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Old 01-05-2006, 09:56 PM   #11
Join Date: Nov 2004
Posts: 75
found it

2 oz Chocolate
1/2 c Butter.
2 Eggs,
1 c Sugar
1 ts Vanilla
1/2 c Flour,
1/4 c Chopped walnuts,
1 c Semisweet chocolate chips
1/3 c Milk
24 oz Cream cheese,
1 c Sugar
4 Eggs
2 tb Vanilla
1 1/2 c Chocolate chips
1/3 c Whipping cream.
2 tb Vanilla
2 tb Corn syrup.
In microwave-safe glass bowl, melt chocolate chips with milk in microwave oven on high (100%) power 1 to 1 1/2 minutes or until smooth when stirred. Set aside. Meanwhile, in large bowl of electric mixer, beat cream cheese and sugar until smooth. Beat in eggs until well blended. Beat in melted chocolate mixture and whiskey until thoroughly blended. Spoon into buttered 9-inch springform pan. Bake in preheated 400-degree oven 15 minutes; reduce oven temperature to 350 degrees and continue baking 15 minutes. Remove from oven and carefully spoon on Fudge Brownie Batter evenly, starting at edges and working toward center. Return to 350- degree oven and bake another 35 to 40 minutes or until toothpick inserted in center comes out almost clean. Cool completely; refrigerate until thoroughly chilled. Remove sides of pan from cake. Spread Chocolate Ganache evenly over top of cake. Return to refrigerator and chill until ganache is set. Makes 1 cheesecake, 10 to 12 servings. Fudge Brownie Batter In large microwave-safe glass bowl, combine 2 squares (1 ounce EACH) unsweetened chocolate with 1/2 c (1 stick) butter. Microwave on high (100%) power 1 to 1 1/2 minutes or until smooth when stirred. Beat in 2 eggs, 1 c sugar and 1 teaspoon vanilla until thoroughly blended. Stir in 1/2 c flour, blending well. Stir in 1/4 c chopped walnuts, if desired. Spread evenly over partially baked cheesecake. Chocolate Ganache In large microwave-safe glass bowl, combine 1 1/2 cups chocolate chips and 1/3 c whipping cream. Microwave on high (100%) power 1 to 1 1/2 minutes or until smooth when stirred. Stir in 2 tb Jack Daniel's whiskey and 2 tb corn syrup. Refrigerate until mixture thickens to spreading consistency. Spread evenly over top of brownie topped cheesecake.
3 oz Unsweetened Chocolate Chopped
1/4 c Unsalted Butter -cut in sm Pieces
1/2 c Flour
1/8 ts Baking Powder
2 Eggs
1 c Light Brown Sugar -firmly Packed
1 1/2 ts Vanilla
2 oz Semisweet Chocolate -Finely chopped
8 oz Cream Cheese -softened
1/2 c Light Brown Sugar -firmlyPacked
3 Eggs
1/2 c Sour Cream
1 1/3 c Creamy Peanut Butter
1/4 c Flour
3/4 c Sour Cream
3 ts Sugar
For the crust: Preheat oven to 350. Grease a 9-inch springform pan. Dust with flour. Melt unsweetened chocolate and butter in small saucepan over low heat. Cool. Beat eggs and sugar in medium bowl until slowly dissolving ribbon forms when beater are lifted, about 4 minutes. Beat in melted chocolate mixture, vanilla, and chopped chocolate. Add flour and baking powder. Mix until just blended--do not overbeat. Spread 1 cup brownie batter over bottom of pan. Bake until firm, about 17 minutes. Cool baked crust in freezer for about 15 minutes. Maintain oven temperature.
For the filling: Blend cream cheese and sugar until smooth. Add eggs and sour cream. Add peanut butter and flour. Using small knife, spread remaining brownie batter around the sides of the pan, sealing batter to bottom crust. Pour in filling, which will not be as high as brownie batter. Bake until center of cheesecake is gently set and brownie sides have fallen to form a ring around the filling. (About 50 minutes)
For topping: Blend sour cream and sugar. Spread on top of cheesecake to within 3/4 inch of edge. Bake cheesecake 3 more minutes.

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Old 01-06-2006, 01:59 PM   #12
Assistant Cook
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Join Date: Jan 2006
Posts: 9
Pumpkin/caramel/toffee cheesecake

This is scrumptious and easy! a bit time-consuming but well worth your time. Found it years ago somewhere online and added the option of caramel topping. I know pumpkin sounds a bit weird for a cheesecake...but oh my, it's always just gobbled up! I had to hand out 8 recipes to people the first time I did it.

Pumpkin Toffee Cheesecake

Estimated Times
Preparation time: 20 mins
Cooking time: 1 hr, 15 mins


1 Recipe For Crust:

1 3/4 cups (about 1 and 1/2 sleeves) shortbread cookies, crushed (I use Lorna Doone)
2-3 tablespoons butter or margarine, melted

1 Recipe For Cheesecake:

3 packages (8 oz. each) cream cheese, softened
1 1/4 cups packed brown sugar
1 can (15-oz.) LIBBY'S 100% Pure Pumpkin
1 can (5 fl.-oz can) CARNATION Evaporated Milk
2 large eggs
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 cup crushed toffee candies, (about 25 to 30)

1 Recipe For Topping:
1 cup (8 oz. container) sour cream, at room temperature
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract (or dashes of Amaretto)

Caramel ice cream topping (optional)

PREHEAT oven to 350 F.
COMBINE cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch springform pan.
BAKE for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
BEAT cream cheese and brown sugar in large mixer bowl until creamy. Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon; beat well. Pour into crust.
BAKE for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven; top with toffee candy pieces.
COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over warm cheesecake.
BAKE for 8 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan. Drizzle with caramel topping before serving.

Yield Size: 16 servings

"I do not know myself and God forbid that I should."
--Johann Wolfgang Von Goethe
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Old 07-15-2006, 09:49 PM   #13
Senior Cook
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Join Date: Jul 2006
Location: Long Island, NY
Posts: 429
The brownie crust might be partially baked first. To preserve its fluff you should leave it in the pan you baked it in. You might also consider an oatmeal raisin cookie crust as well.

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