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Halloween Cheesecake Brownies

Halloween Cheesecake Brownies

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

Brownie Layer:

  • 1 cup butter, softened
  • 1 ⅔ cups granulated sugar
  • 2 large eggs
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ⅔ cup special dark baking cocoa
  • 1 teaspoon salt
  • ½ teaspoon baking powder

Cheesecake Layer:

  • 2 packages (8 ounces each) cream cheese
  • ¼ cup granulated sugar
  • ¼ cup packed light brown sugar
  • ¼ cup sour cream
  • 2 large eggs
  • 1 teaspoon orange icing color

Directions

  1. Heat oven to 325°F. Line a 9-inch baking pan with aluminum foil. Spray with nonstick cooking spray. Set aside.
  2. In a large bowl with an electric mixer on medium-high, beat butter and granulated sugar until blended, about 2 minutes.
  3. Beat in eggs, milk and vanilla until blended, about 1 minute. Gradually add flour, cocoa, salt and baking powder until blended, about 1 minute. Reserve 3/4 cup batter.
  4. Spread remaining batter into prepared baking pan.
  5. Meanwhile, using a hand or stand mixer with wire beaters on MEDIUM speed, beat cream cheese, granulated sugar, brown sugar and orange icing color until blended, about 2 minutes.
  6. Beat in sour cream and add 1 egg at a time until all eggs are mixed in and mixture is fluffy.
  7. Gently spread cream cheese mixture over brownie.
  8. Drop reserved brownie batter by spoonful onto cream cheese mixture. Using a knife, drag the tip of the knife through each drop of brownie to create a swirled design.
  9. Bake 40 to 45 minutes or until cheesecake is set.

Serves: 16

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