Peanut Butter Cup Cheesecake Brownies

Peanut Butter Cup Cheesecake Brownies

Peanut Butter Cup Cheesecake Brownies

Ingredients

Filling
  • 6 ounces brick-style cream cheese, softened (I used lite)
  • 1 large egg
  • 1/2 cup creamy peanut butter
  • 1/3 cup graunlated sugar
Brownies
  • 1 box (1 pound 2.4 ounces)Betty Crocker™ Original Supreme Premium Brownie Mix
  • Water, vegetable oil, and egg called for on brownie mix box
  • 1/3 cup salted peanuts, coarsely chopped
  • 1 heaping cup Reese’s™ Peanut Butter Cups Miniatures, halved (about 16 cups, halved)

Instructions:

  1. Preheat oven to 350F. Spray a 9-inch square pan with cooking spray; set aside.
  2. To a medium bowl, add all the filling ingredients and beat with an electric handheld mixer on medium-low speed until smooth, stopping to scrape down the sides of the bowl as necessary; set aside.
  3. To a large bowl, add the brownie mix and make the brownie batter using the water, oil, egg, and pouch of chocolate according to package directions. Spread half of brownie batter in pan.
  4. Add the filling in rounded tablespoons, spaced evenly over the pan. Using a spatula and taking your time, carefully spread the filling into an even, smooth, flat layer.
  5. Add the remaining brownie batter over filling, spreading it into an even, smooth, flat layer.
  6. Evenly sprinkle with peanuts.
  7. Bake for about 40 to 45 minutes or until toothpick inserted 1 inch from side of pan comes out mostly clean or with a few moist crumbs, but not batter. Allow brownies to cool in pan on a wire race for about 1 hour.
  8. After about 1 hour (brownies will still be warm, just enough so peanut butter cups will melt slightly and adhere), evenly sprinkle with the halved peanut butter cups. Slice and serve. Extra brownies will keep airtight in the fridge for up to 5 days.

Strawberry-Cheesecake Cookie Bars

Strawberry-Cheesecake Cookie Bars

Strawberry-Cheesecake Cookie Bars

Ingredients

  • 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
  • 3 packages (8 oz each) cream cheese, softened
  • 1/2 cup sugar
  • 3 eggs
  • 1/2 cup seedless strawberry jam (or raspberry jam, if desired)

Instructions

  • Heat oven to 350°F. Press cookie dough evenly in bottom of ungreased 13×9-inch pan. (If dough is sticky, use floured fingers.)
  • In large bowl, beat cream cheese and sugar with electric mixer on medium speed until blended. Add eggs, one at a time, beating on low speed after each, just until blended. (Don’t overbeat.) Spread cream cheese filling in pan over dough.
  • Place jam in small resealable food-storage plastic bag; seal bag. Cut off small corner of bag. Squeeze jam on cream cheese mixture in 5 thick lines the length of the pan.
  • Use knife to pull all jam lines from top to bottom through cream cheese mixture at 1-inch intervals.
  • Bake 55 to 60 minutes or until filling is set in center. Remove from oven to cooling rack. Cool 30 minutes. Refrigerate at least 1 1/2 hours. To serve, cut into 6 rows by 3 rows. Store covered in refrigerator.

Vanilla Coconut Cheesecake

Vanilla Coconut Cheesecake

Vanilla Coconut Cheesecake

Ingredients

For the crusts:

  • 1 and ½ cups sweetened coconut
  • 1 egg white
  • For the filling;
  • 2 (8 ounce) packages cream cheese at room temperature
  • 2 whole eggs
  • 1 egg yolk
  • ⅔ cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 2 (5.3 ounce) containers Traditional Toasted Coconut Vanilla Greek Yogurt

For the glaze:

  • ½ cup (four ounces) heavy cream
  • ½ cup (four ounces) semi-sweet chocolate chips
  • 1 teaspoon corn syrup (optional)
  • For the whipped cream:
  • 1 cup heavy cream
  • 3 tablespoons powdered sugar
  • ½ teaspoon vanilla
Directions
  1. For the crusts:
  2. Preheat oven to 350 degrees.
  3. Place cupcake wrappers inside standard size muffin or cupcake tins.
  4. Combine sweetened coconut and egg white. Scoop one tablespoon of mixture into lined muffin tins.
  5. Bake 8-10 minutes until edges are lightly browned.
  6. For the filling:
  7. Beat cream cheese, sugar, vanilla extract, and coconut extract until smooth and fluffy. Add eggs and egg yolk one at a time. Beat until combined and scrape the sides of the bowl after each addition. Add yogurt. Mix until smooth.
  8. Scoop filling over each baked crust. Fill almost to the top.
  9. Bake at 350 degrees for 15-18 minutes until edges are set but centers remain slightly wobbly.
  10. Remove pans from oven. Let cakes cool 20 minutes. Remove from pans.
  11. For the glaze;
  12. Heat heavy cream over medium heat until it just boils. Pour hot cream over chocolate. Add corn syrup.
  13. Let mixture sit for five minutes. Stir until smooth. Let cool for one hour.
  14. Pour ganache over cooled cheesecakes. Let cool completely.
  15. Top with whipped cream.
  16. For the whipped cream:
  17. Beat cream, sugar, and vanilla until the mixture holds firm peaks.

Crescent Roll Cheesecake Squares

Crescent Roll Cheesecake Squares

Crescent Roll Cheesecake Squares

Ingredients
  • 2 cans Pillsbury Crescent Rolls, butter flake
  • 2 8oz. pkgs. cream cheese, softened
  • 1½ cups sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 stick butter
Directions
  1. Spray the bottom of a 13×9 inch baking dish. Unroll 1 package of Pillsbury Crescent Rolls, pinch together the seams, and press the dough into the bottom of the baking dish.
  2. Then mix together the cream cheese, 1 cup sugar, and vanilla extract. Spread that mixture over the dough in the pan.
  3. I’ll be honest, I got so caught up in the quickness of this recipe that I completely forgot to take a picture of this step. It pretty much just looks like you spread some cream cheese over some dough in a pan. Pretty simple. Hopefully you can get that step without seeing a picture of it…
  4. The next step looks pretty much identical to the first one. Unroll the other package of Crescent Rolls, pinch together the seams, and lay it out on top of the cream cheese mixture.
  5. I would suggest that you pinch together the seams and stretch it out a little bit before you put it in the dish. It is a lot more difficult to pinch seams together when it’s sitting on top of cream cheese rather than the bottom of the dish.
  6. Then melt the butter and pour over the top of the dough. I used a pastry brush to make sure it was evenly distributed.
  7. Then mix the remaining ½ cup of sugar and the cinnamon together and sprinkle evenly over the top.
  8. It is going to look like WAY too much cinnamon and sugar, but trust me, it’s not. It turns into this wonderfully crunchy sugary crust on the top when they’re done.
  9. Bake at 350 for 30 minutes.
  10. Also, I highly recommend eating these pretty soon out of the oven. They are heavenly when they are warm.