Espresso Brownie Cheddar Cheesecake

Chocolate and Cheesecake!

Yes, who could resist these combinations?  Not me!  

When I was creating a coffee cheesecake I just knew it had to be with a rich chocolate base.  These little babies are so irresistibly incredible.  Each bite will make you go for another.  This cheesecake recipe is infused with a secret ingredient that I hate to disclose, but I will.  

Cheddar Cheese! 

Brownie Ingredients:

1/2 cup melted butter

1 cup white sugar

1 tsp vanilla extract

1/4 cup strong espresso coffee

2 eggs, beaten

3/4 cup flour

1/3 cup unsweetened cocoa powder

1/4 tsp baking powder

1/4 tsp salt

1/2 cup chopped walnuts, optional

Cheesecake Ingredients:

8 ozs cream cheese, softened

8 ozs ricotta cheese, whole milk 

1 cup sharp cheddar cheese, grated

1/3 cup sour cream

1/2 cup sugar, plus 2 TBS

2 med eggs, beaten

1/4 cup heavy cream

1 tsp vanilla

2 TBS flour

1/4 cup choc. covered espresso beans, ground

Glaze Ingredients:

1/2 cup milk chocolate, melted

1/4 cup strong espresso coffee, brewed

1/4 cup chocolate covered espresso beans, crushed

Directions:

1.  To make Brownie:  In large bowl add butter, sugar, vanilla, coffee and eggs.  Mix well.  Add remaining ingredients to small bowl, mix well.  Add to wet ingredients.  Mix well.  

2.  To make cheesecake filling:  Add all ingredients (except espresso beans) to food processor.  Pulse all ingredients together and combine well.  Fold in espresso beans.

3.  Grease 6 (4 inch) mini springform pans.  Preheat oven to 350 degrees.

4.  Pour approx. 1/4 cup brownie mixture to bottom of each pan.  (Reserving approx. 6 TBS) Spread across bottom of pan.  Pour approx 1/2 cup cheesecake mixture over top of brownie mixture, using up all of the mixture.  Carefully spread across leveling out.  Add 1 TBS of brownie mixture in center of cheesecake.  With a knife swirl brownie mixture into cheesecake creating a marble effect.

5.  Bake in oven for approx 30-35 mins or until done.  Cool

6.  To make Glaze:  Microwave chocolate for approx. 1 minute in safe bowl or until melted, stir.  Add strong coffee, stir.  Drizzle over top of little cheesecakes.  Sprinkle crushed espresso beans.  

Makes 6 (4 inch) mini cheesecakes.  

Candy Bar Brownies

• 
  
• 
  
• 1/2 cup melted butter
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts (optional)
• 1 cup chopped up candy bars, (I used Nestle Crunch, Babe Ruth and Butterfingers)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
2. In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.  Sprinkle candy bar on top.  With a spoon or knife gentle press candy bar into batter.
3. Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.

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Buffet includes:  
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Sea Salt Caramels, Peanut Butter, Coconut, Tiramisu, Butter Cream, Champagne,
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Milk Chocolate Hazelnut Fudge

Ingredients:
1 1/2 cups white sugar

2/3 cup (5 oz can) Evaporated Milk

2 Tbs butter
1 tsp vanilla

1/4 tsp salt

2 cups miniature marshmallows

1 1/2 cups Milk Choc Morsels

1/2 cup chopped hazelnuts, pecans or walnuts (optional)

Directions: 

Line 8 inch-square baking pan with wax paper.
Combine sugar, milk, butter, vanilla and salt in medium saucepan.  Bring to a rolling boil, stirring constantly for 4-5 mins.  Remove from heat.  
Stir in marshmallow, morsels and nuts.  Stir vigorously for 1 minute (until all melted).  Pour into prepared baking pan, refrigerate for 2 hours or until firm.