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My review
Chocolate Cheesecake Blondies
PHILADELPHIA Cream Cheese
"This dessert could not be simpler and the result more delicious. A perfect marbled swirl of creamy chocolate cheesecake in a moist cake - a sure, easy winner of a recipe."
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Ingredients
2 h 50 m servings 108Original recipe yields 32 servings (32 servings, 1 piece (39 g) each)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat oven to 350 degrees F (175 degrees C).
- Line 13x9-inch pan with parchment, with ends of parchment extending over sides. Prepare cake batter as directed on package; pour into prepared pan.
- Beat remaining ingredients with mixer until blended. Spoon over cake batter; swirl gently with knife.
- BAKE 35 to 40 minutes or until toothpick inserted in centre comes out with clean. Cool completely. Use parchment handles to remove dessert from pan before cutting to serve.
Footnotes
- Special Extra:
- Top with chopped fresh fruit just before serving.
- Substitute:
- Prepare using a chocolate cake mix or 1 pkg. (450 g) brownie mix.
- Variation:
- Prepare using plain PHILADELPHIA Brick Cream Cheese, and blending 1 oz. melted BAKER'S Semi-Sweet Chocolate into the cream cheese mixture before spooning over cake batter in pan.
Nutrition Facts
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Newest
9/11/2017
Super easy to make... make cake as directed on box.. take rest of ingredients ..cream cheese sugar water and egg.... mix together and spoon that into batter ..... I used more sugar twi...