Cookies & Cream Cheesecake Brownies

With delicious layers of chocolate sandwich cookies, sweet cream cheese and "JIFFY" Fudge Brownie Mix, Cookies and Cream Cheesecake Brownies are an appetizing dessert for customers of all ages.

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This Recipe Uses:

"JIFFY" Fudge Brownie Mix

Available in 6/6 lb and 50 lb bags.
Complete – add water only

Product Information


INGREDIENTS	2 LB BATCH	4 LB BATCH
"JIFFY" Fudge Brownie Mix	2 lb	4 lb
Hot Water (120°F)	¾ cup + 1 Tbsp (6.5 oz)	1⅝ cups (13 oz)
Cream Cheese, softened	4 – 8 oz pkgs (32 oz)	8 – 8 oz pkgs (64 oz)
Sugar	1 cup (7 oz)	2 cups (14 oz)
Eggs	3 eggs	6 eggs
Vanilla Extract	1 Tbsp	2 Tbsp
Chocolate Sandwich Cookies	64 total/reserve 8 for crushed topping	128 total/reserve 16 for crushed topping


INSTRUCTIONS
Brownie Batter
1	Use a mixer with paddle attachment.
2	Pour hot water (120°F) into mixer bowl. Add Fudge Brownie Mix.
3	Blend on low speed* for 30 seconds.
4	Stop mixer. Scrape bowl and paddle.
5	Blend on low speed* for 30 seconds more.
6	Scale into greased or paper-lined pan.
7	Place sandwich cookies in a single layer on top of brownie batter. Reserve remaining cookies for crushed topping on cheesecake layer.
Cheesecake Batter
1	Use a mixer with a paddle attachment.
2	Add cream cheese and sugar to bowl.
3	Blend on low speed* for 1 minute.
4	Add egg and vanilla to bowl.
5	Blend on low speed* for 1 minute more.
6	Evenly spread cheesecake batter on top of cookies and brownie batter.
7	Crush reserved cookies and sprinkle evenly over top of cheesecake batter.
8	Bake according to the table below.
9	The edges should be lightly golden brown and the middle slightly jiggly.
10	Chill for 2 hours before serving.


PAN SIZE	CONVECTION OVEN	STANDARD OVEN	YIELD 5 LB BATCH
Half sheet pan	300°F 35 - 40 minutes	350°F 40 - 45 minutes	2
Full sheet pan	300°F 35 - 40 minutes	350°F 40 - 45 minutes	1