Showing posts with label cheesecake. Show all posts
Showing posts with label cheesecake. Show all posts

Monday, November 16, 2015

Spiced Pumpkin Cheesecake

Since I haven't made many desserts lately, I asked my husband what I should make. Well, this was his pick. It really was a good pick. It is a heavy cheesecake but still creamy. I loved the crust which is a nice balance the cheesecake. The cheesecake was a hit at my house. I had purchased four small spring form pans and the remaining batter I placed into cupcake liners and baked. Also, the leftover cheesecake I'm going to try freezing. My brother in law is going to visit in a week and I'll share some with him. Also, I want to share some with my sister when she visits soon. She is a fan of pumpkin cheesecake too.
Spiced Pumpkin Cheesecake with Gingersnap Crust
50 gingersnap cookies
1/3 cup packed brown sugar
6 Tbsp unsalted butter

4 (8 oz.) packages cream cheese, room temperature
1 1/3 cup packed brown sugar
1 Tbsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
4 large eggs
2 large egg yolks
1 Tbsp vanilla extract
1 (15 oz.) can pumpkin 

  1. On the outside of the spring form pan, line with aluminum foil. Set aside. 
  2. In a food processor, pulse the gingersnaps until crumbs. 
  3. Add the brown sugar and pulse to combine. Set aside.
  4. Melt the butter in the microwave.
  5. Add the melted butter to the gingersnap mixture and pulse to combine. 
  6. Press the gingersnap mixture into a 9 inch spring form pan. 
  7. Place the crust into the refrigerator for 5 minutes.
  8. Preheat oven to 350 degrees.
  9. Place the crust into the oven and bake for 10 minutes. 
  10. Remove and set aside to cool.
  11. In a large bowl, beat the cream cheese for 5 minutes. 
  12. Scrap down the sides when needed. 
  13. Add the brown sugar and combine.
  14. In a small bowl, combine the cinnamon, ginger, allspice, nutmeg, and salt. 
  15. Add the cinnamon mixture to the cream cheese mixture. Mix until incorporated. 
  16. Add the eggs one at a time and then the egg yolks. 
  17. Add the vanilla and the pumpkin. Mix until incorporated.
  18. Pour the cheesecake batter into the crust. The batter will fill to the rim of the spring form pan.
  19. Place the spring form pan in the center of a roaster pan. 
  20. Add hot water to the roaster pan until the water reaches the middle of the outside of the spring form pan to create a water bath. 
  21. Place the cheesecake into the oven.
  22. Bake the cheese cake for 1 hour and 30 minutes or until the cheesecake is golden in color and the cheesecake only jiggles a little in the center when tapped. 
  23. Remove the cheesecake from the oven and carefully loosen the buckle on the side of the spring form pan. 
  24. Allow the cheesecake to cool at room temperature. 
  25. Cover and allow to chill overnight before serving. 
Recipe adapted from

One year ago...............................I made Creamed Pearl Onions.
Three years ago...........................I made Green Beans and Bacon.
Four years ago.............................I made Whip Cream.
Did you already know....................
-The word pumpkin is derived from the Greek word pepon which means large melon.
-Pumpkins are a fruit.
-The average pumpkin weighs 13 pounds.

Monday, April 27, 2015

Lemon Blueberry Cheesecake Bars

Lately, I have been slacking in the cooking. When I do cook, I've been making some of our favorite meals like lasagna soup or blueberry oatmeal. It is because Spring is here and I just don't want to be home. The flowers are in bloom and it is hard to stay home. Well, this weekend was rainy or cloudy so I figured I would stay home and rest. I asked my husband what kind of dessert should I make this weekend. He elected chocolate chip cookies until I showed him the dessert I was thinking we should try. He agreed with my selection. This dessert was gone beside the piece my children wrapped for their lunch. It is a soft bar. It is creamy with a nice touch of lemon to them. I didn't wait for them to chill before serving. I guess it would have firmed a little more but my husband didn't want to wait an hour for them to cool after cooking so there was no waiting additional time. I did change the recipes topping and the crust. I really like how the dessert came out.
Lemon Blueberry Cheesecake Bars
4 cups mini vanilla wafer cookies
3 Tbsp sugar
2 tsp lemon zest, grated
8 oz. butter, melted

  1. Preheat oven to 325 degrees F.
  2. Line a 8x8 baking dish with parchment paper. Set aside.
  3. In a food processor, pulse the cookies, sugar, and lemon zest until the texture of sand.
  4. Add the melted butter. Pulse until combined.
  5. Remove 1 cup of the mixture and set aside.
  6. Press the remaining mixture into  baking dish. 
  7. Bake the crust for 10 minutes. Remove allow to cool.
2 packages (8 oz.) reduced fat cream cheese, softened
2 eggs
1/2 cup sugar
1/4 cup lemon juice
1 Tbsp lemon zest
1 1/2 cup fresh blueberries

  1. In the food processor, combine the cream cheese, eggs, 1/2 cup sugar, lemon juice,1 Tbsp lemon zest.
  2. Process until smooth. 
  3. Pour over the crust. Set  aside. 
1 cup of the crust filling
1/4 cup sugar
1/4 cup all purpose flour
2 Tbsp butter

  1. In a small bowl, combine the crust filling, sugar, and flour.
  2. Cut in the butter with a fork.
  3. Evenly distribute the topping over the filling mixture.
  4. Bake the bars for 35 minutes or until the top is lightly golden. The middle will still be a little jiggly.
  5. Remove from the oven and allow to cool for 1 hour.
  6. Transfer the bars to the refrigerator to allow to chill for several hours before serving.
Recipe adapted from Betty Crocker.

One year ago................................I made Cream Puffs.
Two years ago..............................I made Softies Morning Rolls.
Three years ago............................I made Double Chocolate Cookies.
Did you already know.......................
-In April, the average temperature for North Carolina is in the 60s.
-North Carolina has three geographic demographics: the coast, piedmont, and the mountains.
-Piedmont is the land at the base of a mountain.

Monday, December 8, 2014

Snickers Caramel Cheesecake Minis

Do you need a recipe for the holidays? Something you can make ahead and can grab to go? Well, I think cheesecake is always a winner. I wanted to make little mini ones since I think they are easier to share. Since I had a package of snickers in the cabinet, I thought they would be an excellent topper. Also, my daughter wanted a package of shortbread cookies but then decided she didn't like them. Guess what I used as my cheesecake crust? I did make these for my husband as an anniversary gift. Sometimes the best gifts are the simple ones.
Snickers Caramel Cheesecake Mini
1/2 cup shortbread cookies, crushed
1/2 cups plus 1 tsp sugar, split
1 tsp salt
3 Tbsp butter, melted
12 oz. cream cheese, softened
1 egg
6 caramel candy
2 tsp water
6 mini snickers,chopped

  1. Preheat oven to 325 degrees F.
  2. Line a muffin tin with cupcake liners.
  3. In a small bowl, combine the shortbread cookies, with 1 tsp sugar, salt, and the melted butter.
  4. Press the shortbread mixture evenly into the cupcake liners. Set aside.
  5. In a large bowl, cream the cream cheese with the 1/2 cup sugar. Mix until fluffy.
  6. Add the egg and beat until just combined.
  7. Evenly distribute the cream cheese mixture on top of the shortbread mixture.
  8. Bake the cheesecake for 15 minutes or until the cheesecake center is almost set.
  9. Allow to cool and transfer to the refrigerator for 1 hour.
  10. Over a double boiler, melt the caramels with the water. Mix until melted.
  11. Drizzle some of the melted caramel over cheesecake.
  12. Top the cheesecakes with the pieces of snickers.
  13. Drizzle the remaining melted caramel over the snickers and cheesecake.
  14. Refrigerate for 1 hour before serving.
Recipe adapted from

One year ago...............................I made Jumbo 4 Chip Cookies.
Two years ago.............................I made Tomato Soup.
Three years ago...........................I made Blueberry Muffins.
Did you already know..................
-In 1930, Mars Incorporated launched the Snickers candy bar.
-In 1930, the Snickers candy bar cost five cents. 
-Snickers candy bar was named after the Mars family's horse.

Friday, September 19, 2014

Oreo Cheesecake

My kids and my sister love Oreos. So, they really love cookies and cream ice cream. When my sister saw this recipe, she pinned it to me so I could make it for her. It came out really good. My sister was very happy. Cheesecake isn't really hard to make. It is time consuming. I did a water bath. Here is a great link to show you exactly what to do: youtube. However, I only used a little bit of water and I knew better. My cheesecake only cracked slightly. It didn't matter since I had planned to top it with whip cream and additional cookie crumbs. Anyone that loves cookies and cream plus cheesecake will love this recipe. My sister loved it and so did my daughter.
Oreo Cheesecake
24 Oreo cookies, finely chopped (2 sleeves of the Oreo package)
3 Tbsp butter, melted
pinch of salt

 3 (8 oz.) packages light cream cheese, softened
2/3 cup sugar
5 large eggs
1/4 tsp salt
2 tsp vanilla extract
3/4 cup light sour cream
6 Oreo cookies, coarsely chopped
Garnish: miniature Oreo cookies, whip cream, and finely chopped Oreo

  1. Preheat oven to 325 degrees F.
  2. Line the bottom of a springform pan with parchment paper. 
  3. Spray the springform pan with nonstick baking spray. 
  4. Double line the outside of the springform pan with aluminum foil.
  5. Place the springform pan in the center of a broiler pan.
  6. In a medium bowl, combine the crushed Oreos with the melted butter and salt.
  7. Press the mixture into a springform pan. Set aside.
  1. In a large bowl, mix the cream cheese until fluffy. 
  2. Gradually, add the sugar. Mix until incorporated. Scrap down the sides.
  3. Add one egg at a time. Mix until incorporated. Scrap down the sides before adding the next egg.
  4. Add the salt, vanilla extract, and sour cream. Mix until well incorporated and smooth.
  5. Gently, fold in the chopped Oreos.
  6. Pour the filling into the crust. 
  7. Carefully add hot water to the broiler pan. Make sure no water splashes onto the filling.
  8. Bake the cheesecake for 1 hour in the oven. The center should only be slightly jiggly.
  9. Shut off the oven but leave the cheesecake in the oven with the oven door only slightly ajar.
  10. Leave the the cheesecake in the shut off oven for 1 hour.
  11. Remove from the oven and refrigerate overnight before serving.
  12. Garnish the cheesecake as desired.
Recipe adapted from Cooking Pinterest.

One year ago.....................I made Stuffed Pork Chops.
Two years ago...................I made Zucchini Fries.
Did you already know.....................
- A springform pan is a cake pan with removeable sides.
-Springform pans come in many different shapes including heart shape and square. 
-A springform pan may be initially waterproof but over time the clasp may weaken so always wrap the pan if using a water bath.

Monday, July 29, 2013

Raspberry Cheesecake Cookies

I debated about these cookies. Should they stay as cookies or be made into whoopie pies. My sister and a friend said they should be a whoopie pie. They are a soft cookie and would work but the kids voted for cookies. I realized during this debate that the kids ate the majority of the cookies. Why make a whoopie pie with only three cookies left? The kids won this debate this time.
Raspberry Cheesecake Cookies
1/2 cup unsalted butter, softened
1 (8oz.) cream cheese, softened
1/2 cup vegetable oil
1 cup sugar
1 egg 
1 Tbsp vanilla extract
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup raspberries

  1. In a large bowl, combine the butter with the cream cheese.
  2. Add the oil and mix well.
  3. Add the sugar and incorporate.
  4. Add the egg and vanilla extract. Mix well.
  5. Stir in the flour, baking soda, and salt. Mix until combined.
  6. Fold in the raspberries.
  7. Refrigerate for 1 hour. 
  8. Preheat the oven to 350 degrees F.
  9. Line a baking sheet with parchment paper and set aside.
  10. Scoop the chilled dough onto the baking sheet with a standard size ice cream scoop.
  11. Space the cookies at least 2 inches apart.
  12. Bake the cookies for 12 minutes or until the edges are golden brown.
  13. Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Recipe adapted from this recipe.

One year ago.........................Dulce de Leche Macaroons
Did you already know..........
-Raspberries aren't just red. There are black, purple, and golden raspberries too.
-Loganberries are a hybrid of raspberries and blackberries.
-Boysenberry are a hybrid of raspberries, blackberries, and loganberries.

Thursday, March 14, 2013

Mint Cheesecake Pie

Do you like math or do you shun it? Today is mathematics day at my children's school. Their school asked the kids to wear a shirt with numbers on it. My son had lots of shirts with numbers on it but I could only find a shirt with tiny numbers on it for my younger daughter. I tried talking her into wearing one of her brother's shirt (since he wore her pants) but she wouldn't agree. My oldest daughter said it needs to be pi day and not math day. My oldest daughter said in high school the kids would bring in pies for pi day. My youngest daughter said she would rather have pie than wear one of her brother's shirts. My oldest daughter will be having pie. How about you?
Green for St. Patrick's Day!
Mint Cheesecake Pie
1 1/2 cups oreos
6 oz. butter, melted
2 (8 oz.) packages cream cheese, softened
2/3 cups sugar
2 eggs
1 cup sour cream
1/4 tsp mint extract
1/4 tsp green food coloring (if desired)
8 Andes mints, chopped roughly
8 oreo cookies, crushed

  1. Preheat the oven to 350 degrees F.
  2. In a small bowl, combine the crushed oreos with the melted butter.
  3. Press the oreo mixture into the bottom of an 9 inch pie pan.
  4. Place the pie plate in the refrigerator to chill while preparing the filling.
  5. In a large bowl, beat the cream cheese and sugar until well incorporated.
  6. Add the two eggs and mix well.
  7. Add the sour cream and combine. Scrap down the sides to make sure the filling is incorporated.
  8. Add the mint extract and the green food coloring and mix until the filling is green throughout.
  9. Slowly, add the mint chocolates and the crushed oreos to the filling.
  10. Pour the filling into the prepared pie pan. Place the pie pan onto an aluminum lined baking sheet just in case it over flows.
  11. Bake the pie for 45 minutes or until the filling is almost set in the middle.
  12. Allow to cool for at least 10 minutes before serving or chill for a couple of hours. 
Recipe adapted from Domino Sugar.

One year ago................................I made Irish Mint Chocolate Ice Cream.
Did you already know..................
-Pi is used to calculate the ratio of a cirle's circumference to its diamater. 
-Pi is the irrational number 3.14159265359.....
-Albert Einstein's birthday is March 14th (pi day 3.14)

Monday, February 25, 2013

Blueberry Cheesecake

Cheesecake and I are not friends. I hate how good it taste. I hate that it comes in a variety of wonderful flavors. I hate to share my cheesecake. However, I will be your best friend if you share your cheesecake with me until it is gone.
New York Style Cheesecake with a Blueberry topping
8 oz. vanilla wafer cookies (about 2/3 of the box)
1/2 cup sugar
1/4 tsp salt
8 Tbsp unsalted butter, melted

  1. In a food processor, finely ground the vanilla wafer cookies.
  2. Add the sugar and salt. Pulse a couple of times.
  3. Add the melted butter and mix together.
  4. Press the crust mixture into the bottom of a buttered 9 1/2 inch Springform pan. Set aside.
Cheesecake filling:
5 (8 oz.) packages of cream cheese, softened
2 cups sugar
3 Tbsp all purpose flour
1/2 tsp vanilla
5 large eggs
2 egg yolks

  1. Preheat oven to 500 degrees.
  2. On the outside bottom of the Springform pan, cover the bottom and half way up the sides with aluminum foil so no water can enter the pan.
  3. Place the Springform pan in the bottom of an oven safe roasting pan.  (So, the Springform pan is sitting inside the roasting pan and is ready for a water bath.)
  4. In an electric mixer, beat the cream cheese for about 3 minutes until smooth.
  5. Add the sugar and flour and cream for about 5 minutes until smooth.
  6. Add the vanilla and mix for about a minute.
  7. On low speed, add the eggs one at a time. Scrap down the bowl before adding the next egg. 
  8. Add the egg yolks one at a time. Scrap down the bowl after each addition.
  9. Pour the filling on top of the cookie crust inside the Springform pan.
  10. Boil some water and carefully pour the hot water into the oven safe pan so the outside of the Springpan is sitting in a water bath. Only fill the roasting pan with water half way up the side of the Springform pan. Make sure no water spills onto the creamcheese filling. (This will help prevent the top of the cheesecake from cracking. I have never had water leak into the base of my cheescake yet since I lined it with the aluminum foil. Please see youtube for some examples of a water bath if desired.)
  11. Bake the cheesecake for about 10 minutes. The top of the cheesecake should be puffed and golden brown.
  12. Reduce the temperature to 250 degrees and cook for about 45 minutes to an hour. The cake should be mostly firm with the center slightly wobbly if the pan is shaken gently.
  13. Very carefully, remove the pan from the oven and run a knife on the outside edge of the cheesecake to loosen it. 
  14. Allow the cheesecake to cool in the Springform pan.
  15. Chill the cheesecake for at least 6 hours. Make sure to loosely cover the cheesecake without allowing the plastic wrap to touch the top.
Blueberry topping:
1 (15 oz.) package of frozen wild blueberries
1 lemon zested and juiced
1/4 cup of sugar
1 Tbsp cornstarch
1 tsp cinnamon

  1. In a small saucepan, combine the blueberries, lemon zest, lemon juice, sugar, cornstarch, and cinnamon.
  2. Bring the mixture to a boil.
  3. Reduce to low and simmer for about 10 minutes.
  4. Allow to completely cool before spooning the mixture on top of the cheesecake.
The cheesecake recipe is adapted from Smittenkitchen. The blueberry topping is adapted from Tyler Florence

One year ago.............................I made Stove Top Mac and Cheese.
Can I just eat it now?
Did you already know...............
-Cheesecake has been around since ancient Greece.
-It is believed that cheesecake was served to the Olympians during the first Olympic games.
-The Romans adapted their own version of cheesecake after conquering Greece.

Sunday, June 3, 2012

Savory Lobster and Shrimp Cheesecake

Since I am a Mainer, I had to make this dish with lobster. I really didn't have a choice, did I? When I was looking through The Pastry Queen cookbook, I made several suggestions to my husband. I mentioned how I would substitute the crab and he was all for it. I am really curious on what the other Project Pastry Queen members think of my pick this week. 
I will admit I didn't know how it would come out. My husband said that he liked it very much. He said it was close to a quiche. My oldest daughter said she could taste the cream cheese and could understand why it is called a cheesecake. Two of my children liked it. My youngest daughter didn't want to try it. She says she doesn't like lobster. I asked her if she knew she lived in Maine but it didn't influence her decision. I think maybe when her oldest brother tries it then she might. She tells me that there is no way that is happening. 
 If you like seafood and cream cheese, I would say this is a dish for you! Did I sell you on it? Were you convinced you should try it? I did like it but I need to warn you that it is very rich. It did take me about 90 minutes before the dish was done. I would recommend this dish as an appetizer so you can share.
Savory Lobster and Shrimp Cheesecake
60 saltine crackers
3/4 cups unsalted butter, melted
1 tsp freshly ground white pepper

Mascarpone Filling
1 lb uncooked shrimp, fresh (Defrost if using frozen)
1/2 tsp salt
1/2 tsp cayenne pepper
1 Tbsp unsalted butter
12 oz cream cheese, at room temperature
1 1/2 lb mascarpone cheese
5 large eggs
1/2 cup all purpose flour
1/2 lb lobster meat, cleaned and coarsely chopped 
3 green onion tops, thinly sliced

To make the crust:
  1. Grease a 10 inch springform pan with cooking spray or a 9 x 13 inch baking pan. Set aside.
  2. In a food processor, place the crackers and pulse until fine. (The crackers can be crushed in a plastic bag by a rolling pin.)
  3. Add the melted butter and pulse until combined.
  4. Add the pepper and salt and pulse for 20 seconds.
  5. Press the mixture evenly into the pan.
To make the filling:
  1. Preheat the oven to 350 degrees F.
  2. Peel and devein the shrimp, if necessary.
  3. Rub the shrimp evenly with salt and cayenne.
  4. In a saute pan, heat the butter over medium heat.
  5. Add the shrimp to the pan and cook the shrimp for 1 to 3 minutes, until the shrimp curl and turn pink.
  6. Transfer the shrimp into a small bowl and refrigerate until needed.
  7. In a large bowl, beat the cream cheese until fluffy with a mixer.
  8. Add the mascarpone cheese and beat on medium speed for 1 minute only so the mixture doesn't curdle.
  9. Add the eggs, one at a time, beating about 30 seconds on medium-high heat after each addition.
  10. Add the flour and beat on medium speed for 1 minute. The mixture should be creamy.
  11. Coarsely chop the cooled shrimp before adding the shrimp to the mixture.
  12. Add the lobster and green onions.
  13. Fold the mixture until the seafood and green onions are incorporated.
  14. Spread the cheese mixture evenly over the saltine crust.
  15. Bake the cheesecake for 60 minutes (or 30 minutes if using a 9 x 13 pan) or until the mixture is brown on top and firm. It should not jiggle when nudged.
  16. Allow the cheese cake to cool for at least 60 minutes (30 minutes in a 9x 13 pan). 
  17. Serve in wedges or squares. The dish can be served warm or at room temperature. 
Recipe adapted from The Pastry Queen.
Since it is raining out, I had a helper today.
Did you already know....
-Live lobster should be cooked the day they are purchased.
-Lobsters need salt water so they should not be stored in tap water.
-Cooked lobster should be used within 3 days.
-Soft shelled lobster is sweeter and more tender than hard shelled lobsters.

I did use homemade mascarpone for 1 lb of this dish. I will be posting the recipe tomorrow.