Cranberry Cheesecake Brownies

I have been a little lazy lately, because money has been tight. I found a bag of frozen cranberries in the back of the freezer so I thought I'd make chicken with cranberry BBQ sauce as an experiment, but what to do with the leftover cranberries? This is what I came up with....

Cranberry Cheesecake Brownies

CRUST: One package cake style brownies, follow the directions.

TOPPING:
1 8 oz package cream cheese
1 tsp lemon juice
1 sm package instant vanilla pudding
1/2 cup sugar
1/2 lb frozen cranberries
1/4 cup milk or cream

1. In the food processor combine frozen cranberries, sugar and lemon juice, puree
2. add cream cheese, pudding and milk
3. pure until it is almost sorbet consistency, refrigerate until brownies have cooled
4. spread cranberry mixture on brownies, then serve with whipped cream or whipped topping.

See wasn't that easy?

My cranberry BBQ sauce was just as easy, I added some pureed cranberries & sugar to a sweet BBQ sauce, a little lemon, Worcestershire sauce, lemon juice, catchup, a little garlic powder, and anise seed and heated it all up then served it with my George Foreman grilled chicken, yum :)

Brownie Swirl Cheesecake

Brownie Swirl Cheesecake
1 -8 oz. package brownie mix
2 -8 oz. packages cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
2 eggs
1 c. milk chocolate pieces melted

• Grease bottom of 9 in. springform pan.
• Prepare brownie mix as directed on package.
• Pour batter into pan and bake at 350 for 15 minutes.
• Combine cream cheese, sugar and vanilla.
• Mix at medium speed until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Pour over brownie layer.
• Spoon melted chocolate over cream cheese mixture.
• Cut through batter with a knife several times, for marbled effect.
• Bake at 350 for 35 minutes.
• Chill before removing rim.

BROWNIE SWIRL CHEESECAKE

BROWNIE SWIRL CHEESECAKE

8 ounces (1 pk) brownie mix
1/2 cup sugar
2 large eggs
16 ounces cream cheese -- softened
1 teaspoon vanilla
1 cup milk chocolate chips -- melted

• Grease bottom of 9-inch spring form pan.
• Prepare basic brownie mix as directed on package; pour batter evenly into spring form pan.
• Bake at 350 degrees F. for 15 minutes.
• Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Pour over brownie layer.
• Spoon chocolate over cream cheese mixture, cut through cheese and chocolate mixture several times to achieve a marbled affect.
• Bake at 350 degrees F., 35 minutes.
• Loosen cake from rim of pan; cool before removing rim of pan.
• Chill.
• Garnish with whipped cream, if desired.

Brownie Pumpkin Cheesecake

Brownie Pumpkin Cheesecake

Ingredients:

1 (1 lb) box dark chocolate fudge brownie mix
1/4 cup water (or as called for on mix box)
1/2 cup vegetable oil (or as called for on mix box)
3 eggs (or as called for on mix box)
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar 1/2 cup canned pumpkin
2 eggs 1/2 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
1/2 cup semi-sweet chocolate chips, melted

Directions:

1. Heat oven to 350 degrees F.
2. Spray 10" springform pan with cooking spray.
3. Make brownie batter as directed on box for basic recipe; spread in pan.
4. Bake 24 to 28 minutes.
5. Meanwhile in a large bowl beat cream cheese and sugar with electric mixer on medium speed until smooth and creamy.
6. Beat in pumpkin until well blended.
7. On low speed, beat in eggs 1 at a time, just until combined.
8. Stir in vanilla and pumpkin pie spice.
9. Reserve 1/2 cup of filling in small bowl.
10. Pour remaining filling over baked brownie base.
11. Stir melted chocolate in reserved filling; place chocolate in large resealable plastic bag.
12. Seal bag; cut off 1 corner of the bag.
13. Pipe filling onto cheesecake to make swirls or shapes as desired.
14. Bake 40-45 mins or until center is almost set.
15. Cool 30 minutes
16. Run knife around edge of pan to loosen cake.
17. Cool 30 mins longer.
18. Refrigerate at least 2 hours before serving.
19. Refrigerate leftovers.

Brownie Caramel Cheesecake

this really sounds yummy :)

Brownie Caramel Cheesecake

Ingredients:
1 (9 ounce) package brownie mix
1 egg
1 tablespoon cold water
1 (14 ounce) package individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
1 cup chocolate fudge topping

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease the bottom of a 9 inch springform pan.
3. In a small bowl, mix together brownie mix, 1 egg and water.
4. Spread into the greased pan.
5. Bake for 25 minutes.
6. Melt the caramels with the evaporated milk over low heat in a heavy saucepan.
7. Stir often, and heat until mixture has a smooth consistency.
8. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.
9. In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth.
10. Add eggs one at a time, beating well after each addition.
11. Pour cream cheese mixture over caramel mixture.
12. Bake cheesecake for 40 minutes.
13. Chill in pan.
14. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan.
15. Heat reserved caramel mixture, and spoon over cheesecake.
16. Drizzle with the chocolate topping.

Chocolate Eruption Cheesecake

Chocolate Eruption Cheesecake

Bottom Crust:
1 1/4 cups chocolate cookie crumbs or fine brownie crumbs
1/4 cup white chocolate, finely ground
3 tablespoons unsalted butter, melted

Filling:
2 1/2 pounds cream cheese, softened
1?2 cup sugar, superfine if available
One 14-ounce can condensed milk
5 large eggs
1/3 cup light cream
2 tablespoons flour
1 tablespoon pure vanilla extract
Pinch salt
1 1/2 cups white chocolate, coarsely chopped
1 cup semi-sweet chocolate chips or coarsely chopped chocolate
2 cup coarsely chopped Snickers or Turtle candy bar
1 cup coarsely cut chunks of brownie, homemade or prepared from a mix
1/2 cup dulce de leche or caramel sundae sauce, see recipe below

Garnish:
1/4 cup each, melted white, semi-sweet, and milk chocolate
Chocolate shavings
Confectioner's sugar

1. Preheat oven to 325F degrees.
2. Line a baking sheet with parchment paper.
3. Spray a 10 inch springform pan with non-stick cooking spray.
4. Line the bottom and sides of the pans with parchment paper, cut to fit, allowing
   the side pieces to extend a bit over top of pan to make a collar.
5. Mix the crust ingredients together and press into the pan.
6. In a mixer, cream the cheese with the sugar until smooth.
7. Add in the condensed milk and blend in the eggs, cream, flour, vanilla, and the
   pinch of salt until smooth, about 5 minutes on slowest speed, scraping
   bottom of the mixing bowl often to make sure batter does not stick in
   well of bowl.
8. Remove one-third of batter and mix it with the white chocolate.
9. Pour this into the cheesecake pan.
10. Fold in the remaining ingredients, except the dulce or caramel sauce, into the cheesecake batter.
11. Mix gently by hand so as not to break up the brownie chunks too much.
12. Fold half the batter into the pan on top of the white chocolate cheesecake batter and
    then drop dollops of half the dulce or caramel sauce all over.
13. Top with remaining batter and then remaining dulce or caramel sauce.
14. Stir with a knife very briefly.
15. Pan will be very full.
16. Place cheesecake on the baking sheet and bake until set about 45-55 minutes.
17. Cool in oven an hour and then in fridge overnight.
18. Remove from pan and set on a serving plate.
19. Before serving, drizzle on melted milk, white and dark chocolate over top, allowing it to drip down on side.
20. On top of melted chocolate, garnish with large chocolate shavings and
    dust with confectioners' sugar.
    

Dulce de leche
5 cups whole milk
1-1?2 cups sugar
1 vanilla bean, split
1 teaspoon baking soda
• Place the milk in a large, heavy saucepan over medium-high heat.
Bring to a boil and allow skin to form on top. Do not stir. The skin
will thicken and puff up. Reduce heat to medium and remove the skin.
• Increase heat to medium-high and repeat the process 3 times. Add
the sugar and vanilla bean, and stir until the sugar has melted,
about 2 minutes. Reduce heat to low and stir in the baking soda.
Simmer milk, stirring often, but taking care not to break the film
of cooked milk forming, on the inside of the pan. Simmer, skimming
the foam (not skin) until reduced by half, about 1 hour.
• Reduce the heat to very low and simmer for another 3-1?2 hours,
stirring and skimming foam occasionally. The mixture will brown as
it cooks.
• Strain the completely cooked mixture through a sieve into a bowl,
cover and refrigerate.

Brownie Bottom Cheesecake

Brownie Bottom Cheesecake

Ingredients:
1 (10 ounce) package brownie mix, any variety (8x8 inch pan size)
3 (8 ounce) packages Philadelphia Cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
1/2 cup sour cream
3 eggs

Directions:

1. Prepare and bake brownie mix as directed on package for 8 inch square pan in well greased 9 inch springform pan.
2. Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
3. Blend in sour cream.
4. Add eggs, mixing on low speed just until blended.
5. Bake at 325 for 60 to 65 minutes or until center is almost set if using a silver springform pan. (bake at 300 for 60-65 minutes or until center is almost set if using a dark nonstick springform pan.)
6. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
7. Refrigerate 4 hours or overnight.
   
   

Brownie Cheesecake Torte

Our maiden voyage is a very nice sounding cheesecake. The only change I'd make is omit the coffee and maybe the baby food.

Brownie Cheesecake Torte
Ingredients:
15 1/4 ounces fudge brownie mix (1 package)
2 teaspoons instant coffee granules
1/2 teaspoon cinnamon, ground
4 ounces carrot baby food (1 jar)
cooking spray
1/2 cup sugar
2 tablespoons sugar
4 teaspoons all-purpose flour
1 teaspoon vanilla extract
8 ounces neufchatel cheese, softened (block)
8 ounces cream cheese, softened (block)
2 large egg whites
3 tablespoons milk, divided
2 tablespoons unsweetened cocoa
chocolate syrup
fresh raspberries

1. Preheat oven to 425 degrees F.
2. Combine first 4 ingredients in a bowl.
3. Firmly press mixture into bottom and 1 inch up sides of a 9-inch spring form pan coated with cooking spray.
4. Set aside. Combine 1/2 cup sugar, flour, vanilla, and cheeses; beat at medium speed of a mixer until well-blended.
5. Add egg whites and 2 tablespoons milk; beat well.
6. Combine 1/2 cup batter, 1 tablespoon milk, 2 tablespoons sugar, and cocoa in a small bowl; stir well.
7. Spoon remaining batter alternately with cocoa mixture into prepared crust.
8. Swirl together using the tip of a knife.
9. Bake at 425 degrees for 10 minutes.
10. Reduce oven temperature to 250 degrees; bake 45 minutes or until almost set.
11. Cool completely on a wire rack.
12. Garnish with chocolate syrup and fresh raspberries, if desired.

* note the recipe called for low/non fat ingredients, but if I'm going to eat cheesecake, I want the calories to make it worth while. :) *