Banana Split Cheesecake Brownie Bars

A boxed brownie mix makes these delicious bars a breeze to make, and they are something a little different than plain old brownies to take to your next "bring a dessert" event. I garnish with sprinkles for more of a banana split feel, and you can also sprinkle with some chopped peanuts if you'd like. I usually skip the peanuts if I'm bringing these to a public event.

1 box 19 oz box brownie mix
1/2 cup vegetable oil
1/4 cup water
4 eggs, divided
12 oz softened cream cheese (1 1/2 bricks)
1/2 cup sour cream
1/2 cup granulated sugar
large, ripe banana, mashed (about 1 cup mashed banana)
1/2 cup Seedless Strawberry Jam
1/2 cup chopped peanuts (optional garnish)
1/2 cup rainbow sprinkles (optional garnish)

  Preheat oven to 350. Spray 9x13 baking dish with baking spray.
  In a large bowl, combine brownie mix, 1/2 cup oil, 1/4 cup water and 2 eggs. Beat 50 strokes. Pour into prepared pan.
 In the bowl of an electric mixer, combine cream cheese, sour cream, sugar, and the remaining 2 eggs. Beat on medium until combined thoroughly. Add mashed banana and beat again just until combined.
 Pour banana mixture over brownies.
  Drop random small spoons of strawberry jelly on top of banana mixture, Then swirl with a knife.  Sprinkle chopped peanuts and rainbow sprinkles at this time if desired.
  Bake approx 45 minutes, or until pick inserted in center comes out clean. Let cool, slice and serve.

Carrot Cake Cheesecake

I've had carrot cake cheesecake at The Cheesecake Factory, and wanted to try to make it myself. I found a copycat recipe online at CD Kitchen, so I didn't have to come up with my own from scratch. This is a bit of a lengthy recipe to prepare, and I made afew minor changes such as adding more spices. I used reduced fat cream cheese, even though the original recipe said not to, and it turned out fine. I frosted the cooled cake, and let it chill in the refrigerator overnight prior to cutting and serving. Below is the recipe with my changes.

**Cheesecake:***
16 ounces cream cheese, room temperature
3/4 cup sugar
2 1/2 teaspoons vanilla extract
1 tablespoon flour
3 eggs

***Carrot Cake:***
3/4 cup vegetable oil
1 cup sugar
2 eggs
1 1/2 teaspoon vanilla extract
1 cup flour
1 teaspoon baking soda
2 teaspoon ground cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
8 1/2 ounces can crushed pineapple, packed in juice, drained well, reserve juice
1 cup grated carrots
1/2 cup coconut
1/2 cup chopped walnuts (optional)

***Pineapple Cream Cheese Frosting:***
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon reserved pineapple juice

In large bowl of electric mixer, beat cream cheese, sugar and vanilla until smooth. Beat in flour, eggs and vanilla extract until smooth. Set aside. Meanwhile prepare Carrot Cake.

Carrot Cake:

In large bowl, combine oil, sugar, eggs and vanilla extract; mix well. Stir in dry ingredients; mixing well. Stir in drained pineapple, carrots, coconut and walnuts.

Spread 1/2 carrot cake batter over bottom of greased 9- or 9 1/2" springform pan. Pour cream cheese batter over carrot cake batter . Top with large spoonfuls of remaining carrot cake batter. Do not marble with a knife. Bake in preheated 350ºF oven for approx 60 minutes or until cake is set and cooked through. Cool to room temperature, then refrigerate. When cake is cold, prepare Pineapple Cream Cheese Frosting.

Pineapple Cream Cheese Frosting:

In a bowl of electric mixer, combine cream cheese, butter, confectioners' sugar, vanilla extract and reserved pineapple juice. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.