Brownie Cheesecake 2

Cheesecake:

Crust

1 1/3 c. chocolate cookie crumbs
3 Tbsp. sugar
1/3 c. butter, melted
24 oz. cream cheese
1 c. sugar
3 eggs
1 Tbsp. vanilla
1 c. whipping cream

Mini Brownies:
6 Tbsp. flour
2 Tbsp. cocoa powder

Brownie batter

pinch of salt
1/4 c. butter
2 Tbsp. bittersweet chocolate chips
6 Tbsp. sugar
2 rounded Tbsp. brown sugar
1 large egg
1 tsp. vanilla

Ganache:
1 oz. whipping cream
1/2 c. chocolate chips

Preheat oven to 300 F. This cheesecake will be baked in a bath, so wrap your 9 inch springform in 3 layers of aluminum foil to make sure none of the water seeps in while the cheesecake is baking. Then grease the bottom of the springform.

Cheesecake

To make the cheesecake: In a small bowl, combine the cookie crumbs, sugar, and melted butter. Press firmly into the bottom of the springform. Set aside.

Cream together the cream cheese and sugar. Add the eggs one at a time, making sure to beat well after each addition. Add the vanilla. Beat in the whipping cream. Pour over the prepared crust. Bake for 55-65 minutes. It doesn't need to be brown on top. Just the center can be a little wobbly when it comes out.

Remove the cake from the bath. Run a knife around the edge of the pan. Allow the cheesecake to cool to room temperature on a wire rack. Do not refrigerate until it has completely cooled. Then chill overnight.

Cheesecake with brownies

To make the brownies: Sift together the flour, cocoa, and salt. Melt together the butter and bittersweet chocolate in a microwave safe bowl for about 30 seconds in the microwave. Stir. Let cool to lukewarm. Add egg, vanilla, and sugars. Stir until the sugars are almost dissolved. Gently fold in the dry ingredients.

Grease an 8-inch square baking dish. Then line the dish with parchment/wax paper. Pour batter into the prepared dish. Bake 15-18 minutes at 325 F or until the surface of the brownies appear firm and dry. Do not over bake these brownies. Cool completely. Cut into 1/2 inch squares.

Ready to eat

To make the ganache: In a double boiler, melt together the cream and chocolate.

Top the cheesecake with the mini brownies. Drizzle the ganache over the brownies and cheesecake before serving.

Here's a link to my favorite food blog where I found the recipe: Brownie Cheesecake

Raspberry Chocolate Truffle Cheesecake

Crust:
2 c. chocolate cream-filled cookies, crushed
2 Tbsp. butter, melted

Before baking

Filling:
16 oz. cream cheese, softened
3/4 c. sugar
1 c. white baking chocolate, melted and cooled
1/3 c. heavy whipping cream
3 tsp. vanilla
3 eggs, lightly beaten
3 Tbsp. seedless raspberry jam

Truffle Layer:
1 1/4 c. heavy whipping cream
1/3 c. sugar
2 c. semisweet chocolate chips
3 Tbsp. seedless raspberry jam

To make the crust: In a large bowl, combine crushed cookies and melted butter. Press into the bottom and up the sides of a greased 9 inch springform pan; set aside.

After baking

To make the filling: In a large bowl, beat the cream cheese and sugar until smooth. Beat in the melted white chocolate, cream, and vanilla. Add eggs; beat on low speed until just combined. Pour into crust. Drop jam by teaspoonfuls onto filling; swirl with a knife. Place pan on a rimmed cookie sheet.

Bake at 325 F for 40-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the pan to loosen; cool 1 hour longer.

With the truffle layer

Meanwhile, make the truffle layer: In a small saucepan combine cream and sugar. Bring to a boil over medium heat, stirring constantly. Remove from heat; stir in chips and jam until smooth. Transfer to a bowl; refrigerate for about 1 hour or until slightly set. Then beat for 1-2 minutes or until light and fluffy. Gently spread over cheesecake. Refrigerate overnight.

Here is a link to the original recipe I used: http://www.tasteofhome.com/recipes/Chocolate-Truffle-Raspberry-Cheesecake

Frosted Chocolate Chip Cheesecake

Crust

*Plan ahead... needs to chill

Crust:
2 c. shortbread with fudge crumbs
6 Tbsp. butter, melted

Filling:
24 oz. cream cheese, softened
1 c. sugar
1 tsp. vanilla extract
3 eggs, lightly beaten

Ready to bake

1 c. mini semi-sweet chocolate chips

Frosting:
4 oz. milk chocolate candy bar, chopped
1 c. heavy whipping cream
2-3 Tbsp. caster sugar
sliced almonds, toasted

To make the crust: In a small bowl, combine shortbread crumbs and butter. Press onto the bottom and up the sides of a greased 9 inch springform pan. Chill for 15 minutes.

Out of the oven

To make the filling: In a large bowl, beat the cream cheese, sugar, and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in chocolate chips. Pour into crust. Place pan on a rimmed baking sheet. Bake at 325 F for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight.

Ready to eat

To make the frosting: In a microwave-safe bowl, melt candy bar; stir until smooth. Cool to room temperature. Meanwhile pour the heavy cream into a large metal bowl and beat on high until stiff peaks form. Add the sugar and beat on low until just mixed. Gradually fold in the melted chocolate. Frost the top of the cheesecake; garnish with almonds. Refrigerate leftover.

Recipe adapted from Taste of Home magazine 2011

White Chocolate Pumpkin Cheesecake

*Plan ahead... needs to chill

Halloween oreo crumbs!

1 1/4 c. cream-filled chocolate sandwich cookie crumbs

2 packages (8 oz each) cream cheese, softened

2/3 c. sugar

2 tsp. vanilla extract

3 eggs, lightly beaten

1 1/4 c. white chocolate, melted and cooled (the original recipe calls for vanilla chips, but real white chocolate adds way more of a rich flavor)

1/2 c. canned pumpkin puree

1/4 tsp. each ground ginger, cinnamon and nutmeg

White chocolate curls, optional

Place a greased 9-in. springform pan (don't use larger than a 9-in. or the proportions will be off!) on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Press cookie crumbs onto the bottom of the springform pan; set aside.

Ready for baking!

In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in melted white chocolate.

In a small bowl, combine pumpkin and spices; gently fold into cream cheese mixture. Pour into prepared pan.

Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 60-65 minutes or until center is almost set and the top of the cake looks dull. Remove springform pan from water bath. 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.

Ready to eat!

The original recipe didn't say when to remove the foil, but you should probably do it after it cools for 10 minutes, and make sure no water has seeped into the pan.

Garnish with white chocolate curls if desired. I made a whipped cream topping before adding the white chocolate (I beat together heavy whipping cream and baker's sugar). Refrigerate leftovers.

Recipe from Taste of Home

Chocolate Cheesecake

Crust

Crust:
1 1/4 c. graham cracker crumbs
1/2 c. sugar
1/4 c. baking cocoa
6 Tbsp. butter, melted

Filling:
3 pkg. (8 oz. each) cream cheese, softened
3/4 c. sugar
3 eggs
1 c. semisweet chocolate chips, melted

Filling

1 tsp. almond extract
1/2 tsp. vanilla extract

Topping:
1/4 c. semisweet chocolate chips
1/3 c. heavy whipping cream
1 Tbsp. honey

In a large bowl, combine the cracker crumbs, sugar, and cocoa; stir in butter until crumbly. Press onto the bottom and 1-inch up the side of a greased 9-inch springform pan. Set aside.

Just out of the oven

In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate and extracts just until blended. Pour into crust.

Bake at 350 F for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled.

With topping

In a small saucepan over low heat, melt the chocolate chips, cream and honey; stir until smooth. Remove from the heat; cool for 5 minutes. Pour topping over the cheesecake. Chill for at least 4 hours or until topping is set. Refrigerate the leftovers.

From tasteofhome.com