Category Archives: cheesecake recipes

“Create Your Own” Brownies FROM Scratch


1/2 c. butter, melted
1/2 c. applesauce (you can use 1 pack of those single serving applesauce containers)
1 Tbsp. vanilla extract
1 1/2 c. brown sugar
1 1/2 c. white sugar
3 eggs
1 1/2 c. flour
1 c. unsweetened cocoa powder
1 tsp. salt

1 c. of your choice of mix-ins (mini marshmallows, chopped candy bars (Snickers, York peppermint patties, Reese’s peanut butter cups, etc.), chopped nuts, dried fruit, chopped caramels, etc.) OR you can just use 1 c. semisweet chocolate chips for plain chocolate brownies

***OR for cheesecake brownies follow directions through pouring batter into pan (using 1 c. semisweet chips as mix-in) then beat together 1 package softened cream cheese (8 oz.), 1 egg, 1/2 tsp. vanilla, and 1/2 c. sugar. Swirl over top of brownies and bake as instructed in recipe.***

Preheat the oven to 350 degrees Fahrenheit and spray a 9×13 pan with cooking spray.

Mix together the butter, applesauce, vanilla, brown sugar, and white sugar until blended. Beat in the eggs, one at a time, until well combined.

Stir together the flour, cocoa powder, and salt. Gradually mix into sugar mixture until blended. Stir in your choice of mix-ins (for this recipe I used Reese’s peanut butter cups). Spread evenly into baking pan.

Bake in preheated oven for 35 to 40 minutes, or until toothpick comes out clean. Remove pan from oven and cool on wire rack. Cut brownies, serve, and enjoy!

Serve the brownies however you want (on a platter, in a bowl with ice cream, on a plate with a fancy garnish, etc.). For the photos I used a Reese’s peanut butter cup brownie with vanilla ice cream. Try not to eat them all in one sitting :)

Chocolate Chip Cookie Cheesecake Bars


While I’m on the cheesecake kick, here is a bite sized chocolate chip cookie cheesecake bar recipe great for those office and children parties.

PREP TIME: 30 Min
COOK TIME: 30 Min
READY IN: ~ 1 Hr
SERVINGS: 16 Bars

INGREDIENTS FOR CRUST

* 1½ cups graham cracker crumbs (from about 8 whole graham crackers)
* 5 tablespoons unsalted butter, melted

INGREDIENTS FOR COOKIE DOUGH

* 5 tablespoons butter, melted and cooled
* 1/3 cup light brown sugar
* ¼ cup all-purpose flour
* ½ teaspoon vanilla extract
* ¾ cup semisweet chocolate chips

INGREDIENTS FOR CHEESECAKE FILLING

* 10 ounces cream cheese, at room temperature
* ¼ cup granulated sugar
* 1 egg
* 1 teaspoon vanilla extract

INGREDIENTS FOR CHOCOLATE DRIZZLE

* 1/3 cup semisweet chocolate chips
* 1 teaspoon vegetable shortening

DIRECTIONS FOR CRUST

1. Preheat oven to 325 degrees F. Lightly grease an 8×8-inch baking pan, line with parchment paper, and butter the parchment paper; set aside.

2. Stir together the graham cracker crumbs and melted butter until the crumbs are evenly moistened. Press the crumb mixture into the bottom of the pan. Bake for 6 minutes or until lightly browned. Cool on a wire rack.

3. To make the cookie dough, stir together the butter and sugar until smooth. Stir in the flour, then the vanilla and chocolate chips. Refrigerate until firm (about 30 minutes), and then roll teaspoon-sized ball of the dough and place on a plate, and refrigerate plate of cookie dough balls while you prepare the cheesecake filling.

4. Beat together the cream cheese and sugar on medium speed until smooth, scraping the bowl as needed. Add the egg and vanilla extract, beating until thoroughly combined.

5. Remove the cookie dough balls from the refrigerator and toss with 1 teaspoon of flour. Drop into the cheesecake filling and mix together. Pour the filling into the cooled crust, coaxing the filling into corners and sides.

6. Bake for about 30 minutes, or until the cheesecake filling is set and doesn’t jiggle. Transfer to a wire rack to cool completely. Chill in the refrigerator for at least 2 hours.

7. Using the parchment paper as handles, lift the bars out of the pan and place on a cutting board. Cut into squares. Combine the chocolate chips and shortening in a small bowl and microwave for 1 minute at 50% power and stir until smooth. Drizzle over the bars and allow to set for about 20 minutes. Store leftovers in the refrigerator.

Pecan Praline Topping


  • 1 1/2 stick(s) unsalted butter
  • 3/4 cup(s) dark brown sugar
  • 1/2 cup(s) heavy cream
  • 1/4 teaspoon(s) salt
  • 2 cup(s) (8 ounces) pecans
Directions

  1. Preheat the oven to 350°F. In a large saucepan, combine the butter and brown sugar and cook over moderate heat, stirring, until smooth. Stir in the heavy cream and salt and bring to a boil. Simmer just until slightly thickened, about 3 minutes. Let the caramel cool.
  2. Spread the pecans on a rimmed baking sheet and toast for about 8 minutes, until they are lightly browned and fragrant. Transfer the pecans to a work surface and let them cool. Coarsely chop the nuts, stir them into the cooled caramel, and serve.

Pumpkin Cheesecake


 

  • 1 can(s) (15-ounce) pumpkin puree, equal to 1 3/4 cups
  • 8 whole(s) graham crackers, broken
  • 1/2 cup(s) pecans, 2 ounces
  • 1 tablespoon(s) light brown sugar
  • 5 tablespoon(s) unsalted butter, melted plus more for greasing the pan
  • 1 1/2 cup(s) (14 ounces) cream cheese, at room temperature
  • 1 1/2 cup(s) granulated sugar
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) cinnamon
  • 1/4 teaspoon(s) freshly ground nutmeg
  • 1/4 teaspoon(s) ground cloves
  • 1/4 teaspoon(s) ground allspice
  • 5 large eggs, at room temperature
  • 1 cup(s) heavy cream, at room temperature
  • 1 tablespoon(s) fresh lemon juice
  • 2 teaspoon(s) pure vanilla extract
  • Whipped Cream, for serving
  • Pecan Praline Topping, for serving

 

Directions

  1. Set a rack over a baking sheet and line the rack with 2 layers of paper towels. Spread the pumpkin puree over the paper towels and let drain for 2 hours, until the puree is fairly dry.
  2. Preheat the oven to 500°F. Butter the bottom and side of a 9-inch springform pan. In a food processor, pulse the graham crackers until finely ground. Add the pecans and brown sugar and pulse until finely ground. Add the melted butter and pulse just until incorporated. Press the crumbs onto the bottom of the prepared pan. Bake the crust for about 8 minutes, just until it is fragrant and lightly browned. Let the crust cool completely.
  3. In the bowl of a standing electric mixer fitted with the paddle, beat the cream cheese until it is very smooth. In a small bowl, whisk the sugar with the salt, cinnamon, nutmeg, cloves, and allspice. With the machine on, add the spiced sugar to the cream cheese and beat until creamy, scraping the bottom and side of the bowl. Carefully add the drained pumpkin puree and beat until smooth. Add the eggs one at a time, beating well and scraping down the bowl between each addition. Beat in the heavy cream, lemon juice, and vanilla until the cheesecake mixture is smooth.
  4. Pour the cheesecake mixture over the cooled crust and bake for 12 minutes. Lower the oven temperature to 225°F and bake the cheesecake for about 3 hours, until an instant-read thermometer inserted in the center registers 150°F; the center will be very jiggly but not liquidy. Let the cheesecake cool on a rack, then cover with plastic wrap and refrigerate overnight.
  5. Run a hot knife around the cheesecake and loosen the springform ring. Carefully remove the ring and transfer the cake to a plate. Using a warm knife, cut the cake into wedges and serve with the Pecan Praline Topping and whipped cream.

Diabetic Cheesecake


Unsalted soda crackers
1 can sugarfree cherry pie filling
1 package fat free vanilla pudding mix
1 envelope light dessert topping mix

Prepare pudding and dessert topping in two separate bowls. In glass dish layer: crackers, pudding, cherry, topping etc. make sure crackers on bottom and cherries on top. Makes layers 3 – 4 times depending on size of dish.Allow to sit several hours in fridge. Crackers will soften and this dessert is low fat, low sugar and delish!

Contributor:  Chrissy Whitenect

White Chocolate Baileys Irish Cream Cheesecake


* Oreo Cookie Crust (see below)
* 3/4 cup white gourmet chocolate like Ghirardelli chocolate melted with
* 1/4 cup Homemade Baileys Irish Cream liqueur
* 1 1/2 pounds cream cheese, room temperature (3 – 8 ounce pkgs)
* 1 cup white sugar
* 3 large eggs
* 2 Tablespoons white flour
* 2 teaspoons pure vanilla
* 1/8 teaspoon salt
* 1/2 cup mini chocolate chips (optional)
* Chocolate ganache drizzle (optional)

How to Make an Oreo Cookie Crust

* 13 Oreo cookies or similar chocolate sandwich cookie, crushed fine
* 1/4 cup melted butter
* Prepare a 9 inch springform pan by taking the pan apart. Line the bottom plate with aluminum foil, then reassemble the pan. Pull the excess foil up and around the pan to prevent any batter from leaking into the oven. Spray the sides and bottom with vegetable spray.
* Mix crust ingredients and pat on the bottom of prepared pan. Set aside.

How to Make Baileys Irish Cream Cheesecake Filling:

* Preheat oven to 325 degrees F. Place pan of hot water in bottom of oven.
* In a metal bowl over a pan of simmering water, melt white chocolate with Baileys, stirring occasionally until smooth. Make sure no water comes in contact with the chocolate or it will seize up. Remove and keep warm, you can always rewarm it later.
* Using a high-speed mixer, beat cream cheese and sugar until creamy.
* Add eggs and beat until fluffy, scraping sides of bowl a few times and mixing after.
* Add flour, vanilla and salt, beat again and scrape down the sides.
* With mixer on medium speed, add melted white chocolate and Baileys mixture. Do not over mix. Too much air in the batter causes bubbles that can cause cracking. Mix just until creamy and all lumps are gone.
* If you want to go crazy, now is the time to throw in a handful of chocolate chips into the batter, but save a few for the top!
* Pour the cheesecake batter into pan on top of the Oreo Cookie crust.
* Bake at 325 degrees F for 60-70 minutes. Resist the urge to open and close the oven door while baking. It’s hard to tell when a cheesecake is done and you don’t want to over bake it either, which again causes cracks. The cheesecake is generally done when the sides are set and a little puffy and the very center is slightly wiggly.
* Cool slowly on a wire rack away from drafts and at an even temperature for 2-3 hours.
* Run a sharp knife around the sides. Leave cheesecake in the pan and refrigerate for at least 8 hours or overnight. Run a sharp knife around the pan once more before releasing sides. Peel the foil off the underside of the pan, gently lift the cake with one hand and peel off the foil sliding the cheesecake onto a serving plate. Drizzle with chocolate ganache if desired.

Caramel Apple cheesecake Pie


The best of each of the main features, caramel, apples and cheesecake!

Ingredients:
For the crust:
1½ cups graham cracker crumbs
3 tbsp. sugar
½ tsp. cinnamon
5 1/3 tbsp. unsalted butter, melted
½-¾ cup caramel
1 cup chopped pecans

For the apple filling:
5 tbsp. unsalted butter
½ cup light brown sugar, tightly packed
¼ tsp. salt
1 tsp. cinnamon
5-6 Granny Smith apples, peeled, cored and thinly sliced

For the cheesecake:
8 oz. cream cheese
¼ cup sugar
1 tsp. vanilla extract
1 large egg
1 tbsp. freshly squeezed lemon juice

For the topping:
¾ cup heavy cream
3-4 tbsp. confectioners’ sugar
¼-½ cup caramel
Chopped pecans

Directions:
To make the crust, preheat the oven to 375° F. Line the bottom of a 9-inch round springform pan with parchment paper. In a medium mixing bowl, combine the graham cracker crumbs, sugar, cinnamon and melted butter. Toss with a fork until all the crumbs are moistened and the ingredients are evenly mixed. Transfer the mixture to the prepared springform pan and press the crumbs in an even layer over the pan bottom and about half to two-thirds of the way up the sides of the pan. Bake for 6-8 minutes, until golden in color. Let cool for about 10 minutes. Pour a layer of caramel into the bottom of the crust and sprinkle evenly with the chopped pecans. Refrigerate the crust while you prepare the filling.

To make the apple filling, melt the butter in a large skillet over medium heat. Mix in the brown sugar, salt and cinnamon and cook for 1 minute, until bubbling. Mix in the apple slices and toss well to coat. Cook over medium to medium-high heat until tender and most of the liquid has been reduced, about 15-20 minutes. Let cool for a few minutes and pour into the prepared pie shell. Set aside.

Reduce the heat of the oven to 350° F. To make the cheesecake layer, combine the cream cheese and sugar in the bowl of an electric mixer and beat on medium speed until smooth, about 1 minute. Mix in the vanilla, egg and lemon juice until fully incorporated and smooth, 1-2 minutes. Spread the cheesecake filling into an even layer over the top of the cooked apples in the crust. Bake until a knife inserted in the center comes out clean, about 30 minutes. Remove from the oven, transfer to a wire rack and let cool to room temperature. Refrigerate for at least 4 hours.

To serve, carefully remove the sides of the springform pan. In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream and confectioners’ sugar on medium-high speed until stiff peaks form (being careful not to overbeat.) Spread gently over the top of the chilled cheesecake layer. Top with dollops of caramel sauce and swirl with a knife to create a marbled effect. Sprinkle with a handful of chopped pecans if desired. Slice with a long, thin knife to serve.

Chocolate Vanilla Swirl Cheesecake


20 OREO Chocolate Sandwich Cookies, crushed (about 2 cups)
3 Tbsp. butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
4 eggs
6 squares BAKER’S Semi-Sweet Baking Chocolate, melted, cooled

PREHEAT oven to 325°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cookie crumbs and butter; press firmly onto bottom of prepared pan. Bake 10 min.

BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Remove 1 cup of the batter; set aside. Stir melted chocolate into remaining batter in large bowl; pour over crust. Top with spoonfuls of the remaining 1 cup plain batter; cut through batters with knife several times for swirled effect.

BAKE 40 min. or until center is almost set. Cool. Refrigerate at least 4 hours or overnight. Use foil handles to lift cheesecake from pan before cutting to serve. Store in refrigerator.

PHILADELPHIA White Chocolate-Peppermint Cheesecake


1-1/2 cups HONEY MAID Graham Cracker Crumbs
3 Tbsp. sugar
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1/4 tsp. peppermint extract
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
4 squares BAKER’S Premium White Baking Chocolate, melted
4 eggs
1 cup thawed COOL WHIP Whipped Topping
16 miniature candy canes

PREHEAT oven to 325°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham cracker crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of prepared pan. Bake 10 min.

BEAT cream cheese, 1 cup sugar and the extract in large bowl with electric mixer on medium speed until well blended. Add sour cream and chocolate; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 40 min. or until center is almost set. Cool. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan, using foil handles. Top each piece with a dollop of the whipped topping and a candy cane just before serving. Store any leftover cheesecake in refrigerator.

PHILADELPHIA Black Forest Cheesecake


20 OREO Chocolate Sandwich Cookies, crushed (about 2 cups)
3 Tbsp. butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
6 squares BAKER’S Semi-Sweet Baking Chocolate, melted
4 eggs
2 cups thawed COOL WHIP Whipped Topping
1 can (21 oz.) cherry pie filling

PREHEAT oven to 325ºF. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cookie crumbs and butter; press firmly onto bottom of prepared pan. Bake 10 min.

BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream and chocolate; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 40 min. or until center is almost set. Cool. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan, using foil handles. Top with whipped topping and pie filling. Store any leftover cheesecake in refrigerator.