Cheesecake Topped Fudgy Brownies

Cheesecake topped Fudgy Brownie -- A Pinch of Joy

Cheesecake topped Fudgy Brownie -- A Pinch of Joy

Five star dessert! Chocolate yum topped with New York Style cheesecake. The chocolate is the lightest fudgy brownie ever! Not too sweet, rich chocolate, light as a feather. The cheesecake is just barely dense, creamy without sweetness, the perfect foil for the deep chocolate flavor of the brownie. Amazing! Fabulous! The best dessert for a special occasion – like Valentine’s Day – any occasion that calls for chocolate. Or delicious.

Cheesecake topped fudgy brownie  on the fork -- A Pinch of Joy

The melted butter gives the brownie it’s rich flavor and light texture. I had never used a brownie recipe with melted butter until this one – forget the others!!! The directions are pretty straightforward and easy to follow. Mixing the brownies and then the cheesecake is quick and easy. You’ll probably have them both mixed before your oven is preheated.    It’s better to make the furrows as described than it is to just drop the cheesecake mixture into the brownie. The end result is neater looking with an evenly distributed cheesecake. My furrows always come out on the shallow side, but the deeper you make them, the more cheesecake is actually in the brownie.   You can cut the recipe in half and bake in an 8×8 greased pan. Begin watching at the 20 minute point until the brownie pulls away from the side of the pan. Whichever size you make, be careful not to overbake.

Cheesecake Brownies in the Pan -- A Pinch of Joy

Cheesecake Topped Fudgy Brownies
 
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Chocolate yum topped with New York Style cheesecake. The chocolate is the lightest fudgy brownie ever! Not too sweet, rich chocolate, light as a feather. The cheesecake is just barely dense, creamy without sweetness, the perfect foil for the deep chocolate flavor of the brownie.
Author:
Recipe type: Dessert
Serves: 24
Ingredients
Brownies
  • 1 cup butter (2 sticks), melted
  • 1 ¾ cup sugar
  • 4 eggs
  • 1 tablespoon vanilla
  • 1 ¼ cups cocoa powder
  • 1 cup flour
Cheesecake
  • 8 ounce package cream cheese, softened
  • ⅓ cup sour cream
  • ½ cup sugar
  • ½ teaspoon vanilla
  • 1 egg
Instructions
  1. Preheat oven to 350.
  2. Melt butter in microwave, about 1 minute.
  3. Measure sugar and cocoa powder, mix together in large mixing bowl.
  4. Add melted butter, stirring to mix thoroughly with sugar and cocoa.
  5. Stir in eggs and vanilla, then add remaining ingredients.
  6. Pour into greased 9x13 pan.
  7. In separate bowl, combine the cheesecake ingredients. Mix by hand or at medium speed until cheesecake is smooth.
  8. Draw a narrow furrow the length of the brownie mixture in the pan, and spoon cheesecake into the furrow. Space furrows so that there will be 5 or 6, drawn and then filled with cheesecake. When furrows are filled, use a knife to draw a line perpendicular to furrows, through the cheesecake and brownies. Space the lines evenly, again planning for five or six running the short way across the pan.
  9. Bake for 25 minutes or until batter begins to pull away from the sides of the pan.
  10. Cool before slicing. Store refrigerated.

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Ham and Cheese Pinwheels

Ham and Cheese Pinwheels -- A Pinch of Joy

Ham and Cheese Pinwheels -- A Pinch of Joy

I have it on good authority if you serve these during a football game, your team will win. I’m collecting data and that’s absolutely true. . . . so far. Conduct your own test and see.  In fact, the guys are so sold on this winning thing that they are willing to watch any game, no matter who is playing, and draw straws to determine “their” team, just to test the theory. Me – I ignore the game and concentrate on my project du jour while munching from the plate of pinwheels at my side – win, win! There are never any leftovers whenever these are served and that’s certainly a winner!

Ham and Cheese Pinwheel out of the oven -- A Pinch of Joy

Use crescent sheets if your store has them. No perforations to come apart. You can use any deli sliced meat you like instead of ham and your choice of cheese. Just choose finely shredded cheese as it will stay in the roll better than the thicker shreds. If you are afraid of harming the no stick finish on your cookie sheet with a sharp knife, make the roll on a cutting board. Place the cutting board close to or on the cookie sheet so the smallest distance possible is needed to move the cut pinwheel. Check the pinwheels when they’ve baked for 10 minutes to see if they are done. Watch carefully for any additional time so that they don’t overbake.

Ham and Cheese Pinwheels
 
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Hot ham, creamy cheese, wrapped in mustard tinged light, fluffy and flaky goodness . . . mmmm!
Author:
Recipe type: Appetizer
Serves: 12
Ingredients
  • 1 package Pillsbury crescent rolls or crescent rolls sheet
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 6 ounces sliced deli ham
  • 1 ½ cups finely shredded cheddar cheese
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray cookie sheet with cooking spray.
  3. Unroll crescent dough onto cookie sheet and, if using rolls, press the perforations together to seal. Flatten and slightly spread dough.
  4. In small bowl, mix mayonnaise and mustard, then spread evenly over the dough.
  5. Layer ham evenly across the dough.
  6. Sprinkle cheese evenly over the top.
  7. Beginning with the longest edge, roll the dough and filling into a log.
  8. Slice with sharp knife into half inch slices.
  9. Place slices on cookie sheet about an inch and a half apart.
  10. Bake for 10 – 14 minutes or until golden brown.
  11. Remove from oven and let cool until pinwheels can be handled safely.
Nutrition Information
Serving size: 1 pinwheel

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Bacon Corn Chowder

Bacon Corn Chowder -- A Pinch of Joy Quick to make, hearty and filling!

Bacon Corn Chowder -- A Pinch of Joy     Quick to make, hearty and filling!

Bacon Corn Chowder is a quick meal. It takes about half an hour to make it from start to finish. The word chowder comes from the French word “chaudiere”, meaning a three-legged cauldron used by fishermen to make seafood stews. When the fishermen returned from sea, each village had a large chaudiere waiting for a portion of each man’s catch. The resulting stew was served during the community’s welcoming celebration. Although a chowder originally always included seafood, Americans began substituting other handy ingredients, often with potatoes as the base. Today chowder refers to any thick, rich soup with chunky ingredients that is cooked quickly without prolonged simmering.

This dish is a lesson in multi tasking! Cut the bacon into pieces before browning. I usually cut the whole package of bacon in half across the middle, securely fastening the unused half and returning it to the refrigerator. Cut across the length of the bacon four times and place in skillet to brown. Set a medium pot with 2-3 inches of water on the burner to boil. While it is browning, peel the potatoes and dice. Put potatoes in boiling water, making sure there is sufficient to just cover the potatoes. Chop onion and add to bacon. (If you have more than a tablespoons of bacon fat in the pan, you might want to drain or spoon some out first.) While bacon finishes browning and onion is sautéing, check to see if potatoes are done by stabbing a piece with a fork. Overcooking the potatoes will make the chowder mushy. When potatoes can be pierced with a fork, but still firm, drain first into a measuring cup. Reserve one cup of potato water and discard the rest. Replace pan on burner over medium heat. Add cream corn, whole corn, evaporated milk, salt and pepper. When onions are softened and starting to turn color, add the bacon and onion to the pot. Cook until heated through. Serve. Relax and enjoy a hot, hearty and filling meal.

Bacon Corn Chowder
 
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Quick to make, hearty and filling.
Author:
Recipe type: Soup
Serves: 6 servings
Ingredients
  • ½ pound bacon (about 8 strips), chopped
  • 1 small/medium onion, chopped
  • 5 medium potatoes, diced (about 3 ½ cups)
  • 1 can cream-style corn
  • 1 can whole corn, drained
  • 1 can (12 ounces) evaporated milk
  • ½ teaspoon salt or to taste
  • ¼ teaspoon pepper or to taste
Instructions
  1. Brown bacon over medium heat, stirring occasionally. Push to one side to continue cooking until crisp.
  2. Add chopped onion to bacon grease (about 1 tablespoon, discard excess) and begin saute, stirring onions as needed.
  3. In meantime, set a medium pan on burner with 2-3 inches of water and bring to boil. Peel and dice potatoes in small bite-sized chunks. Add to boiling water and cook until just tender, about 12 minutes.
  4. Remove potatoes from heat. Drain reserving one cup potato water. Return pot to medium heat, add potato water, milk, cream-style corn, whole corn, salt and pepper. Add bacon and onion.
  5. Stir well and heat through and slightly thickened.
  6. Traditionally served with crisp crust bread or crackers. Substitute ready made salad, if desired.

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