Cheesecake Love
Page 8
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2¾ cups all-purpose flour
For the Cheesecake
1 (8-ounce) package cream cheese, at room temperature
½ cup granulated sugar
1 teaspoon vanilla extract
1 large egg
For the Topping
3 tablespoons granulated sugar
2 teaspoons ground cinnamon
INSTRUCTIONS
1. Preheat the oven to 350ºF. Line a 9 x 13-inch baking pan with aluminum foil and spray it with nonstick baking spray.
2. For the Cookies: Beat the butter and sugars until creamy and fluffy. Add the eggs and vanilla and beat again.
3. Stir together the cream of tartar, baking powder, salt, cinnamon, nutmeg, and flour in a bowl. Slowly add the dry ingredients to the butter mixture and beat until a soft dough forms. Divide the dough in half.
4. Press half the cookie dough evenly into the bottom of the prepared pan. Set the other half of the cookie dough aside.
5. For the Cheesecake: Beat the cream cheese until creamy. Add the granulated sugar and vanilla and beat until smooth.
6. Add the egg and beat it until fully incorporated. Do not overbeat the batter. Pour the cheesecake on top of the cookie dough in the baking dish.
7. Crumble the remaining cookie dough over the top of the cheesecake layer.
8. For the Topping: Stir together the granulated sugar and cinnamon and sprinkle over the top of the cheesecake and cookie dough.
9. Bake the cheesecake for 30 minutes. Remove the pan from the oven and place it on a wire rack.
10. Let the cheesecake cool for 1 hour, then refrigerate for 2 to 3 hours, or until completely chilled. Cut the cheesecake into 24 bars before serving.
Piña Colada Cheesecake Cookie Cups
PREP TIME: 30 MINUTES
BAKE TIME: 11 TO 12 MINUTES
SERVING: MAKES 24 COOKIES
Our family loves to travel for our vacations. Most of those vacations usually involve a beach at some point. The three kids head right for the water when we get there, and my husband and I relax in beach chairs with a fruity drink in hand while we watch them. I love the combo of coconut and pineapple together, so I wanted to re-create that fun beach drink in a little handheld cheesecake treat. I already have requests for more of these cookies cups from friends at church, so I think they were a huge success with everyone we shared them with, too. So if you can’t make it to the beach as often as you would like, maybe one of this cookie cups will “tide” you over.
INGREDIENTS
For the Cookies
1 batch Cookie Dough
1½ teaspoons coconut extract
½ teaspoon rum extract
1 cup sweetened shredded coconut
For the Cheesecake
1 (8-ounce) package cream cheese, at room temperature
¼ cup sugar
¾ cup crushed pineapple, drained very well
1 (8-ounce) container Cool Whip, thawed
For the Topping
24 maraschino cherries with the stems, drained and patted dry
½ cup Toasted Coconut
INSTRUCTIONS
1. Preheat the oven to 375ºF. Spray two mini-tart pans with nonstick baking spray.
2. For the Cookies: Make the cookie dough using the coconut and rum extracts in place of the vanilla extract. Gently stir the shredded coconut into the dough.
3. Roll the dough into 24 even balls. Place each dough ball into a well of the prepared tart pan. Bake the cookies for 11 to 12 minutes.
4. Remove the pan from the oven and let the cookies cool in the pan for 2 minutes.
5. Use a tart shaper (see Note) to press in the centers of the cookies. Let them cool for 2 to 3 minutes in the pan, then gently transfer the cookies to a wire rack to cool completely.
6. For the Cheesecake Filling: Beat the cream cheese until creamy. Add the sugar and beat until smooth.
7. Stir in the drained pineapple, then fold in the Cool Whip with a rubber spatula. Spoon the cheesecake mixture evenly into the cooled cookies.
8. For the Topping: Top each cookie with a maraschino cherry and sprinkle the toasted coconut around the edges of the cheesecake filling.
Note. A tart shaper is a wooden tool that presses pastry and dough down into cavities of pans.
Salted Caramel Fudge Cheesecake Bars
PREP TIME: 25 MINUTES
BAKE TIME: 45 MINUTES
SERVING: MAKES 24 BARS
I love cheesecakes that have a fun swirl on top of them. Okay, I love all cheesecake, but swirls add a cool twist. These swirls look intricate, but they are actually so easy to do. After you spread the batter in the pan, you drop the fudge in randomly. A butter knife is the only tool you need to create a fun swirl pattern. Drag the knife through the batter, going up and down and side to side. Just be careful that you do not have too much fun swirling because it can go from pretty swirl to ugly swirl in a matter of seconds. The fun part about these bars is that no two pans will be identical. So just have fun with it!
INGREDIENTS
For the Crust
3 cups shortbread cookie crumbs
6 tablespoons (¾ stick) unsalted butter, melted
For the Cheesecake
3 (8-ounce) packages cream cheese, at room temperature
1 cup packed brown sugar
¼ cup sour cream
½ cup Salted Caramel Topping
¼ cup all-purpose flour
3 large eggs
¼ cup hot fudge topping
Coarse sea salt (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 325ºF. Line a 9 x 13-inch baking dish with foil and spray it with nonstick spray.
2. For the Crust: Mix together the shortbread crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan. Set the pan aside.
3. For the Cheesecake: Beat the cream cheese until creamy. Add the brown sugar, sour cream, and caramel topping and beat until smooth. Stir in the flour until incorporated.
4. Add the eggs one at a time, beating well after each addition. Make sure the eggs are fully incorporated, but do not overbeat the cheesecake batter.
5. Place ¼ cup of the batter in a bowl and set aside. Pour the remaining cheesecake batter over the crust.
6. Place the hot fudge in a microwave-safe bowl and microwave for 15 to 20 seconds, or until melted and creamy but not too hot. Stir the reserved cheesecake batter into the hot fudge.
7. Place small amounts of the hot fudge mixture randomly over the top of the batter in the pan. Gently use a butter knife to swirl the batters together. Do not let the knife go all the way down to the crust.
8. Place the pan on the oven rack right above the tray of water. Bake the cheesecake for 45 to 50 minutes.
9. Remove the cheesecake from the oven and place it on a wire rack. Let the cheesecake cool for 1 hour, then refrigerate it for 2 to 3 hours, or until completely chilled.
10. Cut into 24 bars. Sprinkle with sea salt immediately before serving, if desired.
Chocolate-Dipped Key Lime Cheesecake Squares
PREP TIME: 2 HOURS
BAKE TIME: 48 TO 50 MINUTES
SERVINGS: MAKES 72 SMALL SQUARES OR 24 REGULAR-SIZE BARS
After getting married, we celebrated our honeymoon in Key West. Since we were just out of college, we were on a very tight budget. Most days we walked from our hotel to the beach or wherever else we wanted to explore. One day, we splurged and rented a scooter so that we could see more of the island. While exploring, we found a little pie shop that sold frozen key lime pie on a stick. You could either get it plain or covered in chocolate. You know which one I chose, right? Chocolate all the way, baby! These little cheesecake squares on a stick remind me so much of our honeymoon days! One bite, and I’m instantly transported back
to the island without a care in the world.
INGREDIENTS
For the Crust
1½ cups graham cracker crumbs
6 tablespoons (3/4 stick) unsalted butter, melted
For the Cheesecake
3 (8-ounce) packages cream cheese, at room temperature
1½ cups sugar
¾ cup key lime juice
6 tablespoons all-purpose flour
3 large eggs
For the Coating
4½ cups chocolate melting wafers
1 cup white chocolate melting wafers
Green sprinkles (optional)
INSTRUCTIONS
1. Place a large rimmed baking sheet on the very bottom rack of the oven and fill it with water. Preheat the oven to 325ºF. Line a 9 x 13-inch baking pan with aluminum foil and spray it with nonstick baking spray.
2. For the Crust: Mix together the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan. Set the pan aside.
3. For the Cheesecake: Beat the cream cheese until creamy. Add the sugar and lime juice and beat until smooth. Stir in the flour until incorporated.
4. 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.
5. Pour the cheesecake batter over the prepared crust. Place the pan on the oven rack right above the tray of water. Bake the cheesecake for 48 to 50 minutes.
6. Remove the pan from the oven and place it on a wire rack.
7. Let the cheesecake cool for 1 hour, then refrigerate it for 3 to 4 hours, or until completely chilled.
8. Line a baking sheet with wax paper. Lift the cheesecake out of the pan. Remove the foil from the bottom. Cut the cheesecake into seventy-two 1-inch squares. Place a small wooden Popsicle stick into the top of each one, but do not go all the way to the crust. Place the squares on the prepared baking sheet and freeze for at least 1 hour.
9. For the Coating: Melt the chocolate melting wafers according to the package directions. Dip the cheesecake squares into the chocolate one at a time. Use a spoon to cover the squares completely with chocolate, if necessary. Carefully tap the side of the bowl with the Popsicle stick to remove excess chocolate. Return the chocolate-covered square to the wax paper–lined baking sheet to set up. Reheat the chocolate as needed until all the squares have been dipped.
10. Melt the white chocolate wafers according to the package directions. Drizzle the white chocolate over the tops of the dipped cheesecake squares. Top with sprinkles, if desired.
Optional: Cut the cheesecake into 24 bars. Melt 1 cup chocolate melting wafers. Drizzle the melted chocolate over the tops of the cut bars instead of covering them completely in chocolate.
Turtle Cheesecake Cookie Bars
PREP TIME: 45 MINUTES
BAKE TIME: 28 TO 30 MINUTES
SERVING: MAKES 24 BARS
What do you get when you combine chocolate cookies and nuts with a caramel cheesecake? A fun twist to the turtle candies that everyone makes at the holidays, that’s what! I loaded these cheesecake cookie bars with plenty of that gooey turtle goodness. I dare you to eat only one!
INGREDIENTS
For the Cookies
½ cup (1 stick) unsalted butter, at room temperature
½ cup vegetable shortening
½ cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon cornstarch
½ teaspoon baking soda
½ teaspoon salt
2½ cups all-purpose flour
½ cup unsweetened dark cocoa powder
For the Cheesecake
1 (8-ounce) package cream cheese, at room temperature
½ cup packed brown sugar
¼ cup Caramel Topping
2 tablespoons all-purpose flour
1 large egg
For the Topping
1 cup dark chocolate chips
¾ cup heavy cream
18 caramel candies, unwrapped
¼ cup finely chopped pecans
INSTRUCTIONS
1. Preheat the oven to 350ºF. Line a 9 x 13-inch baking pan with aluminum foil and spray it with nonstick baking spray.
2. For the Cookies: Beat the butter, shortening, and sugars until light and fluffy. Add the eggs and vanilla and beat until creamy.
3. Stir together the cornstarch, baking soda, salt, flour, and cocoa powder in a bowl. Slowly add the dry ingredients to the butter mixture and beat until a soft dough forms.
4. Press half the cookie dough into the bottom of the prepared pan. Set the pan aside. Reserve the remaining cookie dough.
5. For the Cheesecake: Beat the cream cheese until creamy. Add the brown sugar and beat until smooth.
6. Add the caramel and flour and beat until creamy.
7. Add the egg and beat gently until completely incorporated. Do not overbeat the batter. Pour the cheesecake batter over the cookie dough in the pan.
8. Crumble the remaining cookie dough on top of the cheesecake.
9. Bake for 28 to 30 minutes.
10. Remove the pan from the oven and place it on a wire rack. Let the cheesecake cool for 1 hour, then refrigerate it for 3 to 4 hours, or until completely chilled.
11. For the Topping: Place the chocolate chips and ½ cup of the heavy cream in a microwave-safe bowl. Microwave for 15 to 20 seconds. Stir until the chocolate is melted and creamy. Heat for 15 more seconds, if needed.
12. Spread the chocolate evenly on top of the cooled cheesecake with an offset spatula. Let the chocolate set before cutting the cheesecake into 24 bars.
13. Place the caramel candies and remaining ¼ cup cream in a small saucepan. Stir over low heat until the candies are melted and creamy. Let the caramel mixture cool for 7 to 8 minutes.
14. Drizzle the caramel evenly over the tops of the cheesecake squares. Sprinkle the cheesecake squares with the chopped pecans while the caramel is still wet.
Peanut Butter & Banana Bacon Cheesecake Bars
PREP TIME: 30 MINUTES
BAKE TIME: 40 MINUTES
SERVING: MAKES 24 BARS
My love for bacon used to be limited to BLT sandwiches in the summer. There is just something about warm summer tomatoes and crispy bacon that I cannot get enough of. And it does have to be crispy bacon for me to like it. My brother and brother-in-law were convinced that I had to create a cheesecake with crispy bacon on it, so I agreed to think about it. After a few months of “thinking,” I remembered my husband telling me about the Elvis sandwich, which is peanut butter, banana, and bacon. Right away I knew that this combo would make a wild and crazy cheesecake flavor. The bacon on top adds a salty crunch that pairs so well with the peanut butter and banana layers. So as Elvis would say, “Put a chain around my neck” and lead me to those cheesecake bars, because my bacon horizon just expanded to sweets.
INGREDIENTS
For the Cookie Crust
4 tablespoons (½ stick) unsalted butter, at room temperature
¼ cup vegetable shortening
¼ cup granulated sugar
½ cup packed brown sugar
½ cup creamy peanut butter
1 large egg
½ teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon baking soda
1¼ cups all-purpose flour
For the Cheesecake
2 (8-ounce) packages cream cheese, at room temperature
½ cup granulated sugar
¼ cup sour cream
½ cup mashed ripe banana
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1 large egg
For the Topping
1½ cups Cool Whip, thawed
1¼ cups crumbled cooked crispy bacon
INSTRUCTIONS
1. Preheat the oven to 350ºF. Line a 9 x 13-inch baking pan with aluminum foil and spray it with non
stick baking spray.
2. For the Cookie Crust: Beat the butter, shortening, and sugars until light and fluffy. Add the peanut butter, egg, and vanilla and beat until creamy.
3. Stir together the salt, baking soda, and flour in a bowl. Slowly add the dry ingredients to the butter mixture and beat until a soft dough forms.
4. Press the cookie dough evenly into the bottom of the prepared pan. Bake the crust for 15 minutes.
5. Remove the pan from the oven and place it on a wire rack. Keep the oven on. Poke the cookie with the tip of a knife all over the top. Do not go all the way through the cookie. Let the cookie cool for at least 20 minutes.
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 granulated sugar, sour cream, and vanilla and beat until smooth.
8. Add the banana and flour and beat until incorporated.
9. Add the egg and beat until just incorporated. Do not overbeat the batter. Spread the cheesecake batter over the cooled cookie crust.
10. Place the pan on the oven rack right above the tray of water. Bake the cheesecake for 25 minutes.
11. Remove the pan from the oven and place it on a wire rack. Let the cheesecake cool for 1 hour, then refrigerate it for 4 hours, or until completely chilled.
12. For the Topping: Spread the Cool Whip over the cooled cheesecake with an offset spatula. Right before serving, sprinkle the crumbled bacon over the top of the cheesecake and cut into 24 bars.
Monster Cookie Chocolate Cheesecake Bars
PREP TIME: 30 MINUTES
BAKE TIME: 35 MINUTES
SERVING: MAKES 24 BARS