INGREDIENTS
For the Cookie Dough Crust
4 tablespoons (½ stick) unsalted butter
¼ cup vegetable shortening
1⁄3 cup brown sugar
2 teaspoons molasses
½ teaspoon vanilla extract
1 large egg
¾ cup all-purpose flour
¼ teaspoon salt
1 teaspoon ground cinnamon
¾ cup quick-cooking oats
For the Cheesecake
3 (8-ounce) packages cream cheese, at room temperature
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla extract
8 ounces white baking chocolate, melted
¼ cup plus 1 tablespoon all-purpose flour
3 large eggs
3 cups fresh blackberries
For the Topping
1 batch Blackberry Curd
1 cup fresh blackberries
Fresh mint leaves, if desired
INSTRUCTIONS
1. Preheat the oven to 350ºF. Line a 9-inch springform pan with parchment paper.
2. For the Cookie Dough Crust: Beat the butter, shortening, and sugar until creamy. Add the molasses, vanilla, and egg and beat until incorporated.
3. Stir together the flour, salt, cinnamon, and oats in a bowl. Slowly add the dry ingredients to the butter mixture until everything is incorporated.
4. Press the cookie dough evenly into the bottom of the prepared pan.
5. Bake the crust for 10 minutes. Remove the pan from the oven and let cool on a wire rack. Do not remove the springform pan ring. Leave the oven on.
6. Place a large rimmed baking sheet on the very bottom rack of the oven and fill it halfway with water.
7. For the Cheesecake: Beat the cream cheese until creamy. Add the sugar, sour cream, and vanilla and beat until smooth.
8. Spoon the melted white chocolate into the mixture and beat until incorporated. Add ¼ cup of the flour and beat again.
9. Add the eggs one at a time, mixing well after each addition. Make sure the eggs are fully incorporated, but do not overbeat the batter.
10. Toss the blackberries with the remaining 1 tablespoon flour. Gently fold the berries into the cheesecake batter. Pour the cheesecake mixture onto the cooled crust. Place the pan on the oven rack right above the tray of water. Bake the cheesecake for 55 minutes.
11. Remove the pan from the oven and let the cheesecake cool for 5 minutes. Run a sharp knife around the edges of the cheesecake to loosen it from the springform pan. Let the cheesecake cool for 1 hour, then refrigerate it for 4 to 6 hours, or until completely chilled.
12. Detach the springform pan ring and remove the cheesecake from the pan. Slide the cheesecake onto a serving plate.
13. For the Topping: Top the cheesecake with the blackberry curd and refrigerate for 1 hour. Right before serving, add fresh blackberries and mint leaves to the top. Sprinkle with powdered sugar, if desired.
Triple Chocolate Mousse Cheesecake
PREP TIME: 45 MINUTES
BAKE TIME: 45 MINUTES
SERVING: MAKES ONE 9-INCH CHEESECAKE (12 SLICES)
A friend of our family inspired this fun layered chocolate cheesecake. Pastor Jim, as all the kids at church fondly call him, absolutely loves chocolate cheesecake. Every year when the mission’s dessert auction would come up, he would nudge me and ask if there would be a cheesecake for him to bid on. I think he would bid on any cheesecake flavor, to be honest, but I know chocolate is his favorite. The last auction that we attended, I made this chocolate cheesecake with him in mind. And sure enough, he outbid everyone. Three layers of different chocolate make this cheesecake perfect for when you need that chocolate fix.
INGREDIENTS
For the Crust
20 Oreo cookies
4 tablespoons (½ stick) unsalted butter, melted
For the Cheesecake
2 (8-ounce) packages cream cheese, at room temperature
2⁄3 cup sugar
2⁄3 cup sour cream
1½ teaspoons vanilla extract
4 ounces bittersweet baking chocolate, melted
¼ cup all-purpose flour
2 large eggs
For the Mousse
1 (8-ounce) cream cheese, at room temperature
1 teaspoon vanilla extract
4 ounces white baking chocolate, melted
1 (8-ounce) container Cool Whip, thawed
For the Topping
2 tablespoons heavy cream
¼ cup chocolate chips
INSTRUCTIONS
1. Place a large rimmed baking sheet on the very bottom rack of the oven and fill it halfway with water. Preheat the oven to 350ºF. Line a 9-inch springform pan with parchment paper.
2. For the Crust: Place the cookies, cream filling included, in a food processor. Pulse until the cookies are crushed into crumbs.
3. Mix together the cookie crumbs and butter. Press the crumbs evenly into the bottom of the prepared pan. Set aside.
4. For the Cheesecake: Beat the cream cheese until creamy. Add the sugar, sour cream, and vanilla and beat until very smooth.
5. Spoon in the melted chocolate and beat until incorporated completely. Add the flour and beat again.
6. Add the eggs one at a time, beating well after each addition. Make sure the eggs are fully incorporated, but do not overbeat the batter.
7. Pour the cheesecake batter onto the prepared crust. Place the pan on the oven rack right above the pan of water. Bake the cheesecake for 45 minutes.
8. Remove the pan from the oven and place it on a wire rack. Let the cheesecake cool for 5 minutes, then run a sharp knife around the edges of the cheesecake to loosen it from the springform pan.
9. Let the cheesecake cool for 1 hour, then refrigerate it for 4 to 6 hours, or until completely chilled.
10. Detach the springform pan ring and gently remove the cheesecake from the pan. Slide the cheesecake onto a plate.
11. For the Mousse: Beat the cream cheese and vanilla until creamy. Spoon in the melted white chocolate and beat the mixture until smooth.
12. Fold in the Cool Whip with a rubber spatula until everything is completely mixed together. Pipe the mousse on top of the chilled cheesecake with a piping bag and icing tip 1M. Refrigerate the cheesecake for one hour to let it set up.
13. For the Topping: Place the cream and chocolate chips in a microwave-safe bowl and microwave for 15 to 20 seconds. Stir the chocolate until melted and creamy. Drizzle the chocolate over the top of the cheesecake.
Pumpkin Chai Cheesecake
PREP TIME: 40 MINUTES
BAKE TIME: 1 HOUR 40 MINUTES
SERVING: MAKES ONE 9-INCH CHEESECAKE (12 SLICES)
Pumpkin pie is a staple at most Thanksgiving tables. While I enjoy holiday traditions, I also love putting a special twist to make that holiday even more memorable. Most days I enjoy a cup of coffee in the afternoon, but every once in a while I change that up and have a hot chai tea. One afternoon after enjoying a chai latte, I realized that those spices were the perfect complement to a pumpkin dessert. For this cheesecake, I took the pumpkin out of the pie and added it to a creamy cheesecake loaded with different spices. Pumpkin pie is good, but Pumpkin Chai Cheesecake will make your holiday dessert stand out!
INGREDIENTS
For the Crust
1½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons (¾ stick) unsalted butter, melted
For the Cheesecake
4 (8-ounce) packages cream cheese, at room temperature
1 cup packed brown sugar
½ cup granulated sugar
¼ cup heavy cream
1 (15-ounce) can pumpkin puree
1 tablespoon vanilla extract
¼ cup all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon ground cardamom
½ teaspoon ground star anise
4 large eggs
For the Topping
2 cups sour cream
¼ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground star anise
1 cup Whipped Cream
INSTRUCTIONS
1. Place a large rimmed baking sheet on the very bottom rack of the oven and fill it halfway with water. Preheat the oven to 325ºF. Line a 9-inch springform pan with parchment paper.
2. For the Crust: Mix together the graham cracker crumbs, granulated sugar, and melted butter. Press the crumbs evenly on the bottom of the prepared pan. Set aside.
3. For the Cheesecake: Beat the cream cheese until creamy. Add the sugars, cream, pumpkin, and vanilla and beat until everything is thoroughly mixed.
4. Stir together the flour and spices. Add to the mixture and beat again.
5. Add the eggs one at a time, beating well after each addition. Make sure the eggs are fully incorporated, but do not overbeat the batter.
6. Pour the cheesecake batter onto the prepared crust. Place the pan on the oven rack right above the tray of water. Bake the cheesecake for 1 hour and 35 minutes.
7. For the Topping: Whisk together the sour cream, granulated sugar, and spices until smooth.
8. Remove the cheesecake from the oven and spread the sour cream mixture evenly on top with an offset spatula. Place the pan back in the oven and bake the cheesecake for 5 minutes more.
9. Remove the cheesecake from the oven and place the pan on a wire rack. Let the cheesecake cool for 5 minutes, then run a sharp knife around the edge of the cheesecake to loosen it from the springform pan.
10. Let the cheesecake cool for 1 hour, then refrigerate it for 4 to 6 hours, or until completely chilled.
11. Detach the springform pan ring and remove the cheesecake from the pan. Slide the cheesecake onto a serving plate. Sprinkle with extra spices, if desired.
12. Pipe swirls of whipped cream around the edges of the cheesecake using a piping bag and icing tip 1M.
Marshmallow S’mores Cheesecake
PREP TIME: 1 HOUR
BAKE TIME: 50 MINUTES
SERVING: MAKES ONE 9-INCH CHEESECAKE (12 SLICES)
Growing up, we always made campfires and toasted marshmallows when we went camping. I never realized how much of a chaotic mess this activity was until we had our own kids. There are always sticks and flaming marshmallows flying all over the place. Because let’s be honest, our kids don’t patiently roast a marshmallow. Their idea of “roasting” is to ignite their marshmallow in the hot coals and then pretend to be Indiana Jones with their flaming sugar ball torches—not to mention the sticky mess that ends up all over the place. Adding s’mores flair to baked goods helps me enjoy that same flavor in our kitchen without the fire craziness. A buttery graham cracker crust pairs perfectly with a creamy marshmallow cheesecake, and then everything is completely covered in chocolate. We could stop there, but why not keep going? Adding a soft fluffy marshmallow meringue frosting that is toasted finishes off the s’mores effect. This was one cheesecake I definitely could not wait to dig into!
INGREDIENTS
For the Crust
2 cups graham cracker crumbs
¼ cup sugar
½ cup (1 stick) unsalted butter, melted
For the Cheesecake
3 (8-ounce) packages cream cheese, at room temperature
¾ cup sugar
½ cup sour cream
1 teaspoon vanilla extract
1 (7-ounce) jar marshmallow crème
3 large eggs
For the Topping
½ cup heavy cream
1 cup chocolate chips
4 full-size (1.55 ounce) Hershey’s chocolate bars, broken apart
For the Meringue Frosting
3 large egg whites
¾ cup sugar
¼ teaspoon cream of tartar
½ teaspoon vanilla extract
INSTRUCTIONS
1. Place a large rimmed baking sheet on the very bottom rack of the oven and fill it halfway with water. Preheat the oven to 350ºF. Line a 9-inch springform pan with parchment paper.
2. For the Crust: Mix together the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly into the bottom of the prepared pan. Set aside.
3. For the Cheesecake: Beat the cream cheese until creamy. Add the sugar and sour cream and beat until smooth.
4. Add the vanilla and marshmallow crème and beat until everything is incorporated completely.
5. Add the eggs one at a time, beating well after each addition. Make sure the eggs are fully incorporated, but do not overbeat the batter.
6. Pour the cheesecake batter onto the prepared crust. Place the pan on the oven rack right above the tray of water. Bake for 50 minutes.
7. Remove the pan from the oven and place it on a wire rack. Let the cheesecake cool for 5 minutes and then run a sharp knife around the edge of the cheesecake to loosen it from the springform pan.
8. Let the cheesecake cool for 1 hour, then refrigerate it for 4 to 6 hours, or until completely chilled.
9. For the Topping: Place the cream and chocolate chips in a microwave-safe bowl. Microwave for 15 to 30 seconds. Stir until the chocolate is melted and creamy. Let the chocolate cool slightly.
10. Detach the springform pan ring and remove the cheesecake from the pan. Slide it off the parchment paper back onto the bottom of the springform pan.
11. Place the cheesecake on a wire rack with a baking sheet underneath. Pour the melted chocolate in the middle of the cheesecake. Use an offset spatula to slowly spread the chocolate over the top and down the sides of the cheesecake. The entire cheesecake should be covered with chocolate. Place the cheesecake, pan, and wire rack in the refrigerator for 10 to 15 minutes.
12. Lift the cheesecake off the wire rack and place it on a serving plate. Place the Hershey’s bars around the very bottom of the cheesecake, pressing them into the soft chocolate coating. Refrigerate the cheesecake again until the chocolate is completely set.
13. For the Meringue Frosting: Place the egg whites, sugar, and cream of tartar in a heatproof bowl. Set the bowl directly over a saucepan of simmering water. Make sure the bowl does not touch the water. Whisk the mixture for 5 to 6 minutes, or until the sugar has dissolved and the egg whites are warm to the touch.
14. Beat the mixture with a whisk attachment for 6 to 8 minutes, or until stiff, glossy peaks form. Gently stir in the vanilla.
15. Spread the meringue topping on top of the cheesecake. Use an offset spatula to create peaks.
16. Use a kitchen torch to lightly toast the meringue frosting. Refrigerate the cheesecake until ready to serve.
Coconut Cream Cheesecake
PREP TIME: 30 MINUTES
BAKE TIME: 55 TO 60 MINUTES
SERVING: MAKES ONE 9-INCH CHEESECAKE (12 SLICES)
One of my favorite candy bars is a Mounds Bar. I love that creamy coconut center that is covered in dark chocolate. Unfortunately, my love of coconut has not transferred to our kids. I keep trying to hide it in baked goods, but they find it and give me dirty looks. I guess that just means more coconut goodness for me! I wanted this cheesecake to be similar to the Mounds Bar, so I kept it pretty simple. The creamy coconut cheesecake with a dark chocolate coating totally satisfied my candy bar longings.
INGREDIENTS
For the Crust
20 Oreo cookies
4 tablespoons (½ stick) unsalted butter, melted
For the Cheesecake
3 (8-ounce) packages cream cheese, at room temperature
1 cup sugar
¼ cup sour cream
½ cup cream of coconut
1 teaspoon coconut extract
3 large eggs
1 cup sweetened shredded coco
nut
For the Topping
¾ cup dark chocolate chips
¼ cup heavy cream
1 batch Whipped Cream
4 or 5 chocolate coconut candy bars, cut in half (optional)
INSTRUCTIONS
1. Place a large rimmed baking sheet on the very bottom rack of the oven and fill it halfway with water. Preheat the oven to 350ºF. Line a 9-inch springform pan with parchment paper.
2. For the Crust: Place the cookies, cream filling included, in a food processor. Pulse until the cookies are crumbs.
3. Mix together the cookie crumbs and melted butter. Press the crumbs evenly into the bottom of the prepared pan. Set aside.
4. For the Cheesecake: Beat the cream cheese until creamy. Add the sugar and beat until smooth.
5. Add the sour cream, cream of coconut, and coconut extract and beat until creamy again.
6. Add the eggs one at a time, beating well after each addition. Make sure the eggs are fully incorporated, but do not overbeat the mixture.
7. Gently stir in the shredded coconut. Pour the cheesecake batter onto the prepared crust. Place the pan on the oven rack right above the tray of water. Bake for 55 to 60 minutes.
8. Remove the pan from the oven and place it on a wire rack. Let the cheesecake cool for 5 minutes. Run a sharp knife around the edges of the cheesecake to loosen it from the sides of the springform pan.
9. Let the cheesecake cool for 1 hour, then refrigerate it for 4 to 6 hours, or until completely chilled.
10. Detach the springform pan ring and gently remove the cheesecake. Slide the cheesecake onto a serving plate.
11. For the Topping: Place the chocolate chips and cream in a microwave-safe bowl. Microwave for 30 seconds. Stir the mixture until creamy. If needed, heat for another 15 seconds.
Cheesecake Love Page 5