Cheesecake Love
Page 11
INGREDIENTS
1 Double Batch Brownie batter
For the Cheesecake
2 (8-ounce) packages cream cheese, at room temperature
¼ cup sugar
¼ cup sour cream
1 teaspoon vanilla extract
8 ounces white baking chocolate, melted
2 large eggs
1½ cups fresh raspberries
INSTRUCTIONS
1. Preheat the oven to 350ºF. Line a 9 x 13-inch baking pan with aluminum foil and spray it with nonstick baking spray.
2. Spread the brownie batter into the bottom of the prepared pan. Set aside.
3. For the Cheesecake: Beat the cream cheese until creamy. Add the sugar, sour cream, and vanilla and beat until smooth.
4. Add the melted white chocolate and beat until creamy.
5. Add the eggs one at a time, beating well after each addition. Make sure the eggs are fully incorporated, but do not overbeat the batter.
6. Stir the raspberries very carefully into the cheesecake batter. Spoon the cheesecake batter gently over the brownie batter. Spread the batter out to the edges of the pan so that no brownie batter is showing.
7. Bake the cheesecake for 50 to 55 minutes.
8. Remove the pan from the oven and place it on a wire rack. Let the cheesecake cool for 1 hour, and refrigerate it for 4 hours, or until completely chilled.
Cherry Chocolate Cheesecake Brownies
PREP TIME: 3 HOURS 45 MINUTES
BAKE TIME: 45 TO 48 MINUTES
SERVING: MAKES 24 BARS
A few years ago, I made these brownies and shared them with a group of friends at a dinner party. One of the younger boys asked what the dessert was called. When he heard they were just cheesecake brownies, he shook his head and said that they should be called a slice of heaven because they tasted so good. I have to admit that after one bite of the chocolate cherry cheesecake goodness, I agreed wholeheartedly with him. The creamy layers taste absolutely heavenly together!
INGREDIENTS
1 Double-Batch Homemade Brownie batter
For the Cheesecake:
2 (8-ounce) packages cream cheese, at room temperature
½ cup sugar
1 teaspoon vanilla extract
¼ cup sour cream
4 ounces semisweet baking chocolate, melted
2 large eggs
For the Topping
1 (8-ounce) container Cool Whip, thawed
1 (21-ounce) can cherry pie filling
INSTRUCTIONS
1. Preheat the oven to 350ºF. Line a 9 x 13-inch baking pan with aluminum foil and spray it with nonstick baking spray.
2. Spread the brownie batter into the bottom of the prepared pan. Set aside.
3. For the Cheesecake: Beat the cream cheese until creamy. Add the sugar, vanilla, and sour cream and beat until smooth.
4. Add the melted chocolate and beat until completely incorporated.
5. Add the eggs one a time, beating well after each addition. Make sure the eggs are fully incorporated, but do not overbeat the batter.
6. Spoon the cheesecake batter gently on top of the brownie batter. Spread it out evenly to the edges of the pan, making sure all the brownie batter is covered.
7. Bake the cheesecake for 45 to 48 minutes.
8. Remove the pan from the oven and place it on a wire rack. Let the cheesecake cool for 1 hour, then refrigerate it for 3 to 4 hours, or until completely chilled.
9. For the Topping: Spread the Cool Whip on top of the chilled cheesecake using an offset spatula. Gently spoon the pie filling on top of the Cool Whip.
Note. Use strawberry pie filling if you prefer that instead.
Peppermint Swirl Cheesecake Brownies
PREP TIME: 40 MINUTES
BAKE TIME: 45 TO 48 MINUTES
SERVING: MAKES 24 BARS
When the Christmas holiday starts getting closer, I get excited to bake all the things with peppermint added to them. Cookies, cakes, brownies, and fudge have all been given the peppermint treatment over the years. The peppermint cheesecake on top of these homemade brownies has a fun red-and-white swirl. I like to serve these cheesecake squares with a big swirl of Cool Whip and more peppermint candy bits! Sing with me, “It’s beginning to look a lot like Christmas, with every bite you take.”
INGREDIENTS
1 Double-Batch Homemade Brownie batter
For the Cheesecake
2 (8-ounce) packages cream cheese, at room temperature
½ cup granulated sugar
¼ cup heavy cream
2 teaspoons peppermint extract
2 tablespoons all-purpose flour
2 large eggs
Red or pink gel food coloring
2 tablespoons peppermint candy bits
For Serving
1½ cups Cool Whip, thawed
¼ cup peppermint candy bits (optional)
INSTRUCTIONS
1. Preheat the oven to 350ºF. Line a 9 x 13-inch baking pan with aluminum foil and spray it with nonstick baking spray.
2. Spread the brownie batter into the bottom of the prepared pan. Set aside.
3. For the Cheesecake: Beat the cream cheese until creamy. Add the sugar, cream, peppermint extract, and flour and beat until smooth.
4. Add the eggs one at a time, beating well after each addition. Make sure the eggs are fully incorporated, but do not overbeat the batter.
5. Spoon 1 cup of the cheesecake batter into a separate bowl. Use the gel food coloring to tint the batter to your desired red or pink color. Stir in the peppermint candy bits.
6. Spread the white cheesecake batter evenly over the brownie batter. Drop the red or pink cheesecake batter randomly over the top. Use a butter knife to gently swirl the mixture. Do not let the knife go through to the brownie layer.
7. Bake the cheesecake for 45 to 48 minutes.
8. Remove the pan from the oven and place it on a wire rack. Let the cheesecake cool for 1 hour, then refrigerate it for 3 to 4 hours, or until completely chilled.
9. Serve the cheesecake brownies with the Cool Whip and additional peppermint bits on top, if desired.
Cookie Dough Cheesecake Brownie Cake
PREP TIME: 40 MINUTES
BAKE TIME: 27 MINUTES
SERVING: MAKES ONE 9-INCH CHEESECAKE (12 SLICES)
This fun cheesecake is one of my favorite recipes that I have ever shared on the blog. I just love finding ways to combine three desserts into one fun and amazing treat! The creamy, no-bake cheesecake is loaded with little cookie dough bites and is placed on a chewy brownie crust. The combination of all three will have you licking your lips!
INGREDIENTS
1 Single-Batch Homemade Brownie batter
For the Cheesecake
1 (8-ounce) package cream cheese, at room temperature
¼ cup packed brown sugar
1 teaspoon vanilla extract
1 (12-ounce) container Cool Whip, thawed
1 batch Cookie Dough Bites, frozen
For the Topping
¼ cup mini chocolate chips
INSTRUCTIONS
1. Preheat the oven to 350ºF. Line a 9-inch springform pan with parchment paper.
2. Spread the brownie batter into the prepared pan. Bake the brownie for 27 minutes. Remove the pan from the oven and let the brownie cool completely.
3. Run a sharp knife around the edge of the brownie to loosen it from the pan. Open the springform pan ring. Place a clean sheet of parchment and a plate on the brownie and flip it over. Peel off the baked-on parchment. Flip the brownie back over onto the springform pan bottom and put the ring back on with the brownie inside. Set aside.
4. For the Cheesecake: Beat the cream cheese until creamy. Add the brown sugar and vanilla and beat until smooth.
5. Gently fold in 3 cups of the Cool Whip using a rubber spatula.
6. Cut the frozen cookie dough bites in half. Place 20 cookie dough halves on a plate and put the plate back in the freezer. Gently stir the rest
of the cookie dough bites into the cheesecake mixture.
7. Spoon the cheesecake filing over the brownie crust and spread it out evenly with a spatula. Refrigerate the cheesecake for at least 1 hour.
8. Run a knife around the edge of the pan to loosen the cheesecake from the pan. Detach the springform pan ring and remove the cheesecake from the pan. Place the brownie cheesecake on a serving plate.
9. Swirl the remaining Cool Whip around the edges with a piping bag and 1M icing tip.
10. Place the reserved frozen cookie dough halves on top of the swirls. Sprinkle the mini chocolate chips in the center of the cheesecake.
Peanut Butter Cup Cheesecake Brownies
PREP TIME: 40 MINUTES
BAKE TIME: 45 MINUTES
SERVING: MAKES 24 BARS
I could eat chocolate and peanut butter every day of my life. One bite of this combo, and I am a goner. This rich and decadent brownie dessert got rave reviews from our oldest son after he tried them. Homemade chocolate brownies swirled with peanut butter cheesecake and then topped with melted chocolate and peanut butter cups will satisfy that peanut butter and chocolate sweet tooth in no time at all. Just make sure you have a big glass of milk ready!
INGREDIENTS
1 Double-Batch Brownie batter (use regular cocoa powder)
For the Cheesecake
1 (8-ounce) package cream cheese, at room temperature
½ cup sugar
2 tablespoons sour cream
½ teaspoon vanilla extract
¼ cup creamy peanut butter
1 large egg
For the Topping
¼ cup heavy cream
2 tablespoons unsalted butter
¾ cup milk chocolate chips
1½ cups chopped peanut butter cups
INSTRUCTIONS
1. Preheat the oven to 350ºF. Line a 9 x 13-inch baking pan with aluminum foil and spray it with nonstick baking spray.
2. Reserve ½ cup of the brownie batter. Spread the rest of the brownie batter into the bottom of the prepared pan. Set aside.
3. For the Cheesecake: Beat the cream cheese until creamy. Add the sugar and beat until smooth.
4. Add the sour cream, vanilla, and peanut butter and beat until creamy.
5. Add the egg and beat until fully incorporated. Do not overbeat the batter.
6. Spread the cheesecake batter over the top of the brownie batter, making sure to cover all of the brownie batter.
7. Drop the reserved brownie batter over the top of the cheesecake. Use a butter knife to gently swirl them together.
8. Bake the cheesecake for 45 minutes.
9. Remove the pan from the oven and place it on a wire rack. Let the cheesecake cool for 1 hour, then refrigerate it for 4 hours, or until completely chilled.
10. For the Topping: Place the cream, butter, and chocolate chips in a microwave-safe bowl. Microwave for 20 to 30 seconds. Stir the chocolate until melted and creamy. Heat for an additional 15 seconds, if needed.
11. Spread the melted chocolate over the chilled cheesecake with an offset spatula. Sprinkle the peanut butter cups on top of the chocolate while it is still wet. Refrigerate the cheesecake until the chocolate is set.
6
Cheesecake Pies
SHEER AWESOMENESS!!!
Cheesecake and pie were meant to be together. This is just a fact of life. A big slice of Apple Crumb Cheesecake Pie with a hot cup of coffee just screams comfort food to me. And I especially love how easy it is to combine two of your favorite desserts into one amazing dessert and how much fun you can have pairing flavors together! They are also perfect for parties—just be ready for the oohs and aahs when people realize you’ve combined their two favorite desserts!
Snickers Cheesecake Pie
PREP TIME: 30 MINUTES
BAKE TIME: 40 MINUTES
SERVING: MAKES ONE 10-INCH PIE (12 SLICES)
What do you get when you combine caramel cheesecake with candy bars, chocolate, and caramel drizzles? You get an amazing dessert that everyone will be drooling over. The layer of creamy cheesecake contrasts with the crunchy peanuts in the candy bars. This is a very rich dessert, but totally worth every single bite! Don’t be afraid to experiment a little with this one. Feel free to swap out the Snickers for another candy bar that you enjoy. There are so many amazing candy bars that can turn this one recipe into an infinite number of candy creations!
INGREDIENTS
For the Crust
20 Oreo cookies
4 tablespoons (½ stick) unsalted butter, melted
For the Cheesecake
2 (8-ounce) packages cream cheese, at room temperature
2⁄3 cup packed brown sugar
¼ cup sour cream
¼ cup Caramel Topping
2 tablespoons all-purpose flour
2 large eggs
1 cup chopped Snickers candy bars
For the Topping
¼ cup heavy cream
1 cup milk chocolate chips
1 (8-ounce) container Cool Whip, thawed
¼ cup Caramel Topping
1 cup chopped Snickers candy bars
INSTRUCTIONS
1. Place a baking sheet on the very bottom rack of the oven and fill it halfway with water. Preheat the oven to 350ºF.
2. For the Crust: Place the cookies, cream filling included, in a food processor. Pulse the cookies until they become crumbs.
3. Mix together the cookie crumbs and melted butter. Press the crumbs firmly into the bottom and sides of a 10-inch deep-dish pie plate. Refrigerate until ready to use.
4. For the Cheesecake: Beat the cream cheese until creamy. Add the brown sugar and beat the mixture until smooth.
5. Add the sour cream, caramel topping, and flour and beat until creamy.
6. Add the eggs one a time, beating well after addition. Make sure the eggs are fully incorporated, but do not overbeat the batter.
7. Gently stir in the candy bar chunks by hand. Spoon the cheesecake batter into the prepared crust.
8. Place the pie plate on the oven rack right above the tray of water. Bake the cheesecake for 40 to 45 minutes.
9. Remove the pie plate from the oven and place it on a wire rack. Let the cheesecake cool for 1 hour, then refrigerate it for 2 to 3 hours, or until completely chilled.
10. For the Topping: Place the cream and chocolate chips in a microwave safe bowl. Microwave for 20 to 30 seconds. Stir the chocolate until melted and creamy. Heat for an additional 15 seconds, if needed.
11. Spread the melted chocolate over the chilled cheesecake with an offset spatula. Refrigerate the cheesecake until the chocolate is set.
12. Spread the Cool Whip over the chocolate with the offset spatula. Drizzle the caramel over the Cool Whip and sprinkle the chopped candy bars on top.
Funfetti Cheesecake Pie
PREP TIME: 30 MINUTES
BAKE TIME: 30 MINUTES
SERVING: MAKES ONE 9-INCH PIE (10 SLICES)
Everyone loves sprinkles. Well, unless you are my husband and sons. They will always brush the sprinkles off the tops of cookies or cake instead of eating the colored bits. I think they might be aliens, because who doesn’t like a generous helping of happiness? This creamy cheesecake pie is loaded with sprinkles in every single layer, and then another layer of sprinkles goes on the very top. This pie would be a great dessert option for parties or birthdays. You could customize the colors of the sprinkles to match your party décor. How fun would that be?
INGREDIENTS
Dough for 1 Piecrust
For the Cheesecake
1 (8-ounce) package cream cheese, at room temperature
¼ cup sugar
½ teaspoon vanilla extract
1 large egg
2 tablespoons rainbow jimmies
For the Mousse
1 (8-ounce) cream cheese, at room temperature
¼ cup sugar
½ teaspoon vanilla extract
1 batch Whipped Cream
4 tablespoons r
ainbow jimmies
INSTRUCTIONS
1. Place a large rimmed baking sheet on the very bottom rack of the oven and fill it halfway with water. Heat the oven to 350ºF. Spray a 9-inch pie plate with nonstick baking spray.
2. Roll out the pie dough on a floured surface and place it in the prepared pie plate. Fold the edges under and crimp the dough. Refrigerate until ready to use.
3. For the Cheesecake: Beat the cream cheese until creamy. Add the sugar and vanilla and beat until smooth.
4. Add the egg and beat until fully incorporated. Do not overbeat the batter. Gently stir in the sprinkles by hand.
5. Pour the cheesecake batter into the prepared pie crust.
6. Place the pie plate on the oven rack right above the tray of water. Bake the cheesecake pie for 30 minutes. The cheesecake may be slightly puffed up, but it will flatten out as it cools.
7. Remove the pie plate from the oven and place it on a wire rack. Let the cheesecake pie cool for 1 hour, then refrigerate it for 2 to 3 hours, or until completely chilled.
8. For the Mousse: Beat the cream cheese until creamy. Add the sugar and vanilla and beat until smooth.
9. Reserve ½ cup of the whipped cream. Gently fold the remaining whipped cream into the cheesecake filling using a rubber spatula. Stir 2 tablespoons of the sprinkles into the filling. Spread the mixture evenly on top of the chilled cheesecake with an offset spatula.
10. Sprinkle the remaining 2 tablespoons sprinkles over the cheesecake. Swirl the reserved whipped cream around the edge of the cheesecake using a piping bag and icing tip 27.