Cheesecake Brownies

I've been making quite a few cheesecake things lately. And quite a few brownie things. And so, I come to the massive climax of these two trends: cheesecake brownies. For this recipe, I didn't want anything too fancy. I just wanted a good, quality cheesecake and a good, quality, chocolate-y brownie. And I got them. The cheesecake is has a rich taste and simple vanilla flavor, without being too heavy, and the brownies are perfectly gooey and chocolate-y.

I decided to use a brownie recipe I already had, because I knew it was the texture I wanted. So I created a little cheesecake mix-in recipe to go with it.

Ingredients:

• 8 oz cream cheese, softened
• 1/2 cup sugar
• 1 1/2 tsp vanilla extract
• 2 tbsp flour
• 1/2 tsp salt
• 1 egg
• One batch of brownie batter

Directions:

1. First, preheat your oven to 350 degrees F.
2. Next, beat together the cream cheese, sugar, and vanilla until thoroughly combined.
3. Then add in the flour and the salt and beat until just mixed.
4. Beat in the egg.
5. Pour about half of the brownie batter into a baking dish, then add the cheesecake before topping with the rest of the brownie batter.
6. Using a butter knife, swirl together the batters, taking care not to mix them into a homogeneous batter.
7. Bake for about 30 minutes, or until a toothpick comes out clean.

These were moist and delicious, and I'd make them again in a heartbeat.

What desserts are you looking forward to as we head into fall? Any you've always wanted to know about, that you'd like to see on Confectious?

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Chocolate Chip Cheesecake Bars

After sitting around the hospital, waiting to see my new niece, all day, I had a lot of baking energy when I got home. And I had been planning what to make all day. I still had some chocolate chip cookies left from a few nights ago, and knew they'd make a great crumb crust. So, upon returning home, I went to work. The chocolate chip cookies worked great for a crumb crust, because they required little additional butter. The chocolate chips plus about a tablespoon of butter provided enough fat to get the crumb crust perfect, and I worked the filling out by taste.

Ingredients:

• 10 oz chocolate chip cookies
• 1 tbsp butter, melted
• 1 lb cream cheese
• 6 oz sugar
• 1 oz yogurt
• 2 tsp vanilla extract
• 3 eggs
• 5 oz chocolate chips
• 4 oz chocolate
• 2 oz heavy cream

Directions:

1. First, process the cookies in a food processor until they get to be fine crumbs, then drizzle in the butter and pulse until combined.
2. Press this into the bottom of an 8-Inch Square Baking Dish and preheat the open to 300 degrees F.
   
3. Beat the softened cream cheese, sugar, and yogurt together until smooth.
4. Beat in the vanilla and eggs. Then mix in chocolate chips and pour onto the top of the crust.
5. Bake for approximately 30 minutes, or until just set.
6. Cool fully.
7. Scald the cream in a small saucepan.
8. Pour over chopped chocolate and whisk until smooth.
9. Immediately pour onto the top of the cheesecake bars. Allow to set, approximately 10 minutes.
10. Refrigerate or enjoy right away.

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Raspberry Cheesecake

I'll confess, most of my baking energy has gone toward completing my cake for Threadcakes. But when faced with some fresh raspberries, I knew something needed to be done. And that something? Raspberry cheesecakes. These are easy to make and very hands-off, so get baking and have a great dessert for tonight.

Also, look out for a big change (and did I mention the re-opening of the shop?) coming to Confectious!

Serves: 4

Ingredients:

• 4 graham crackers
• 1 pinch cinnamon
• 1 oz butter
• 8 oz cream cheese
• 1 egg
• 1 tbsp vanilla extract
• 1/4 cup sugar
• 3/4 cup raspberries
• 1/2 tbsp AP flour

Directions:

1. Preheat your oven to 350 degrees F.
2. In a food processor, grind graham crackers into a powder and add cinnamon.
3. Stream in melted butter and press into ramekins or silicon jumbo muffin pan.
4. Bake these for approx. 7 minutes.
5. While the crusts bake, combine cream cheese, egg, vanilla, sugar, and raspberries in the food processor. Pulse until combined and smooth, then pulse in the flour until just mixed.
6. Pour filling onto cooled crusts and bake in a water bath at 300 for approx 30-40 minutes.
7. Dust with powdered sugar or top with whipped cream and enjoy.
    

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