What can I say about these cheesecake brownies? They are delicious and simple and a fun take on regular brownies. I love cheesecake. So it’s a natural fit, right?
I found this recipe in another church cookbook. Have I mentioned that I collect old cookbooks and church cookbooks? Because I honestly think they have the best recipes in them. I grabbed a Campbell’s cookbook from the 70’s the other day and can’t wait to jump in and make some “vintage” recipes. I’ve tried hundreds of recipes over the years and easily the most successful ones come from either my Mom (Hi Mom!) or old cookbooks.
I am never quite sure how to properly credit older recipes. 90% of the recipes you see here on 30days are from family, friends and church cookbooks. The other % are from online sources (which I make sure to credit so you know where they came from) and ones I’ve made up. I only share the ones that my family really likes but realize that everyone has their own cooking style. Something I love love love might not be other people’s favorite.
I like to error on the side of under cooked rather than over cooked. If you more of a over done baker, you might want to let these cook a little longer.
If you like this recipe, you’ll like these too:
- 6 oz cream cheese
- 5 tbsp butter
- ⅓ c sugar
- 2 eggs
- 2 tbsp flour
- ¾ tsp vanilla
- 1 pkg brownie mix & accompanying ingredients
Preheat oven to 350 degrees.
Grease 9x13 pan with cooking spray.
Soften cream cheese and butter and then beat together.
Add all the other ingredients except for the brownie mix.
Prepare brownies according to directions.
Pour half of the brownie mix into greased pan.
Pour all of the cream cheese mix over the first brownie layer.
Pour the rest of the brownie mix over the top.
Swirl the mixes with a knife.
Bake at 350 for 25-30 minutes.
One of my friends husbands has told me my brownies are the best! And I always make them out of the box. I just don’t over do them and I think that’s the key (which obviously anyone can do — and I’m not trying to toot my own horn here).