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Chocolate Fudge Cheesecake Brownies

Kraft Memeber Recipe
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Makes: 36-48 1x1 bars Total Time: 50 min
Category: Cookies Sub Category: Brownies

what you need
  • 8 squares unsweetened baking chocolate
  • 4 squares of semi-sweet baking chocolate
  • 3 sticks butter, room temperature
  • 3 cups sugar*
  • 2 tsp. pure vanilla extract (no imitation)
  • 8 eggs
  • 2 cups flour
  • 1/2 cup milk, divided
  • 1-2 cups of finely chopped walnuts (can use any nut your choose actually, optional also)
  • Cream Cheese Mixture:
  • 2 packages Philadelphia Cream Cheese, room temperature
  • 2 eggs
  • 1/2 cup sugar
  • 4 Tbsp. flour
make it
Melt on stovetop in medium pan the chocolate and butter on low to medium heat continually stirring until everything is melted. Once melted, turn off the heat and take off burner. With mixer gradually beat in the sugar, vanilla until smooth. Beat one egg at a time into mixture with mixer. Mix all the flour into the brownie batter gradually with mixer. If the batter becomes too thick, then mix in a little bit of the milk until it becomes smooth again. Once all the flour is mixed into batter, blend in milk to make batter smooth.

Cream Cheese Mixture:
In a bowl mix together the two packages of cream cheese with 2 eggs, blend with mixer. Pour in the rest of the milk gradually to make smooth. Gradually add sugar first then the flour and beat until very creamy and smooth.

Preheat oven to 350 degrees F. In a non-stick pan (You will need a large oblong non-stick pan, I use the lasagna pans they work great) pour in half the brownie mixture and smooth it out so that it is evenly spread to all corners. Then with a large spoon, drop in the cream cheese mixture a spoonful at a time. Once the cream cheese mix is done you will need to take a knife and very gently swirl the cream cheese into the brownie mixture to give it a marble effect. Once that is done pour in the rest of the batter on top of the cream cheese. (If there is too much batter you can always use it for plain brownies or save a bit of the cream cheese mix and make another smaller pan (I find I always have extra for the little one's to scrape the bowl). Once all the batter is poured in, gently take the pan and shake is from side to side to ensure the corners are covered.

Place in oven for approx. 35 minutes checking it after 25 minutes with a fork. (Now I don't like my brownies dried out so I take it out after 40 minutes so that it is still chewy and gooey) Once they are done place on rack still in the pan to cool. When cool cut into 1x1 squares and enjoy.
Make sure the butter and cream cheese are at room temp.

*Can also be substituted with Splenda.

This recipe sounds like it is a lot of work however most of it is done right in the pan you melt the chocolate with and is so simple you'd be amazed. Try it I promise it will be worth it.

I have made these and sent them all over the country because people actually beg me for them. I even gave them to the security guard at college and he told me I should patent them to sell because he was in heaven just looking at them let alone eating them.
Average Rating  (3)
Rated  by tfmotley on 12/17/2004 what kind of flour do you use? Thank you!
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