This Marbled Brownie Cheesecake Heart is the best way to enjoy both a brownie and cheesecake simultaneously. It doesn't get much better than that!
What do I need ?
Original recipe yields 20 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (595 g) brownie mix
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1/4 cup sugar
4 oz. (1/2 of 225-g pkg.) Baker's White Chocolate, melted, cooled
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How do I make it ?
Heat oven to 350ºF.
Prepare brownie batter as directed on package; pour half the batter into 9-inch heart-shaped pan sprayed with cooking spray.
Beat cream cheese in medium bowl with mixer until creamy. Add sugar and egg, mix well. Blend in melted chocolate.
Drop tablespoonfuls of cream cheese mixture over brownie batter in pan; swirl gently with knife. Repeat with remaining brownie batter and cream cheese mixture.
Bake 39 to 44 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
Run knife around edge of pan to loosen brownie. Remove brownie from pan before cutting to serve. Keep refrigerated.
Kraft Kitchen Tips!
Sprinkle 1/2 cup Baker's Semi-Sweet Chocolate Chips over swirled brownie batter in pan before baking as directed.
If you don't have a heart-shaped pan, you can instead bake these brownies in a 9-inch square pan.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 3.5 g
Cholesterol 30 mg
Sodium 130 mg
Carbohydrate 29 g
Fibre 0 g
Sugars 6 g
Protein 2 g
20 servings, 1/20 recipe (52 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.