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Brownie Bottom Kahula Cheesecake

A decadent adult dessert

<img style="width: 227px; height: 170px;" src="http://cakestobake.com/article_images/4716c9da-3fcf-fde8-736d-0000611ffefb_img_9234_article.jpg"> I was so proud that this cheesecake did not have any cracks. My husband said I needed to put a topping on it as it is the icing on the cake. <img style="width: 260px; height: 195px;" src="http://cakestobake.com/article_images/0952f025-48f3-6229-037b-000079c3fae4_img_9243_article.jpg"> A side view <img style="width: 234px; height: 176px;" src="http://cakestobake.com/article_images/432c5b9a-5454-8fa8-b2fe-000022094173_img_9249_article.jpg"> This recipe is a combination of two recipes. Here is the recipe that I used for the crust <a href="http://allrecipes.com/recipe/brownie-bottom-cheesecake/Detail.aspx">http://allrecipes.com/recipe/brownie-bottom-cheesecake/Detail.aspx</a> This is the inspiration for the <a href="http://cakestobake.com/articles/kml9876/TwoToneCheesecake.html">cheesecake filling</a>. I then added Kahula until I reached the desired taste. I made this cheesecake for a coworker of my husband. So I sadly will not get to taste test it and find out if it needs any tweaking. Though I know the person receiving it will be sure to let me know what needs to be changed about the recipe. He is actually the one who requested this particular combination. According to my husband's coworkers this cheesecake was given rave reviews. One said it was the best cheesecake I have made yet. Another said the Kahlua flavor was just right but to add a caramel swirl or caramel chips on top. When I make this again I will def try that as I as usual did not get to try a piece. Apparently it was devoured at lunch time. Ingredients Brownie Bottom <ul><li>4 (1 ounce squares) of unsweetened baking chocolate</li><li>1/2 cup of butter</li><li>1 1/2 cups of sugar</li><li>2 eggs</li><li>1/4 cup of milk</li><li>1 teaspoon of vanilla</li><li>1 cup of flour</li><li>1/2 teaspoon of salt</li></ul> Filling <ul><li>4 packages (8 oz each) cream cheese, softened</li><li> 1 3/4 cups of granulated sugar</li><li> 3/4 cup heavy whipping cream</li><li> 4 eggs lightly beaten</li><li>3/4 cup of Kahlua (I used Kahlua Especial) </li></ul> Topping 4 squares (1 ounce each) semisweet chocolate that has been finely chopped 1/2 cup of heavy whipping cream Directions Brownie Bottom <ol><li>Preheat the oven to 325 degrees F. </li><li>In a small pan over low heat melt the chocolate and the butter. (I chop the chocolate and butter into small pieces so that it melts faster) Stir until melted and combined.</li><li>Next add 1-1/2 cups of sugar and mix well.</li><li>Pour the chocolate mixture into a mixing bowl and add the 2 eggs, one at a time, mixing on low speed after each addition just until blended. </li><li>Then add the milk and the vanilla; mix well. </li><li>Combine the flour and salt. Gradually add to chocolate mixture, mixing after each addition just until blended. Spread evenly into greased and floured 9-inch springform pan. Bake for 25 minutes.</li></ol>Filling <ol><li>In a large mixing bowl, beat the cream cheese and sugar until smooth. </li><li>Gradually beat in the cream. </li><li>Next add the eggs; beat on low speed until combined.</li><li>Finally add in the Kahlua and beat on low until combined.</li><li>Pour on top of the brownie bottom and bake at 325 for 55-60 minutes or until the center is almost set. </li><li>Cool on wire rack for 10 minutes. Carefully run a knife round edge of pan to loosen. Cool one hour longer</li></ol>Topping <ol><li>Place the chopped chocolate in a small bowl to make the topping. </li><li>In a small saucepan, bring the cream to a boil. Pour over the chocolate. Whisk until smooth. Cool slightly and then pour on top of the cheesecake. Cover and chill overnight. Remove sides of pan. </li></ol>

Pumpkin Cheesecake

A delicious cheesecake perfect for fall

This recipe originates from this site http://www.tasteofhome.com/Recipes/Two-Tone-Cheesecake
I have then added flavorings to turn it into a pumpkin cheesecake.

Ingredients

Crust

1 cup graham cracker crumbs
1/2 cup of ginger snap cookies crushed
6 tbsp of granulated sugar
6 tbsp of butter melted

Filling

4 packages (8 oz each) cream cheese, softened
1 3/4 cups of granulated sugar
3/4 cup heavy whipping cream
4 eggs lightly beaten
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1/2 teaspoon of ground cloves
1 can (15oz) of pure pumpkin

Topping
2/3 cup of pecans crushed
1/3 cup of walnuts crushed
2/3 cup ofbrown sugar
3 tablespoons of melted butter
1/2 teaspoon of cinnamon

Directions

In a bowl, combine cracker crumbs, cookie crumbs, sugar, and butter. Press into the bottom of a greased 10 inch springform pan. Place on a baking sheet. Bake at 325 degrees for ten minutes. Cool on a wire rack.
In a large mixing bowl, beat the cream cheese and sugar until smooth. Gradually beat in cream. Add eggs; beat on low speed until combined.
Next add in the cinnamon, nutmeg, and ground cloves. Beat until mixed in.
Then add in the can of pumpkin. Beat until well blended.
Pour over the crust.
Return the cheesecake to the baking sheet.Bake the cheesecake on a baking sheet at 325 degrees for 65-75 minutes or until center is almost set.
Cool on wire rack for 10 minutes. Carefully run a knife round edge of pan to loosen. Cool one hour longer
For the topping mix all the ingredients together. Sprinkle on top of the cheesecake. I used a kitchen torch to try and melt the sugar but it wasn't such a good dea.