Cheesecake Love
Page 6
12. Pour the chocolate in the center of the chilled cheesecake and spread it out using an offset spatula. Gently spread the chocolate to the edge of the cheesecake, letting a small amount drip down the sides.
13. Pipe the whipped cream around the edge of the cheesecake using a piping bag and icing tip 1M. Top the swirls with candy bar pieces, if desired.
Note. If you like almonds, sprinkle ½ cup sliced almonds onto the chocolate topping before it sets.
Caramel Pecan Cheesecake
PREP TIME: 30 MINUTES
BAKE TIME: 60 MINUTES
SERVING: MAKES ONCE 9-INCH CHEESECAKE (12 SLICES)
I like to bring the extra desserts I make every week to the Wednesday-night dinner we attend at our church. Most of these nights, our family brings the desserts in before everyone else gets there. One night, I was running a little bit behind, so we walked in ten minutes late. You should have seen everyone jump up from his or her seats and hover around us as we set the desserts on the food table. This caramel cheesecake did not have a chance at surviving. It disappeared within minutes of being set down. Believe me, I was so glad I had saved a piece at home to enjoy later! This creamy caramel cheesecake paired with a gooey caramel and pecan topping will have your taste buds begging for more! You will not regret making it.
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
1½ cups packed brown sugar
¼ cup heavy cream
¼ cup Caramel Topping
1 teaspoon vanilla extract
1 teaspoon caramel extract
¼ cup all-purpose flour
4 large eggs
For the Topping
½ cup finely chopped pecans
1 batch Caramel Dip
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 butter. Press the crumbs firmly into the bottom of the prepared pan. Set aside.
3. For the Cheesecake: Beat the cream cheese until creamy. Add the brown sugar and beat until smooth.
4. Pour in the cream, caramel topping, extracts, and flour. 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 mixture onto the prepared crust. Place the pan on the oven rack right above the tray of water. Bake for 60 minutes.
7. Remove the pan from the oven and place it on a wire rack. Let the cheesecake cool for five minutes, 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. Detach the springform pan ring and remove the cheesecake from the pan. Slide it onto a serving plate.
10. For the Topping: Stir the pecans into the caramel dip. Spread this mixture on top of the cheesecake right before serving.
Note. If you refrigerate this cheesecake with the caramel dip on top, the caramel will harden. Run a sharp knife under very hot water. Dry it off and very slowly cut through the caramel so that you do not crush the soft cheesecake. The hot knife will melt the caramel as you cut through.
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Cheesecake Cupcakes
SMALL WONDERS
Cheesecake does not have to be huge to be delicious. Did you know that any cheesecake recipe could be baked into little individual portions? Talk about dangerous information, right? These bite-size treats are more manageable for everyday eating or sharing, so you won’t have the temptation of a full-size cheesecake in your fridge! Although if you are anything like me, eating five mini cheesecakes in one day wouldn’t be that hard to do.
Banana Caramel Cheesecakes
PREP TIME: 2 HOURS 25 MINUTES
BAKE TIME: 23 TO 25 MINUTES
SERVING: MAKES 12 MINI CHEESECAKES
Bananas are a hit-or-miss item for me. I can only eat them if they are green and crunch like an apple. Once they turn yellow, I will not touch them with a ten-foot pole, and the bananas sit on the counter until they turn brown. At that point, no one else in the house is going to touch them, either. Luckily, I absolutely love to bake with bananas. So I get excited when those bananas are still there, and I have a fun recipe idea to try out. Here I took the Banana Split Cheesecake and condensed it down into bite-size cheesecakes. Adding my beloved caramel dip to the top of these little cheesecakes was a fun way to change them up. Go ahead. Try them. You will not be disappointed!
INGREDIENTS
For the Crust
¾ cup graham cracker crumbs
1 tablespoon sugar
3 tablespoons unsalted butter, melted
For the Cheesecake
2 (8-ounce) packages cream cheese, at room temperature
½ cup sugar
¼ cup sour cream
1 teaspoon vanilla extract
½ cup mashed ripe banana
2 tablespoons all-purpose flour
1 large egg
For the Topping
1 batch Caramel Dip
2 cups thawed Cool Whip
1 firm yellow banana, sliced
Chocolate sprinkles (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 cupcake pan with paper liners.
2. For the Crust: Mix together the graham crackers crumbs, sugar, and melted butter. Spoon the crumbs evenly into the bottom of the paper liners. Press the crumbs down firmly. Set aside.
3. For the Cheesecake: Beat the cream cheese until creamy. Add the sugar, sour cream, and vanilla and beat until smooth.
4. Add the mashed banana and flour and mix it in thoroughly.
5. Add the egg and beat until just incorporated. Do not overbeat the batter.
6. Spoon the cheesecake batter evenly over the crusts. Place the cupcake pan on the oven rack right above the tray of water. Bake the cheesecakes for 23 to 25 minutes. They will be puffy and just slightly cracked.
7. Remove the pan from the oven and place it on a wire rack. Let the cheesecakes cool in the pan for 10 minutes. They will flatten out as they cool.
8. Gently remove the cheesecakes from the cupcake pan and place them on the wire rack. Let the cheesecakes cool for 1 hour, then refrigerate them for 2 to 3 hours, or until completely chilled.
9. For the Topping: Right before serving, place a spoonful of room- temperature caramel dip onto the top of each cheesecake cupcake.
10. Swirl the Cool Whip on top of the caramel using a piping bag and icing tip 1M. Top each cheesecake with a fresh banana slice and chocolate sprinkles right before serving.
Skinny Mini Cheesecakes
PREP TIME: 20 MINUTES
BAKE TIME: 22 MINUTES
SERVING: MAKES 12 MINI CHEESECAKES
Just like everyone else, I go through phases of eating healthy and of eating all the things I want. As summer starts to get closer, I tend to make smarter eating choices. These little cheesecakes are made with a reduced fat cream cheese, Greek yogurt, and a little bit of honey, and they are a perfect light and sweet treat. Fresh fruit and a drizzle of honey on top give them a little bit of a sweeter taste, if you like. Eating a few of these little treats will still keep you on track for those cute summer clothes.
INGREDIENTS
1 (8-ounce) package reduced-fat cream cheese, at room temperature
¼ cup honey, plus more for drizzling
1 cup plain Greek yogurt
1 teaspoon
vanilla extract
1 tablespoon lime juice
2 large egg whites
Fresh fruit, for serving
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 cupcake pan with foil liners.
2. Beat the cream cheese until creamy. Add the honey and beat until smooth.
3. Add the yogurt, vanilla, and lime juice and beat again.
4. Add the egg whites one at a time, beating well after each addition. Make sure the egg whites are fully incorporated, but do not overbeat the batter.
5. Divide the cheesecake batter evenly among the cupcake liners. Place the pan on the oven rack right above the tray of water. Bake for 22 to 24 minutes, or until the cheesecakes are puffy and slightly cracked.
6. Remove the pan from the oven and place it on a wire rack. Let the cheesecakes cool in the pan for 15 minutes. Gently remove the cheesecakes and place them on the wire rack.
7. Let the cheesecakes cool for 1 hour, then refrigerate them for 2 to 3 hours, or until completely chilled.
8. Serve with fresh fruit and a drizzle of honey, if desired.
Chocolate Cookies-and-Cream Cheesecakes
PREP TIME: 30 MINUTES
BAKE TIME: 22 MINUTES
SERVING: MAKES 20 MINI CHEESECAKES
If it has cookies and cream in it, our daughter will devour it. It is one of her top flavor combos. Any time I ask her opinion on what kind of cookie, pie, or cake I should make, she will reply, “Cookies and cream.” So of course she requested mini cookies-and-cream cheesecakes to be added to this book. How could I say no? After all, these fun cupcakes have a layer of chocolate and then a cookies and cream mousse topping with a cute mini cookie on top! My daughter always wants me to make these for her, so I know you will love them, too.
INGREDIENTS
For the Crust
8 Oreo cookies
2 tablespoons unsalted butter, melted
For the Cheesecake
2 (8-ounce) packages cream cheese, at room temperature
½ cup sugar
¼ cup sour cream
1 teaspoon vanilla extract
4 ounces bittersweet baking chocolate, melted
2 large eggs
For the Mousse
1 (8-ounce) package cream cheese, at room temperature
¼ cup sugar
1 teaspoon vanilla extract
1 (8-ounce) container Cool Whip, thawed
7 Oreo cookies
20 mini Oreo cookies
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 cupcake pan with paper liners. Line 8 wells of a second cupcake pan with paper liners.
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 butter. Spoon the crumbs evenly into the cupcake liners. Press the crumbs down firmly. Set the pan aside.
4. For the Cheesecake: Beat the cream cheese until creamy. Add the sugar and beat again until smooth.
5. Add the sour cream and vanilla and beat again.
6. Add the melted chocolate into the batter and beat until incorporated.
7. 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.
8. Spoon the cheesecake batter evenly over the crusts. Place the pan on the oven rack right above the tray of water. Bake the cheesecakes for 20 to 22 minutes.
9. Remove the pan from the oven and place it on a wire rack. Let the cheesecakes cool in the pan for 10 minutes.
10. Gently remove the cheesecakes from the pan and place them on the wire rack. Let the cheesecakes cool for 1 hour, then refrigerate them for 2 to 3 hours, or until completely chilled.
11. For the Mousse: Beat the cream cheese until creamy. Add the sugar and vanilla and beat until smooth.
12. Pulse the regular-size cookies, cream filling included, in a food processor until they are crumbs.
13. Gently fold the Cool Whip into the cream cheese mixture using a rubber spatula. Stir in the cookie crumbs gently.
14. Swirl the cheesecake mousse onto the tops of the chilled cupcakes using a piping bag and icing tip 1M. Top each cheesecake with a mini Oreo cookie.
Triple Peanut Butter Cheesecakes
PREP TIME: 20 MINUTES
BAKE TIME: 25 MINUTES
SERVING: MAKES 18 MINI CHEESECAKES
One of my all-time favorite candies is a Reese’s peanut butter cup. When our kids were younger, they were so sweet about sharing these candies with me when they would get them from church or school. Over the years, all three of them have developed the same love for those peanut butter cups. Now they pretend they are going to share one with me, but when I reach for it, they eat it quickly. I guess that is a good thing, because those candies are just too dangerous for me to be around. One bite, and it’s all over for healthy eating. Eating one candy leads to nine more candy wrappers beside me. The same thing happened with these cheesecake cupcakes. I had to keep eating them to find the hidden candy in the bottom. Yes, you heard me right. The magic of this cheesecake is that there is a special peanut butter cup surprise at the bottom of each cheesecake!
INGREDIENTS
18 full-size peanut butter cups, wrappers removed
For the Cheesecake
2 (8-ounce) packages cream cheese, at room temperature
½ cup sugar
¼ cup honey
2 tablespoons sour cream
½ cup creamy peanut butter
2 large eggs
For the Topping
¼ cup heavy cream
½ cup milk chocolate chips
1 (8-ounce) container Cool Whip, thawed
18 small peanut butter cups
Chocolate sprinkles
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 cupcake pan with paper liners. Line 6 wells of a second cupcake pan with paper liners.
2. Place a peanut butter cup in each paper liner. Set aside.
3. For the Cheesecake: Beat the cream cheese until creamy. Add the sugar and honey and beat until smooth.
4. Add the sour cream and peanut butter and beat until everything is incorporated.
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. Spoon the cheesecake batter evenly into the cupcake liners. Place the pan on the oven rack right above the tray of water. Bake the cheesecakes for 25 minutes.
7. Remove the pan from the oven and place it on a wire rack. Let the cheesecakes cool in the pan for 10 minutes. Gently remove the cheesecakes from the pan and place them on the wire rack. Let the cheesecakes cool for 1 hour, then refrigerate them for 2 to 3 hours or until completely chilled.
8. For the Topping: Place the cream and chocolate chips in a microwave-safe bowl. Microwave for 15 to 20 seconds. Stir the chocolate until melted and creamy. Heat for 10 more seconds, if needed.
9. Spoon the chocolate evenly on top of the chilled cheesecakes. Let the chocolate set.
10. Swirl the Cool Whip on top of the chocolate with a piping bag and icing tip 1M. Top each one with a small peanut butter cup and sprinkles.
Espresso Cheesecakes
PREP TIME: 25 MINUTES
BAKE TIME: 25 MINUTES
SERVING: MAKES 12 MINI CHEESECAKES
Coffee was a drink that I learned to enjoy in college. One of my good friends would always drink a cup of coffee at breakfast, so one day I decided that I was going to start liking coffee, too. In those days, it was more cream and sugar than coffee, but it didn’t matter because I felt like a “cool kid” drinking coffee each morning. I still enjoy my dail
y coffee, but I have learned to love it with less sugar. Just don’t ask me to give up my flavored creamers! These little cheesecakes taste just like a Frappuccino from your local coffee shop. The espresso whipped cream and hot fudge drizzle add a fun little flair to the top. Pair them with a nice hot cup of coffee, and you will be all charged up for the day.
INGREDIENTS
For the Crust
10 Oreo cookies
2 tablespoons unsalted butter, melted
For the Cheesecake
1 tablespoon instant espresso powder
1 tablespoon hot water
2 (8-ounce) packages cream cheese, at room temperature
½ cup sugar
¼ cup sour cream
2 tablespoons all-purpose flour
2 large eggs
For the Topping
1 batch Espresso Whipped Cream
¼ cup hot fudge topping
12 chocolate-covered coffee beans
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 cupcake pan with paper liners.
2. For the Crust: Place the cookies, cream filling included, in a food processor. Pulse until the cookies become crumbs.
3. Mix together the chocolate cookie crumbs and melted butter. Divide the mixture evenly among the cupcake liners. Press the crumbs down firmly. Set aside.
4. For the Cheesecake: Mix together the espresso powder and hot water and stir until dissolved.
5. Beat the cream cheese until creamy. Add the sugar and sour cream and beat until smooth.