Brownie Batter Cheesecake Bars

Brownie Batter Cheesecake Bars
Brownie Batter Cheesecake Bars

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Crust

  • 1

    box (18.3 oz) fudge brownie mix

  • Water, vegetable oil and eggs called for on box for cakelike brownies

  • Filling

  • 2

    packages (8 oz each) cream cheese, softened

  • 1/2

    cup sugar

  • 2

    tablespoons heavy whipping cream

  • 1

    teaspoon vanilla

  • 2

    eggs

  • Topping

  • 1 1/2

    cups semisweet chocolate chips

  • 3/4

    cup heavy whipping cream

  • 1/4

    teaspoon fine sea salt, if desired

Directions

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.

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