In answer to the comments querying the use of bacon: Yes, really!
I was planning on making cheesecake brownies for my husband for Valentine's Day and documenting the assembly process for Instructables. However, when I went to the fridge to get out the light cream cheese, I saw the bacon.
Step 1: Ingredients
Ingredients to make the brownie batter according to the box (I like to use an extra egg for "cake-like" brownies, but that's personal preference)
Bacon bits -- Use about 1/4 cup pre-packaged bacon bits or cook about 4 strips of bacon until very crisp. Crumble or mince the bacon into small pieces so the bacony goodness is distributed throughout the brownies.
One 8oz package of cream cheese, softened
1/3 cup sugar
1 teas. vanilla
Step 2: A Tale of Two Batters
Prepare your pan according to brownie package instructions.
Mix the batter according to package instructions*. Fold in the bacon bits.
*For more bacony goodness, you replace a little of the required oil with bacon grease.
Place softened cream cheese in a bowl and beat until smooth. Beat in sugar, egg, and vanilla.
Step 3: Filling the Pans
Add the cheesecake batter using one of the following methods:
Dolloping (No Pastry Bag) Swirled Method
Drop spoonfuls of cheesecake batter all over the bacon brownie batter. Aim to distribute your dollops of the cheesecake filling evenly in the brownie batter.. Once the cheesecake filling is all added, use a knife to swirl it in a little. The goal here is NOT to mix it completely!
Pastry Bag "Injection" Method
Load your cream cheese mixture into a pastry bag with a large tip (I'm using a star tip here). "Inject" cheesecake filling into the brownie batter by pushing your tip below the surface of the batter and give it a good squeeze. Inject little pockets of cheesecake throughout the pan. Use a knife to swirl the cheesecake filling with the brownie batter, if desired. I kind of like them left alone. mmmm....
Step 4: Baking