Best Brownie Bottom Cheesecake Bars Recipes

BROWNIE-BOTTOM COOKIE DOUGH CHEESECAKE BARS

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Prepare brownie batter as directed on package; pour into prepared pan.
• Bake 25 min. or until top is shiny and center is almost set. (Do not overbake.)
• Beat cream cheese, sugar and vanilla in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over brownie layer in pan. Evenly scatter cookie dough pieces over batter.
• Bake 30 min. or until center of cheesecake layer is almost set. Cool completely. Refrigerate dessert 4 hours.
• Use foil handles to remove dessert from pan just before serving. Melt chocolate chips as directed on package; drizzle over dessert. Refrigerate 15 min. or until chocolate is firm.

BROWNIE BOTTOM CHEESECAKE BARS

Steps:

• PLEASE READ ALL DIRECTIONS BEFORE BEGINNING. THE PROCEDURE IS A BIT OUT OF THE ORDINARY.
• Heat oven to 350º.
• Line 13x9 inch pan with foil. I use a disposable foil casserole pan.
• Grease or spray w/ cooking spray.
• Make sure PAN IS DEEP, as cheesecake portion of this recipe tends to puff up.
• When they are cool, put them in the fridge and they "calm down".
• I also line any pan I use with foil, extending the foil over the edges. This makes it easy to get the whole thing out for slicing.
• Prepare brownie mix according to directions on box and pour into pan.
• Bake 15 minutes or until top is shiny and center is ALMOST set. At this point it is only partially done.
• Beat cream cheese, sugar and vanilla until well blended.
• Add sour cream; mix well.
• Add eggs, one at a time, mixing on low speed after each egg to mix well.
• Pour over partially cooked brownie batter in pan. (Filling will come almost to the top.).
• Bake 40 minutes or until center of cheesecake part is almost set.
• Run knife/spatula around edge to loosen cake.
• After cooling, refrigerate 4 hours or overnight.
• Drizzle the melted chocolate squares over top. Let stand until chocolate is firm.
• Remove from pan using the foil to lift it out.
• Dip a knife in hot water to cut these.
• Cut into 16 pieces, or more, to serve.

BROWNIE-BOTTOM CHEESECAKE BARS

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Microwave unsweetened chocolate and butter in microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add 2 cups sugar; mix well. Stir in 3 eggs and 1 tsp. vanilla. Add flour; mix well. Spread onto bottom of prepared pan.
• Bake 20 min. Meanwhile, beat cream cheese, and remaining sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add remaining eggs, 1 at a time, mixing on low speed after each just until blended.
• Pour cream cheese batter over partially baked brownie. (Cream cheese mixture will come almost to top of pan.) Bake 40 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool.
• Refrigerate cheesecake 4 hours. Let stand at room temperature 30 min. before serving. Meanwhile, melt semi-sweet chocolate as directed on package.
• Use foil handles to lift cheesecake from pan. Drizzle with chocolate; let stand until firm before cutting cheesecake into bars.