Brownie Bottom Cheesecake

It's cheesecake AND a brownie in one dessert.  Easy to make, fun to share, and wonderful to eat.  I use light sour cream and light cream cheese which is perfectly fine and the only thing you'll miss is the calories--not any flavor.  Also, I left the rim on the springform pan until it was time to serve.

Brownie Bottom Cheesecake

Brownie Layer:

4 oz. unsweetened chocolate

1 stick butter

1 1/2 cups sugar

2 eggs

1/4 cup milk

1 tsp vanilla

1 cup flour

1/2 tsp salt

Cheesecake Layer:

3 pkgs cream cheese

3/4 cup sugar

1 tsp vanilla

1/2 cup sour cream

3 eggs

Brownie Layer:  Microwave chocolate with butter on high for 1-2 minutes until butter is melted.  Gently stir chocolate into butter until it's all melted and combined.  Add sugar and mix well.  Add eggs, milk and vanilla and mix well.  Then add flour and salt and mix until just blended.  Spread brownie mixture into a greased and floured springform pan.  OPTIONAL: Bake brownie portion at 325 for 20 minutes.  I didn't bake mine and the brownie portion was almost like fudge.  Pretty delicious, but you can bake it for more of a brownie texture.

Cheesecake Layer: Combine cream cheese with sugar and vanilla until blended well.  Add sour cream and mix.  Then add eggs and mix on low until just blended.  Pour over brownie layer in pan.  Bake at 325 for 55 minutes or until center is almost set, but still a little wiggly.

Run a knife around the rim of pan to loosen cake.  Cool completely before removing the rim.  Refrigerate at least 4 hours before serving.  You can serve with chocolate and caramel sauce.  Raspberries would also be delish.

Layered Raspberry Dessert

This dessert is the reason I freeze raspberries.  I could live the rest of my life without raspberry jam, raspberry ice cream, or raspberry smoothies.  BUT I couldn't live without this dessert!  It's a little similar to the no bake cheesecake I posted earlier this year, but definitely kicked up a notch or two!

Layered Raspberry Dessert

1 stick butter

1/2 cup brown sugar

2 cups flour

8 oz. softened cream cheese
1/3 cup sugar
2 tsp vanilla

1 cup sour cream

8 oz. whipped topping

1 box raspberry danish dessert

1 1/2 cups water

1 1/2 tsp lemon juice

2 cups frozen raspberries

In a bowl combine butter, brown sugar, and flour.  Cut together with a pastry blender until blended well.  Press into the bottom of a 9x13 pan.  Bake at 350 for 25 minutes.  Let cool.

Meanwhile, beat together cream cheese with sugar until smooth.  Stir in vanilla, sour cream and whipped topping.

In a saucepan, combine danish dessert mix with water and lemon juice.  Bring to a rolling boil and stir constantly for 1 minute--the solution will darken and become more clear.  Remove from heat and stir in berries.  Let cool.

Take the cooled crust and break it up with a fork until it resembles a crumble.  Reserve 2 cups and press the remaining crust back into the bottom of the 9x13 pan.  Spread cream cheese mixture over the crust.   Pour danish dessert mixture over the cream cheese layer.  Sprinkle remaining crust over top.

Refrigerate until served.

No Bake Cheesecake

Not sure I've met anyone who doesn't like cheesecake. This recipe is a crowd pleaser--it's not too fluffy, not to thick, with just the right amount of sweetness.

This dessert is for 2 pies or it can go into a 9x13 pan--I go with the pan because it's easier. You can use any topping you like such as canned pie filling. Our preference is huckleberry topping, so I mix up strawberry danish dessert and add the huckleberries.

No Bake Cheesecake
1 1/2 cups graham cracker crumbs
3 Tbsp sugar
6 Tbsp melted butter

8 oz softened cream cheese
8 oz sour cream
1/3 cup sugar
2 tsp vanilla
8 oz cool whip

1 box strawberry Danish Dessert mix
1 cup fruit

In a 9 x 13 pan, add graham cracker crumbs, sugar, and melted butter. Stir together with a fork until combined. Lightly press into bottom of pan.

With a hand mixer, whip cream cheese in a bowl until smooth. Add other ingredients one at a time in order given and mix well. Pour mixture over the crust. Refrigerate for 3-4 hours.

For fruit topping, use either pie filling, or make danish dessert according to directions on box (AKA, you add water to the packet and bring to a boil--that's it!). The directions give several options for consistency. I did it halfway between fruit sauce and pie filling, so it would set up a bit rather than run down the edges of pieces when cut.

Chocolate Freezer Pie

A slice of heaven

It's no secret I love dessert. And it's definitely no secret I love chocolate. This pie is perfect. It's cold, it's chocolate, and it's so quick and easy to make. I use light cream cheese and light cool whip and I've never missed the calories!

Frozen Chocolate Pie
1 Oreo pie crust
2 Tbsp sugar
4 oz. softened cream cheese
1/3 cup milk
1/2 cup semisweet chocolate chips
2 Tbsp milk
8 oz Cool Whip

Beat together sugar, cream cheese, and 1/3 cup milk.

Meanwhile, heat chocolate chips and 2 Tbsp milk in a saucepan over low heat. Add chocolate mixture to cream cheese mixture.

Gently fold in cool whip to mixture. Pour into pie crust. Freeze. Serve frozen.