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Old 01-05-2006, 10:56 PM   #11
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found it

MICROWAVE UPSIDE DOWN DOUBLE CHOCOLATE CHEESECAKE
FUDGE BROWNIE BATTER
2 oz Chocolate
1/2 c Butter.
2 Eggs,
1 c Sugar
1 ts Vanilla
1/2 c Flour,
1/4 c Chopped walnuts,
FILLING:
1 c Semisweet chocolate chips
1/3 c Milk
24 oz Cream cheese,
1 c Sugar
4 Eggs
2 tb Vanilla
CHOCOLATE GANACHE
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.
CINDERELLA CHEESECAKE
BROWNIE CRUST:
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
FILLING:
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
TOPPING:
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, 02:59 PM   #12
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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

Ingredients

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)

Directions
PREHEAT oven to 350 F.
FOR CRUST
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.
FOR CHEESECAKE
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.
FOR TOPPING
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
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Old 07-15-2006, 10:49 PM   #13
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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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