Brownie Bottomed Cheesecake Cups

It is time to finally post a dessert! Why has it been so long? I think because I have been making desserts that I have already posted on here :)  This little lovely didn't disappoint in any way. They were sooo good. Maybe too good, but it doesn't matter because I cut a lot of fat and calories out of it so there is no guilt when eating these....ok? Ok. So make these and enjoy every bite!

Ingredients:
1 box of favorite brownie mix with add in's or.... my brownie recipe:
1/2 cup applesauce
1 cup sugar
3 egg whites
1 teaspoon vanilla
1/2 cup flour
1/3 cup cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder

cheesecake ingredients:
2 packages of low fat cream cheese (room temperature)
3/4 cup sugar
1/2 cup egg beaters
1 teaspoon vanilla

ganache ingredients:
1 cup milk chocolate chips
1/2 cup fat free half and half

1. First you want to make your brownies. Mix all your ingredients together using either your favorite box mix or a homemade version. Line a 9x13 pan with foil and leave enough foil hanging over the edge to use as handles to pull your brownies out. Spray with non-stick spray. Pour your batter into your prepared pan and bake at 350 for 26-30 minutes or until done.

2. Let your brownies cool completely. Pull the foil out of the pan and put on the counter. Using a circle cookie cutter or round biscuit cutter cut out a bunch of circle brownies. Make sure your cookie cutter is close to the same size as the bottom of your muffin tin. Next, line a muffin pan with a dozen cupcake liners. Place one round brownie in the bottom of each muffin cup.

3. Lets make cheesecake. Using a mixer, mix the cream cheese until smooth. Add in the sugar, egg whites, and vanilla. Mix until smooth and creamy. Fill the brownie cups almost all the way full, about 3/4 of the way. They really don't rise much so don't worry. Bake at 350 for 25-30 minutes until a toothpick comes out clean. Let them cool completely and pop them in the fridge for a couple of hours to chill.

4. Before you dig in you have to make the yummy ganache. It is a must. All you do is heat 1/2 cup of half and half on medium low heat until it is warm. Toss in your chocolate chips and stir until smooth. If you want your chocolate sauce thinner add a touch more half and half. If you want it thicker, add in some more chocoalte chips. It is totally up to you! Drizzle over your chilled cheesecake and eat! Enjoy!

(Light) New York Cheesecake

Cheesecake sounded really good so I whipped one up this past weekend. My husband and I love cheesecake. This recipe is very easy and light too! Believe me you can't tell. My husband said this my be the best cheesecake I have ever made! There is a hit of lemon and combined with the creamy cake, it pairs up perfectly. Add a bit of raspberry sauce on top and it is heaven. Believe me. So. Good.



Ingredients:

3/4 cup graham cracker crumbs

2 tablespoons margarine, melted

2 tablespoons sugar

5 packages of reduced fat cream cheese, soft (room temp)

1 3/4 cup sugar

1/4 cup flour

1 tablespoon grated lemon peel

1/4 teaspoon salt

1 1/4 egg beaters

2 egg yolks

Raspberry sauce:

1 package frozen raspberries

3-4 tablespoons sugar

1 teaspoon corn starch

1. In a small bowl mix the graham cracker crumbs, sugar, and the melted butter together. Press into the bottom of a 9 inch springform pan.

2.In a large bowl or mixer beat cream cheese, 1 3/4 cup sugar, the flour, lemon peel and the salt until smooth. Beat in the egg beaters and yolks until well blended. Pour over the graham cracker crust.

3. Bake at 425 for 15 minutes.

4. Reduce the heat to 250 and bake for an hour longer. ( I kept mine in for another 30 minutes because the center wasn't done, but every oven is a bit different) The center will become firm after it has time to cool. Turn off the oven and leave the cheesecake in the warm oven for another 30 minutes. Next remove from oven and cool on a wire rack for 30 minutes.

5. I know it seems like a lot of cooling steps but believe me it is worth it! Ok, next carefully run a knife around the side of the cheesecake to loosen the sides. Put it in the fridge uncovered for 3 hours. After the cake has cooled cover it and refrigerate another 9 hours to firm up. I always make mine in the evening and let it cool over night. Then it is ready the next day. You could always make it in the morning and have it for dessert that evening.

6. Run a knife around edges again and carefully remove the side of the pan. Top with raspberry or chocolate sauce.

Sauce:

1. Dump your whole bag of raspberries into a saucepan and bring them to a simmer. When they are nice and soft add your sugar. Taste and add more sugar to your liking. Now, I strain my sauce to take out all the seeds because my hubby doesn't like having seeds in his teeth. So if you want to strain them out, now is the time. Use a mesh strainer and strain all the berries into a bowl so the sauce is smooth. Put the sauce back into the sauce pan and bring it to a simmer. Combine your cornstarch with about a 1/2 teaspoon of water and add it to the sauce. Bring it to a boil and stir until your sauce has thickened. Let it cool and drizzle over your cheesecake!

Mini Pumpkin Cheesecakes

Oh my, these were soooo good! I have said before that I love cheesecake. I love mini cheesecakes because they cook fast and they are the perfect size. Well these cheesecakes were perfect! The sweet creamy pumpkin was the perfect fall treat. This recipe is from Our Best Bites and everything they make is fabulous! I altered it a bit to cut back on fat and calories but wonderful just the same!



Ingredients:

24 low-fat nilla wafers
1 cup white chocolate chips
3 packages low fat cream cheese
1 cup sugar
3/4 cup egg beaters
3/4 cup pumpkin
2 teaspoons vanilla
1/4 teaspoon nutmeg
1 1/2 teaspoons cinnamon
1/8 teaspoon cloves
whipped cream

1. Preheat oven to 350. Line 2 muffin tins with cupcake liners and place a nilla wafer in the bottom of each cup.
2. Melt your white chocolate chips in a bowl in the microwave for 30 seconds at a time until smooth. Set aside.
3. With an electric mixer, beat your cream cheese and sugar until smooth. Add in your egg beaters. Then mix in the pumpkin, vanilla, nutmeg, cinnamon and cloves. With the mixer running, slowly and steadily add in the melted whit chocolate in a stream.
4. Using a ladle or measuring cup fill your muffin tins 3/4 way full and place in oven. Bake for 20-25 minutes until center is just set.
5. Cool your cheesecakes for an hour at room temperature and then keep in the fridge until you are ready to eat.
6. When you are ready to serve top with a bit of whipped topping and dig in!!

* You could replace the nilla wafer for a ginger snap cookie if you want, yum!!

Mini Chocolate Cheesecakes

These are the best cheesecakes....ever. Super easy and low in fat. Perfect. I won't tell you how many me and my hubby ate while watching a movie over the weekend :) Just looking at these pictures makes me want to bake them again! Too good to only have one!



9 reduced fat Oreo cookies
2 packages (8 ounces each) PLUS 3 more ounces low fat cream cheese, softened (trust me..... you won't be able to tell. Seriously)
1 cup granulated sugar
1/4 cup unsweetened baking cocoa
2 teaspoons vanilla
3/4 cup egg beaters
fat free cool whip
1/4 cup chocolate chips
fat free half and half

1. Heat oven to 350ºF. Line 18 muffin cups with paper baking cups. Split oreos in half. Place 1 cookie half, frosting side up, in each cup.
2. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in 1 cup sugar and the cocoa until fluffy. Beat in vanilla. Beat in egg beaters, a 1/4 cup at a time, until well blended. Divide evenly among cups (cups will be almost full).
3. Bake cheesecakes 20 to 25 minutes or until centers are firm. Cool 15 minutes (cheesecake centers will sink while cooling). Refrigerate in muffin cups at least 1 hour; cover and refrigerate at least 1 hour longer before serving.
4. When they are cooled and ready to eat make the chocolate sauce. I always make the same thing. Chocolate ganache. It is easy with 2 ingredients and yummy! Melt 1/4 chocolate chips in a small sauce pan over low heat on the stove. Next add a couple tablespoons at a time of the fat free half and half. It is TOTALLY up to you how thick or thin you want your sauce. So just add as much liquid until desired consistency. Then, drizzle over cheese cakes, top with cool whip, a bit of Oreo, and dig in. This dessert will change you life..... YUM!

Caramel Apple Cheesecake

Oh how I love cheesecake....it's just so darn good! And you don't have to feel so guilty because I cut tons of fat and calories out of this baby! This was so yummy and easy to make. The apples and caramel were heaven with the creamy cheesecake. A great summer treat, especially nice and cool right out of the fridge!



1 honey maid Graham Pie Crust
1 can (21 oz.) apple pie filling
1 package (8 oz.) low fat cream cheese, softened
1/2 cup sugar
1 teaspoon lemon juice
1/2 teaspoon vanilla
3/4 cup egg beaters (this cuts out most of the fat and cholesterol and doesn't alter the flavor one bit. I always have it in my fridge just for baking) or 3 eggs
1/2 cup fat free caramel ice cream topping
chopped walnut

Directions

1. Place the crust on a baking sheet. Spread half of the apple pie filling in the crust. Set aside.

2. In large mixing bowl beat cream cheese, sugar, lemon juice and vanilla on medium speed of electric mixer until fluffy. Add egg beaters in a 1/4 cup at a time, mixing until just combined. Gently spread cream cheese filling over apples in the crust.

3. Bake on your baking sheet at 350°F for 30 to 35 minutes or until center is almost set. Cool for 1 hour. Be patient, it is worth it!

4. Refrigerate for at least another 3 hours. So, I would make this in the morning or after lunch when your kids are nicely playing in your living room... or like mine who are fighting over every toy :) This way your cheesecake will be cooled and ready to eat and it won't be 11 p.m. when you and your husband are eating dessert.

5. Now with the rest of those apples. I know there is a bunch of sauce left to so get a BIG cutting board and pour out the filling. You need to chop those apples a bit smaller so slicing your cheese cake will be easier. After they are bite-sized, spread the remaining pie filling over the top of the cooked cheesecake. Drizzle with ice cream topping. OR, what we did was cut ourselves a piece of cake and then drizzle with caramel. Whatever you want to do is great. Garnish with chopped walnuts just for kicks and delicious flavor too. Store in the refrigerator.

Brownie Cheesecake Pie

This is the best of both worlds! Cheese cake and Brownies with a chocolate crust and fudge topping, yes please!! I promise people, you can eat good, I mean really good, I still eat low fat! Read and be amazed! Oh, I promise this won't last long at your house :)




Ok, there are three parts to this baby. Not hard to make but you do want to make this in the morning because it takes hours to cool so unless you don't mind eating dessert at midnight, make it in the morning or afternoon.

Ingredients:

1 1/2 cups chocolate Graham cracker crumbs
1/3 cup sugar
1/3 cup melted tub butter, I use yogurt based tub butter
8 oz. fat free cream cheese
3 tablespoons sugar
1 teaspoon vanilla
3 egg whites, beaten
Pillsbury brownie mix (this is the best when you are making brownies low fat from a mix. The other mixes don't turn out, believe me I have tried :)
OR homemade brownies *Recipe at bottom

1. OK, lets put the crust together. Mix your crushed graham crackers, sugar and butter in a bowl and mix with hands until all moist. Press into a greased pie dish. Set aside. Cheesecake time :)
2. Put cream cheese in bowl and mix with hand mixer until nice and smooth. NO LUMPS! Then add the sugar, vanilla, and egg whites. Set aside. Brownie time :)
3. Mix up your brownie mix substituting egg whites for eggs and applesauce for oil. Or make the homemade brownies*.
4. Grab your pie dish with crust. Pour half your brownie mix (about 1 cup) into prepared crust. Carefully pour/drizzle your cream cheese mixture evenly over brownies. You may need to use a spoon or rubber scraper to get it out to the edges.
Pour the rest of your brownie over the top and put it into a 350 degree oven for 40-50 minutes. Just check it with a toothpick. LET IT COOL! I know it will be hard, but let it cook and get nice and fudgy :)

*If you want a chocolate drizzle over top you can use chocolate sauce or make a quick ganache by melting 1 cup chocolate chips with 1/3-1/2)cup fat free half and half over low heat(depending how thin you want your sauce). Drizzle and enjoy!

* Homemade brownies (Hershey Recipe, altered by me:)
1. Mix 1/2 cup applesauce, 1 cup sugar, 1 teaspoon vanilla, and 3 egg whites together. Add in 1/2 flour or whole wheat pastry flour, 1/3 cup cocoa 1/4 teaspoon baking powder, and 1/4 teaspoon salt. Bake as directed for above recipe or for an 8x8 pan of brownies bake for 16-20 minutes in a greased pan at 350.

Fudge Truffle Cheesecake

This is such an easy recipe!! And very fancy too :) It is smooth, rich, and yes, much much lower in fat than any other cheesecake out there!! Make this you will love it so much!




Ingredients:

oreo crust (directions below to make)
2 cups semi-sweet chocolate chips
3 packages of fat free cream cheese
1 can fat free sweetened condensed milk
1 cup egg beaters or 2 eggs and 3 egg whites
2 teaspoons vanilla

1. Make crust by crushing low fat oreos to equal 2 cups crushed. Then add 1/4 cup spray butter (i can't believe it's not butter brand) and until all combined. Press into the bottom of a 9 inch spring form pan. *If you want to cook your cheesecake in a water bath which keeps your cheesecake from cracking and keeps it moist, just wrap the bottom of your springform pan in foil. This keeps water from seeping into your cake. Place your springform in the larger pan (like a cookie sheet or casserole dish) and fill the bigger pan or dish with water. Set aside.

2.Place chocolate chips in a microwave safe bowl. Microwave for 1 1/2 minutes, stir and keep heating 30 seconds at a time until smooth.

3. Beat cream cheese in a bowl until smooth and creamy. Gradually add the sweetened condensed milk until smooth. Add melted chips, egg beaters and vanilla. Mix well. Pour into crust.

4. Bake about 1 hour and 25 minutes (it takes longer because the cream cheese is fat free) or until middle is set. You can check it with a knife inserted to the middle. The knife will not come out clean. But your cake will be firm and moist, it shouldn't jiggle. With a knife loosen the cake from side of pan. Cool completely and then remove sides from pan. Refrigerate sever hours before serving. So make it in the morning or afternoon so you can dig in after dinner. Drizzle with chocolate sauce and eat!!

* for a thicker richer sauce melt 1/2 cup chocolate and 2-3 tablespoons of fat free half and half in a sauce pan. Add more if you want it thinner. Spoon over cheesecake, ice cream, or use as fondue. Don't let any go to waist so like the spoon and pan (like me) until it is gone! Sooo good!!