This recipe comes from Mrs. Chumie Steinmetz, owner of Kitchen Art in Toronto. She makes these every year for her family Shavuot Kiddush, and when I made them to take the photograph, I fully understood why!:) this cake tastes best when made at least 24 hours before, and freezes really well.
Cheesecake Brownie Bars
Recipe By Kitchen Art
- Cooking and Prep: 1 h 10 m
- Serves: 20
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Contains:
Ingredients (16)
Brownies
Cheesecake
Start Cooking
Prepare the Brownies
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Preheat oven to 350° Fahrenheit.
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Melt the chocolate and butter in a double boiler or in the microwave. Let cool for 5 minutes.
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Meanwhile, place the eggs, sugar, baking powder, salt, flour, and both extracts into a large bowl. Add the melted and slightly cooled chocolate and mix until very well combined. Set aside 1/2 cup batter.
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Add the pecans and pour into a well greased 9x13 pan and bake for 10 minutes.
Prepare the Cheesecake
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Cream the cream cheese, butter and sugar in the bowl of an electric mixer and slowly add the remaining ingredients. Pour over the baked brownie bottom.
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Swirl the reserved cup of chocolate batter into the top and marbleize it by running a knife gently through the top.
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Bake for 45 minutes.
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Replies: -
didn't work out so well
The almond extract ruined this. My kids thought it was a Pesach cake. Also, in the picture they look gorgeous but mine came out much higher than these so it was hard to cut them into nice squares.Replies:
Oy Aviva. I am sorry for your trouble. Try it with vanilla extract next time and possibly a wider or longer pan.
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Replies:
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didn't work out so well
The almond extract ruined this. My kids thought it was a Pesach cake. Also, in the picture they look gorgeous but mine came out much higher than these so it was hard to cut them into nice squares.Replies:
Oy Aviva. I am sorry for your trouble. Try it with vanilla extract next time and possibly a wider or longer pan.
Please
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