Swirly Cheesecake

Cappuccino Chocolate-Swirl Cheesecake Bars

Made: May 9, 2013

Ingredients
- 24 oreo Cookies, finely crushed (about 2 cups)
- 3 Tbsp butter, melted
- 1 Tbsp Instant Coffee
- 1/4 tsp ground cinnamon
- 1/4 cup boiling water
- 4 packages (8 oz each) Cream Cheese, softened
- 1 cup sugar
- 1 cup Sour Cream
- 4 eggs
- 2 oz. Semi-Sweet Chocolate, melted, cooled

Directions
- Heat oven to 325 F
- Line 13x9-inch pan with foil, with ends of foil extending over sides
- Mix cookie crumbs and butter; press onto bottom of prepared pan
- Add coffee and cinnamon to boiling water; stir until coffee granules are dissolved
- Cool slightly
- Beat cream cheese and sugar in large bowl with mixer until well blended
- Add coffee and sour cream; mix well
- Add eggs, 1 at a time, mixing after each just until blended
- Remove 1 cup batter; pour remaining batter over crust
- Stir chocolate into reserved batter.
- Drop by tablespoonfuls over batter in pan; swirl gently with knife
- Bake 40 minutes or until center is almost set, cool
- Refrigerate 4 hours

A lot of prep work, melting chocolate, boiling water for coffee, then of course the normal for a cheesecake (cream cheese and crust). I probably should have added more coffee, but I'll have to adjust for a later recipe.

(Recipe used: Kraftrecipes.com)

Cheesy brownies

Philly Brownie Cheesecake

Made: October 18, 2012

Ingredients
- 1 package brownie mix (plus whatever you need for this mix)
- 4 packages (8oz each) cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla
- 1/2 cup sour cream
- 3 eggs
- 2 squares semi-sweet chocolate

Directions
- Heat oven to 325 F
- Prepare brownie mix as directed on the package
- Pour into greased 13x9in pan
- Bake 25 minutes or until top is shiny and center is almost set
- Meanwhile, beat cream cheese, sugar and vanilla in a large bowl with mixer until well blended
-  Add sour cream, mix well
- Add eggs, 1 at a time, mixing on low-speed after each just until blended
- Gently pour over brownie layer in pan
- Bake 40 minutes or until center is almost set
- Run knife around rim of pan to loosen sides, cool
- Refrigerate 4 hours
- Melt chocolate squares as directed on package, drizzle over cheesecake
- Refrigerate 15 minutes, or until chocolate is firm

I bought Reynold's disposable "Bake and Take" cake pans since Mom needed these for work the next day. I think they were longer than the size needed, so one batch of brownie per pan and then the cream cheese mixture was enough for both pans. I wouldn't have time to have the cake set overnight and then chocolate drizzle (which I need to practice on :x) so I let the cakes cool for 20 minutes and then drizzled the chocolate overtop before sticking them both in the fridge overnight. I didn't get to taste the finished product, but the tastings inbetween were quite yummy :)

(Recipe used: Kraft Foods - Showstopping Desserts)

Chocolate Cheese

Chocolate Chip Cheese Bars

Made: June 6, 2012

Ingredients
- 1 tube (18oz) refrigerated chocolate chip cookie dough (or favorite cookie dough recipe)
- 1 package (8oz) cream cheese; softened
- 1/2 cup sugar
- 1 egg

Directions
- Cute cookie dough in half
- For crust, press half of the dough into the bottom of a greased 8-in square baking pan
- In a large bowl, beat the cream cheese, sugar and egg until smooth
- Spread over crust
- Crumble remaining dough over top
- Bake at 350 F for 35-40 minutes, or until a toothpick comes out clean
- Cook on a wire rack
- Refrigerate leftovers

For Ms Marge's birthday, I tried something new. It came out smelling delish, I can't wait to try it later!

Lemony cheese

Lemon Cheese Bars

Made: April 23, 2012

Ingredients:

- 1 package yellow cake mix
- 2 eggs
- 1/3 cup canola oil
- 1 package (8 oz) cream cheese, softened
- 1/3 cup sugar
- 1 teaspoon lemon extract

Directions:

- In a bowl, combine the cake mix, one egg and oil until crumbly
- Set aside 1 cup for topping
- Press the remaining crumb mixture into a greased 13in x 9in x 2in baking pan
- Bake at 350 F for 15 minutes or until golden brown
- In a small bowl, beat cream cheese until fluffy
- Beat in the sugar, extract and reamining egg until smooth
- Spread over crust
- Sprinkle with reserved crumb mixture
- Bake for 25-30 minute4s longer or until golden brown
- Cool on a wire rack
- Refrigerate leftovers

I pretty much followed the recipe to a tee on this one. Only I had wax paper in-between my pan and cake crust, so it was easier to remove without breaking the cake all over the place. Overall, it came out nice and moist with just the right amount of lemon :)

(Recipe used: Taste of Home Cake Mix Creations)