3D Signature Kitchen

Per Request Northern Beans Greens Dressing Roasted Chicken

Roshonda Glenn

Sweet Potato Cheesecake Brownies
Ingredients:

For the Brownie Layer:

1/2 cup unsalted butter
1 cup granulated sugar
2 large eggs
1/2 cup cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon vanilla extract
For the Sweet Potato Cheesecake Layer:

1 cup cooked sweet potato puree (from about 1 medium sweet potato)
8 oz cream cheese, softened
1/2 cup granulated sugar
1/4 cup sour cream
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Instructions:

Prepare the Brownie Layer:

Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan or line it with parchment paper.
In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar, eggs, and vanilla extract.
Beat in the cocoa powder, flour, salt, and baking powder until well combined.
Spread the brownie batter evenly in the prepared pan.
Prepare the Sweet Potato Cheesecake Layer:

In a large bowl, beat together the cream cheese and sugar until smooth and creamy.
Add the sweet potato puree, sour cream, egg, vanilla extract, cinnamon, and nutmeg. Mix until fully combined and smooth.
Drop spoonfuls of the cheesecake mixture over the brownie layer. Use a knife or a toothpick to gently swirl the cheesecake layer into the brownie layer, creating a marbled effect.
Bake:

Bake in the preheated oven for 30-35 minutes, or until the edges are set and a toothpick inserted into the center comes out with only a few moist crumbs.
Allow the brownies to cool completely in the pan before cutting into squares.
Serve:

Cut into squares and serve. Enjoy your rich and flavorful Sweet Potato Cheesecake Brownies!
These brownies combine the fudgy richness of chocolate brownies with the creamy, spiced sweetness of cheesecake and sweet potato. Perfect for a unique dessert that’s sure to impress! 🍠🍫🧀

Omg

No-Bake Strawberry Crunch Cheesecake

Ingredients:

For the Crust:

- 1 lb Vanilla Cream Cookies (about 34 cookies, with some reserved for topping)
- 6 tablespoons Butter, melted

For the Filling:

- 1 small box (3.3 oz) Strawberry Jello
- 1 cup Boiling Water
- 16 oz Cream Cheese, softened (2 bricks of 8 oz each)
- 3/4 cup Granulated Sugar
- 2 cups Heavy Whipping Cream
- 1/2 cup Powdered Sugar
- 10 Strawberry Wafer Cookies (about 4 oz, for extra crunch)

For the Topping:

- Whipped Topping, about half a small tub, thawed and placed into a pastry bag with a star tip (Wilton 1M tip recommended)

Directions:

The Crust:

1. Process 26 vanilla cream cookies into fine crumbs and mix well with melted butter.
2. Press this mixture into the bottom of a greased 10" springform pan and set in the freezer for 15 minutes.

The Filling:

1. Dissolve the strawberry jello in boiling water and let it cool (do not refrigerate).
2. Beat the cream cheese and granulated sugar until smooth.
3. Whip the heavy cream with powdered sugar to stiff peaks, then fold it into the cream cheese mixture and cooled strawberry jello in two steps.
4. Layer half of the whipped cream mixture over the crust, followed by half of the strawberry jello mixture. Freeze for 15 minutes, then add the remaining cream cheese mixture and top with the remaining strawberry mixture.

The Topping:

1. Crush the remaining vanilla cream cookies and strawberry wafers. Add food coloring for a pinker hue if desired.
2. Sprinkle this crunchy mixture over the cheesecake and refrigerate for 4 hours to set.
3. Garnish with swirls of whipped topping before serving.

Prep Time: 30 minutes | Total Time: 4 hours 45 minutes | Servings: 12

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