Chocolate Chip Cheesecake Brownies

Followed the recipe closely with the following three exceptions. Substituted 2 tbsp. of Kahlúa for the 1 tsp. of vanilla, since I had some Kahlúa to use up/vanilla is expensive/it sounded like a tasty substitution because liqueurs are delicious in baked goods. Even with the added liquid, the batter was on the dense side. The second substitution was 1/2 a cup of butterscotch chips and only 1 cup of chocolate chips, because again, I had them to use up and figured they would complement the Kahlúa. Finally, I omitted the nuts because I didn’t have any on hand. I used a mixer to combine the ingredients to be sure we didn’t experience any lumpiness. I did not bake the layers separately as some suggested. The center was a bit gooey out of the oven, but was fine after chilling in the refrigerator overnight. Having read other reviewers notes, we opted to try it both on the same day and next day. The cream cheese topping transformed from a custardy/flan on the first day to a cheesecake after chilling. I preferred the same day warm gooiness, but my family, all cheesecake lovers, preferred it chilled overnight. I don’t think the butterscotch morsels improved the flavor, but the Kahlúa was wonderful. We all agreed that a better name for this recipe would be Chocolate Chip Custard Blondies as written and Chocolate Chip Cheesecake Blondies for the version that chilled overnight.

Made per recipe. It looked yummy but was a bit blah. It just didnt have much flavor.

Very good. Made it with sugar free chocolate chip semi-sweet morsels so my diabetic daughter could enjoy them as well and they tasted great!

Sooo good!

These came out perfect baked for 45 min. I followed the recipe with the exception of chocolate chunks instead of chips because that’s what I had. The cookie/blondie part was slightly fluffy like a cake, which is a good thing in my opinion. The cheesecake part could have been slightly sweeter, so will add a bit more sugar in that part next time, and there will be a next time very soon. Dont worry about perfection when trying to spread into pan. it all kinda melds together when baked. YUMMMM

Delicious without being too sweet. we drizzled the top with caramel sauce.

The concept is a good one, but I was disappointed in the result. The brownie portion of the recipe tasted fine but there was not enough of it, which other reviewers noted. I changed that portion by substituting the shortening with one stick of butter and one cup of unsweetened apple sauce (which I do for various recipes and have good results, so I don’t think that contributed to my disappointment). I made the cheese layer with the exact ingredients as stated and did not like it at all. It seemed flavorless (even before baking), and I didn’t like the consistency (after baking). I followed others’ advice to bake the layers separately. I’m glad I did that because I don’t think I could have spread the batter, and I also don’t think it would have baked in the stated amount of time otherwise. Guests ate the brownies without any comments or enthusiasm so I won’t try this recipe again.

Tastes like a mediocre chocolate chip cookie in the shape of a bar. I would prefer a cookie over this.

I baked as suggested and had zero issues. I did not have enough cream cheese for the the entire batch so I cut the already make brownies/cookie dough and just baked as is. the bars turned out amazing. I’ve…I mean we almost killed them all off.

These were so disappointing! They really had no flavor, and the cheesecake portion was not at all like cheesecake, was too eggy and and not at all creamy. Would not make these again….just hope my kids will eat them : (

This is a keeper, not really sweet, but it does impress folks

I followed the directions perfectly. The texture was fine, but the flavor was boring to me. Everyone really liked it and I will make it again since it was such a hit, but I was not impressed.

I halved the recipe & made in an 8×8. While they were good, I felt like the “cheesecake” part got lost and was slightly tasteless. I would rather have just made the blondie bar w/ chocolate chips!

Made this for a potluck and it was gone!!!

These are wonderful! I followed the recipe exactly and they are delicious. I have also made them for a few big functions and everyone loved them – had many requests for the recipe – Thanks for sharing it with us Barb! Suggestion: I don’t eat these fresh from the oven. In my opinion, they are not as good that way and may be why a lot of reviewers complain of no flavor. I put these in the refrigerator until firm and cold – and they are absolutely superb.

Everyone loved this. Future notes: Nuts could be optional. Might add a tad more chocolate then.

I have a large family with many very persnickety eaters. Everyone Loved this recipe! Thank you for sharing it!

I used a 12 ct muffin tin putting most of the cookie mix on the bottom, the cream cheese in the middle, and the rest of the cookie on top. I DID NOT use any shortening but real salted butter (so I didn’t add salt at all), added a little more sugar in both mixes, and cooked them for 15- 20 minutes. They came out perfect!!!! I always taste any batters BEFORE adding my eggs in case I have to adjust the taste.

Overall, pretty tasty. Did not add the pecans as one of my family is allergic to nuts. Was a bit of a strange combination of flavors but will possibly make it again since one member of my family really loved it.

very delicious! Followed the recipe exact. I feel the filling needed a bit more vanilla and a bit less sugar. My method for the top did not spread as described. I may modify in the future.

I liked this recipe a lot, it is not to dry, but I think the cream cheese can do without the eggs. the eggs made it more like a flan, I love cream cheese and think it should be heavy and rich.