Rolo Cheesecake Bars

Chocolate, caramel and cheesecake! These are easy to make, but still impressive. I couldn't find mini Rolos, so I just bought regular ones and cut them in half. I also topped the pieces with a half of one. I found this recipe at Hugs & Cookies.

Rolo Cheesecake Bars

Crust:

3 c. graham cracker crumbs
1 c. sugar
1 c. butter, melted

Filling:
2 (8-oz.) pkg. cream cheese
2 eggs
1 c. sugar
¼ c. flour
8 oz. Rolo minis, unwrapped

Glaze:
1/2 c. butter
6 oz. chocolate chips
4 t. light corn syrup

Preheat oven to 350°. Stir all crust ingredients together and press into a 9x13-inch pan lined with nonstick foil. 

Bake for 7-10 minutes and cool. 

For filling, beat cream cheese. Once smooth, add sugar and mix. Add eggs one at a time. Add flour and mix until smooth. Stir in Rolos. Bake for 30-35 minutes.

Place in refrigerator to chill.

For the glaze, melt butter and chocolate chips.Stir in corn syrup. Pour over chilled bars and refrigerate overnight.

No Bake Chocolate Peanut Butter Mini Cheesecakes

My last post was a cheesecake and I didn't realize that until I started putting this one together. I made these for the first time the other day. I love peanut butter pie and these cheesecakes at Sweet Spicy Kitchen looked similar. They're pretty and they are mini, which I always love.

On her blog, Dragana said that she used baking cup liners that are 2.55 inch in diameter and 2.15 inch in height. My spring-form pan is mini muffin sized (much smaller) so I made 12 of them into the very mini cheesecakes and then put the rest into a small spring-form pan.

No Bake Chocolate Peanut Butter Mini Cheesecakes

GRAHAM CRACKERS CRUST

1 c. graham crackers crumbs

4 T. melted butter

CHOCOLATE CHEESECAKE FILLING

10 oz. semisweet chopped chocolate

1 ½ c. heavy cream, at room temperature

12 oz. cream cheese, softened

½ c. powdered sugar

½ t. vanilla extract

PEANUT BUTTER CHEESECAKE FILLING

4 oz. cream cheese, softened

½ c. powdered sugar

⅔ c. peanut butter

⅔ c. heavy cream

½ t. vanilla extract

CHOCOLATE TOPPING

6 oz. semisweet chopped chocolate

6 T. heavy cream, at room temperature

¼ t. oil

ADDITIONAL TOPPINGS

Mini chocolate chips

Peanuts, chopped

GRAHAM CRACKERS CRUST

Prepare 12 larger paper baking cups or mini spring-form pan. Put graham crackers in the

food processor until they are fine crumbs.

Add melted butter and stir well. Spread evenly in the paper baking cups and press with a

solid object, like a glass to make solid layer. Set aside.

CHOCOLATE CHEESECAKE FILLING

Melt chocolate following the instructions on the package. Add heavy cream and mix well.

Set aside. In a medium sized dish mix cream cheese and powdered sugar with an mixer,

at a minimum speed, for about a minute.

Add vanilla and melted chocolate and mix until well combined. Spread evenly over the

graham cracker layer, with a spoon. Leave it in the fridge to cool.

PEANUT BUTTER CHEESECAKE FILLING

In a medium sized dish mix cream cheese and powdered sugar with an mixer at a

minimum speed, add vanilla, peanut butter and heavy cream.

Mix until smooth. Take the cheesecake out of the fridge and spread evenly over

chocolate cheesecake filling. Put it in the fridge.

CHOCOLATE TOPPING

Melt chocolate. Add heavy cream and oil and stir well. Take the cheesecake out of the fridge. Pour chocolate topping over the cheesecake with a spoon. Sprinkle with chopped peanuts and mini chocolate chips. Refrigerate overnight before serving

Japanese Cheesecake

My son Alex, who was in Japan for 2 years, has asked me a couple of times to make Japanese cheesecake. I've never had it before, so I didn't know what it was supposed to look or taste like and the recipe was a little intimidating to me with the soft peak egg whites folded in. Today was a big family party and Alex suggested this for his dessert, so I decided to give it a try and used the recipe at Run Away Rice. It wasn't as difficult as I thought it would be and we like it. Even my pickiest child liked it. 

It's not very sweet and it's not like the cheesecake we're used to. It's more like a soufflé or spongecake with cream cheese mixed in. Alex had only eaten it plain, but I stirred up some berry topping and served it on the side. 

Eggs separate better when cold, so it's best to separate them and then let them get to room temperature. This recipe calls for low-fat milk, but I used skim milk. The water bath helps with even baking and helps avoid cracking on the top. This recipe makes an 8-inch cake, but while it cools, it shrinks a bit. I was a little surprised at how little the cake was, but it's cute and yummy.

Japanese Cheesecake

5 large eggs, divided, room temperature
1/4 t. cream of tartar
1/2 c. sugar, divided
1 (8-oz.) pkg. cream cheese, room temperature
1/4 c. unsalted butter, room temperature
1/2 c. low-fat milk
1 T. lemon juice
1/4 c. flour
2 T. cornstarch

Line the bottom and side of the springform pan with parchment paper. Wrap the springform pan with several sheets of foil, sealing it completely. Fill a large baking pan halfway with water. Place it in the oven on the lowest rack. Preheat the oven to 315°.

Mix cream cheese and butter until smooth. Add ¼ cup sugar and mix until smooth. Add milk and lemon juice and beat for 1 minute. Add the flour and cornstarch and mix for another minute. Finally add the egg yolks and mix for 1 more minute.
In another bowl, beat the egg whites on Low speed for 30 seconds. Increase the speed to Medium Low and beat for another 30 seconds or until foamy. Add the cream of tartar. Increase the speed to Medium High and beat until the egg whites just start to thicken. Add 1/4 cup sugar gradually. Continue beating until the egg whites reach the soft peaks stage (approximately 3 minutes using a stand mixer).

To the cream cheese mixture, add 1/3 of the egg whites and gently fold into the batter until mostly incorporated. Add another 1/3 and gently fold. Add the remaining 1/3 and gently fold.
Pour the batter into the lined springform pan. Spread the batter evenly into the pan and smooth out the top using a spatula. Holding the side of the pan, gently lift and drop the pan on the counter a few times to remove any big air bubbles.
Place the springform pan into the water bath and bake the cake for 1 hour and 10 minutes. Check the cake for doneness by inserting a toothpick into the center of the cake. It should come out clean. Bake the cake for an additional 10-15 minutes to brown the top if not browned.
Turn off the oven and open the oven door slightly (about 2-3 inches) and let cheesecake cool in the oven for 1 hour.
Remove cheesecake from the pan. Place on a plate and refrigerate for at least 4 hours. Dust with powdered sugar and serve alone or with fresh fruit or favorite cheesecake topping. Cover and refrigerate to store for up to a week.

Deliciously Dark Chocolate Cheesecake

Two of my kids and I love cheesecake. Sabrina doesn't. Sadly for Sabrina, I made this new recipe to take to my family Christmas celebrations. Luckily for her, though, her aunt made other desserts that she did like. Crazy girl. I found this recipe at Bright Ideas.

Deliciously Dark Chocolate Cheesecake

Crust:
20 chocolate wafer cookies
1 T. sugar
4 T. unsalted butter, melted

Filling:
10 oz. DOVE 71% Silky Smooth Dark Chocolate, chopped
4 (8-oz.) packages cream, fat-free 1 cup sugar
1/3 c. cocoa powder
4 eggs

Ganache:
½ c. heavy cream
5 oz. DOVE 71% Silky Smooth Dark Chocolate
1 t. sugar
 
Preheat oven to 350°. Line the bottom of a 9-inch spring form pan with parchment paper.

Place the cookies and sugar in a food processor and process until finely ground. While the processor is running, drizzle in the melted butter and continue processing until well-mixed. Press the crumb mixture into the bottom of the buttered pan, packing well and making sure to leave a level surface. Bake 5-7 minutes, until set. Let crust cool while you make the filling. Do not turn off the oven.

Melt the 71% chocolate in a double boiler or in a glass bowl over simmering water. When it’s melted, remove from heat and allow it to cool until it is lukewarm but still liquid.

While the chocolate cools, cut or tear the cream cheese into chunks and place it in the food processor. Add the sugar and cocoa powder and process until blended. Add eggs, one at a time, processing thoroughly between each one. While processor is running, drizzle in the lukewarm chocolate and continue processing until thoroughly mixed.

Pour the filling over the crust and smooth the top. Bake for 55-60 minutes, until center is lightly set and looks dry. Run a knife around the edge of the cheesecake to make sure it doesn’t stick as it cools. Cool on a rack for one hour, then refrigerate for at least four hours or overnight. Do not remove the ring of the springform pan and refrigerate for at least four hours or overnight.

To make the ganache, stir together the chocolate, cream and sugar in a heavy saucepan over medium-low heat until smooth. Cool slightly, then pour the ganache over the cheesecake, spreading it to the edge of the top, but not over. Chill for one hour, until the topping is set.

Before serving, allow the cake to sit at room temperature for one hour.

Black & White Cheesecake Brownies

I was looking through my recipes, trying to decide on a dessert to make, and came across this one, which I love, but haven't made in a long time. I can't believe I haven't shared it on my blog before since I've been making it for years. Found it in a cookbook my parents gave me before I even had kids.

 It's an easy cheesecake since it's in a 9-inch square pan, no messing with a springform pan or a waterbath. I love the thick, fudgy brownie layer under the smooth chocolate-chip-studded cheesecake layer. Rich and delicous!

Black & White Cheesecake Brownies

 

BROWNIE BASE:

1 (12-oz.) package semi-sweet chocolate chips, divided

1/2 c. sugar

1/4 c. butter softened

2 eggs

1 t. vanilla

1/2 t. salt

2/3 c. flour

CHEESECAKE TOPPING:

1 (8-oz.) package cream cheese, softened

1/2 c. sugar

2 T. butter, softened

2 eggs

2 T. milk

1 T. flour

1/2 t. almond extract

3/4 c. semi-sweet chocolate chips, reserved from 12-ounce package

 

Preheat oven to 350°.

 

Melt over hot (not boiling)water, 1-1/4 cups Nestle Toll House semi-sweet chocolate chips; stir until smooth. Set aside. In large bowl, combine sugar and butter; beat until creamy. Add eggs, vanilla extract and salt; mix well. Add melted chocolate and flour; mix well. Spread into foil-lined 9-inch square baking pan.

 

Cheesecake Topping: In large bowl, combine cream cheese, sugar and butter; beat until creamy. Add eggs, milk, flour and almond extract; beat well.

 

Stir in remaining 3/4 cup Nestle Toll House semi-sweet chocolate chips. Pour over Brownie Base. Bake for 40-45 minutes. Cool completely on wire rack; cut into 2-1/4 inch squares.



Chocolate Covered Raspberry Cheesecake Bites

I promise that we really do eat good, healthy, regular food at our house, even though I've been posting all these sweets and treats lately. I had to make a dessert for an activity, so I looked through my "to-make" files and decided on these that I found at Life's Ambrosia. I love chocolate covered cherries, but I decided to change it up just a little and use raspberry pie filling instead and ruin the whole chocolate covered cherry thing. I thought it might be less bumpy on top and I love raspberries too.

I gotta say that these were a pain, but maybe partly because I was in a hurry and didn't get to freeze the cheesecake for long enough before dipping in chocolate. Des does warn you on her recipe that it's messy. I needed more chocolate than the one bag. I guess I didn't let the chocolate drip off enough to conserve more for the other pieces.

You might think that cutting an 8-inch pan into 40 pieces gives you teeny-tiny pieces, but the smaller, the easier they are to dip. And the chocolate added on top makes them a good little size. You see that cheesecake bite I cut in half for the photo? I just had to eat it since it was cut and to approve it before giving it away. Yummmm! Don't you just love mini desserts?

 
Chocolate Covered Cherry Cheesecake Bites
Crust:
2 c. Gingersnap cookies, crushed

1 T. butter, melted

Cheesecake filling:
2 (8-oz.) pkg. cream cheese

1/3 c. sugar

1/3 c. sour cream

1 t. vanilla

2 eggs

1 can of cherry or raspberry filling

Chocolate:
12 oz. bittersweet chocolate chips

1/3 c. shortening

Preheat oven to 400°. Line a 8-inch square glass pan with foil, be sure to cover the sides, you are going to use this to lift the cheesecake out of the pan.

Combine the melted butter and gingersnap crumbs and press into the bottom of the pan. Cook for 10 minutes. Remove and set aside.

While your crust is cooking, in a medium bowl combine all of the ingredients for the cheesecake filling. Mix until creamy and smooth. Pour into the crust. Bake for 40 minutes or until the center is set. Remove from the oven and set on a cooling rack for 40 minutes.

Put the cheesecake in the refrigerator for 2 hours. Remove and spread the cherries on top. Now put the cheesecake in the freezer for 1 1/2 to 2 hours. Remove and slice into approximately 40 pieces. Melt chocolate with shortening right before you pull the cheesecake out of the freezer.

Using a fork gently poke the cheesecake bites and dip them in the chocolate, using a spoon to make sure they get completely coated. Set them on a cooling rack with wax paper underneath to catch the chocolate. You may want to spoon some over the top to cover your fork marks. Refrigerate for 15-20 minutes.

Larger-than-Life Praline Cheesecake & More

We had lots of good food at my parents' house for Christmas! This cheesecake recipe was what I made for dessert and after the recipe, I included some other delicious recipes from other family memebers that we got to enjoy. I found the cheesecake recipe at Taste and Tell where Deborah is always posting the best recipes with beautiful photos. This praline topping is so good that I plan on making it and just eating it plain sometime. Oh, maybe that's breaking a resolution. Soooooo good!

Larger-than-Life Praline Cheesecake

Crust
2 c. crushed graham crackers
1/2 c. unsalted butter, melted
1/4 c. sugar
1 T. ground cinnamon
Pumpkin Filling
3 (8-oz.) packages cream cheese, at room temperature
1 1/3 c. sugar
3 large eggs
1 t. vanilla extract
1 (15-oz.) can pure pumpkin
1/2 t. ground cinnamon
1/2 t. ground nutmeg
1/2 t. ground ginger
Praline Topping
1 c. pecans
1/2 c. firmly packed brown sugar
3/4 c. heavy whipping cream
1 T. unsalted butter
1 T. vanilla extract
1/4 t. salt

To make the crust: Line the bottom of a 9- or 10-inch springform pan with parchment paper and coat with cooking spray. In a large bowl, stir together the crushed graham crackers with the melted butter, sugar, and cinnamon. Press into the bottom of the prepared pan.
Preheat the oven to 350º.

To make the filling: Using a mixer fitted with a paddle attachment, beat the cream cheese in a large bowl on medium-high speed about 1 minute, until fluffy. Add the sugar and beat until smooth, about 1 minute. Add the eggs one at a time, beating on medium-high for 20 seconds after each addition. Add the vanilla, pumpkin, cinnamon, nutmeg, and ginger; beat on medium speed about 1 minute, until incorporated.

Pour the filling over the crust. Put the springform pan into a larger baking pan and set it on the center rack of the oven. Pour enough boiling water into the larger pan to reach halfway up the sides of the springform pan. Bake about 1 hour, until the filling is set and golden brown on top. Cool the cheesecake on a rack about 3o minutes, then chill for several hours or overnight. Remove the cheesecake from the springform pan and set it on a serving plate.

To make the praline topping: Preheat the oven to 350 degrees. Arrange the pecans on a baking sheet in a single layer and toast them for 7 to 9 minutes, until golden brown and aromatic. Coarsely chop the nuts.

Stir together the brown sugar, cream, and butter in a saucepan set over medium heat. Boil the mixture for about 1 1/2 minutes, adjusting the heat to make sure it does not boil over. Do not stir. Remove the pan from the heat and stir in the vanilla, salt, and pecans. Cool the topping at least 15 minutes before pouring over the top of the chilled cheesecake. Serve immediately, or cover and chill until ready to serve. The cheesecake will keep, well wrapped, in the refrigerator for 3 to 4 days.

My mom (who doesn't have a blog, but would have a cool one if she did) made an addictive cheeseball that we had with crackers. I didn't take a picture of it on Christmas, but I did at home the next day from the little container of it I took home. Sorry it is not a good photo.



Mix together one package softened cream cheese with one small can of slivered olives and one small can of jalapeños or green chilies. Put it in desired container and chill. Serve with crackers or whatever you like.

My sister Heather made this Squash Casserole. I wanted to try it, but it was even better than I thought it'd be! You can click on the link to her blog (her name) to get the recipe.

My sister-in-law Debbie made two delicious types of cookies. She doesn't have her own blog, but her husband, my brother Jared does and he posted the recipe there.

My sister Tiffany and her husband Adam live in Georgia so we didn't get to see them this Christmas, but I didn't want to leave her out. So click on her name to see food she made and recently posted on her blog, even though it's not a holiday recipe. 

My sister Sheri doesn't have a blog, but here are some cookies that she baked up for all of us. They are like a sugar cookie with sprinkles baked in. Pretty, huh?

Sprinkle Cookies

2½ c.  flour

1 t. baking powder
½ t. salt
1 c. unsalted butter, softened
1 c. sugar
2 lg. eggs
2 t. vanilla
½ c. multi-colored sprinkles

Preheat the oven to 375º. Combine the butter and sugar in a large mixing bowl with an electric mixer on medium-high speed until fluffy, about 2-3 minutes. Add the eggs and vanilla. Beat until smooth. Stir in flour, baking powder and salt until just combined.

Place the sprinkles in a small bowl. Scoop up a heaping tablespoon of dough and roll it between your palms to form a ball. Roll the top half of each ball in the sprinkles. Place the balls, sprinkle side up, on an ungreased cookie sheet, leaving about 3 inches between cookies.

Bake the cookies until they are pale golden around the edges but still soft on top, about 10 minutes. Let them stand on the baking sheet for 5 minutes and remove to a wire rack to cool completely. Cookies will keep in an airtight container for 2-3 days.
Yield: 2 dozen

Good food and super people who I love!

Triple Chocolate Cheesecake Bars

I wanted to make something new and yummy to take to my parents' huse on Thanksgiving. I looked through my files and spotted this one from Woman's Day. Their photos are really pretty and I love cheesecake. Even though this is has three chocolate cheesecake layers and a chocolate crust, it wasn't overly chocolate to me. It isn't my very favorite cheesecake, but I do like it and I like how it looks. I'll have to practice my swirls some more to make it prettier. What yummy Thanksgiving dessert did you have?

Triple Chocolate Cheesecake Bars

Crust:
24 Oreo cookies
3 T. butter, melted
Cheesecake:
3 (8-oz) pkg. Neufchâtel, softened
1 c. sugar
1 T. cornstarch
3 large eggs, at room temperature
8 oz. (scant 1 cup) reduced-fat sour cream
2 t. vanilla extract
4 oz. premium whitechocolate
4 oz. milk chocolate
4 oz. semisweet baking chocolate

Heat oven to 300°. Line a 9-in. square baking pan with foil, letting foil extend above pan on opposite sides. Coat with nonstick spray.

Crust: Break cookies into food processor; pulse until fine crumbs form. Add butter; pulse to blend. Press firmly over bottom of pan. Freeze until firm.

Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth. On low speed, beat in eggs, 1 at a time, just until blended. Stir in sour cream and vanilla. Divide batter into 3 equal portions (about 13⁄4 cups each). Melt each flavor chocolate as inside of wrapper directs. Stir 1 flavor into each portion of batter. Spoon 2 Tbsp white chocolate batter into a ziptop bag, seal and set aside.

Pour milk chocolate batter over crust; spread evenly. Spoon on white chocolate batter; gently spread to cover milk chocolate layer. Repeat with semisweet batter. Cut tip off 1 corner of bag; pipe on white chocolate swirls.

Bake 45 minutes, or until center still jiggles slightly when shaken. Immediately transfer to a wire rack and refrigerate at least 3 hours. Holding foil, lift cake to cutting board. Cut in 4 rows down, 8 across.

Planning Tip: Refrigerate bars in an airtight container up to 3 days, or freeze up to 1 month (thaw 1 day in refrigerator before serving).

Chocolate Chip Cheesecake with Raspberry Sauce

This is one of the desserts I took to our family Easter dinner. I found it at Fruittart. It's from a post in 2007, but I just recently found it. Although she doesn't have any recent posts, there is a long alphabetical recipe index that is great.

I thought this cheesecake was pretty and tasted delicious. Unfortunately, the cheesecake had been sitting out for a while when I cut it and took the photos so it wasn't staying together well. Still tasted good though! I tripled the raspberry sauce because it didn't seem like enough, but it ended up being a bit too much. I think I will double it next time. It was a nice Easter dessert, but one that is easy enough to have any time.

Chocolate Chip Cheesecake with Raspberry Sauce

Crust:
1 sleeve graham crackers, crushed (about 1 3/4 c.)
2 T. cocoa
1/4 c. sugar
5 T. melted butter

Preheat oven to 350º. Mix together dry ingredients. Stir in melted butter. Press mixture into the bottom and up the side just past the seam of a 9-inch springform pan. Bake for 10-12 minutes. Cool.

Cheesecake:
4 (8-oz) pkg of cream cheese
1 c. sugar
4 eggs
1 c. mini chocolate chips
1 c. sour cream, room temperature

Lower oven temperature to 325º. Whip the cream cheese until very smooth. Add sugar and eggs and beat, scraping the sides of the bowl. Fold in chocolate chips. Bake for 40-50 min with a pan of water in the oven to prevent cracking. Remove from oven and spread sour cream over the top. Cool for 10 minutes then run a knife around the edge to loosen from pan. Cool completely and remove sides of pan.

Raspberry Sauce:
1/2 c. frozen raspberries
1 tsp. lemon or lime juice
3 T. sugar
1 T. water
1 tsp. cornstarch

Boil raspberries, lemon juice and sugar until raspberries are juicy and disintegrating. Press through strainer. Return juice to pan and bring to a boil again. Mix water and cornstarch and stir into juice; stir until thickened. Spread over top of cooled cheesecake.

Brownie Mosaic Cheesecake

After a stressful and busy week last week (that I was grateful was full of blessings too), I was glad to see a new week begin! I was ready for 2 things to help me feel better—sleep and chocolate. I actually took a half-hour nap while watching a DVD with my children so that helped with the first. That might not seem like much, but I N-e-v-e-r take a nap. I never even lay down during the day. But this time I was so tired that I drifted off.

So I still had the second one to take care of. And I wanted an over the top great dessert. I saw this recipe at Brown Eyed Baker. (If you’ve never been there, you must visit! I have several of her other recipes in my to-try files.) Michelle found the recipe at Smitten Kitchen (another SUPER food blog…in case you just HAVE to find more even though you already have tons of recipes and cookbooks, like me). Isn’t this recipe an awesome idea? Chopped brownies mixed into cheesecake with chocolate ganache on top?

Believe it or not, I wanted to figure out something even more over the top to do with this recipe. So I thought of three options. 1) Add orange extract and orange zest to the cheesecake batter. 2) Add chopped up cherries (fresh, dried or maraschino) to the cheesecake batter. 3) Add a layer of caramel before adding the ganache and top it with pecans (on a small part of it). All three sounded good to me, but I decided to try #3.

This really was a choc-o-laty cheesecake. In fact, it was so chocolaty that I couldn’t taste the gooey caramel. That was unfortunate. Michelle mentioned that a friend of hers recommended doubling the crust so she included the crust ingredients for the doubled amounts. So I doubled it. I would not do that next time. The crust was too thick and even hard. Another problem with the crust is the overload of butter. I cut it down in my copy of the recipe. Michelle said to put the cheesecake on a cookie sheet to catch any drips, but I had no idea what a big puddle of butter would pour out. See the butter at the top left corner of the cookie sheet? I should have used one that had sides.
Well, it definitely satisfied my sweet tooth and my desire for chocolate! And it was a lot of fun making it with Elisa, even with the extra step of making brownies (which made picky Sabrina very happy since she ate some of the leftovers instead of cheesecake). And I think it’s pretty. But in all honesty, the cheesecake part was not as good as The Cheesecake that I usually make. But it was still amazing and I don’t know how many days it will last in my refrigerator. Any of my family or friends who live close wanna come pick it up? Brownie Mosaic Cheesecake

Part One: Brownies

4 oz. unsweetened chocolate
¾ c. (1½ sticks) unsalted butter
1¾ c. sugar
3 eggs
1 t. vanilla
½ t. salt
1 c. flour

Preheat oven to 350°. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.

Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and salt; mix well. Spread into prepared pan.

Bake 30 to 35 minute or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles.

Cool brownies, then cut them into 3/4- to 1-inch squares for use in the cheesecake (I used a pizza cutter, per Deb’s recommendation). You will have more than the two cups of cubes, loosely measured, than you will need, and I’m sorry, you’re just going to have to decide for yourself what to do with the extra. Add cubes to cake batter as directed below.

Part Two: Crumb Crust

1½ c. or 5 ounces finely ground Oreos, or other chocolate cookie
4 tablespoons unsalted butter, melted
1/3 c. granulated sugar
1/8 t. salt

Stir together ingredients and press into bottom and 1 inch up side of a buttered 10″ springform pan. Fill right away or chill for up to 2 hours.

Part Three: Cheesecake

3 (8-oz.) pkg. cream cheese, softened
1 c. granulated sugar
4 large eggs
1 t. vanilla

Make crumb crust as directed above for 10-inch cheesecake. Preheat oven to 350°.

Beat together cream cheese and sugar with an electric mixer until fluffy. Add eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

Fold brownie cubes in very gently and pour mixture into prepared pan. Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.

When completely cool, top with following glaze.

Part Four: Ganache Glaze

3 oz. bittersweet chocolate, finely chopped
4 T. (½ stick) unsalted butter
¼ c. heavy cream
½ t. vanilla
1 T. powdered sugar

Place finely chopped chocolate in a medium size mixing bowl. Scald the butter and cream together in a saucepan (or in the microwave on HIGH for 1 minute). Pour the cream mixture over the chocolate and stir until the chocolate is completely melted. Whisk in vanilla and then whisk in powdered sugar until smooth. Spread over cheesecake while ganache is still warm. Chill until ready to serve.

Toffee Chip Cheesecake Bars

This is the other dessert I took to my parents' house for Thankgiving along with the Better-Than-Brad-Pitt Brownies. It was the first time that I made them. They are from Coleen's Recipes (where Coleen is no longer posting new recipes, but you can still search her archives for delicious recipes). She used dark chocolate cocoa for the crust so I did too. I sprinkled coconut on the top of some of them and I preferred those to the bars without. The crust was dry, but besides that it was pretty good. I'll try to work with the crust part to make it better next time. I like finding recipes for those toffee bits.

Toffee Chip Cheesecake Bars
1¼ c. flour
1 cup powdered sugar
½ c. unsweetened cocoa
¼ t. baking soda
¾ c. butter 1 (8-oz.) pkg. cream cheese, room temperature
1 (14-oz.) can sweetened condensed milk
2 eggs
1 t. vanilla extract
1½ c. English toffee bits (divided)

Preheat oven to 350º. Combine the flour, powdered sugar, cocoa and baking soda in a medium bowl; cut in butter until it is crumbly. Press firmly on the bottom of an un-greased 9" x 13" baking pan. Bake for 15 minutes.

Beat the cream cheese until it is fluffy then add the sweetened condensed milk, eggs and vanilla and beat until it is smooth. Stir in one cup of the English toffee bits. Pour this mixture over the hot crust. Bake for 25 minutes or until set and the very edges just start to turn golden. Cool 10 minutes and then sprinkle on the remaining one half cup of toffee bits. Cool completely, then refrigerate until the bars are cold. Store leftovers in the fridge.

Lucky Mint Cheesecake--Happy Cheesecake Day!

I was going to post something different today, but this morning I learned that it is National Cheesecake Day. I’m so lucky that I recently made a cheesecake and can post it today. But first, start listening to this crazy cheesecake song that I found a couple of weeks ago and keep going around my house singing.

My sister Sheri sent this recipe to me quite some time ago since she knows that I love chocolate and mint together. This isn’t as rich as many cheesecakes, but it’s still good, and it’s very easy. I scattered some Andes candies bits on top, but you could drizzle more chocolate if you like. I used fat-free sweetened condensed milk and low-fat cream cheese. Ready to munch on some cheesecake? Try this one or check out one of my old posts of a GREAT cheesecake HERE . Lucky Mint Cheesecake

1/2 c. semisweet chocolate chips
1 (14-oz.) can sweetened condensed milk
1 t. vanilla extract
1 (6-oz.) chocolate crumb pie crust
11 oz. cream cheese, softened
1/2 t. mint extract
Several drops green food coloring
1 egg

Preheat oven to 350º. In small saucepan, melt chips with 1/3 cup sweetened condensed milk. Stir in vanilla. Spread on bottom of pie crust.
With mixer, beat cream cheese in large bowl until fluffy; gradually beat in remaining sweetened condensed milk, mint extract, and green food coloring. Add egg; beat on low speed just until combined. Place pie crust on baking sheet; place on oven rack. Carefully pour mint mixture over chocolate layer in pie crust. Bake 25 minutes or until center is nearly set. Cool. Chill at least 3 hours. Store leftovers covered in refrigerator.

Peanut Butter-Finger Mini Cheesecakes

When I saw these on Picky Palate, I knew I had to try it. I love my mini cheesecake pan with removeable bottoms for easy release, but I only have a couple of recipes for it. I love peanut butter pie and was expecting a similar taste, but this has its own unique taste. They are so pretty and would like beautiful on any dessert tray. I don’t know if my pan is a smaller size than Jenny’s or if she made two pans full (she never stated the yield), but the recipe made way too much crust and chocolate topping for my 12 cheesecakes. Next time I’ll half both of those. Aren’t they pretty? Peanut Butter-Finger Mini Cheesecakes

1 c. ground Vanilla Wafers

2 T. sugar

2 T. butter

1/8 t. salt

8 oz. softened cream cheese

1/4 c. creamy peanut butter

1 egg

2 T. heavy cream

1/8 t. salt

4 Fun Size Butterfinger Candy Bars, crushed

Topping:

1 c. semisweet chocolate chips

2-3 T. heavy cream

2 Fun Size Butterfinger, crushed

Preheat oven to 350 degrees F. Place cookie crumbs, sugar, butter and salt into a bowl; mix to combine. Spoon mixture into bottoms of mini cheese cake pan or mini cupcake pan and press.

Bake for 10 minutes and remove from oven.Reduce heat to 300 degrees F. In a stand or electric mixer, beat cream cheese and peanut butter until smooth. Beat in egg, cream and salt until well combined. Slowly stir in crushed peanut butter. Evenly pour batter over baked crust. Bake for 20-22 minutes or until cheesecake is set. Let cool for 2 hours, then remove from pan.

Melt chocolate chips in microwave in 30 second intervals until smooth. Stir in cream until smooth and glossy. If needed, return back to microwave for 15 seconds or so until smooth. Spoon over tops of cakes then sprinkle crushed butterfinger over top.

THE Cheesecake

I call this THE (long E sound) Cheesecake because it is my favorite cheesecake recipe. I sometimes serve it with strawberries or chocolate ganache, but it is great all by itself. The water bath really helps the cheesecake not crack. Every time I’ve made it without the water bath, it has cracked. But I’ll tell you a secret: It still tastes just as good! I always use Neufchatel cheese instead of full-fat cream cheese. Yeah, like that helps. It makes me feel better about it anyway. This was Alex's choice for his family birthday party dessert.15 graham crackers, crushed

2 T. butter, melted

4 eggs

4 (8-oz.) pkg. cream cheese
3/4 c. milk

1 c. sour cream
1 ½ c. sugar

1 T. vanilla

¼ c. flour

Preheat oven to 350 º. Grease a 9-inch spring-form pan. Put foil around outside of pan to prevent water leaking in from water bath. In a medium bowl, mix graham cracker crumbs with the melted butter. Press onto bottom of spring-form pan and set aside. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.

Place spring-form pan in roasting pan. Pour boiling water in the roasting pan (being careful not to pour on cheesecake) and cover about ¾ of the outside of spring-form pan. (This step is optional, but helps with even baking.) Bake in preheated oven for 1 hour. Turn off oven, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Mix it Up! VI

Chicken San Remo
We really like this chicken dish. I do think the sauce is too thin, even after reducing. I usually try to add some cornstarch mixed in water to the sauce before pouring over chicken.
(The pasta is just angel hair pasta with olive oil, garlic, fresh basil, lemon juice, salt and pepper.)

3 T. olive oil

1/4 c. flour
Salt and pepper

1 large egg

1 T. water

4 boneless skinless chicken breast halves, pounded to 1/4 inch thickness

Sauce:

2 T. olive oil

2 medium shallots, minced

10 oz. fresh baby spinach leaves, rinsed & dried well

1 c. chicken broth

1 c. heavy cream

Cayenne pepper, to taste

Salt

4 oz. mozzarella cheese, shredded

Heat oil in skillet. Mix flour, salt & pepper. In separate container lightly beat egg & water. Dredge each chicken piece in flour, then dip each side of chicken in egg wash. Place in pan in single layer & sauté to a golden brown, turning once, about 2 minutes per side. Transfer to a baking pan just large enough to hold the chicken in a single layer. Tent with foil to keep warm. Preheat broiler.

Wipe out the skillet & add oil over medium heat. Add shallots & spinach; sauté until spinach is completely wilted. Stir in chick broth and cream. Bring to boil & cook 12 minutes until reduced by half. Season with cayenne & salt. Remove foil & spoon sauce over chicken breasts. Divide the mozzarella over the tops of each piece of chicken. Broil chicken 4 to 5 inches from the heat 2 to 3 minutes or until cheese bubbles & is light golden brown.

Chicken Tetrazzini
I tried this for the first time. Alexander said he really likes it. It was just okay for the rest of us. I like more flavor or spice.

2 chicken bouillon cubes

2 c. hot water

1/2 lb. thin spaghetti

2 T. butter

2 T. flour

1/2 t. salt

1/4 t. pepper

Cayenne pepper

1 c. milk

1 c. sour cream

1 c. cottage cheese

2 c. diced cooked chicken

1 (4-oz.) jar sliced mushrooms

2 T. chopped parsley

1/2 c. grated cheddar cheese

In a saucepan, combine bouillon cubes and hot water. Cook over low heat until cubes dissolve. Boil the spaghetti in the bouillon until cooked. Set aside.

In another saucepan melt the butter. Add the flour, salt, pepper and cayenne. Blend thoroughly. Pour in the milk. Add the sour cream, cottage cheese, chicken, mushroom and parsley. Mix thoroughly,and bring to a boil. Add the spaghetti. Pour the mixture into a large baking dish. Top with grated cheese. Bake at 350° for approximately 40 minutes, until top is golden brown.

Cheese and Potato Casserole

I like this crunchy on top so I put the ingredients in a greased pan and bake it in the oven at 350 for about 25 minutes or until starting to brown on top. I'm not sure of the time. Then throw on remaining onion rings.

2 lb. pkg. frozen hash brown potatoes (partially thawed)

2 (10-oz.) cans cheddar cheese soup

1 (13-oz.) can evaporated milk

1 can French fried onion rings, divided

Salt and pepper to taste

Combine potatoes, soup, milk, and half the can of onion rings; pour into greased slowcooker and add salt and pepper. Cover and cook on low for 8 to 9 hours or high for 4 hours. Sprinkle the rest of the onion rings of top before serving.

Strawberry Spinach Salad

I love salads and this is one of my favorite. I first had it at the Steam Plant Grill on a fun trip to Spokane, Washington. They serve it with red onions, which I usually add, but I didn't have any last night. They also add delicious candied almonds. Soooo good. I didn't have time to do them, so I just threw pecans on mine. I also like to put Feta on it. You can serve it with a light vinaigrette dressing or it's great as is. I don't have exact measurements, just a list of ingredients. You can add as little or as much of each as you like.

Spinach, chopped

Strawberries, sliced

Can mandarin oranges, drained

Red onion, sliced

Almonds or pecans

Campton Place Coffee Cake

I made this for the first time and we give it 5 out of 5 stars! I didn't have enough batter using the given measurements of batter added to the pan to cover all the cherry filling on the last layer. I'm not sure what I did wrong. I used frozen cherries and the day after I made the cake, the cherries had leaked some of the moisture into the cake. That didn't stop us from eating it up!

3 c. all purpose flour

2 t. baking powder

1 t. baking soda

1/2 t. salt

6 oz. unsalted butter, softened at room temp.

1 1/4 c. granulated sugar

3 large eggs, at room temp.

2 c. sour cream
Filling:

1/4 c. granulated sugar

1/4 c. light brown sugar, packed

1 T. unsweetened cocoa powder

1 t. ground cinnamon

10 - 12 oz. pitted cherries (fresh or frozen)

Preheat oven to 350F. Butter and flour or spray a 9- to 10- inch Bundt pan. Sift together flour, baking powder, baking soda, and salt. Set aside dry ingredients.

In the bowl of stand mixer, cream the butter and sugar on medium speed until light and fluffy about 5 minutes. Add eggs one at a time and scraping down the sides of the bowl as needed.
On low speed, in 3 additions of each, mix in the dry ingredients and sour cream, alternating the dry and wet ingredients until ingredients are just blended. Be careful not to over mix batter.
Make the filling by mixing the sugars, cocoa powder and cinnamon in a medium bowl.
Scoop in 1 ½ cups cake batter into your prepared Bundt pan and spread evenly to cover the bottom. Sprinkle one-third of the filling and scatter one-third of the cherries over the filling. Scoop in 2 cups cake batter and spread evenly. Sprinkle one-third of the filling and scatter one-third of the cherries over the filling. Scoop in 2 cups of cake batter and spread evenly. Sprinkle the rest of the filling and cherries. Add the rest of the cake batter and spread evenly over the cherries.

Bake for 50-60 minutes until a cake test inserted in the middle comes out clean. Allow cake to cool in pan for 30 minutes, then invert onto a cooling rack, remove pan and let cool completely before serving.

Chocolate Pecan Cheesecake Bars

I didn't realize when I made this for the first time yesterday that it is so much like another recipe I have. This is good, but not as chocolatey as I like. The topping is like a pecan pie, but it isn't as good as a chocolate chip pecan pie that my mom and sister Sheri make. If I make this again, I will probably try it with chocolate chips mixed into the topping. No one here tried any since my kids are allergic or don't like pecans so I don't know what others think about them.

1 1/2 c. flour
1 1/2 c. firmly packed brown sugar, divided into 3/4 cup portions
1/2 c. butter, softened
2 c. finely chopped pecans, divided into 1/2 cup & 1 & 1/2 cups
16 oz. cream cheese, softened
1/2 c. sugar
4 large eggs, divided
4 oz. semisweet chocolate, melted and cooled
2 t. vanilla extract
1/2 c. light corn syrup
1/3 c. butter, melted

Preheat oven to 350°. Line a 13″x 9″ baking pan with foil. Grease or spray foil. Combine flour and 3/4 cup brown sugar. Cut in softened butter until mixture is crumbly. Stir in 1/2 cup chopped pecans. Press mixture into bottom of pan. Bake for 10 minutes.

Using an elecrtic mixer on medium speed, combine cream cheese and granulated sugar until smooth. Add 1 egg and beat until combined. Stir in chocolate and vanilla extract. Pour over baked crust. Bake 15 minutes. Allow to cool for 10 minutes.

Whisk together 3/4 cup brown sugar, corn syrup, melted butter, and 3 eggs. Stir in 1 & 1/2 cups chopped pecans. Pour over cream cheese mixture. Bake for 40-45 minutes, or until center is set. Cool completely in pan. Cut into squares and serve.