Cheesecake Brownies

I was contemplating what dessert recipe to share next, when I realized that I have never shared my recipe for cheesecake brownies.

I'm sorry, guys. I didn't mean to hold out on you. Really. 

I originally got this recipe from my mother-in-law years ago, and I could not even begin to guess how many times I've made it since then. I've made it for a lot of gatherings with family and friends, birthdays at work, just because I wanted chocolate... It is always a hit, and I rarely take any leftovers home with me when I take it to a party. That's usually because someone else does. ;)

This is packed full of sweet, chocolatey, creamy, amazing-ness. And then covered in chocolate chips.

Need I say more?

Now, I think I'm going to go make some... then maybe update the picture. I can't ever remember to take a picture of this BEFORE it's cut. That may be because I cut it before it's even cool, but that's ok. You can too. I won't judge. 

Printable Recipe

Cheesecake Brownies

Ingredients

1 cake mix (Devil's food or dark, but I always use devils food.)

2 Eggs

1 stick Butter

8 ounces cream cheese, softened

1 teaspoon Vanilla

1 can sweetened condensed milk

1 cup milk chocolate chips (optional but who doesn't add chocolate chips when they can??)

*additional note on chocolate chips: I really don't know how many I add. This was the original... I just dump chocolate chips on. If it looks like you have enough, add more.

Directions

1. Preheat oven to 350°. Grease a 9"x13" baking pan, set aside.
2. Stir cake mix, 1 egg, and butter together until crumbly. Save one cup, place rest in bottom of prepared pan.
3. Mix together cream cheese, 1 egg, vanilla, and milk until creamy. Pour on top of brownie mix. Crumble cup of saved brownie mix on top. Add chocolate chips, if desired.
4. Bake for 30 minutes, or until cream cheese sets and edges golden.

Yield/Time

24-32 pieces, depending on how many you are serving and desired size.

Prep Time: 15 Cook Time: 30

Nutrition Facts

Calories: 188/32 pieces, 240/24 pieces. *I calculate nutrition facts for my use only, this is not done scientifically

Source (for original): Sue Lee (my lovely mother-in-law)

Remember, comments are loved! What's your favorite brownie recipe?

Butterfinger Cheesecake Bars

I am a huge Butterfinger fan (which I think I mentioned in the Peanut Butter Butterfinger Brownie recipe). When I saw this recipe, which is similar to a recipe I have for cheesecake brownies but with a Butterfinger twist, of course I had to try it! 

These bars are amazing. Everyone loved them. Nate & I both were expecting them to be much sweeter than they are, which is nice--I didn't want them to be amazingly rich, like the Butterfinger brownies I made.

I didn't really make many changes. The original called for butterscotch pudding mix, which I subbed for cheesecake, and butterscotch chips, which I will sub for peanut butter next time. (I am not a butterscotch fan.... but if you are, I would suggest trying it the original way, too!) I did also add a bit more Butterfinger.... I am sure the original didn't call for enough. ;)

One change that I did not make, but will next time, is when to add the last layer of Butterfinger & the chips. I would rather the chips were more melted, so I will add them before the 15 minute baking time, not just add at the end & bake for a couple more minutes.

Remember, comments are love!

Butterfinger Cheesecake Bars

Ingredients

• 1 Chocolate Cake Mix
• 3.4 ounces cheesecake instant pudding mix
• 2 egg
• 3 tablespoons peanut butter
• 3 tablespoons canola oil
• 8 ounces cream cheese, softened
• 1/3 cup sugar
• 2 tablespoons sour cream
• 1/2 teaspoon vanilla extract
• 2 Butterfinger bars, crushed
• 1/4 cup chocolate chips
• 1/4 cup peanut butter chips

Directions

1. Preheat oven to 350°.
2. In a large bowl, combine cake mix, pudding mix, peanut butter, one egg and oil; mix until crumbly. Reserve 1 cup for topping. Press remaining mixture into an ungreased 9”x13" baking pan.
3. Bake 10 minutes, then cool completely on a wire rack.
4. In a small bowl, beat cream cheese, sour cream and sugar until smooth. Add the other egg and vanilla, beat until combined. Fold in 1/2 of the crushed Butterfinger, spread over cooled crust. Sprinkle with reserved crumb mixture. Bake 15-20 minutes or until filling is set.
5. Sprinkle with peanut butter chips, chocolate chips and remaining crushed butterfinger. Return to oven and bake 2-3 minutes longer. Let cool completely before serving; refrigerate as desired.

Yield/Time

32 pieces

1 hour

Source (for original): I Wash You Dry