Oreo Cheesecake Brownies

 If you dont try to make these, you are CRAZY! There are so many different brownie recipes, the opportunities are endless.  Though you cant exactly go wrong with any of them, i highly recommend this on in particular. I was looking at foodporndaily.com and found this fancy brownie recipe. This flavor combination stood out to me the most because im such a cheesecake person as you can probably tell from the last post. Plus, cooking with oreas is the best because you dont need to use them all in the recipe so you get to eat the rest!! Most oreo cheesecake brownie recipes mixed the oreos right into the brownie batter and then swirled the cheesecake mixture on top. However in these pictures you can really see the distinct layers, I like it better that way! So try it out and enjoy, I guarantee you will be satisfied!

Ingredients:

• 1 batch of your favorite brownie batter (8×8 pan size)
• 1 pkg (8 oz) cream cheese, softened
• 3/4 cup confectioners’ sugar
• 1 tsp vanilla extract
• ~2 C coarsely chopped Oreo cookies

Instructions

1. Preheat the oven to 350 F. Line an 8×8 baking pan with aluminum foil, leaving a slight overhang on both ends for easy removal. Butter the aluminum foil.
2. In medium bowl, beat together cream cheese, confectioners’ sugar and vanilla extract until smooth. Scoop the mixture into a plastic bag and snip off a corner, then set it aside.
3. Spread half of the prepared brownie batter into the baking dish, and top with the chopped oreos. Press the big pieces into the batter. Pipe the cream cheese mixture on the top of the oreos in a zigzag, then use a spatula to smooth out the cream cheese mixture into an even layer.
4. Distribute the remaining brownie mixture in several dollops over the cheesecake layer and spread evenly. (You can also pipe this on top if you’d like)
5. Bake for 28-35 minutes, or until a toothpick inserted along the outside should come out clean, but near the center a few moist crumbs is just fine. At this point, remove from the oven and let it cool completely on a cooling rack before lifting the foil out of the pan. 

 

Bon Appetite!

Mini Raspberry Swirl Cheescake

For those cheesecake fans out there, here is a heavenly recipe that I guarantee will excite your tastebuds. This recipe has been very popular and successful among my friends, and of course myself. Raspberry flavoured cheesecake is my favorite, but of course, you are able to substitute the raspberries for another fruit, perhaps blueberries or strawberries, in order to better meet yourself. Try it out! You dont be disappointed!

Ingredients:

• 1 1/2 cups graham cracker crumbs (Blend/process graham crackers to create these)
• 3 tbsp. granulated sugar
• 4 tbsp. unsalted butter, meltedTopping
• 6 oz. raspberries
• 2 tbsp. granulated sugarFilling
• 2 lbs. cream cheese, room temperature
• 1 1/2 cups granulated sugar
• pinch of salt
• 1 tsp. vanilla extract
• 4 eggs, room temperature.

Preparation:

1. Line muffin/cupcake pans with paper liners. Preheat oven to 325 degrees.
2. In a small bowl combine graham crumbs, sugar, and melted butter. Blend together with a fork.
3. Press 1 tbsp. of graham cracker mixture into the bottom of each liner (using the bottom of a small cup helps press them down).
4. Bake until set-about 5 minutes.
5. Transfer pan(s) to cooling rack.
6. Puree raspberries and sugar in a blender/food processor until smooth. Strain the raspberry mixture through a fine mesh sieve (Boy was that a pain!)
7. In a large bowl beat the cream cheese with an electric mixer on medium-high speed until fluffy.
8. Blend in sugar until smooth.
9. Beat in salt and vanilla.
10. Beat in the eggs, 1 at a time, making sure they are fully incorporated before adding the next egg.
11. Spoon 3 tbsp. filling into each crust.
12. Dot 1/2 tsp. of raspberry puree on top of the filling on each little cake. Use a toothpick to swirl and create a marbled effect. 
13. Fill a large cookie sheet with water, place a muffin tin on the sheet, so it is partially submerged in the water (giving it a "water bath"-this will help prevent sinking and/or cracking). 
14. Bake 11 minutes.
15. Rotate pan(s).
16. Bake another 11 minutes, or until set (they may look puffed, but they'll go back down).
17. Transfer to a wire rack and cool to room temperature.
18. Chill in the refrigerator for at least 4 hours before serving.
19. Store any extra or leftover cheesecakes in the refrigerator.

Bon Appetite!