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Tag Archives: cheesecake

Tasty Tuesday–St. Patrick’s Day

Here’s a list of all of the St. Patrick’s Day inspired recipes I’ve shared. Less than a week to go!

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Tasty Tuesday–Pumpkin!

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Since fall (and the approach of Thanksgiving), is the time of year when it’s all about pumpkins, I thought I’d share a few of my favorite pumpkin recipes. And one of them isn’t even a dessert!

Also, you can add a can of pumpkin to pretty much any chili recipe to add a little depth and some extra nutrients! Can you tell I love cooking and baking with pumpkin?

Tasty Tuesday–National Cheesecake Day

In honor of “National Cheesecake Day,” here are a few of my favorite cheesecake recipes!

Pumpkin Cheesecake

Strawberry Margarita Cheesecake (possibly my very favorite!)

Bailey’s Irish Cream Cheesecake

Mint Oreo Cheesecake

Tasty Tuesday–Sopapilla Cheesecake

I tried this recipe out for Mother’s Day, and it was delicious! I’m not claiming it’s authentic or anything, but it’s easy to make, and so good! It was also be good topped with whipped cream and fresh strawberries (neither of which I had on Mother’s Day…maybe next time).

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  • 3 8 oz. packages cream cheese, softened
  • 1 1/2 cups white sugar
  • 1 1/2 tsp. vanilla extract
  • 2 8 oz. cans crescent roll dough
  • 1/2 cup melted butter
  • 1/2 cup white sugar
  • 1 1/2 tsp. ground cinnamon

Preheat oven to 350.
Beat cream cheese with 1 1/2 cups of sugar and vanilla extract until smooth.
Unroll the cans of crescent roll dough, and use a rolling pin to shape the each piece into a 9×13 inch rectangle. Press one piece into the bottom of a 9×13 inch baking dish. Evenly spread the cream cheese mixture over dough, then cover with the remaining piece of crescent dough.
Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting.

Tasty Tuesday–Mint Oreo Cheesecake

It took me two tries to get this recipe right. I ended up adding about 15 minutes to the baking time from what the original recipe suggested (only 45 minutes). Without that extra time, I ended with a cheesecake that completely fell apart because it wasn’t done in the middle!

The real genius of this cake is the cinnamon in the crust…combined with the mint, it’s amazing! I do think you could easily leave out the sour cream layer, which seemed a little out-of-place on this particular cheesecake, but it wasn’t bad, so I’ll include it for the sour cream lovers out there! For an even mintier taste, substitute peppermint extract for the vanilla in some or all of the layers.

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Crust

  • 2 cups mint Oreo cookie crumbs
  • 2 tablespoons butter, melted
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon

Cheesecake

  • 1 1/4 cups white sugar
  • 1/3 cup heavy whipping cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1 1/2 cups mint Oreo cookie pieces (a rough chop of the cookies works well)

Sour Cream Topping

  • 16 ounces sour cream
  • 1/4 cup white sugar
  • 1 teaspoon vanilla extract

Chocolate Ganache

  • 1 cup heavy whipping cream
  • 1 1/2 cups semisweet chocolate chips
  • 1 teaspoon vanilla extract

Combine mint Oreo crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 for 5 minutes; set aside.

In a large bowl, beat cream cheese until smooth. Gradually mix in 1 1/4 cups sugar, 1/3 cup whipping cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at a time, beating well after each addition. Pour 1/3 of batter into prepared pan. Top with mint Oreo pieces; pour in remaining batter.

Bake at 350 for 1 hour. Remove cake from oven. Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake. Continue baking for 7 minutes. Turn oven off and leave cheesecake in oven 30 minutes. Remove cheesecake, and let cool completely on a wire rack.

Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts, and then stir in 1 teaspoon vanilla. Pour mixture over cheesecake while still warm. Refrigerate until serving time, at least 8 hours for refrigerator, or overnight. Remove from refrigerator about 1/2 hour to 1 hour before serving, remove ring from springform pan, decorate to choice.

Cheesecake Done Right

Surely you didn’t think I’d give up after my epic fail? I just needed a cooling off period before I conquered the mighty mint Oreo cheesecake!

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Tasty Tuesday–Pumpkin Cheesecake

Crust:

  • 1 3/4 cups graham cracker crumbs
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 stick melted salted butter

Filling:

  • 3 (8-ounce) packages cream cheese, softened
  • 1 (15-ounce) can pumpkin
  • 3 eggs plus 1 egg yolk
  • 1/4 cup sour cream
  • 1 1/2 cups sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon fresh ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract

Preheat oven to 350.

For crust:

In medium bowl, combine graham cracker crumbs, sugar and 1/2 tsp. cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Freeze until ready to use.

For filling:

Beat cream cheese until smooth. Add  eggs and egg yolk one at a time, beating between each addition. Add pumpkin puree, sour cream, sugar and spices, and continue beating. Add flour and vanilla. Beat together until well combined.

Pour into crust and bake for one hour. Cool on counter, then remove from pan. Refrigerate for at least four hours or overnight. Serve with whipped cream.

Tasty Tuesday–Andes Cheesecake Supreme

Mint Oreo Crust

  • 1 1/2 cups mint Oreo cookie crumbs (about 15 cookies)
  • 1/4 cup butter, melted

Preheat oven to 325. Mix crumbs and butter in small bowl. Press onto bottom of 9-inch springform pan. Bake at 325 for 10 minutes.

Andes Cheesecake

  • 4 8 oz. packages cream cheese, softened
  • 1 cup sugar
  • 2 tsp. vanilla extract
  • 4 eggs
  • 1 package (4.67 oz.) Andes® Crème de Menthe Thins chopped (28 candies)

Beat cream cheese and 1 cup sugar in large bowl with electric mixer at medium speed 4-5 minutes, until well blended. Add eggs one at a time, mixing well after each, and vanilla; mix on low speed just until well blended. Stir in package of chopped Andes Candies (28 pieces); pour into crust.

Bake at 325° F, 1 hour and 5 minutes or until center is almost set. Run knife between rim of pan and cheesecake. Cool to room temperature.

Andes Ganache

  • 1 package (4.67 oz.) Andes® Crème de Menthe Thins chopped (28 candies)
  • 3 tablespoons whipping cream or milk

Set aside 10-12 candy pieces, for decorating top of cake. Place remaining Andes Candies and whipping cream in small saucepan. Heat on low. Stir until candies are melted and mixture is smooth. Pour over cheesecake, spreading to cover surface and drizzle down sides of cheesecake. Decorate with reserved Andes Candies and crème de menthe whipped cream.

Crème de Menthe Whipped Cream

  • 1 c. heavy cream
  • 1/4 c. Crème de menthe
  • 1/2 c. powdered sugar

Whip cream until soft peaks form. Add crème de menthe and powdered sugar until stiff peaks form. Serve on cheesecake.

Tasty Tuesday–Strawberry Margarita Cheesecake

I have to say, I think this recipe was inspired. The pretzel crust, while unusual, really takes the cheesecake from “tequila-laced fruit cheesecake” to “margarita cheesecake.” Insanely delicious…it’s my current favorite out of all of the cheesecakes I’ve made!

Pretzel Crust

  • 3/4 cup butter, softened
  • 3 tablespoons brown sugar
  • 2 1/2 cups crushed pretzels

Preheat oven to 350 degrees. In a medium bowl, mix together margarine, sugar and pretzels. Press the mixture into a 9 inch springform pan. (You probably won’t need all of it.) Bake in oven for 10 minutes; cool before filling.

Strawberry Margarita Cheesecake

  • 3 8 oz. packages cream cheese, at room temperature
  • 1 cup sugar
  • 4 eggs
  • 1/4 cup fresh lime juice
  • 2 Tbsp. tequila
  • 2 Tbsp. triple sec
  • Zest of half a lime
  • Thinly sliced fresh strawberries

In a mixing bowl, combine cream cheese and sugar and beat 4 to 5 minutes, or until smooth. Beat in eggs one at a time. Stir in lime juice, tequila, triple sec, and lime zest.

Lay sliced strawberries in a thin layer over pretzel crust. Spoon cheesecake mixture over berries. Bake for 50 minutes, or until center is slightly jiggly. Remove from oven and cool 1 hour. Chill for six hours, or overnight.

Margarita Whipped Cream

  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 Tbsp. fresh lime juice
  • 2 Tbsp. tequila
  • 2 Tbsp. triple sec

In a mixing bowl, beat heavy cream until soft peaks form. Add powdered sugar, lime juice, tequila, and triple sec; continue beating until stiff peaks form. Dollop on top of cheesecake; garnish with additional strawberries.

Tasty Tuesday–Tiramisu Cheesecake

I was very excited to find this recipe, because I was hoping it would be similar to my all-time favorite dessert–The Cheesecake Factory’s tiramisu cheesecake. Now, theirs has a piece of tiramisu baked into their original cheesecake, (how do they do that?!?), so it wasn’t exactly the same, but the flavor was right, which was what really mattered.

I have to be honest, and admit that I made my cheesecake with a Nilla Wafer crust, as ladyfingers are both expensive and hard to find. The resulting crust stuck to the pan terribly, probably because of how moist it was, and it made the cheesecake lack an important textural component that the ladyfingers would have provided. The cake itself, however, had an amazing, creamy texture, thanks to the 8 oz. of mascarpone cheese mixed in with the cream cheese. And the coffee liqueur whipped cream really finished off the dessert, and made it look amazing, which is ironic, because this is the first cheesecake I’ve made that hasn’t cracked!

  • 1 (12 ounce) package ladyfingers (I used 45 Nilla Wafers)
  • 4 tablespoons butter, melted
  • 2 tablespoons coffee flavored liqueur
  • 3 (8 ounce) packages cream cheese
  • 1 (8 ounce) container mascarpone cheese
  • 1 cup white sugar
  • 1/2 cup coffee flavored liqueur
  • 2 eggs
  • 4 tablespoons all-purpose flour
  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 4 Tbsp. coffee liqueur
  • 1 (1 ounce) square semisweet chocolate

Preheat oven to 350 degrees. Place a pan of water on the bottom of oven.
Crush the package of ladyfingers to fine crumbs. Mix the melted butter into the crumbs. Moisten with 2 tablespoons of the coffee liqueur. Press into an 8 or 9 inch springform pan.
In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add 1/2 cup coffee liqueur, and mix. Add the eggs and the flour; mix slowly until just smooth. If the cheesecake batter is too thick, add a little cream. Do not overmix at this point. Pour batter into crust.
Place pan on middle rack of oven. Bake for 40 to 45 minutes, or until just set. Open oven door, and turn off the heat. Leave cake to cool in oven for 20 minutes. Remove from oven, and let it finish cooling. Refrigerate for at least 3 hours, or overnight.
Whip heavy cream until soft peaks form. Add powdered sugar and 4 tablespoons coffee liqueur, and continue to whip until stiff peaks form.
Before serving, top with whipped cream, and grate the semi-sweet chocolate on top.

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