbled cheesecake brownies are a delicious and decadent treat that are perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. With their rich chocolate flavor, creamy cheesecake filling, and beautiful swirl, these brownies are sure to be a hit. So next time you are looking for a special dessert, give these marbled cheesecake brownies a try. You won't be disappointed!

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