JoAnne's Hot Fudge Brownie Cheesecake

So this is a rich and very yummy cheesecake. It is also huge. But what can we say we love it and can only enjoy it on rare occasions since it really fattening. You can cut back on fat by using a lower fat cream cheese. I usually do half regular fat and half fat free. It just makes me feel better. So please enjoy it is fabulous!

Ingredients

1 brownie mix
5 pkg cream cheese (8 ounces)
1 3/4 c. sugar
3 tbsp. flour
2 tbsp. vanilla
5 eggs
2 egg yolks
1 pt. heavy cream

Directions

Bake and cool brownie mix, as directed. A less dry fudge-like mix works best. Line the bottom and sides of 10-inch spring form pan with brownies. Combine cheese, sugar, flour and vanilla. Mix until smooth. Add eggs one at a time, mixing VERY slowly. Blend in cream by hand. Use only 1 oven rack at lowest level. Preheat oven to 500 degrees. Bake 10 or 12 minutes or until set. Then reduce heat to 250 degrees and bake 1 hour. Cover with foil, if browning occurs. Turn off oven, keep door closed for 15 minutes. Then remove and cool on rack. Cool and drizzle hot fudge sauce. Refrigerate.

STUFFED FRENCH TOAST

I found this recipe on cooks.com, and decided that I would make it for dinner. I copy and pasted the recipe below. I hope that you enjoy it. The ingredients call for white bread and for preserves mixed with orange juice. I obviously did not use their suggestion. I have wheat on hand and so used what I had. As for the syrup. I mixed about 1/2 cup strawberries, 1/2 cup blueberries, and 1/2 cup raspberries and cooked on high with 1 cup sugar and 1 T vanilla. Boil for 15-20 minutes, constantly stirring. My family loved it so I get to share it. Oh and I only got 6 things of stuffed french toast. Maybe I soak mine more than she does.

Ingredients:
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
1/2 c. walnuts or pecans
1 loaf white bread
4 eggs
1/2 c. whipping cream
1/2 tsp. vanilla
1/2 tsp. nutmeg
1 (12 oz.) jar apricot preserves or seedless raspberry jam
1/2 c. orange juice

Directions:

Beat the cream cheese and vanilla together until fluffy. Stir in the nuts. Spread about 1 1/2 tablespoon of the mixture on a slice of bread. Top with a second piece of bread (like a sandwich). Repeat this process 10-12 times until the mixture is all used.

Beat together the eggs, whipping cream, vanilla and nutmeg. Dip the "sandwiches" into the egg mixture. Cook on a lightly greased griddle until golden brown, turn to cook the other side. Keep the cooked "sandwiches" warm by placing them on a baking sheet in a warm oven.

Meanwhile, heat together the preserves and orange juice. To serve, dust the Stuffed French Toast with powdered sugar and drizzle the warm sauce over the top. Makes 10-12 pieces.

Cream Cheese Frosting

Not really for decorating but I have used it for a base and added another 2-3 cups to make it a better decorating option. Great on any cake.

1 8 ounce package cream cheese
1 stick butter
1 1/2 tsp vanilla
1 1/2 cups powdered sugar

Cream butter and cream cheese together. Add Vanilla. Then whip sugar in.

I also make a Chocolate version of this that tastes like fudge.

Melt 1 12 ounce package milk chocolate chips and add into butter and cream cheese mixture. Once completely mixed add vanilla and 3 cups powdered sugar.

Also a raspberry version that is to die for and taste great on a chocolate cake.

After mixing all frosting ingredients together add 1 cup raspberries and mix well. Not for decorating with.