Cheesecake Brownies Recipe

 

Andreas Trauttmansdorff

Here’s a recipe that I’m sure any chocolate and cheesecake lover would drool over.  Please note that I found this recipe at the Chatelaine but I made some personal changes:

What You Will Need:

–   250g (1 block) of cream cheese

–   1 1 /4 cups of sugar

–   2 tsp of vanilla

–   3 eggs

–   2/3 cup of flour

–   ½ cup of butter

–   ½ tsp of baking powder

–   ½ cup of unsweetened cocoa powder

–   4 Tbsp of milk

–   ¼ tsp of salt

–   ½ cup of chocolate chips

 

What You Will Need to do:

1.   Preheat your oven to 325°F. 

2.   Coat an 8” baking dish with cooking oil.

3.   Cut the cream cheese into cubs.  Mix in a food processor until the cream cheese becomes smooth.

4.   Add ¼ cu p of sugar, 1 egg and 1 tsp of vanilla and continue to mix in the bowl.

5.   Place the butter in a separate bowl.  Microwave until the butter has melted. 

6.   With a fork, mix in the sugar with flour, cocoa, baking powder and salt with the butter.

7.   In a medium-size bowl, whisk remaining 2 eggs with butter, 3 Tbsp milk and remaining tsp vanilla until evenly blended.

8.   Stir egg mixture into flour mixture until evenly mixed.  Remove 1/2 cup batter to a small bowl and stir in remaining 1 Tbsp milk.  Set aside.

9.   Stir chocolate chips into batter in large bowl.

10.   Turn chocolate-chip batter into baking dish and smooth surface.

11.   Turn cream cheese mixture overtop and smooth surface.  Spoon large dollops of reserved chocolate batter overtop.

12.   Using a knife tip, swirl brownie mixture through cheesecake a few times, creating a wavy pattern.

13.   Bake in centre of oven until edges pull away from sides of pan and moist crumbs cling to a toothpick when inserted into centre, 35 to 40 minutes. 

Cheesecake Brownies Recipe

Pumpkin Spice Latte Cheesecake with Pumpkin Seed Brittle Recipe

https://i2.wp.com/www.kraftrecipes.com/assets/recipe_images/Pumpkin-Spice-Latte-Cheesecake-62842.jpg

 

Here is an incredible recipe that I found on the Cooking With Philly website that I just can’t stop thinking about.

What You Will Need:

–   1-3/4 cups plus 2 Tbsp. sugar, divided

–   1 cup flour

–   1/2 cup butter, softened

–   3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

–   1 Tbsp. vanilla

–   3 eggs

–   1 cup canned pumpkin

–   4-1/2 tsp. ground cinnamon, divided

–   1 tsp. ground nutmeg, divided

–   1/2 tsp. ground ginger

–   1 Tbsp. instant coffee

–   1/4 cup water

–   1/3 cup unsalted pumpkin seeds

–   1 cup whipping cream

 

What You Will Need to do:

1.   Preheat your oven to 350ºF.

2.   Process 1/4 cup sugar, flour and butter in food processor until mixture forms dough that pulls away from side of work bowl; press onto bottom of 9-inch springform pan. Prick all over with fork. Bake 25 min.; cool completely.

3.   Beat cream cheese and 1 cup of the remaining sugar in large bowl with mixer until blended. Add vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.

4.   Reserve 1-1/2 cups batter. Stir pumpkin, 1 Tbsp. (3 tsp.) cinnamon, 1/2 tsp. nutmeg and ginger into remaining batter; pour over crust. Add coffee granules to reserved batter; stir until completely dissolved.  Carefully spoon over pumpkin layer in pan; spread to form even layer.

5.   Bake50 to 55 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

6.   Meanwhile bring remaining sugar and water to boil in saucepan on medium-high heat, stirring until sugar is dissolved; cook, without stirring, 10 to 12 min. or until golden brown. Remove from heat. Stir in seeds with wooden spoon; cook and stir 4 to 5 min. or until seeds are toasted and evenly coated with sugar syrup. (Note: Sugar will turn dry and grainy before melting completely. Just keep stirring.) Pour carefully onto parchment-covered baking sheet; cool completely.

7.   Beat cream with remaining sugar and spices in clean bowl with mixer on high speed until stiff peaks form. Serve over cheesecake with the brittle.

Frugal Tip ~ Have Leftover Cookie Crumbs?

 

Do you have some extra cookie crumbs from the bottom of a bag or box of cookies?  Use these leftovers by sprinkling them on ice cream as a treat!

Cookies & Cream Frozen Dessert

It is so hot in my place right now.  All I can think about at the moment is different ways to keep cool.  Here’s a yummy recipe I found on the Kraft website:

 

Cookies & Cream Freeze recipe

 

 

What You’ll Need

14 Oreo Cookies, divided

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened

1/4 cup sugar

1/2 tsp. vanilla

2 cups thawed Cool Whip Whipped Topping

4 squares Baker’s Semi-Sweet Chocolate, melted, cooled slightly

 

What You’ll Need to Do:

LINE 8×4-inch loaf pan with foil, with ends of foil extending over sides. Place 8 cookies on bottom of pan. Crumble remaining cookies.

BEAT cream cheese, sugar and vanilla in medium bowl with mixer until well blended. Stir in Cool Whip. Spoon about 1-1/2 cups cream cheese mixture into medium bowl; stir in melted chocolate.

SPREAD remaining cream cheese mixture over cookies in pan. Sprinkle with crumbled cookies; gently press into cream cheese mixture with back of spoon. Cover with Cool Whip mixture. Freeze 3 hours or until firm.

REMOVE dessert from freezer about 10 min. before serving; invert onto plate. Remove foil. Let dessert stand at room temperature to soften slightly before cutting to serve.

 

Cherry Cheesecake Frozen Pops

 

What you’ll need:


–  12  –  3 oz Dixie cups

–  12 Popsicle sticks

–  3/4 cup coarsely chopped graham crackers

–  1 cup 35% cream

–  1/2 a pkg cream cheese (250g size)

–  1 tbsp lime juice

–  2 cups chopped fresh cherries

–  1/4 cup honey

 

 

 

Directions:

1.  Arrange Dixie cups on a baking sheet.

2.  Spoon 1/2 tsp of graham-cracker pieces into the bottom of each cup.

3.  Whip cream in a medium bowl using an electric mixer for about 2 min.

4.  With the same beaters, beat cream cheese in a separate bowl until fluffy (roughly about 2 min).

5.  Gradually whip in honey until smooth.  Stir in lime juice and cherries until combined.

6.  Fold in whipped cream and remaining graham-cracker pieces until you develop a swirled mixture.

7.  Spoon into cups, filling to the top and insert a popsicle stick into the centre of each cup.

8.  Freeze until firm – roughly 3 1/2 hours but they are sure worth the wait!  Yum!!

 

**As a side note, I have used Saskatoon Berries and/or raspberries in the past instead of cherries.

 

%d bloggers like this: