cheesecake brownies

Pumpkin Cheesecake Brownies offers a decadent chocolate brownie with a creamy ribbon of pumpkin spiced cheesecake for a new favorite fall recipe!  Chocolate brownie base with a swirl of pumpkin pie cheesecake combine the flavors of traditional pumpkin pie with enough chocolate to satisfy any chocolate lover!

Pumpkin Cheesecake Brownies

1¼ Cup All-Purpose Flour

Salt

¾ TSP Baking Powder

½ Cup Butter + 1TBSP

Oz Semi-Sweet Chocolate (Chopped)

¼ Cup Special Dark Cocoa Powder

Cup Sugar

TSP Vanilla Extract

Eggs

Cup Pumpkin Puree

1½ TSP Pumpkin Pie Spice

Sugar

Ounces Cream Cheese

Preheat oven to 350°F.  Grease a 9x13 baking pan and set aside.

In a bowl, combine flour, salt, and baking powder and set aside.

In a small saucepan, melt butter and semi-sweet chocolate over low heat.  Stir throughout heating to prevent scorching.

Once smooth, add in cocoa powder and stir until completely incorporated.  Remove from heat.

Using a wooden spoon, immediately stir in sugar and mix until smooth.  Add in vanilla extract and eggs, beating until smooth.

Pour chocolate batter into flour mixture.  Mix until just blended.

Chocolate Brownie Layer

In a small bowl, whip cream cheese until smooth.  Add sugar and whip until smooth.  Add in pumpkin, vanilla, and pumpkin pie spice.  Beat until combined.

Add in one egg and beat until just combined.

Pumpkin Cheesecake Layer

In prepared baking pan, spread 1½ cups of brownie batter in the bottom of the pan.  Spread evenly.

Using a spoon, dollop pumpkin cheesecake onto brownie batter.  This will cover most of the brownie batter.

Spoon the remaining brownie batter on top of pumpkin cheesecake.  Using a knife or inverted spatula, swirl the brownie batter and pumpkin cheesecake together.  Be cautious not to disturb the lower layer of brownie.

Bake in the oven for 35-40 minutes, until a toothpick inserted into the center comes out almost clean.

Cool completely on a wire rack.  Once completely cool, cut lengthwise into 4 strips and then crosswise into 6 strips.

Store in an airtight container in the refrigerator for 5 days.

These homemade, cheesecake brownies are SO good and they are gluten-free and flourless by using&nbsp; almond meal in place of wheat flour, then swirled with a cheesecake topping!

Flourless Cheesecake Brownies

Nonstick cooking spray

eggs

almond meal

cocoa powder

salt

baking soda

raw honey

vanilla extract (divided)

chocolate chips

1/3 less fat cream cheese

sugar

Preheat the oven to 325°F. Spray a nonstick 9 x 9-inch baking pan with cooking spray and line with two strips of parchment 8 inches wide and long enough to leave a 2-inch overhang on all sides.

In a medium bowl, whisk 1 large whole egg with 1 egg yolk (separate the whites and reserve, set aside).

Add 1⁄4 cup water, the honey, and 1 teaspoon of the vanilla and stir with the spatula until combined.

In a large bowl, whisk together the almond meal, cocoa powder, salt, and baking soda.

Pour the egg mixture into the bowl with the dry mixture and mix well with a spatula. Fold in the chocolate chips.

Pour the batter into the prepared baking pan.

Soften the package of cream cheese in the microwave, mix in sugar, reserved egg white and remaining 1 teaspoon vanilla.

Pour over the brownie mix and spread over the top with a spatula, marbelize the with a toothpick.

Bake until a toothpick inserted into the center comes out clean, about 30 minutes.

Let cool for at least 30 minutes before cutting into 12 bars.

Moist and Delicious Cheesecake Swirl Brownies are made with almond meal instead of flour!

7 Freestyle Points • 182 Calories (gluten-free)
https://www.skinnytaste.com/cheesecake-brownies/

How To Make Flourless Cheesecake Brownies

Why choose between cheesecake and brownies when you can have BOTH? This cheesecake brownies recipe is fudgy, decadent, and super easy to make!

The BEST Cheesecake Brownies

cream cheese, softened

egg, room temperature

vanilla extract

butter

oz bittersweet chocolate, finely chopped

all purpose flour

Preheat oven to 350°F and line a 9 x 9 pan with parchment paper on all sides. Set aside.

Make the cheesecake layer first. In a stand mixer fit with the paddle attachment beat all the cheesecake ingredients together until combined, about 2 minutes. Do not over beat. Set aside.

Now make the brownie layer. In a microwave-safe bowl, melt the butter. Remove from microwave, stir in sugar. Microwave the mixture for 30 more seconds. Stir again and melt for 60 seconds more. You want the sugar and butter to bubble up slightly, but not burn. This amount of time should do the trick.

Remove mixture from the microwave and stir the bittersweet chocolate into the hot mixture to melt it completely. If the chocolate doesn&#8217;t melt completely,  put it in the microwave for another 15 seconds.

Add eggs and egg yolk and the vanilla extract, beating until combined. Add the flour, cocoa powder and salt and mix until combined.

Remove a 1/2 cup of the brownie batter and place it in a separate bowl. Add two tablespoons of water to the 1/2 cup of batter and whisk together to thin it out. This will create the brownie swirl on top.

Pour the remaining brownie batter into the prepared pan, spreading it into an even layer. Pour the cheesecake batter over the brownie layer. Drop the remaining thinned out brownie batter onto the cheesecake and use a knife to create a few big swirls. Do not over swirl. You want big separate swirls of cheesecake and brownie.

Bake for 30 minutes, or until a knife inserted into the center of the brownies comes out mostly clean. Allow to cool completely and place in the fridge for an hour for the cheesecake to set. When ready to serve, cut into 9 large squares or 16 smaller brownies!

Omggg! I never write comments but this deserves it 👏 I'll take a picture next batch! These are THE best cheesecake brownies I've ever had - EVER! You will overindulge 😩

i have made these twice now. Delicious, creamy, fudgy!

These flourless cheesecake brownies are a fudgey chocolate brownie topped with a cheesecake swirl. Super indulgent and naturally gluten free!

Fudgey Gluten-Free Cheesecake Brownies

chocolate chips, melted

coconut sugar

agave nectar

eggs egg

vanilla

almond flour

(8 oz) package cream cheese, room temperature

In a large bowl, whisk together the melted chocolate, coconut sugar, agave, eggs and egg yolk, and vanilla. 

Once smooth, add the almond flour, cocoa powder, and salt. 

In a separate, medium bowl, use a clean whisk to cream together the cream cheese, agave, egg, and vanilla until smooth. 

Line an 8&#215;8 square pan with parchment paper so that it is draped over two sides. 

Pour ⅔ of the brownie batter into the pan and use a rubber spatula to spread it into the edges and corners. 

Pour the cheesecake batter on top of the brownie layer and spread it out. 

Finally, scoop the remaining brownie batter on top of the cheesecake layer, putting them in little dollops across the top.

Use a toothpick or chopstick to create swirls in the brownie dollops and cheesecake layer. 

Allow to cool for 15 minutes before cutting into them.

Loved this recipe! So fudgy and delicious! I can normally tell when things are gluten free and I couldn’t with this recipe.. and either could my coworkers! 

Der Low Carb Brownie Cheesecake zählt zu meinen absoluten Favoriten, da er gleich zwei super leckere Kuchen miteinander vereint: Käsekuchen und Brownies!

Low Carb Brownie Cheesecake

150 g Kakaomasse* (oder Schokolade (mind. 85% Kakao))

110 g Butter

g Mandelmus

Eier

100 g Erythrit* (zu Puder gemahlen)

60 g gemahlene Mandeln*

300 g Frischkäse

Den Ofen auf 160 Grad Ober- und Unterhitze vorheizen.

Schokolade und die Butter zusammen schmelzen (beides sollte zu erwärmt und nicht erhitzt werden). Schoko-Butter von der Kochstelle nehmen und Mandelmus sowie Eier nach und nach einrühren.

Anschließend Erythrit sowie gemahlene Mandeln einrühren und den Teig in einer rechteckigen, mit Backpapier ausgelegten, Backform (ca. 21 x 25 cm) verteilen.

Für den Käsekuchen-Teig Frischkäse, Erythrit und Eier zusammen glatt rühren.

Käsekuchen-Teig auf dem Brownie-Teig verteilen, mit einer Gabel spiralförmig durch die Teige gehen und im vorgeheizten Backofen für 35 bis 40 Minuten backen.

Brownies Cheesecake nach dem Backen ein wenig abkühlen lassen, anschließend in Stücke schneiden und genießen.

Der Low Carb Brownie Cheesecake zählt zu meinen absoluten Favoriten, da er gleich zwei super leckere Low Carb Kuchen miteinander vereint: Käsekuchen und Brownies!
Natürlich kommt der Low Carb Brownie Cheesecake ohne Zucker und ohne Mehl aus, aber sicherlich ist das keine Überraschung für dich. Vielmehr wird der Low Carb Brownie Cheesecake eine Überraschung für diejenigen sein, die von deinem köstlichen Low Carb Kuchen probieren dürfen. Ich bin mir sicher, dass niemand dahinter kommen wird, dass du für diesen sündhaft aussehenden Kuchen weder Zucker noch Mehl verwendet hast.

📖 Hol dir jetzt hier 60 geniale Low Carb Back- und Naschrezepte: https://bit.ly/2OYzRAM

👉 Rezept nachlesen: https://staupitopia-zuckerfrei.de/low-carb-brownie-cheesecake/

So kannst du Erythrit selber zu Puder mahlen: https://www.youtube.com/watch?v=uFquujPcOgI

Meine Backform: https://amzn.to/3bwPL1X*

💕 Zutaten: 
Für den Brownie-Teig
150 g Kakaomasse, ich verwende: https://amzn.to/3eRJBve* oder Schokolade (mind. 85% Kakao)
110 g Butter
75 g Mandelmus (Rezept: https://www.youtube.com/watch?v=ZVg1yRo_3N0)
3 Eier
100 g Erythrit (zu Puder gemahlen), ich verwende: https://amzn.to/3pNqHbb*
60 g gemahlene Mandeln, ich verwende: https://amzn.to/33OIoyt*

Für den Käsekuchen-Teig
300 g Frischkäse
100 g Erythrit (zu Puder gemahlen), ich verwende: https://amzn.to/3pNqHbb*
2 Eier

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Wenn du wissen möchtest, wie du beim Backen auf Kohlenhydrate verzichten kannst, wie du Low Carb Produkte (wie z.B. Erythrit, Mandelmehl und Kokosmehl) richtig verwendest und was du beim Low Carb Backen beachten solltest, dann bist du hier genau richtig! Auf meinem Kanal findest du wöchentlich neue Low Carb Rezepte und Tipps, die dir deine Low Carb Ernährung versüßen. 

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►► Erythrit: https://amzn.to/3pNqHbb*
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►► Proteinpulver (neutral): https://amzn.to/3aMlBrb*
►► Flohsamenschalenpulver: https://amzn.to/3sr4aTl*
►► Kakaopulver, entölt: https://amzn.to/3pMjLuY
►► Xanthan: https://amzn.to/2KUUXkT*
►► Vanilleextrakt: https://amzn.to/2WbyN08*

💚 Alle meine Favoriten findest du hier: https://staupitopia-zuckerfrei.de/low-carb-backen-empfehlungen/
 
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Natürlich empfehle ich nur Produkte, wenn ich von ihnen überzeugt bin.

Low Carb Brownie Cheesecake - hier trifft Low Carb Käsekuchen auf Low Carb Brownies

These Pumpkin Cheesecake Brownies are rich, moist, totally yummy and full of fall flavors! Perfect for Thanksgiving and all around fall treat!

butter (unsalted, melted)

all-purpose flour

cocoa powder (unsweetened)

cinnamon

cream cheese (softened)

pumpkin

pumpkin spice

Preheat your oven to 350 F degrees. Spray an 8x8 inch baking pan with cooking oil then line it with parchment paper.

In the bowl of your mixer add melted butter, sugar, vanilla extract and mix well until well combined. Add in the eggs and continue beating until light and fluffy.&nbsp;

In another bowl, combine the dry ingredients for the brownie batter, then gradually add them into the butter mixture and mix until well combined and smooth.

In a large bowl, add the cream cheese and beat it until smooth. Add the rest of the cheesecake batter ingredients and and mix until well combined and smooth.

Spread about 2/3 of the chocolate batter into the prepared pan and smooth it out with a spatula. Spread the cheesecake batter over the brownie batter. Add remaining brownie batter over cheesecake batter by spoonfuls. Swirl the batters together by running a butter knife or a skewer back and forth through the pan.

Place the baking pan in the oven and bake for 40 to 50 minutes (mine took 50 min), or until center is set. Cool completely on wire rack and chill before cutting and serving.

https://content.jwplatform.com/videos/Xvc4ypDm.mp4

Rich, and fudgy brownies crowned with a light and fluffy cheesecake topping swirled with chocolate.

Cheesecake Brownies

unsalted butter (melted, 226 grams)

sugar (200 grams)

brown sugar (200 grams)

eggs (room temperature)

tbsp coffee (15 milliliters)

tbsp vanilla extract (15 milliliters)

all-purpose flour (120 grams)

water (15 milliliters hot, plus more if needed)

oz cream cheese (room temperature)

Add the melted butter and one cup of chocolate chips to a large bowl. Microwave on short bursts at low power until mostly melted then stir together until smooth.

Immediately dump in the cocoa powder and salt then mix until fully incorporated.

Mix in the white and brown sugars then add eggs and yolk, vanilla and coffee then mix until smooth.

Drop in the flour and mix until almost combined then fold in the remaining chocolate chips

For the Brownies:

Add the room temperature cream cheese to stand mixer fitted with a whisk attachment and mix at medium speed for 3-4 minutes.

Reduce speed to low and slowly add sugar, then salt and vanilla.

Add eggs one at a time, allowing each to incorporate before adding the next. Scrape the bowl down and mix once more.

Add the cheesecake mixture to the brownie base and spread out

Add chocolate-cheesecake spread with a skewer.

Bake at 350F for 10 minutes then reduce oven temperature to 325F and bake another 35 minutes.  Enjoy!

For the Cheesecake Topping

You’ll love these delicious cheesecake brownies with a rich, fudgy chocolate base and a light, perfectly sweet cheesecake topping swirled with chocolate. The slight tang of cream cheese really compliments that chocolate flavor and makes for a balanced bite.

Recipe: https://preppykitchen.com/chocolate-cheesecake-brownies/

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AMAZING Cheesecake Brownies Recipe

These gluten-free cheesecake brownies are made with a rich and fudgy chocolate brownie base and a tangy, sweet cream cheese layer swirled with more chocolate brownie batter. This brownie recipe is so decadent, I promise no one will be able to tell they are gluten-free!

Easy Homemade Gluten-Free Cheesecake Brownies

cheese cheese

white sugar

butter (2 sticks)

tsp salt

cocoa

all-purpose gluten-free flour (or regular flour)

walnuts

In a large bowl, blend cream cheese, sugar and eggs until smooth.

Make the cream cheese filling:

In a separate large bowl, blend butter, sugar, eggs, and salt using an electric mixer.

Add cocoa and nuts, if using, and stir in by hand until blended.

Add flour and mix until combined and a batter forms.

Pour the brownie batter into a baking pan greased or lined with parchment paper. Leave a little extra brownie batter to dollop on top of the cream cheese filling.

Pour the cream cheese filling over the brownie batter and smooth out so the batter is completely covered.

Thin the extra brownie batter with a tiny bit of water and use a spoon to dollop over the cheesecake filling. Use a fork or toothpick to swirl the batter into the cheesecake layer.

Bake for 35-40 minutes at 350F, until batter is set and a toothpick comes out clean from the middle of the pan.

Cool and store in an airtight container for up to two weeks. These brownies keep well at room temperature, in the fridge or in the freezer.

Make the brownie batter:

Homemade double chocolate brownies with a cream cheese cheesecake swirl.

Butter ((softened))

Brown Sugar

Vanilla Extract

Flour

Cake Flour ((may substitute all-purpose flour))

Cocoa Powder

Semi-Sweet Chocolate Chips

(2) 8-ounce Cream Cheese ((softened))

Vanilla

Preheat oven to 350 degrees.&nbsp;In a large mixing bowl, cream together butter, sugar, and brown sugar for 3-4 minutes or until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla.

Stir in flour, cake flour, cocoa, and salt until mixed together. Fold in chocolate chips.&nbsp;

Spread brownie batter into a 9 x 13-inch baking pan. Set aside.

To make Brownies:

In a large mixing bowl, whip softened cream cheese for 3-4 minutes until light and fluffy. Add sugar and beat for 3 minutes longer. Add egg and vanilla and beat until completely mixed together.&nbsp;

Drop cream cheese mixture, by the spoonful, onto the batter in the pan.&nbsp; Using a sharp knife, make a swirl pattern with the cream cheese swirl.&nbsp;

Bake for 30-40 minutes or until toothpick comes out clean. Let cool for at least 1 hour to set up.&nbsp;

Cream Cheese Cheesecake Swirl:

Cherry Cheesecake Brownies start with a chocolate brownie crust, followed by creamy cheesecake swirled with cherry pie filling! 

Cherry Cheesecake Brownies

box (18 ounces double chocolate brownie mix (ad))

canola oil

water

cream

almond extract

(21 ounces cherry pie filling)

In a bowl, blend brownie mix with oil, water and egg as directed on box. Follow your brownie box instructions if they are different than the ingredients shown here. 

Pour unbaked brownie batter into the bottom of a greased 13 x 9 inch pan or baking dish. Bake for 15 minutes and take out of the oven. Let brownie layer cool while making cheesecake.

In a mixing bowl, beat cream cheese with a mixer until smooth. Add sugar, eggs and almond extract. Mix gently until large lumps are gone. Small lumps will remain. 

Top 19 cheesecake brownies recipes from across the web

The most viewed cheesecake brownies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 19 cheesecake brownies recipes from across the web

The most viewed cheesecake brownies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Cheesecake Brownies

Flourless Cheesecake Brownies

The BEST Cheesecake Brownies

Fudgey Gluten-Free Cheesecake Brown...

Low Carb Brownie Cheesecake

Pumpkin Cheesecake Brownies

Cheesecake Brownies

Easy Homemade Gluten-Free Cheesecak...

Cheesecake Brownies

Cherry Cheesecake Brownies

Cheesecake Halloween Brownies

Cheesecake Brownies

Cookie Butter Cheesecake Brownies

Reese's Cheesecake Brownies

Cheesecake Brownies

Mocha Cheesecake Brownies

Low Carb Cheesecake Brownies

Mocha Cheesecake Brownies

Chocolate Shortbread Bars

The most viewed cheesecake brownies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine