Cookies and Cream Cheesecake Bars - 2 Ways

If you have a lover of cookies and cream ice cream in your house.

If you open a package of Oreos, then turn around and they are gone.

If cheesecake a one of the main food groups on your household.

Then this is a recipe for you!

I got this recipe from Recipe Girl.  I have made it several times and it is always a hit.  Once, I converted it from squares into a cheesecake.  That rocked also.  And now, I have taken it a step further. 

Today, In My Kitchen

Layered Pumpkin Cheesecake Brownies

(from Cookie Madness)

Pumpkin Cheesecake Filling:
12 oz cream cheese, softened
6 tablespoons brown sugar (dark or light)
2 tablespoons granulated sugar
3/4 cup canned pumpkin
1 large egg plus 2 tablespoons beaten egg
1/2 teaspoon vanilla
3/4 teaspoon pumpkin pie spice
1 1/2 tablespoons flour



Brownies Batter:
2 sticks (8 oz) unsalted butter
1/4 teaspoon plus a tiny pinch of salt
1 ½ cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
9 oz bittersweet chocolate chips (1 ½ cups), melted and cooled
1 cup (4.5 oz) Flour



Preheat oven to 350 degrees F. Line a 9 inch square pan with foil and spray foil with cooking spray.

Make the filling first. Beat the cream cheese and both sugars together with a mixer, then reduce speed and beat in the pumpkin, egg, vanilla and pumpkin pie spice. Stir in the flour. Set aside.

In a second bowl, beat the butter, salt and sugar until creamy. Beat in the eggs and vanilla. Stir in the melted chocolate chips then stir in the flour. Pour all but about 3/4 cup of the chocolate mixture into the pan.

Spoon the pumpkin mixture evenly over the brownies layer.

Drop reserved brownie batter over pumpkin to give the brownies a splotched, marbled look.

Bake on center rack at 350 for 45-50 minutes or until brownies test done. That is, when a skewer inserted comes out clean. Let cool for about two hours at room temperature and then chill for a few hours or overnight (the longer the chill, the better). Lift from pan and cut into 16 large squares.

Today, In My Kitchen

Here is what is happening in my kitchen today:
Crustless Low-Carb Cheesecake    and  Chocolate Chip Cookie Sweet Rolls

I still have a few more pounds to lose.  Clearly that may have to wait until next week.  *smile*

And for breakfast, V and I had this:

Quick Blackberry Eggs

Yes, blackberries and eggs work together in this recipe which has a flavor similiar to french toast.
Recipe makes one serving. 

1 egg

5-6 fresh blackberries (or frozen berries, thawed)

1 tbsp cream cheese

2 tsp table syrup, or more to taste  (I use sugar-free)

Whisk eggs. 

Soften cream cheese in microwave. 

Mash blackberries. 

Add cream cheese, berries and syrup to eggs and whisk together until smooth. There will be some lumps of cream cheese. 

Pour into greased ramekin.

Microwave for 1 min - 1-1/2 min.  They will puff up while cooking, then shrink back again when you take them out.

Turn them out onto a plate, or serve them right in their ramekins.  Sprinkle with powdered sugar for a nice effect and drizzle with syrup.

Mmmm!