Archive for the ‘Cheesecakes’ Category

Cheesecake of the Month – May 2017!

May 15, 2017

This month I am experimenting a bit.  I found a couple of separate recipes for a pear/gingersnap combination and I’m going to take the best parts from each to create a hybrid recipe of sorts.  Wish me luck!

Pear-Gingersnap Cheesecake

Ingredients
1-1/2 cups of crushed gingersnap cookies (about 40 cookies)
6 Tablespoons of butter, melted
1 Tablespoon of brown sugar
2 small ripe pears – peeled, cored, and sliced (1/8″ slices)
1/4 teaspoon of ground ginger
2 Bosc pears (firm) – peeled, cored, and sliced (1/2″ wedges)
2 Tablespoons of butter
1 Tablespoon of sugar
3 Tablespoons of molasses
2 packages (8-ounces each) of cream cheese, softened
1-1/4 cup of sugar
3 large eggs
2 teaspoons of vanilla extract
2 Tablespoons of flour
1 cup of sour cream

Directions
1.  In a medium bowl, combine the gingersnap crumbs, butter, and brown sugar.  Press onto the bottom and up the sides of a 9″ springform pan.  Bake at 350 degrees for 20 minutes.

2.  Prepare the Bosc pears: melt the 2T of butter in  large skillet over medium-high heat.  Add the pears and sprinkle with the sugar.  Cook the pears, stirring occasionally, until the pears are tender and lightly browned around the edges (5-7 minutes).  Add the molasses and continue cooking until syrupy (about 2 minutes more) and then set aside.

3.  Prepare the other pears: in a small bowl, toss the pears and ginger.  Line the cooled crust with the pears, overlapping the slices slightly.

4.  For the filling: In a large bowl, beat the cream cheese and sugar until smooth and creamy (about 2 minutes).  Add the eggs, one at a time, and mix until combined.  Add the vanilla and flour and beat until just combined, then add the sour cream and beat until smooth (about 1 minute).

5.  Pour this mixture over the pear-lined crust then gently  arrange the Bosc pear slices on the top (set aside any remaining molasses syrup [can be stored at room temperature] for when you serve the cheesecake).

6.  Transfer the cheesecake to the oven on the middle rack directly over a water bath. Bake at 325 degrees for approximately 1 hour and 15 minutes or until lightly browned and set around the edges (the center should still jiggle a bit).  Transfer the cheesecake to a rack and allow to cool to room temperature before covering and refrigerating for at least 6 hours (or overnight).  Drizzle with remaining molasses syrup when serving.

Enjoy!

Cheesecake of the Month – April 2017!

April 15, 2017

Here is a wonderful recipe for a toffee cheesecake which is perfectly fine just as it is, or you can enhance it a bit by adding a caramel sauce topping . . . your choice or preference. Enjoy!

Ingredients
Crust:
1-1/2 cups of graham cracker crumbs
1/4 cup of packed light brown sugar
1/4 cup of butter, melted

Filling:
4 packages (8-ounces each) of cream cheese, softened
1 cup of sour cream
1-1/4 cup of sugar
5 eggs
1 Tablespoon of vanilla
2 teaspoons of fresh lemon juice
5 ounces of toffee bar, crushed

Decoration
3/4 cup of whipping cream
2 Tablespoons of sugar

Directions
1.  CRUST: In a medium bowl, combine the graham cracker crumbs, brown sugar, and butter.  Press onto the bottom of a 9″ springform pan and freeze.

2.  FILLING: In a large mixer, beat the cream cheese, sour cream, and sugar on medium-high speed for 3 minutes.  Add eggs, one at a time, beating after each addition.  Mix in the vanilla and lemon juice.  Fold in the crushed candy pieces.  Pour the batter over the frozen crust.  Bake in a preheated oven (350 degrees) for 45 to 55 minutes or until the top is lightly brown and the center has a slight jiggle to it.  Cool on a rack for 2 hours.  Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.

3.  DECORATION: In a well-chilled bowl (I chill my beaters as well), whip the cream on medium-high speed until soft peaks form.  With the mixer still running, sprinkle the sugar into the cream and continue whping until firm peaks form.  Ice the top of the cake with the whipped cream (or simply pipe a ribbon around the border.

If you opt for the caramel sauce topping . . .

TOPPING:
1-1/4 cups of sugar
1/3 cup of water
1 cup of whipping cream, room temperature
1/2 cup of butter, softened
1 teaspoon of vanilla

In a small saucepan over low heat, heat the sugar and the water until the sugar melts.  Increase the heaat and boil without stirring until the mixture is a rich caramel color.  It should take about 8 minutes.  Reduce the heat to low, add the room-temperature cream, stirring constantly to smooth the bubbles.  Mix in the butter until it is melted and then add the vanilla.  Cool slightly.  Garnish cheesecake with caramel.

Cheesecake of the Month – February 2017!

February 15, 2017

I was perusing Pinterest the other day and ran across a recipe that sounded positively wonderful.  It is technically a pie, but a pie that incorporates a bit of cheesecake into the recipe.  I can’t wait to try it.

Upside Down Cheesecake Apple Pie

Ingredients
2 pie crusts
2 packages (8-ounce each) of cream cheese, room temperature
1/2 cup of sugar
1 teaspoon of vanilla
2 eggs
6 large apples, peeled and thinly sliced
2 teaspoons of lemon juice
1/2 cup of sugar
2 Tablespoons of flour
2 teaspoons of ground cinnamon
Caramel sauce (garnish)

Directions
1. Preheat oven to 400 degrees.  Line a pie pan with a pie crust.

2.  Beat the cream cheese, sugar, and vanilla on high speed until fluffy.  Add in the eggs and the milk and mix until combined.  Pour the mixture into the pie crust.

3.  In a large bowl, combine the apples, lemon juice, sugar, flour, and cinnamon.  Place the apples on top of the cream cheese mixture.

4. Top the apples with your second pie crust, turning the crust inward.  Cut a few small slits into the top of the pie.

5.  Place the pie on a cookie sheet, cover loosely with foil, and bake for 30 minutes.  Remove the foil and bake for an additional 30 minutes or until the apples are soft.  Remove from the oven and cool for 10 minutes.

6.  Place a large plate over the top of the pie and flip it upside down onto the plate.  Cool for one hour  then refrigerate at least four hours.  Serve cold with caramel sauce.

Source: Recipe by Spend with Pennies at http://www.spendwithpennies.com/upside-down-cheesecake-apple-pie/

Cheesecake of the Month – January 2017!

January 15, 2017

I found a UK recipe, so I’m having to convert from metric to US measurements.  This may take a little “fiddling” with to get just right, but here’s my best guess.  Regardless, the flavors sound delicious and I can’t wait to give it a try.

Fresh Ginger Cheesecake

Ingredients
1 cup of crushed gingersnap cookies
1/4 cup of butter, melted
3 (8-ounce packages) of cream cheese, softened
1 cup of sugar
1 Tablespoon of flour
2 teaspoons of fresh ginger, grated
1 teaspoon of lemon juice (I may try lime juice just to be different)
1 teaspoon of vanilla
1/8 teaspoon of salt
1/4 cup of whipping cream
3 eggs, slightly beaten
1 (8-ounce) carton of sour cream
2 Tablespoons of sugar
1/3 cup of caramel topping
Crystallized ginger, cut into strips (optional)

Directions
1.  Preheat your over to 350 degrees.  Stir together the crushed gingersnap cookie crumbs and the butter.  Press onto the bottom of a 9-inch springform pan.  Bake for 5 minutes.

2. In a large bowl, beat the cream cheese with an electric mixer on low to medium speed until smooth.  Beat in the sugar, flour, ginger, lemon juice, vanilla, and salt.  Beat in whipping cream just until combined.  Stir in the eggs, one at a time (do not overbeat).  Pour over crust and place in a shallow baking pan.

3.  Bake about 45 minutes or just until the center is set.  in a small bowl, stir together the sour cream and the 2 Tablespoons of sugar.  Spread this mixture over the top of the baked cheesecake.  Cool in the pan on a wire rack for 15 minutes.  Loosed the crust from the sides of the pan.  Chill in refrigerator for at least four hours.

4.  Just before serving, warm the caramel topping and spoon over the top of the cheesecake (allow some to drip down over the sides).  Top with strips of the crystallized ginger is you desire.

Cheesecake of the Month – December 2016!

December 15, 2016

This month I will be doing a variation on a theme.  I have previously posted a recipe for a chocolate toffee cheesecake, but I’m going to change it up a bit to make a more “festive” holiday version (courtesy of Epicurious.com, thank you).

Christmas Cheesecake with English Toffee

Ingredients
Crust
1-1/2 cups of graham cracker crumbs
1/2 cup of toasted almonds (chopped)
1/2 cup of English toffee bits
2 Tablespoons of dark brown sugar
1/4 teaspoon of salt
6 Tablespoons of butter (melted)

Filling
4 packages (8 ounce each) of cream cheese
1 cup of brown sugar
4 eggs
1 Tablespoon of vanilla extract
1/4 teaspoon of almond extract
8 ounces of chocolate-covered English toffee, diced

Topping
16 ounces sour cream
1/2 cup of sugar
1 teaspoon of vanilla extract
Assorted candies (holiday colored M&Ms, gumdrops, etc.)

Directions
1. Preheat the oven to 350 degrees.  Mix the first five ingredients for the crust in a medium bowl.  Add the butter and stir until evenly moistened.  Press the mixture over the bottom and up the sides of a 10″ springform pan.  Bake the crust for 5 minutes and set aside.  Reduce the oven temperature to 325 degrees.

2. Beat the cream cheese and the sugar in a large bowl until blended.  Beat in the eggs (one at a time).  Add the two extracts.  Pour half of the mixture over the crust; sprinkle the toffee pieces over the batter; pour the remaining mixture over the toffee.  Bake until the edges done but the middle is still jiggly (approximately 55 minutes).  Remove the cheesecake, but keep the oven on.

3. Mix the sour cream, the sugar, and the vanilla in a medium bowl until smooth.  Pour the topping over the hot cheesecake and return to the oven to cook for an additional 5 minutes.  Cool on a wire rack, run a knife between the cake and the sides of the pan and refrigerate overnight.

4. Remove the pan, slice, garnish with the candies, and serve.

Cheesecake of the Month – October 2016!

October 15, 2016

Here’s a new recipe that I will be trying out this week that was forwarded to me by a friend (thank you Justin).  I’m sure it will be just as delicious as it looks! (And, super easy to make!)  I may have to make these for next week’s event . . .

Snickers® Cheesecake

This visual “how to” video has been circulating on facebook . . . https://www.facebook.com/buzzfeedtasty/videos/1810535682532406/

Or, if you prefer the printed word (an actual recipe) over a video representation, check out an actual recipe at: http://www.handletheheat.com/snickers-cheesecake/

Cheesecake of the Month — February 2016!

February 15, 2016

Do you like coffee?  Do you like chocolate?  Then you will love this super simple cheesecake.

Layered Mocha Cheesecake

Crust
1-1/2 cups Oreo cookie crumbs
1/4 cup of butter, melted
Filling
2 Tablespoons plus 1-1/2 teaspoons instant coffee granules
1 Tablespoon hot water
1/4 teaspoon ground cinnamon
4 packages (8-ounces each) cream cheese, softened
1-1/2 cups of sugar
1/4 cup of all-purpose flour
2 teaspoons vanilla extract
2 cups (12-ounces) semisweet chocolate chips, melted and cooled
Glaze
1/2 cup semisweet chocolate chips
3 Tablespoons of butter
Chocolate-covered coffee beans (optional)

Directions
1.  Wrap a greased 9-inch springform pan in heavy-duty foil.

2.  In a small bowl, mix the cookie crumbs and butter; press onto the bottom of the pan.  In another bowl mix the coffee granules, hot water, and cinnamon and set aside.

3.  In a large bowl, beat the cream cheese, sugar, flour, and vanilla until smooth.  Add the eggs and beat on low speed just until combined.

4.  Divide the batter in half.  Stir the melted chocolate into one portion and pour over the crust.  Stir the coffee mixture into the remaining batter and spoon over the chocolate layer.  Place the springform pan in a large baking pan and add one inch of hot water to the larger pan.

5.  Bake at 325 degrees for 60-65 minutes or until the center is just set and the top appears dull.  Remove the springform pan from the water bath and remove the foil.  Cool the cheesecake on a wire rack for 10 minutes.  Loosen the sides of the pan and cool one hour longer.  Refrigerate overnight.

6.  Remove from the pan and prepare the glaze: in a microwave, melt chocolate chips and butter and stir until smooth.  Spread over the top of the cheesecake.  Top with coffee beans (if desired).