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HEAT oven to 350ºF. PREPARE brownie batter as directed on package; spread into greased 13x9-inch pan. BEAT cream cheese with mixer until creamy. Add sugar, egg and vanilla; mix well. Drop by ...
PREPARE brownie batter as directed on package; spread into greased 13x9-inch pan. BEAT cream cheese with mixer until creamy. Add sugar, egg and vanilla; mix well. Drop by tablespoonfuls over brownie batter; swirl with knife. BAKE 35 to 40 min. or until cream cheese mixture is lightly browned. Cool completely before cutting to serve. Keep ...
HEAT oven to 325°F. MIX graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. BEAT cream cheese, 1 cup sugar and vanilla with mixer until well blended.
The earliest extant cheesecake recipes are found in Cato the Elder's De Agri Cultura, which includes recipes for three cakes for religious uses: libum, savillum and placenta. [4] [5] [6] Of the three, placenta cake is the most like modern cheesecakes: having a crust that is separately prepared and baked. [7]
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VANILLA BEAN MOUSSE CHEESECAKE Prepare recipe as directed, using a vanilla bean and reducing vanilla extract to 2 tsp. Use sharp knife to gently split 1 vanilla bean pod lengthwise in half, then scrape seeds into cheesecake batter. Add 1 tsp. vanilla extract to the batter and use remaining extract to flavor cheesecake topping as directed.
The earliest-known published recipes for a modern-style chocolate brownie appeared in Home Cookery (1904, Laconia, New Hampshire), the Service Club Cook Book (1904, Chicago, Illinois), The Boston Globe (April 2, 1905 p. 34), [2] and the 1906 edition of Fannie Farmer's cookbook. These recipes produced a relatively mild and cake-like brownie.
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix cracker crumbs, butter and 3 Tbsp. sugar; press onto bottom of pan. Refrigerate while preparing filling.