Category: Dessert

Prep Time: 15 min
Inactive Prep Time: 2 hr 0 min
Cook Time: 2 hr 15 min
Serves: 36 mini squares

Cheesecake:
1 1/2 cups dark brown sugar
1 1/2 pounds cream cheese, at room temperature
1/2 cup heavy cream
2 large egg yolks
1 tablespoon pure vanilla extract
1 3/4 cups creamy peanut butter

Chocolate:
5 tablespoons vegetable shortening
12 ounces semisweet or bittersweet chocolate chips

Wooden pop sticks

For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Line a 8 by 8-inch baking pan with foil letting long flaps overlap on each side. Spray foil with nonstick spray.

Break up the brown sugar to remove all lumps. In a standing mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until very smooth. Add the cream and beat slowly; then add the yolks and vanilla mixing until just combined. Gently stir in peanut butter. Take care not to over beat the mixture; this incorporates too much air and causes the cheesecake to crack.

Pour and evenly spread the batter in the prepared pan. Bake for 15 minutes. Open the oven to release some heat, then lower the temperature to 200 degrees F. Continue to bake the cheesecake until the outside is set but the center is still loose, for about 45 minutes. Turn off the oven, and cool cheesecake in the oven for 45 more minutes. Cover and refrigerate at least 8 hours or overnight.

Lift cheesecake from the pan by lifting up the foil. Transfer to a cutting board. Cut into 1 1/2-inch cubes. Stick a wooden pop stick halfway into each bar and freeze for 1 hour.

Meanwhile, put the shortening and chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.)

Dip the pops into the chocolate mixture, and stand on waxed paper to set, about 5 minutes. Serve cold (straight from the fridge), or freeze up to 2 weeks. Frozen pops make a cool summer treat, or can be allowed to temper for 10 minutes at room temperature before serving.

Upgrade: Coat the pops with chopped nuts or candies for a really decadent finish. To do this let the dipped pops drip over a bowl for 15 seconds before rolling them.

–From the Food Network

Crust:
1 3/4 cups crushed chocolate chip cookies or chocolate wafer crumbs
1/4 cup granulated sugar
1/3 cup butter, melted

Filling:
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1/2 teaspoon vanilla extract

Cookie Dough:
1/4 cup butter, softened
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
1 tablespoon water
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 1/2 cups miniature semisweet chocolate chips, divided use

1. In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1-inch up the sides of a greased 9-inch springform pan; set aside.
2. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Add sour cream and vanilla; beat just until blended. Pour over crust; set aside.
3. In another mixing bowl, cream butter and sugars on medium speed for 3 minutes. Add water and vanilla. gradually add flour. Stir in 1 cup chocolate chips. Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling). Bake at 350*F (175*C) for 45 to 55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight and remove sides of pan. Sprinkle with remaining chocolate chips.

Makes 12 to 14 servings.

Holiday Season is Not Required.

Combine
1/2 cup (1 stick) of soft/melted butter
1 1/2 cups of sugar
3 eggs
2 teaspoons vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger

Beat Well

Add
1 – 5 oz can of evaporated milk
1 – 15 oz can of pumpkin
2 cups flour

Mix Well

Bake at 350 for 60-70 minutes in a tube pan on a tray with a bit of water.

Mmmm…

Note: No Jack-O-Lanterns were harmed during the making of this cake.