SNICKERS CHEESECAKE BROWNIES
Preparation: Heat oven to 400 degrees F. Cover 8×8 pan with bake spray.
Ingredients:
Brownies:
- 8 tablespoons unsalted butter
- 4oz. unsweetened chocolate
- 1 ¼ cups sugar
- 1 teaspoon vanilla extract
- ¼ salt
- 2 large eggs
- ½ cup all-purpose flour
Snickers Cheesecake Layer:
- 1 large egg
- 1 tablespoon pure vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup plus 2 tablespoons confectioners sugar
- 8 Snickers (fun size, 4.62 oz.), chopped
Instructions:
Brownies:
- Place butter and chocolate in a double boiler or a bowl over simmering water. Stir frequently until mixture is melted. Remove chocolate mixture from heat and stir in sugar, vanilla and salt. Add the eggs one at a time, stirring until each is incorporated before adding the next. Stir in flour and beat with a wooden spoon until mixture is glossy about 1 minute.
- Scrape the batter into the pan and bake for 20 minutes, or until the brownie starts to pull away from the sides of pan. While brownies are baking prepare ice bath. Fill a pan with ices cubes and water ¾ inch deep (yes, this really does help the brownie). When the brownies are done baking, remove the pan from the oven and place it in the water bath. Allow brownies too cool completely in the water bath.
Snickers Cheesecake Layer:
1. Add all ingredients in a bowl and mix to combine. Pour on top of cooled brownie and bake for about 25 to 30 minutes or until set. Cool to warm then press chopped Snickers into cheesecake layer.
**Make sure if you use a glass pan to lower to temp by 25 deg, I forgot that after the fact. oops.
source: bakersroyale.com
CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE BARS
INGREDIENTS:
Crust
1 & 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
2/3 cup miniature semisweet chocolate chips
Crust
1 & 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
2/3 cup miniature semisweet chocolate chips
Cookie Dough
5 tablespoons butter, at room temperature
1/3 cup packed light brown sugar
3 tablespoons granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
3/4 cup all-purpose flour (I found the cookie dough was a bit stiff with this much flour, next time I think I’ll cut it down by 1/8th of a cup)
1 cup miniature semisweet chocolate chips
5 tablespoons butter, at room temperature
1/3 cup packed light brown sugar
3 tablespoons granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
3/4 cup all-purpose flour (I found the cookie dough was a bit stiff with this much flour, next time I think I’ll cut it down by 1/8th of a cup)
1 cup miniature semisweet chocolate chips
Filling
10 ounces cream cheese, at room temperature
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
10 ounces cream cheese, at room temperature
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
DIRECTIONS:
For the crust, preheat oven to 325°F. Butter a 9″-square baking pan (I used a 9″ round pan and cut the final dessert into pie-shaped pieces). Line pan with parchment paper (I used foil), leaving enough to extend over the sides. Lightly coat the parchment paper/foil with non-stick cooking spray.
For the crust, preheat oven to 325°F. Butter a 9″-square baking pan (I used a 9″ round pan and cut the final dessert into pie-shaped pieces). Line pan with parchment paper (I used foil), leaving enough to extend over the sides. Lightly coat the parchment paper/foil with non-stick cooking spray.
Combine graham cracker crumbs and butter until crumbs are moistened. Stir in chocolate chips. Press crust mixture into bottom of pan. Bake for 6 minutes. Set pan on wire rack to cool.
For the cookie dough, using an electric mixer, mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth. Decrease mixer speed to low and add flour. Mix just until incorporated. Stir in chocolate chips. Set aside.
For the filling, using an electric mixer, beat cream cheese and sugar just until smooth. Add egg and vanilla extract, beating just until blended. Pour batter into baked crust. Drop cookie dough by teaspoonfuls over the top of the filling.
Bake about 30-35 minutes, or until set. Transfer to wire rack.
For chocolate topping, melt 1/3 cup semisweet chocolate chips in a double boiler or in the microwave. (Tip: put the chocolate chips into a zipper bag and heat on 50% power for a few minutes. Cut the corner off the bag and squeeze the bag to make drizzling less messy). Use a teaspoon to drizzle chocolate over top of bars. Cool bars in pan completely, about an hour. (Stick the bars in the freezer for 5 minutes to set quickly if you’re in a hurry).
Using the edges of the parchment paper/foil, remove bars from pan. Cut into bars (clean the knife after each cut) and serve.
source: melskitchencafe.com
Lemon Blueberry Cheesecake Bars
Ingredients
For Base:
Butter, for greasing
2 tablespoon sugar
1/8 tablespoon ground cinnamon
9 graham crackers
1/2 stick unsalted butter, melted
For the Filling:
16 ounces cream cheese, room temperature
2 eggs
2 lemons, zested and juiced
1/2 cup sugar
1 1/2 cups fresh blueberries
Directions
For the Base:
Preheat oven to 325 degrees
Grease the bottom of a 9 by 9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until you have the consistency of breadcrumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and firmly pat down with the bottom of a glass. Bake for about 12 minutes, or until set.
For the filling:
Add cream cheese, eggs, lemon zest, lemon juice, and sugar to the food processor and pulse until well combined. It should have a smooth consistency. Pour onto the cooked graham cracker base and then sprinkle with blueberries. They will sink slightly but should be half exposed.
Bake in the oven for 35-45 minutes, or until the center only slightly jiggles. Remove from the oven and cool completely before Refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars.
Ingredients
For Base:
Butter, for greasing
2 tablespoon sugar
1/8 tablespoon ground cinnamon
9 graham crackers
1/2 stick unsalted butter, melted
For the Filling:
16 ounces cream cheese, room temperature
2 eggs
2 lemons, zested and juiced
1/2 cup sugar
1 1/2 cups fresh blueberries
Directions
For the Base:
Preheat oven to 325 degrees
Grease the bottom of a 9 by 9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until you have the consistency of breadcrumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and firmly pat down with the bottom of a glass. Bake for about 12 minutes, or until set.
For the filling:
Add cream cheese, eggs, lemon zest, lemon juice, and sugar to the food processor and pulse until well combined. It should have a smooth consistency. Pour onto the cooked graham cracker base and then sprinkle with blueberries. They will sink slightly but should be half exposed.
Bake in the oven for 35-45 minutes, or until the center only slightly jiggles. Remove from the oven and cool completely before Refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars.
source: epicureanmom.com
CAN YOU TELL I LOVE CHEESECAKE!!! HAHA. I just love all the different ways you can make it instead of having the traditional cheesecake every time, although there's nothing wrong with that.
