Peanut Butter Cheesecake Cookie Bars

Peanut Butter Cheesecake Cookie Bars

Makes 8x8 pan.

Oh boy.  Sinfully yummy.  Excuse the poor photo and just trust me on this one.
Source: Inside BruCrew Life

For the Cookie Dough:

1/2 cup butter, softened

1/2 cup shortening

1/2 cup sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla

1/2 teaspoon salt

1/2 teaspoon baking soda

2 1/2 cups flour

1 cup Reese's peanut butter chips

1 cup Hershey's baking melts

For the Cheesecake:

1 package cream cheese (8 oz.)

1/2 cup sugar

1 egg

1/4 cup peanut butter

For the topping:

1/4 cup Reese's peanut butter chips

1/4 cup chocolate chips

1 teaspoon shortening

In a large mixing bowl, cream the butter, shortening, and sugars until light and fluffy. Add the eggs, vanilla, and salt and cream again. Sift together the baking soda and flour. Slowly add to the butter mixture until incorporated. Stir in the peanut butter chips and baking melts by hand. Press half the dough into the bottom of an 8" pan. Set aside.

In another bowl, beat the cream cheese and sugar until creamy. Add the egg and peanut butter and beat until smooth. Pour on top of the cookie dough.

Press small pieces of cookie dough onto the top of the cream cheese layer. Continue until all the dough has been used and the cheesecake has been covered. Bake at 350* for 30-40 minutes. Remove and let cool completely. Cut into 16 bars.

In a small bowl, combine the peanut butter chips and 1/2 teaspoon shortening. Heat for 30 seconds in the microwave. Stir until melted and smooth. Spoon into a plastic bag that has one corner cut off. Drizzle over bars. Repeat with chocolate chips. Keep refrigerated. Makes 16 bars.

Recipe Revisited: White Chocolate Raspberry Cheesecake

Recipe Revisited: White Chocolate Raspberry Cheesecake

Serves 12.

This is one of my favorite desserts. Here's the original post.  And, in case you don't want to click through, here's the recipe again.
Adapted from: AllRecipes

2 c. graham cracker crumbs (original recipe calls for 1 c. chocolate cookie crumbs, but I like a thick crust)

1/3 c. white sugar

3/4 c. butter, melted (1-1/2 sticks)

7 T. raspberry preserves, divided

2 c. white chocolate chips

1/3 c. half-and-half

3 (8 oz.) pkgs. cream cheese, softened

1/2 c. white sugar

3 eggs

1 t. vanilla extract

Preheat oven to 325 degrees.

In a medium bowl, mix together graham cracker crumbs, 1/3 c. sugar, and 3/4 c. melted butter. Press mixture into the bottom and up the sides of a 9" springform pan that has been coated with non-stick spray.

Wrap bottom of springform pan with foil (see pictures below for help, if needed), and place in the middle of a jelly roll pan (or any pan it will fit in that has sides).

In a small saucepan, melt chocolate chips with half-and-half, stirring frequently until smooth.

In a large bowl, mix together cream cheese and 1/2 c. sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate mixture. Mix well.

Pour half of mixture over prepared crust. Spoon 4 T. raspberry preserves into a microwavable dish. Microwave for 15 seconds. Stir until smooth, and then pour over first layer of cheesecake.

 

Using the tip of a knife, swirl to create a marbled effect.

Pour remaining cheesecake into pan. Repeat raspberry swirl with an additional 3 T. raspberry preserves (don't forget to microwave!).

Fill jelly roll pan with about 2 c. hot water to create a water bath. This will help keep the cheesecake from cracking while baking.

Transfer (carefully!) to oven and bake for one hour. After one hour, turn off oven, slightly open oven door, and let cheesecake sit inside for another hour. Then, remove from oven, cover with plastic wrap and refrigerate. Do not remove springform pan until cheesecake has chilled for at least 8 hours and has completely set.

Brownie Chunk Cheesecake

Brownie Chunk Cheesecake

Serves 12.

Quite the presentation for a dessert that's not all that complicated to make.  Not only will people love the way it looks, but they'll love the way it tastes.
Slighty adapted from: Cooking Pleasures magazine

Crust:
31 cream-filled chocolate cookies, crushed
1/2 c. unsalted butter, melted

Filling:
3 (8-oz.) packages cream cheese, softened
1 c. sugar
1 T. vanilla extract
1 c. sour cream
1 c. heavy whipping cream
4 eggs
1/4 c. all-purpose flour
2 to 2-1/2 c. coarsely chopping brownies

Topping:
3 oz. milk chocolate, chopped
Heavy whipping cream

Heat oven to 325 degrees.  In a medium bowl, stir together all crust ingredients.  Press into bottom of 9-inch springform pan.  Wrap pan with heavy-duty foil; freeze 30 minutes.

In a large bowl, beat cream cheese, sugar, and vanilla at medium speed until blended.  Beat in sour cream and 1 cup cream.  Add eggs one at a time, beating just untl blended.  Slowly beat in flour.  Fold in brownies.

Place springform pan in a large baking or broiler pan.  Pour batter into crust (batter will come within 1/4" of top edge).  Add enough hot tap water to baking pan to come halfway up sides of springform pan. 

Bake 1 hour 15 minutes to 1 hour 30 minutes, or until edges are puffed and top is dry to the touch.  Center should move slightly when pan is tapped but should not ripple as if liquid.

Remove springform pan from baking pan; remove foil.  Cool completely on wire rack.  Refrigerate overnight. 

Melt milk chocolate and a few tablespoons of cream in a medium saucepan over low heat, stirring until smooth.  Add cream by the tablespoonful until mixture reaches a drizzling consistency.  Drizzle over top of cheesecake.    Refrigerate at least 1 hour.

Apple Pie Cheesecake

Apple Pie Cheesecake

Serves 12.

Here's one of the dishes I contributed to our Thanksgiving spread this year. I had made it in the past and it always goes over well. It's a moist and creamy cheesecake, and the apple pie middle makes it perfect for Thanksgiving.

Source: Cooking Pleasures magazine

Crust:
2 c. crushed gingersnaps
6 T. butter, melted

Filling:
3 (8-oz) pkgs. cream cheese, softened
1 c. sugar
2 eggs
1 egg yolk
1/4 c. whipping cream
2 T. all-purpose flour
1 t. amaretto flavoring or vanilla extract
2 medium firm tart apples, peeled and thinly sliced
1 T. packed light brown sugar
1 t. ground cinnamon

Topping:
1/2 c. all-purpose flour
1/2 c. packed light brown sugar
1/4 c. finely chopped walnuts or pecans (optional)
1/4 c. butter, melted

Heat oven to 350 degrees. Spray bottom of 10-inch springform pan with nonstick cooking spray. In small bowl, stir together all crust ingredients. Press into bottom and 1/2 inch up sides of pan; wrap outside of pan with foil. Bake 5-7 minutes, or until set.

Meanwhile, in large bowl, beat cream cheese and sugar at medium speed 2-3 minutes or until smooth. Beat in eggs, egg yolk, cream, 2 T. flour and flavoring 1 minute or until blended.

In medium bowl, toss apples with 1 T. brown sugar and 1 t. cinnamon until lightly coated.

Pour half of the filling into crust; arrange apples over the filling, overlapping slightly. Pour remaining filling over apples. Bake 40 minutes.

Meanwhile, in small bowl, stir together all topping ingredients; sprinkle over cake. Bake 20-25 minutes or until top is golden brown and set 3 inches from edge. Cool on wire rack to room temperature. Refrigerate overnight. Store in refrigerator.

Carrot Cheesecake Muffins

Carrot Cheesecake Muffins

Makes 12-14.

A semi-sweet muffin with a surprise in the middle!

Slightly adapted from: AllRecipes.com

Filling:

4 oz. cream cheese, softened

2 T. sugar

Batter:

1/3 c. butter or margarine, softened

1/2 c. packed brown sugar

2 eggs

1/2 c. milk

2 T. orange juice

1-1/4 c. finely grated carrots

1/2 c. raisins

1-1/2 c. all-purpose flour

1 t. baking powder

1/2 t. baking soda

1/2 t. cinnamon

Preheat oven to 350 degrees.

In a mixing bowl, beat cream cheese and sugar until smooth. Set aside.

In a mixing bowl, cream butter and brown sugar. Add eggs, milk, and orange juice. Fold in carrots and raisins.

Combine the flour, baking powder, baking soda, and cinnamon; stir into creamed butter mixture just until moistened.

Fill muffins cups (that have been lined with paper/foil liners) with 2 tablespoons batter. Top each with 2 teaspoons of cream cheese filling. Top with remaining batter.

Bake for 23-25 minutes, or until a toothpick comes out clean.

Cool on a wire rack. Store in refrigerator.

Mini Raspberry Cheesecakes, For 4

Mini Raspberry Cheesecakes, For 4

Serves 4.

This is perfect when you want cheesecake for 4 but don't want all the leftovers that a standard cake would give you. Plus, they're cute and taste great too.

Adapted From: Small-Batch Baking cookbook

crust:

1/2 c. graham cracker crumbs

1 t. sugar

2 T. butter, melted

raspberry reduction:

1 c. fresh or frozen raspberries

1/4 c. sugar

filling:

1 (8-oz.) pkg. cream cheese, softened to room temperature

1/4 c. sugar

1 egg

1 egg yolk

1/2 t. pure vanilla extract

1 T. whipping (heavy) cream

raspberry reduction

Preheat oven to 325 degrees.

Line the insides of (4) 4-oz. ramekins with foil and then grease with butter, shortening, or nonstick spray. Try to make foil as smooth as possible, but know that there will be some unavoidable creases. Place the ramekins on a baking sheet.

Make the raspberry reduction:

Add raspberries to a saucepan over medium heat. Stir in sugar. Bring the mixture to a low boil, stirring constantly until the sugar dissolves. Boil, stirring occasionally, for a few minutes. Remove from the pan and let the raspberry reduction cool completely.

Make the crust:

Place the crushed graham crackers and the sugar in a small bowl, and stir to mix. Add the melted butter and toss with a fork until the crumbs are evenly moistened. Spoon the crumb mixture into the prepared ramekins, dividingit evenly among them. Gently press down the crumb mixture with your fingertips. Bake for 10 minutes.

Remove the baking sheet from the oven and transfer ramekins to a wire rack. Let the crusts cool while you prepare the filling. Keep the oven on.

Place the cream cheese and sugar in a medium-size mixing bowl and beat with a hand-held electric mixer on medium speed just until the mixture is smooth and creamy, about 45 seconds. Add the egg, egg yolk, vanilla extract, and heavy cream, reduce the mixture speed to low, and beat just until they are blended into the cream cheese mixture, 15-20 seconds. Then stir in the cooled raspberry reduction to create a swirled look. Spoon the batter into the crusts, dividing it evenly among them. Return the cheesecakes to the oven on the baking sheet and bake the cheesecakes until they are just set, 24-25 minutes.

Remove the baking sheet from the oven and transfer the cheesecakes to a wire rack. Let them cool completely in the ramekins. Then cover and refrigerate for 6 hours or overnight.

When ready to serve, carefully remove cheesecakes from ramekins by pulling out edges of foil. Unwrap, plate, and enjoy!

Chocolate Chip Cookie Dough Cheesecake Bars

Chocolate Chip Cookie Dough Cheesecake Bars

Serves 12-16.

I've been making these for a few years now and they never seem to disappoint. I mean, look at them. Do you feel disappointed?

Source: Cooking Pleasures magazine

Crust:

1-1/2 c. graham cracker crumbs

5 T. unsalted butter, melted

3/4 c. miniature semisweet chocolate chips

Filling:

10 oz. cream cheese, softened

1/4 c. sugar

1 egg, room temperature

1 t. vanilla

Dough:

5 T. unsalted butter, softened

1/4 c. packed brown sugar

3 T. sugar

1 t. vanilla

dash salt

1/2 c. all-purpose flour

1 c. semisweet chocolate chips

Topping:

1/4 c. semisweet chocolate chips, melted

Preheat oven to 350 degrees. Line a 9x9" pan with foil, leaving extra foil extending over edges. Spray foil with nonstick spray.

In a medium bowl, stir together graham cracker crumbs and melted butter until crumbs are moistened. Stir in miniature chocolate chips. Press into bottom and 1" up sides of pan. Bake 6 minutes or until set; cool on wire rack.

Decrease oven temperature to 325 degrees.

In a large bowl, beat cream cheese and 1/4 c. sugar at low speed until smooth. Beat in egg and 1 t. vanilla until just blended. Pour filling into crust.

In same bowl, beat 5 T. melted butter, brown sugar, 3 T. sugar, 1 t. vanilla, and salt at medium speed 1 minute or until blended. Beat in flour at low speed just until incorporated. Stir in 1 c. chocolate chips. Drop teaspoonfuls of dough over filling. Bake for about 30 minutes, or until golden brown and set through.

Cool. For topping, drizzle melted chocolate across evenly.

A Note From The LL: I'll make things easy on you. Use an 8-oz. block of cream cheese and call it a day. The 2 oz. don't make enough of a different to include them. Lazy? Skip the chocolate drizzle too. There's quite a bit of chocolate already packed into these bars. But, by all means, if you like to follow directions 100%, go for it.

White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake

Serves 16.

:::sigh::: This was so good. I had some problems getting it out of the springform pan, which was kind of depressing considering it didn't crack at all while baking, chilled perfectly, and then at the point I thought I was out of the woods, I ran into problems. The recipes I looked at said nothing of spraying the springform pan with non-stick spray, but after further investigation, I think I will do so in the future. Consequently, the photo op I was hoping for wasn't quite there. But trust me when I say it tasted fantastic.

Adapted From: www.AllRecipes.com

2 c. graham cracker crumbs (original recipe calls for 1 c. chocolate cookie crumbs, but I like a thick crust)

1/3 c. white sugar

3/4 c. butter, melted (1-1/2 sticks)

7 T. raspberry preserves, divided

2 c. white chocolate chips

1/3 c. half-and-half

3 (8 oz.) pkgs. cream cheese, softened

1/2 c. white sugar

3 eggs

1 t. vanilla extract

Preheat oven to 325 degrees.

In a medium bowl, mix together graham cracker crumbs, 1/3 c. sugar, and 3/4 c. melted butter. Press mixture into the bottom and up the sides of a 9" springform pan that has been coated with non-stick spray.

Wrap bottom of springform pan with foil (see pictures below for help, if needed), and place in the middle of a jelly roll pan (or any pan it will fit in that has sides).

In a small saucepan, melt chocolate chips with half-and-half, stirring frequently until smooth.

In a large bowl, mix together cream cheese and 1/2 c. sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate mixture. Mix well.

Pour half of mixture over prepared crust. Spoon 4 T. raspberry preserves into a microwavable dish. Microwave for 15 seconds. Stir until smooth, and then pour over first layer of cheesecake.

It should look something like this (this is my top layer, FYI):

Using the tip of a knife, swirl to create a marbled effect.

Pour remaining cheesecake into pan. Repeat raspberry swirl with an additional 3 T. raspberry preserves (don't forget to microwave!).

Fill jelly roll pan with about 2 c. hot water to create a water bath. This will help keep the cheesecake from cracking while baking.

Transfer (carefully!) to oven and bake for one hour. After one hour, turn off oven, slightly open oven door, and let cheesecake sit inside for another hour. Then, remove from oven, cover with plastic wrap and refrigerate. Do not remove springform pan until cheesecake has chilled for at least 8 hours and has completely set.

My thick crust:

Smooth. Creamy. Utterly delicious.