Caramel cheesecake Brownies

Makes 48

Ingredients:

       Brownies:

11 Tablespoons butter, cut into small chunks

8 ounces semisweet chocolate, baking bars, chopped or chocolate chips

1/3 cup unsweetened cocoa powder

4 large eggs, room temperature

1 1/3 cups sugar

2 teaspoons vanilla

1 1/3 cups flour

       Caramel Cheesecake:

1 package (8ounces) cream cheese, softened

4 Tablespoons butter, softened

1/3 cup powdered sugar

1/3 cup instant vanilla pudding mix (about half of a 5.1 ounce package)

1/2 cup caramel sauce (ice cream topping)

1/2 teaspoon ground cinnamon

2/3 cup miniature chocolate chips

       Glaze:

1/2 cup whipping cream

4 ounces semisweet chocolate, chopped

2 Tablespoons butter, softened

Directions:

       Brownies:

Preheat oven to 350 degrees F.  Line a 13 x 9 inch pan with aluminum foil. Make sure the foil hangs over the edge to use for handles. Spray the foil with nonstick cooking spray.

Combine the butter and the chopped chocolate in a large microwave safe bowl and heat in 30 second intervals until melted and mixed together.  Stir after each 30 seconds.  It will not appear melted until you stir it.  Mix in the cocoa powder until well combined.

Add the eggs, one at a time, mixing well after each.  Add the sugar, vanilla, and flour.  Mix together well.  It might be grainy at first.  Continue mixing until it is shiny, smooth and satiny, 2 to 3 minutes by hand.

Pour the batter into the pan and smooth it out into an even layer.  Bake at 350 degrees for 22 to 25 minutes, just until a toothpick inserted in the center comes out with a few crumbs.  Let the brownies cool completely before adding the cheesecake.

       Caramel Cheesecake:

Combine cream cheese and butter in a large mixing bowl.  With your mixer, beat on medium speed until light and fluffy, a couple of minutes.

Add the powdered sugar, vanilla pudding mix, caramel sauce, cinnamon, and vanilla.  Mix on medium speed until well mixed.  Stir in the mini chocolate chips.  Carefully spread cheesecake over brownies.  Try to keep the layer even.  Place in refrigerator for at least 2 hours.

       Glaze:

Place the chopped chocolate in a medium bowl.  Set aside.  Heat the whipping cream in a small saucepan over medium heat just until it starts to simmer.  DO NOT BOIL.  Pour the hot cream over the chocolate in the bowl.  Let sit for 2 minutes to soften the chocolate.  Whisk them together until the chocolate is smooth and melted and the chocolate and cream are well mixed.  Add the butter and mix again until smooth. Pour the glaze over the caramel cheesecake layer while the glaze is still warm.  Smooth it out carefully.

Chill well in the refrigerator, at least 1 hour, until the glaze is set.

Lift the brownies out of the pan using the foil for handles.  Place on cutting board and cut into 48 squares (8 x 6)

Adapted slightly from a Pillsbury recipe.

Philadelphia Peaches 'N Cream No Bake Cheesecake

I made this last summer with the peaches from my tree. We really liked it. It is light and very refreshing.

2 cups graham cracker crumbs
6 Tbsp margarine, melted
1 cup sugar, divided
4 pkg (8 oz. each) PHILADELPHIA Neufchatel Cheese, 1/3 less fat than cream cheese, softened
1 pkg (4 serving size) Jell-O Brand peach flavor gelatin
2 fresh peaches, chopped
1 tub (8 oz) COOL WHIP LITE Whipped Topping, thawed

Mix graham crumbs, margarine and 1/4 cup of the sugar; press onto bottom of 13X9 inch pan. Refrigerate while preparing filling.
Beat Neufchatel cheese and remaining 3/4 cup sugar in large bowl with electric mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.
Refrigerate 4 hours or until firm. Store leftovers in refrigerator.
Makes 16 servings.
Can be prepared using 1 drained 15 oz can peaches

Cranberry Cheese Bars

I made this for my work party, and it was gone in about 15 minutes. Everyone really liked it. I also made it for our family Christmas party. The family devoured it in just a little while also.

2 cups all purpose flour
1 1/2 cups oats
3/4 cup plus 1 Tbsp firmly packed brown sugar
1 cup (2 Sticks) butter or margarine, softened
1 (8 oz) package cream cheese, softened
1 (14 oz) can Eagle Brand Sweetened Condensed Milk
1/4 cup lemon juice
2 Tbsp cornstarch
1 (16 oz) can whole berry cranberry sauce

Preheat oven to 350 degrees. In large bowl, combine flour, oats, 3/4 cup brown sugar and butter; mix until crumbly.

Reserving 1 1/2 cups crumb mixture, press remainder firmly on botton of greased 13 by 9 inch baking pan. Bake 15 minutes.

In small bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth; stir in lemon juice. Spread evenly over prepared crust.

In small bowl, combine remaining 1 Tbsp brown sugar and cornstarch; stir in cranberry sauce. Spoon evenly over cream cheese layer. Top with reserved crumb mixture. Bake 40 minutes or until golden. Cool. Chill. Cut into bars. Store leftovers covered in refrigerator.

Chocolate Bliss Cheesecake

I made this for my Little Theater Class. It was a big hit.

18 Oreo cookies, finely crushed
2 Tbsp butter or margarine, melted
3 pkg (8oz each) PHILDELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp vanilla
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted, cooled
3 eggs

Heat oven to 325 degrees. Press combined crumbs and butter onto bottom of 9 inch springform pan.
Beat cream cheese, sugar and vanilla with mixer until blended. Add chocolate, mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Dust cheesecake with unsweetened cocoa powder or powdered sugar. Or garnish with fresh strawberried or raspberries just before serving.

Makes 12 servings