Brownie Sundae Cheesecake

Since my husband isn't around to eat my creations for now, I'm taking this time to make things I know he won't eat! For example, anything with fruit or cream cheese in it. I had full intentions of making something else today, only to discover I didn't buy dark brown sugar--so I was out of luck. I then went to the second option on my list. My mom sent me this recipe about a month ago and I've been waiting to try it out! It was really, really easy to make. You can distinctly taste the brownie in this cheesecake as well! I just took a quick bite of it, but it's only been in the fridge for about 4 hours so it isn't the full effect yet. I expect by tomorrow all of the flavors will be perfect and the temperature will be right!

Ingredients:

I forgot to put the syrup bottle in this picture...so it got it's own special picture.

For the Brownie:

* 1 box of brownie mix and whatever the mix calls for

Crust:

* 1 1/2 cup crushed vanilla wafers (about 45 cookies)

* 6 Tablespoons cocoa powder

* 6 Tablespoons powdered sugar

* 1 stick melted butter

Cheesecake:

* 4 packages (8 oz. each) cream cheese, room temp

* 1 cup sugar

* 4 eggs

* 1 teaspoon vanilla

* chocolate syrup

Directions:

Brownie:

1. Bake brownies according to the box. Let cool.

Crust:

1. Pre-heat oven to 350.

2. Put vanilla wafers into a blender and grind to a crust consistency.

2. Add cocoa powder, powdered sugar, and melted butter and mix it together.

3. Press mixture into a 9 inch springform pan. Bake for 8 minutes and let cool.

Cheesecake:
1. Beat together cream cheese, sugar, and vanilla.

2. Add eggs one at a time, scraping down the bowl after each time.

3. Pour half of the mixture onto the crust.

4. Cut brownies into small pieces. You'll only use about half of the pan of brownies.

5. Push brownies into the mixture. When it looks like you can't fit anymore, that's when you know to stop! If the brownies in the middle of the pan are too fudgy to take out, cut small squares on the opposite side of the pan and use those.

6. Spread the rest of the cheesecake mixture over the brownies.

7. Pour chocolate syrup on the top and then swirl with a butterknife.

8 Bake for 50-55 minutes. When you take the cheesecake out, let cool for about ten minute. Cover it and then put it in the fridge for atleast 4-5 hours, if possible leave it in the fridge over night.



*adapted from Just A Pinch

Cinnamon Roll Cheesecake

I love a good breakfast on a Saturday or Sunday morning. The problem is, I don't ever want to get up in the morning to make that breakfast. Growing up, my mom would make cinnamon rolls every Sunday morning. The big, gooey cinnamon rolls are my favorite. If you love cinnamon rolls and cheesecake--this recipe is for you! I've made it three times now and it gets better each time. It's a perfect mixture of a cinnamon roll with cheesecake. Who would've thought this would ever be possible?!

Ingredients:

Cinnamon Roll Batter:
* 2/3 cup white sugar
* ¼ cup unsalted butter, at room temperature
* 1 egg, room temp
* ½ cup whole milk, room temp
* 1 TBSP vanilla extract
* 2 cups flour
* 2 tsp baking powder
* 1/2 tsp salt

Cheesecake filling:

* 2 pkg. (8 oz. each) cream cheese, at room temperature
* 1 cup sugar
* 1 TBSP vanilla extract
* 2 TBSP flour
* 3 eggs, room temp

Cinnamon Filling:

* 1/3 cup butter, melted
* 1 cup brown sugar
* 3 TBSP cinnamon

Cream Cheese Frosting:
* 2 ounces cream cheese, at room temperature
* 3 TBSP unsalted butter, at room temperature
* 1 TBSP lemon juice
* 2 tsp vanilla
* 1 cup powdered sugar
* milk (if needed to thin frosting)

I totally forgot the tub of butter in this picture!

Directions:

1. Preheat oven to 350 degrees F.

2. Grease a 9-inch Springform pan.

Cinnamon Roll Batter:
1. Using a stand mixer with a paddle attachment (or hand mixer) cream together the butter and sugar for 3 minutes, until light and fluffy.

2. Add egg, milk, and vanilla. Beat for another minute. Scrape down bowl.

3. Sift together flour, baking powder, and salt. Combine the sifted and creamed ingredients together. Mix on low speed until throughly combined.

4. Spread half of the batter onto the bottom of the Springform pan. It will be sticky and thick so spray your hands with baking spray and press down. It will be a thin layer, but trust me it will rise up during baking.

For the Cheesecake Filling:
1. Using a stand mixer (and a clean bowl) fitted with paddle attachment, beat cream cheese and sugar for 2 minutes on medium-high speed.

2. Add the eggs one at a time, scraping down the bowl after each addition.

3. Add the vanilla and flour and beat for another minute.

4. Pour all of the cheesecake batter on top of the cinnamon roll batter that is in the prepared pan


Cinnamon Filling:
1. In a small bowl, combine the melted butter, cinnamon, and brown sugar. Mix until thoroughly combined.

2. Drop spoonfuls of the cinnamon filling over the entire top of the cheesecake.

Final Process:

1. Take the rest of the base batter and drop spoonfuls over the entire top of cheesecake. Once finished, take a knife to swirl the ingredients together. This is hard to do as the batter is pretty thick, just do what you can. I found myself using my fingers and gently spread it apart.

2. Bake for about 50-55 minutes, cake will be puffy and lightly browned. Let chill for 20 minutes at room temperature and then cover and move to fridge for 4 hours. Remove cake and let it warm up to room temperature just a bit.

3. After four hours, frost with Cream Cheese Frosting.


Cream Cheese Frosting:
1. Using a stand mixer (and a clean bowl) with paddle attachment, beat the cream cheese and butter together for 2 minutes.

2. Add remaining ingredients and beat until desired consistency is reached. If too thick, thin out with milk.

*courtesy of Peabody Concoctions

s'mores cheesecake

I just want to take a second and say, I'm very excited for my first post! I know you'd expect my first post to be a cupcake, but unfortunatley it isn't. When I try to plan for something to bake, I consider how many people will be eating it. My family lives nearby and I usually pawn everything off to them. They unfortunatley are going to be going on vacation in a couple of days, so the dessert needs to be eaten quickly. Therefore, a cheesecake was in order! I absolutley love smore's. Anything chocolate, I love! I read blog after blog trying to find a recipe I think I would like and I ended up using the first one I looked at.

Ingredients:

Crust:
* 2-1/4 cups graham cracker crumbs
*1/3 cup sugar
*1/2 cup butter, melted

Filling:

* 2 packages (8 ounces each) cream cheese, softened

* 1 can (14 ounces) sweetened condensed milk

* 2 teaspoons vanilla extract

* 3 eggs, lightly beaten

* 1 cup (6 ounces) miniature semisweet chocolate chips

* 1 cup miniature marshmallows

Topping:

* 1 cup miniature marshmallows

* 1/2 cup semisweet chocolate chips

* 1 tablespoon shortening

Directions:

1. In a small bowl, combine cracker crumbs and sugar; stir in butter. I mixed the butter in with a spoon for a couple minutes and then used my hands to mash it all together. Then, press onto the bottom and 1-3/4 in up the sides of a greased 10-in. springform pan; set aside.

Here's the consistency of the crust. I was excited because usually recipes that I've used in the past don't have a good ratio of butter to graham crackers and this one did!

I don't usually go up the side of the pan with the crust, I like thick base. You can do whichever you like though! There was enough crust to go up the side.

2.  In a large bowl, beat together the cream cheese, condensed milk, and vanilla until smooth.

3. Add whisked eggs and beat until combined on low. Then stir in chocolate chips, followed by marshmallows.

4. Bake at 325° for 40-45 minutes or until center is almost set. Sprinkle with marshmallows. Bake 4-6 minutes longer or until marshmallows are puffed.

5. Melt chocolate chips and shortening in a saucepan or microwave; stir until smooth. Drizzle over marshmallows.

pre-refrigerator

6. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.

Finished Product! This is definitley worth making again!

courtesy of taste of home