IngredientsBrownie
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Cheesecake
- 2 8 oz . pkg cream cheese room temperature
- 3/4 cup SPLENDA® Granulated No Calorie Sweetener
- 2 eggs
- 1/2 tsp . peppermint extract
- 2 T . Festive sprinkles
Instructions
Brownies
- Preheat oven to 350 degrees F. Line an 11x7 baking pan with parchment paper. Leave an overhang of parchment paper on two sides of the baking pan to use as a handle to remove the bars later on.
- Spray the two sides of the baking pan without parchment paper with cooking spray.
- In a mixing bowl, add in the butter and baking chocolate. Place in the microwave for 45 seconds. Stir and repeat until the butter and chocolate is melted. Whisk to combine.
- Add in the SPLENDA® granulated and brown sugar blend, eggs and vanilla extract.
- Mix with a hand mixer until fluffy and incorporated. (About 2 minutes)
- Add in the cocoa powder and flour and mix just until the flour is incorporated.
- Spread the brownies into the prepared pan. It will be a thick batter, so take your time spreading it out and trying to keep the parchment paper in place.
- Place into the oven and bake for about 15 minutes. This will partially bake the brownies and prepare it for the cheesecake filling. Set aside and prepare cheesecake filling.
- Reduce oven to 325 degrees F.
Cheesecake
- In a mixing bowl, add in the cream cheese and SPLENDA®. Mix until combined.
- Add in the peppermint extract and the eggs. Mix until thoroughly combined. Scrape down the sides of the bowl and mix for another 30 seconds.
- Add in the festive sprinkles and stir in with a spatula.
- Spread the cheesecake filling evenly on top of the brownie.
- Place in the 325 degree F oven and bake for 30 - 35 minutes until the cheesecake is set. Give the cheesecake a jiggle and if the edges stay firm, it's ready.
- Remove from the oven and let cool. Place in the fridge overnight.
- Cut and serve.
For more detail www.cookiedoughandovenmitt.com
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