Tag Archives: cheesecake

Pumpkin Cinnamon Roll Cheesecake

17 Apr

This was actually another thanksgiving dessert!  also super delicious — you could barely taste the pumpkin in it… so if you’re a big fan of pumpkin i would definitely increase the pumpkin 🙂  otherwise YUM-O

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Pumpkin Cinnamon Roll Cheesecake
adapted from culinaryconcoctionsbypeabody

Cinnamon Roll Batter:
2/3 cup granulated sugar
¼ cup unsalted butter, at room temperature
1 egg
½ cup whole milk
2 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
Pumpkin Cheesecake filling:
12 oz. (1 ½ packages) cream cheese, at room temperature
½ cup canned pumpkin
1 cup granulated sugar
1 tsp. vanilla extract
2 tsp. pumpkin pie spice
2 TBSP flour
2 whole eggs
1 egg yolk
Cinnamon Filling:
1/3 cup butter, melted
1 cup brown sugar
3 TBSP cinnamon
Maple Cream Cheese Frosting:
4 ounces cream cheese, at room temperature
1 cup powdered sugar
3 TBSP maple syrup
milk (if needed to thin frosting)

Preheat oven to 350 degrees F.
Grease a 9-inch Springform pan.
Cinnamon Roll Batter:
Using a stand mixer with a paddle attachment (or hand mixer) cream together the butter and sugar for 3 minutes, until light and fluffy.
Add egg, milk, and vanilla. Beat for another minute. Scrape down bowl.
Sift together flour, baking powder, and salt. Combine the sifted and creamed ingredients together. Mix on low speed until thoroughly combined.
Spread half of the batter onto the bottom of the Springform pan. It will be sticky and thick so spray your hands with baking spray and press down. It will be a thin layer, but trust me it will rise up during baking.
For the Pumpkin Cheesecake Filling:
Using a stand mixer (and a clean bowl) fitted with paddle attachment, beat cream cheese and sugar for 2 minutes on medium-high speed.
Add the pumpkin and beat for another minute until fully combined.
Add the eggs (and yolk) one at a time, scraping down the bowl after each addition.
Add the vanilla, spices, and flour and beat for another minute.
Pour all of the cheesecake batter on top of the cinnamon roll batter that is in the prepared pan.
Cinnamon Filling:
In a small bowl, combine the melted butter, cinnamon, and brown sugar. Mix until thoroughly combined.
Drop spoonfuls of the cinnamon filling over the entire top of the cheesecake.
Take the rest of the base batter and drop spoonfuls over the entire top of cheesecake. Once finished, take a knife to swirl the ingredients together. This is hard to do as the batter is pretty thick, just do what you can. 🙂
Bake for about 50-55 minutes, cake will be puffy and lightly browned. Let chill for 20 minutes at room temperature and then cover and move to fridge for 4 hours. Remove cake and let it warm up to room temperature just a bit. Frost with Maple Cream Cheese Frosting.
Maple Cream Cheese Frosting:
Using a stand mixer (and a clean bowl) with paddle attachment, beat the cream cheese to soften for about 2 minutes. Add remaining ingredients and beat until desired consistency is reached. If too thick, thin out with milk.

Black Bottomed Mini Caramel Pumpkin Cheesecake Bites

14 Jan

I realized I never posted the desserts I made for thanksgiving!

First up were black bottomed mini caramel pumpkin cheesecake bites! Yum. These were my favorite!

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mini caramel pumpkin cheesecake bites>
adapted from picky palate

Black Bottomed Mini Caramel Pumpkin Cheesecake Bites

8 whole Oreos, finely ground in food processor
1 1/2 Tablespoons melted butter
8 oz softened cream cheese
1/2 Cup granulated sugar
1/2 Cup pumpkin puree
1 large egg
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon fresh ground nutmeg
Tjs fluer de sel caramel sauce
12 Caramel Hershey Kisses, unwrapped

1. Preheat oven to 350 degrees F. Combine ground Oreos and melted butter into a bowl until well combined. Spoon into 12 mini cheesecake cups that have been sprayed with cooking spray. Press into the bottom of each cup so the crust is flat. Partially bake for 10 minutes then remove from oven.
2. In a stand or electric mixer beat the cream cheese, sugar and pumpkin until smooth. Beat in egg, vanilla, cinnamon and nutmeg until combined. Pour evenly into the 12 cups filling about 3/4 way full. Spoon about a teaspoon of caramel into the tops of each filled cup and swirl with a toothpick gently. Bake for 25-28 minutes or until cheesecake is cooked through. Let cool completely.
3. Remove cheesecakes from pan and top each with a spoonful of remaining caramel and a Hershey Kiss. Refrigerate until ready to serve.

Pumpkin Cheesecake Bites with Gingersnap Crust

8 Apr

It’s time again for a secret recipe club recipe! This month I was given Jess from inquiring chef. Jess is an American living in Bangkok! How cool is that? She has lots of great recipes on her site! I’ve pinned a few to make later. I really wanted to make her scallion pancakes, but unfortunately I was out of sesame oil! Grrrr! Next time! I ended up making these delicious mini cheesecakes. They were pretty quick to put together and taste great! They’re pretty light and not too dense. The pecans and gingersnaps gave a nice extra to the crust!

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Pumpkin Cheesecake Bites with Gingersnap Crust
adapted from inquiringchef

Ingredients
Crust:
150g gingersnap cookies (about 12-14 small gingersnaps)
â…“ cup pecan halves
2 Tbps. unsalted butter, melted
Filling:
8 oz. cream cheese
½ cup canned pumpkin purée
â…“ cup packed light brown sugar
2 Tbsp. all-purpose flour
½ tsp. vanilla extract
1 large egg
small pinch of salt

Instructions
Preheat the oven to 350 F. Lightly grease a mini muffin tin (or use mini muffin tin liners).
In the bowl of a food processor, pulse the gingersnap cookies, pecan halves, and butter until the mixture is very finely ground. Spoon a level 1Tablespoon of the crust mixture into the bottom of each space in the mini muffin tin. Use the rounded back of the tablespoon to press the crust gently into the bottom of the space. Shake the crumbs out of the bowl of the food processor and return it to the base.
In the bowl of the food processor, combine all of the ingredients for the filling. Turn the processor on and blend until the filling is smooth and no lumps remain, scraping down the sides to insure all of the filling is blended. Gently pour the filling over the prepared crust to just slightly below the top of each space in the muffin tin (these will barely rise as they bake).
Bake on the middle rack of the oven for 20-22 minutes, or until the tops of the cheesecakes are golden brown (remove them from the oven immediately if a fine crack appears on the surface of any of the cheesecakes). Allow to cool in the muffin tin for 10 minutes before removing.
Serve immediately or refrigerate for up to a day before serving.

red velvet cheesecake brownies

7 Feb

 

its baking tuesdays over at townmouseandcountrymouse — come take a look

sopapilla cheesecake

21 Jan

 

tonight we celebrated my brothers birthday at my mom’s house…  mom decided to do mexican food and asked me to make a mexican lasagna  and a dessert…  so off i went to search for a mexican dessert!   churros sounded delicious, but frying food never sounds like a good option to me….  then i found this sopapilla cheesecake on allrecipes that had great reviews.. and they weren’t wrong!  it was delicious and super easy to make!  YUM – will definitely be making this again!

 

 

Sopapilla Cheesecake

adapted from allrecipes

Ingredients

  • 2 (8 ounce) packages cream cheese, softened (i used one bar of regular and one bar of fat-free)
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 (8 ounce) cans refrigerated crescent rolls (i used reduced fat)
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter, room temperature

Directions

  1. Preheat an oven to 350 degrees F . Prepare a 9×13 inch baking dish with cooking spray.
  2. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
  3. Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9×13 inch rectangles. Press one piece into the bottom of a 9×13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
  4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Cool completely in the pan before cutting.

lemon swirled cheesecake

16 Jan

 

Still using those meyer lemons 🙂   This came out really really good!  the lemon curd is delicious!  i found myself eating the leftover curd right out of the container i had it in!  YUM go make this!

 

 

Lemon Swirled Cheesecake

adapted from ourkitchensink

Graham Cracker Crust

1 1/3 cups finely ground graham cracker crumbs (5 oz)
1/3 cup sugar
1/2 teaspoon cinnamon
3/4 teaspoon salt
5 tablespoons unsalted butter, melted

Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide cake off bottom), then lock on side. 3Stir together crust ingredients in a bowl, then press onto bottom and 1 inch up side of springform pan. Place springform pan in a shallow baking pan and bake 10 minutes, then cool crust completely in springform pan on a rack.


Cheesecake Filling:

5 (8-ounce) blocks fat-free cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
2 1/2 teaspoons grated meyer lemon rind
2 teaspoons vanilla extract
1/4 teaspoon salt
5 large eggs
1 cup lemon curd (recipe follows)

To prepare the filling, beat cheeses at high speed of a mixer until smooth. Add 1 3/4 cups sugar and the next 4 ingredients (1 3/4 cups sugar through salt); beat well. Add eggs, 1 at a time, beating well after each addition.

Pour the cheese mixture into prepared pan. Spoon mounds of Lemon Curd over filling, and swirl together using the tip of a knife. Bake at 325° for 1 hour and 15 minutes or until cheesecake is almost set. Remove cheesecake from oven, and cool to room temperature. Cover and chill for at least 8 hours.

Lemon Curd

3/4 cup sugar
1 tablespoon grated lemon rind
2 large eggs
2/3 cup fresh lemon juice (about 5 meyer lemons)
2 tablespoons butter or stick margarine

Combine the first 3 ingredients in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color (about 3 minutes). Stir in lemon juice and butter; cook for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Cool. Cover and chill (the mixture will thicken as it cools).

lemon cheesecake

22 Feb

i came across this recipe from betty crocker — lemon & cheesecake double YUM!

recipe said to cook for about 1.5 hours until the “edges are set but the center jiggles slightly”  which took way longer than 1.5 hours and even then the center was more than “slightly jiggley”    no whipped topping for me though – i don’t like it!

this cheesecake is delicious but not your normal dense new york cheesecake.  still delicious!

the recipe

Crust
1 box Betty Crocker® SuperMoist® yellow cake mix
1/3 cup vegetable oil
1 egg
1 teaspoon grated lemon peel
Filling
2 packages (8 oz each) cream cheese, softened
3/4 cup sugar
3 containers (3.5 oz each) lemon pudding (from 4-pack container)
1/2 cup sour cream
3 eggs
2 cups frozen (thawed) whipped topping
  1. Heat oven to 300°F. Spray bottom and side of 10-inch springform pan with baking spray with flour. Wrap foil around outside of pan to catch drips. Reserve 1/4 cup of the cake mix; set aside. In large bowl, beat remaining cake mix, oil, 1 egg and lemon peel with electric mixer on low speed until crumbly. Press in bottom and 1 1/2 inches up side of pan.
  2. In same large bowl, beat reserved cake mix, the cream cheese, sugar, pudding and sour cream on medium speed until smooth and creamy. Beat in eggs, one at a time, until mixed. Pour over crust.
  3. Bake 1 hour 20 minutes to 1 hour 35 minutes or until edges are set but center of cheesecake jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer.
  4. Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate 4 hours or overnight. Remove side of pan before serving. Pipe or spoon whipped topping around outside edge of cheesecake. Store in refrigerator.