DiscussionsPillsbury Recipe Magazine & Cookbooks

Hoping someone can brighten my day and has the brownie cheesecake recipe that was from 2000 or 2001.  I believe it was in the bake-off book but my copy is missing.   My family and our pastor are heartbroken.  Thanks!!!

I have 2 recipes....One is done in a springform pan, and the other in a 9x13. I actually made the 2nd one today. It gets swirled on top with a knife to create a marbled effect. Both call for packaged brownie mix. Do either of these sound like your recipe?

Hello and thanks for your reply.  I do believe that the recipe was for a springform pan and I think it was swirled.  I am relatively  sure that it was from the year 2000.  If you could possibly share that with me I would be so grateful.  It has been a while now since I made it and am being tortured to make it.  If you don't mind my e-mail is .  My family will love you if this is it-and if it is not then they wll still be pretty happy.  Which recipe do you enjoy more?

 Wendy

Sorry for the wait. The 2 recipes I have are actually from a Philadelphia Cream Cheese book. One is their recipe exclusively. Hopefully one of these will be like yours or at least real close.

Brownie Bottom Cheesecake

1 pkg. (10 to16 oz) brownie mix             3 8oz. pkg. cream cheese        3/4 cp sugar

1 tsp. vanilla            1/2 cp sour cream         3 eggs

Prepare and bake brownie mix as directed on package in a well greased 9 inch springform pan. Meanwhile mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Blend in sour cream and add in eggs mixing on low just until blended. Pour over brownie crust and bake at 325 for 60 to 65 min or until center is almost set. Run knife around rim of pan to loosen and cool before removing rim. Refridgerate 4 hours or overnight.

*** make sure cream cheese is softened     **** for dark pan oven should be at 300

CHEESECAKE BROWNIES

1 pk ( 19.8 oz ) brownie mix     1 ( 8oz) pk cream cheese softened     1/3 cp sugar

1 egg     1/2 tsp. vanilla

Prepare brownie mix as directed on package and pour into greased 13x9 pan. Mix remaining ingredients until blended and pour over brownie batter. Cut through batter several times with a knife to create a marbled effect. Bake at 350 for 35 to 40 min or until cream cheese mixture is lightly browned. Cool and cut into squares.

Hope these are helpful. Also check out Cooks.com and type  Brownie Cheesecake in search bar. They have many variations which may also be similar to your recipe. Oh and I like the 2nd recipe, simply because the bar style works great for school and church functions, but the first is definately more elegant. Good Luck.

Kelly 

You know what-I believe the first one is indeed the one that I made and loved.  I greatly appreciate you taking the time to send it to me.  The other sounds great too but I know I will make my family very happy with the 1st one.  I love this site and you just made it that much better

Thanks again

Wendy

I would like to have the one that is for the  9x13 inch pan      thanks much

I CHOSE YOUR RECIEPE FOR THE CHEESECAKE BROWNIES..I AM  VERY GRATE FUL                                      GOD BLESS AND THANKS

Hi bennyjo: Are you talking about this recipe? 

http://www.tablespoon.com/recipes/almond-cheesecake-brownie-hearts-recipe/1/

Eitherway, we are happy you liked them. Thank you for posting on the boards. Moving forward though, please turn off the all caps. It's considered shouting (though I know that isn't your intention!). 

Sincerely, CC

I have a recipe from the BakeOff Cookbook.  The recipe is a winner from 1994.  I hope this is what you are looking for.
Caramel Swirl Cheesecake Brownies.
Base:
1 (1 lb. 5.5-oz) pkg. fudge brownie mix
1/2 Cup butter or margarine, softened
1/4 Cup creamy peanut butter
1 egg

Filling:
2 (8 ounce) pkg. cream cheese, softened
1/3 Cup creamy peanut butter
1 Cup sugar
3 Tb all purpose flour
1/4 Cup sour cream
2 tsp vanilla
2 eggs

Caramel Sauce:
12 Caramels, unwrapped
3 Tb whipping cream

Garnish, if desired:
1/2 Cup whipping cream
1 Tb powdered sugar

Heat oven to 325 degrees F.  Grease bottom of 13X9 inch pan.  In large bowl Combine all base ingredients; beat until dough forms.  Press lightly into bottom of greased pan.
In large bowl, combine cream cheese and 1/3 cup peanut butter; beat on low speed until smooth.  Add sugar, flour, sour cream and vanilla; beat until blended.  Add 2 eggs at one time, beating just until blended.  Pour filling over base.
In small sauce pan, combine caramels and 3 Tb. of cream.   Cook and stir until caramels are melted and mixture is smooth. Drop by spoonfulls, randomly over filling.  For swirl effect pull knife through batter in wide curves; turn pan and repeat.
Bake at 325 for 35 to 45 minutes or until center is set and edges are light golden brown.  Cool 30 minutes.  Refrigerate 1 hour before serving.
Just before serving, in small bowl combine 1/2 Cup whipping cream and powdered sugar; beat until stiff peaks form.  Pipe rosettes or spoon dollops of whipped cream on each serving.  Store in refrigerator.    (24 Bars)

Thank you for getting this recipe for me.  It sounds great although it is not the one that I lost.  The person prior to you did have it so I am very happy.  I think I will try yours and send it to my daughter in college.  Thanks for your time and hope to be able to help someone else out one day too.

Wendy

Thanks for the recipe , I will try this !

1 softened pie shell, 9" , 1 8oz cream cheese, 3 tbl sugar, 1 tsp vanilla, 3 eggs, 1 package thick and fudgy hot fudfe swirl delux brownie mix( I use any) 1/4 c OI;  2 tbl water and 1/2 c chopped pecans.

Combine cream chees,sugar vanilla and 1 egg in small bowl until smotth, set aside.
Set aside hot fudge packet. In large bowl combine brownie mix  oil 1 tbls water and 2 eggs, beat 50 strokes with spoon.
 Spread 1/2 c brownie mix, top with cream cheese mix, top that with brownie mix, sprinkle with pecans , bake 350, 40 to 50 min.  Drizzle with hot fudge sauce,(packet mixed with 1 tbl water)   or just use choc. Syrup in a bottle,

everyone here loves it too!!!

1 softened pie shell, 9" , 1 8oz cream cheese, 3 tbl sugar, 1 tsp vanilla, 3 eggs, 1 package thick and fudgy hot fudfe swirl delux brownie mix( I use any) 1/4 c OI;  2 tbl water and 1/2 c chopped pecans.

Combine cream chees,sugar vanilla and 1 egg in small bowl until smotth, set aside.
Set aside hot fudge packet. In large bowl combine brownie mix  oil 1 tbls water and 2 eggs, beat 50 strokes with spoon.
 Spread 1/2 c brownie mix, top with cream cheese mix, top that with brownie mix, sprinkle with pecans , bake 350, 40 to 50 min.  Drizzle with hot fudge sauce,(packet mixed with 1 tbl water)   or just use choc. Syrup in a bottle,

everyone here loves it too!!!

Daisy LI:

Hoping someone can brighten my day and has the brownie cheesecake recipe that was from 2000 or 2001.  I believe it was in the bake-off book but my copy is missing.   My family and our pastor are heartbroken.  Thanks!!!

 

Pillsbury 39th Bake-Off Contest WinnerRoberta Sonefeld of Hopkins, S.C. took home $1 million from the 2000 Pillsbury Bake-Off® Contest for this combination of two American favorites -- brownies and cheesecake.


Cream Cheese Brownie Pie

Prep Time: 15 minutes (Ready in 4 hours 5 minutes)

• 1 Pillsbury® Refrigerated Pie Crust (from 15-oz. pkg.), softened as directed on package


• 1 (8-oz.) pkg. cream cheese, softened


• 3 Tbsp. sugar


• 1 tsp. vanilla


• 3 eggs


• 1 (15.1-oz.) pkg. Pillsbury® Thick 'n Fudgy Hot Fudge Swirl Deluxe Brownie Mix


• 1/4 cup oil


• 2 Tbsp. water


• 1/2 cup chopped pecans

1. Heat oven to 350 degrees F. Prepare pie crust as directed on package for one-crust filled pie using 9-inch pie pan.


2. In medium bowl, combine cream cheese, sugar, vanilla and 1 of the eggs; beat until smooth. Set aside.


3. Reserve hot fudge packet from brownie mix for topping. In large bowl, combine brownie mix, oil, 1 Tbsp. of the water and remaining 2 eggs; beat 50 strokes with spoon.


4. Spread 1/2 cup brownie mixture in bottom of crust-lined pan. Spoon and carefully spread cream cheese mixture over brownie layer. Top with remaining brownie mixture; spread evenly. Sprinkle with pecans.


5. Bake at 350 degrees F. for 40 to 50 minutes or until center is puffed and crust is golden brown. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. (Pie may have cracks on surface.)


6. Place hot fudge from packet in small microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir in remaining tablespoon water. Drizzle fudge over top of pie. Cool 3 hours or until completely cooled. Store in refrigerator.

Yields 8 servings

Source:
Pillsbury: http://www.pillsbury.com