Kats’ Kitchen

Brownie Bottom Chocolate Cheesecake March 15, 2017

Filed under: cake,Other Desserts,Uncategorized — stacielk @ 10:00 am
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Brow Choc Ch

I have not been putting my baking/culinary skills to practice lately.  Suppers have been simple and repetitive, mainly because of my kiddos not being too adventurous with food.  I am ok with that.  I realize there will be seasons of creating new and exciting things in the kitchen and seasons of going simple and easy. But it was time.  Time to make something rich and decadent.  Something to be able to share after serving a nice dinner with wonderful friends.  This was it.  I was eyeing it for a few weeks.  Sometimes I have a hard time deciding which dessert to make to bring places or serve, but this was easy.

This Brownie Bottom Chocolate Cheesecake is exactly what the title says it is.  A brownie bottom with a rich chocolate cheesecake and a rich ganache to to it off.  The 9-inch cheesecake was divided into 16 smallish pieces.  At first I was wondering if the pieces were going to be too small BUT that little piece of chocolateness was rich and decadent!  No more was needed, except maybe a dollop of fresh whipped cream and cup of black coffee to level off the sweetness.  Delicious.

For the recipe head over to Bake or Break.  I made the recipe exactly as posted.


Chocolate Chip Cheesecake Cake January 13, 2014

Filed under: cake — stacielk @ 10:10 am
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Bird On A Cake posted this recipe a couple years back, I discovered it sometime last year and made it for my birthday at the end of the year.  Delicious, rich, chocolaty and creamy cheesecake in the middle of all that deliciousness!  I will make again for a special occasion.  It is a bit time consuming, but when I make these kind of desserts, I plan ahead.  I usually make the cake part at least a week or so ahead of time and freeze the layers, you could do the same with the cheesecake layer also.

This cake was devoured before I could snap a picture of a piece of it.  This picture is from Bird On A Cake.  If you want to see other wonderful pictures AND for the recipe, head on over to Robin’s website by clicking here.

Chocolate Chip Cheesecake Cake4 logo




S’mores Cheesecake Bars February 3, 2012

Filed under: Brownies/Bars & Other Sweets — stacielk @ 7:00 am
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I think I have made cheesecake bars before.  I want to say Cookie Dough Cheesecake bars…oh yes, here they are:  Chocolate Chip Cookie Dough Cheesecake Bars.  Not quite 3 years ago.  After making these S’mores Cheesecake Bars – it inspires me to make more cheesecake bars than actual cheesecakes.  I do love cheesecake but the bars seemed to take a lot less time, probably because they are not quite as thick (actually ALOT thiner than my Snicker’s Cheesecake).  I may have to give some Snicker’s Cheesecake Bars a try sometime.

Back to the S’mores Cheesecake Bars.  They turned out beautifully.  The crust was perfect, the cheescake was just the right texture and taste and the marshmellows added a nice touch.  I realized a day after I made them and was eating them that I forgot to add the chocolate drizzle on top (although now that I look at the recipe, it was optional).  Oops.  Oh yes, and as I was torching my marshmellows….a few of them caught on fire — eek!!!  At first…but then it was like I was celebrating my birthday blowing all the flames out :) Good culinary times.

The first time I served these I served them with a fork.  Didn’t work so well – they ARE called bars – so I’d say just pick it up and eat it!

The recipe came from Annie’s Eats.

S’mores Cheesecake Bars


1 cup graham cracker crumbs

1 tbsp. sugar

4 tbsp. unsalted butter, melted


4 oz. bittersweet or semisweet chocolate, finely chopped (I used semisweet)

8 oz. cream cheese, at room temperature

¼ cup sour cream

½ cup marshmallow cream

2 tsp. cocoa powder

¾ tsp. vanilla extract

2 large eggs


1½ cups mini marshmallows

Milk chocolate chips, melted (optional)

To make the crust, preheat the oven to 350˚ F.  Line an 8×8″ baking pan with foil; spray lightly with cooking spray.  Combine the graham cracker crumbs, sugar and melted butter in a small bowl.  Stir together with a fork until well combined.  Press the mixture in an even layer into the bottom of the prepared baking pan.  Bake 10 minutes; transfer to a wire rack while you prepare the filling.  Reduce the oven temperature to 325˚ F.

To make the filling, place the chopped chocolate in a heatproof bowl set over a pan of simmering water.  Heat until melted and smooth, stirring occasionally.  Remove from the heat and let cool slightly.  In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sour cream and marshmallow cream.  Beat on medium-high speed until smooth and well combined, 1-2 minutes.  Blend in the cocoa powder, vanilla extract and eggs until incorporated.  Stir in the melted chocolate until well blended.  Pour the filling over the graham cracker crust and smooth the top with a spatula.  Bake about 30 minutes, or until the center is just set (does not jiggle when shaken gently.)  Remove from the oven.

Evenly top the cheesecake layer with the mini marshmallows.  Return to the oven for 2-3 minutes, just long enough so the marshmallows begin to melt into each other.  Transfer to a wire cooling rack.  Using a kitchen torch, lightly brown the tops of the marshmallows.  (Alternatively, this can be done underneath the broiler with a very watchful eye.) Once the cheesecake has cooled to room temperature, drizzle with melted milk chocolate if desired.  Transfer to the refrigerator and chill 2-3 hours before slicing and serving.

Recipe from Annie’s Eats who adopted from Sugar Plum


What I made for Thanksgiving.. November 29, 2010

Filed under: cake,Other Desserts,Pie — stacielk @ 9:40 pm
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Dessert!  That’s what I was in charge of, and if any of you know me, it was perfect because I love my sweets.  Although Thanksgiving dinner is such a delicious meal all together with the turkey, stuffing, sweet potatoes, I love it!

I made Apple pie and a Caramel Pumpkin Cheesecake with Gingerbread Crust.  Overall they both turned out very good.  I would make a few changes to both the next time I make them and I will note those changes when I post the recipes in a few days.  For now, here are pictures:  Apple Pie before baking and Pumpkin Cheesecake…sorry a bit blurry.



Blueberry Almond Cheesecake Tunnel July 30, 2009

Filed under: Breakfast,cake — stacielk @ 9:01 am
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After picking about 12 pounds of blueberries in two weekends, I think I can honestly say I’m about blue-berried out.  I’m not sure if I could swallow one more blueberry no matter how good these fresh-picked blueberries taste. 


So, after freezing a bunch for future pancakes, muffins, etc., I went on to make this Blueberry Almond Cheesecake Tunnel.  As you can tell by my picture, I wouldn’t consider mine a ‘tunnel.’  The recipe calls for a bundt pan, but I made half the recipe and put it in a loaf pan.  I served this for Sunday breakfast and it turned out delicious.  The leftovers went to my co-workers who also enjoyed it.  Next time I think I’ll try a bundt pan, that is, after I go buy one, or maybe get one for Christmas…

Blueberry Almond Cheesecake Tunnel

1/2 cup sliced almonds, finely chopped

Heat oven to 350 degrees.  Sprinkle chopped almonds in greased 12-cup bundt pan or 10-inch tube pan to coat; set aside.


1/4 cup sugar

6 oz cream cheese, softened

1 egg

3 Tbsp all-purpose flour

1/2 tsp almond extract

Combine all filling ingredients in small bowl.  Beat at medium speed, scraping bowl often, until smooth.  Set aside.


1 cup sugar

1/2 cup butter, softened

2 tsp vanilla

3 eggs

1 cup sour cream

3 cups all-purpose flour (minus 1/2 to 1 cup)

1 1/2 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1 3/4-2 cups fresh or rozen blueberries, thawed

Combine 1 cup sugar, butter and 2 tsp vanilla in a large bowl.  Beat at medium speed, scraping bowl often, until creamy.  Add eggs; continue beating until well mixed.  Reduce speed to low.  Beat, adding 3 cups flour, baking powder, baking soda and salt alternately with sour cream, until well mixed.  Gently stir in blueberries.

Spoon half of batter into prepared pan.  Make indentation about 2-inches wide and 1-inch deep into batter.  Carefully pour filling into indentation.  Spoon remaining batter over filling; spread to cover.  Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes.  Remove from pan.  Cool completely.


1 1/2 cups powdered sugar

2 oz cream cheese, softened

1/2 tsp vanilla

Combine powdered sugar, 2 oz cream cheese and vanilla in small bowl.  Beat at medium speed, scraping bowl often and adding enough milk for desired glazing consistency, until well mixed.  Drizzle glaze over cooled cake. 

Store cake refrigerated.

Recipe from Joan on Finch Lake


Cheesecake – April’s Daring Baker’s Challenge April 27, 2009


Do you love cheesecake?  Then you will love our Daring Baker’s Challenge for April:  Abbey’s Infamous CheesecakeJenny chose the challenge this month.  We had to use the basic cheesecake recipe but could play around with it by adding different flavors, sauces, toppers, etc.  I chose to follow the cheesecake recipe to a T and then added caramel, pecans and chocolate throughout. 

I made the normal graham cracker crust.  On the crust I drizzled/poured caramel syrup and sprinkled pecans over that.  Then went the cheesecake layer.  I baked, cooled, let set in the fridge for 3 days and then topped with additional caramel and chocolate drizzle and additional pecans. 

My family had the honors of giving this cheesecake the taste test.  My mom told me that I should bring this cheesecake to Thanksgiving this year.  I think that tells you how good it is.

Abbey’s Infamous Cheesecakecheesecake-1

2 cups graham cracker crumbs
1 stick butter, melted
2 Tbsp sugar
1 tsp vanilla extract

3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup sugar
3 large eggs
1 cup heavy cream
1 Tbsp lemon juice
1 Tbsp vanilla extract
1 Tbsp liqueur, optional

1.  Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.

 2.  Mix together  the crust ingredients and press into your preferred pan.   You can press the crust just into the bottom, or up the sides of the pan too – baker’s choice. Set crust aside.

3.  Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.

4.  Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.  If cheesecake pan is not airtight, cover bottom securely with foil before adding water.

5.  Bake 45 to 55 minutes, until it is almost done  – this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top.   After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.


The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge.


Strawberry Cheesecake Trifle April 11, 2009

Filed under: Other Desserts — stacielk @ 11:42 am
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straw-cheesecake-trifleHere is a quick dessert recipe that is perfect for spring with all the fresh strawberries going on sale.  It’s a Strawberry Cheesecake Trifle.  Layers of cheesecake/pudding creaminess with chunks of pound cake and freshly sliced strawberries.  Enjoy!

Strawberry Cheesecake Trifle

3 cups sliced fresh strawberries

3 Tbsp sugar

2 pkgs (8 oz each) Cream Cheese, softened

1 1/2 cups cold milk

1 pkg vanilla instant pudding

2 cups cool whip, divided

2 cups pound cake cubes (1 inch)

Combine berries and sugar; refrigerate until ready to use.

Beat cream cheese with mixer until creamy.  Gradually beat in milk.  Add dry pudding mix; mix well.

Blend in 1 1/2 cups cool whip.  Spoon half of the mixture into a trifle or clear bowl. 

Top with layers of cake, berries and remaining cream cheese mixture.  Refrigerate at least 4 hours but best if refrigerated over night. 

Serve and Enjoy!

Recipe from:  Kraft Foods