Double Chocolate Cheesecake Layered Cake

2 8 oz packages softened cream cheese

1/2 Cup sugar

2 eggs

1 brownie mix 9x13 inch size

1 chocolate cake mix

Favorite Chocolate Frosting Recipe, prepared (tripled)

1. Preheat oven to 350 degrees F. Place cream cheese and sugar into a stand or electric mixer bowl. Beat until softened. Beat in the eggs until smooth. Pour into a wax paper lined and greased 9 inch springform pan. Bake for 35-40 minutes or until middle is set and not jiggly. Remove and let cool completely. Refrigerate overnight or for 2-3 hours. Carefully remove sides and transfer to wax paper (I used a giant spatula to help, it's ok if it breaks a little, just piece it together and freeze cheesecake for 30 minutes to firm).

2. Prepare brownie mix according to package directions and divide evenly into a wax paper lined and greased 9 inch cake pan. Bake for 25 minutes or until toothpick comes out clean from center. Let cool completely then carefully turn over onto wax paper; set aside.

3. Prepare cake mix according to package directions and pour into 2 wax paper lined 9 inch cake pans. Bake for 25 minutes or until toothpick comes out clean from center. Let cool completely then carefully turn over onto wax paper; set aside.

4. Place one of the chocolate cake layers onto a cake stand. Spread with a thin layer of chocolate frosting then layer with the brownie. Spread brownie with a thin layer of frosting then top with cheesecake layer. Spread with a thin layer of frosting then layer with remaining chocolate cake layer. Spread entire cake with remaining chocolate frosting. Chill until ready to serve.

Recipe from Picky Palate

Note: When I was removing my cheesecake from the springform pan it stuck to the bottom. It came apart in pieces, so I just had to piece it together. It still turned out ok.

I made a butter cream frosting from the powdered sugar recipe. I did the one with 4 cups of powdered sugar. It wasn't enough for the whole cake, so I had to make 1/4 of another batch.

Moms Cheesecake

1 (8oz.) cream cheese, softened

1/2 cup lemon juice

1 can Eagle Brand Sweetened Condensed milk

1 tsp. vanilla

Beat softened cream cheese until light & fluffy. Gradually stir in sweetened condensed milk until thoroughly blended. Stir in lemon juice & vanilla. Pour into graham cracker crust. Refrigerate 2-3 hours. Top with pie filling.

Cheesecake for a Crowd

Preheat oven to 350o
Mix 1 package white cake mix per package directions. Pour into 2- 9x 13 pans, greased and lightly floured. Bake 20 minutes or until done. Cool.

Mix 2- 8 oz. packages softened cream cheese
4 cups powdered sugar
1 pint whipped whipping cream

Whip cream cheese and powdered sugar together until light & fluffy. Add the whipped cream and mix well. Put on top of cooled cake, set in refrigerator.

Top with 2- 16 oz. cans of pie filling. (strawberry, cherry, raspberry, blueberry, etc.)