Good Eating Monday: Italian Cheesecake Brownies

-
With the holidays coming, maybe you'd like to try a new sweet treat?
Today I'm sharing one of my favorite baked goodies:
Italian Cheesecake Brownies! 
Italian Cheesecake Brownie
This easy recipe starts with a box of family size brownies for a 13x9 pan!  Then you just top it with a ricotta-egg mixture, marble it into the brownie, bake and, voila, a brownie delight your friends & family will rave over!
The young military guys from our Bible study gobble these things up!
The picture is what they look like when done.

Ingredients:
1 container (15oz) Ricotta Cheese (regular, lite or fat-free)
1/2 cup sugar (white, Sugar in the Raw or coconut sugar)
2 eggs
1 Tablespoon cornstarch
1 teaspoon vanilla
1 box of "family size" brownies for 13x9 pan (which will take 2 more eggs plus oil & water.)

Directions:
Heat oven to 350 degrees. Line a 13x9 inch baking pan with foil; spray with cooking oil spray.

Beat ricotta cheese, sugar, eggs, cornstarch & vanilla together until smooth.

Prepare the brownie mix according to directions, then spread 2/3 of that mixture into the foil lined & oil pan, reserving 1/3 for later use. Now spread the cheese mixture over the brownie batter. Last, drop remaining 1/3 of brownie mixture by spoonfuls over top of the cheese. Then with a table knife, cut through the batter in several directions to marbleize the cheese with brownie mix.

Bake 50 minutes or until a toothpick inserted in center comes out clean. Cool in pan, then cut into squares. Refrigerate until ready to serve. Makes 24 brownies.
******
Yum, yum, yum.  Rich and delicious.
This is a great brownie to take to those holiday finger-food parties!
But they do need refrigeration when not being served, because of the ricotta topping!
******
Eat up, me hearties, yo-ho!

Comments

Spazington said…
These look delicious!
Nov 23, 2014, 11:43:00 AM

Post a Comment

Thanks for leaving a comment!

Popular posts from this blog

Good Eating Monday: Apple Cranberry Sausage Stuffing!

-
Image
Now this some wicked good dressing!  I tried it for Thanksgiving this year and everyone loved it! I've been looking for just the right dressing and I may have finally found it!  It's also healthy with a tasty combo of fruit, veggies and a mix of white & whole wheat bakery breads. It will fill a  fill a 9 x 13 pan.  You can use fresh or dried herbs. I've included the measurements for both. Just remember dried seasoning is more concentrated in flavor because it is dried, so you need less of it then fresh herbs. I have fresh Parsley growing outside and this was a great use for it! I found leftover over stuffing wonderful heated up and topped with a over-easy egg for lunch!  Apple Cranberry Sausage Stuffing Ingredients:  5 1/2 cups fresh European style or sourdough bread, white, sliced and cubed 2 1/2 cups wheat bread, whole grain sliced and cubed 1 lb ground pork or turkey ( I used Jimmy Dean's Turkey Crumbles, which was 8 oz and that worked great! ) 1 1/2
Read more

Good Eating Monday: Peach Cobbler Dump Cake!

-
Image
Yes, I tried another new Pinterest recipe and this one is a winner! The primary dictionary definition of a "Dump Cake," is an easily made cobbler in which cake mix is dumped over canned fruit or pie filling.  This recipe was pinned from Del Monte, which means it's been a recipe that's been created & tested in a corporate test kitchen. That's one benefit of all those label, can & box recipes provided by manufacturers on their product packaging. You can even buy cookbooks featuring nothing, but package & label recipes of which many are vintage. The only changes I'd suggest is add one more 15 oz can of fruit. It can be more peaches, cherry fruit cocktail, regular fruit cocktail or whatever you want. (So, I've noted 4 cans of peaches in the recipe.)   It just needs a little more volume on the fruit quantity.  And stir a teaspoon or two of cinnamon into the fruit! Otherwise, this is an excellent, quick dessert you can serve hot with v
Read more

Good Eating Monday: Old Fashioned Cinnamon Raisin Bread Pudding!

-
Image
Welcome to the first week of February! It's supposed to be 31 degrees tonight, so after cleaning up the front walk beds, I went around covering various things that either are blooming, about to bloom or that have sensitive leaf buds, like my hydrangea's.  I picked all the yellow daffodils and brought them inside for a cheerful vase on my counter. For Garden Pic Wednesday this week I have an excellent photo of a pine tree flower! You didn't know pine trees flower?  Well, you'll have to stop back for a look! Today's Good Eating Recipe is a family favorite my Mother used to make often for us as kids: Old Fashioned Cinnamon Raisin Bread Pudding! What Old Fashioned Cinnamon Raisin Bread Pudding Looks Like This is just your basic wholesome old fashioned bread pudding made with just eggs, bread, milk, vanilla, cinnamon, sugar & raisins! No sauces to make. Just simple bread pudding. We'd eat it hot with a little evaporated milk poured over the top.
Read more

Garden Pic Wednesday: Ajuga & Lettuce Crop

-
Image
T oday's Garden Pic is a nice January shot of some Common Ajuga draping over the edge of a large container out front & my bumper crop of lettuce Ajuga: It's a ground cover with a burgundy tinge to it's leaves. It reaches it's best color in shade, but can tolerate light sun. This Ajuga just gets morning sun. It throws runners like a strawberry does, spreading along the ground. It's reaching for the ground and will establish once it touches around the shady side of the stump the container sits on. It's a member of the mint family.  My Winter Crop of Lettuce: This is a french head lettuce I got ordered from Seed Savers for spring 2021. It went to seed in May 2021, then dozens popped up around Sept. I separated them, this whole 4 x 8 raised bed with them. I dined on fresh crisp lettuce all winter! I've left 2 to go to seed on one end of the raised bed, so can have lettuce all winter again!  I've joined a group a ladies in a Book Club that meets once a mo
Read more