INGREDIENTS
For the Muffins
½ cup (1 stick) unsalted butter, at room temperature
2⁄3 cup packed brown sugar
1 large egg
2 teaspoons vanilla extract
2⁄3 cup sour cream
1 teaspoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
½ cup unsweetened cocoa powder
2 cups all-purpose flour
2⁄3 cup milk
1 cup mini chocolate chips
For the Cheesecake
1 (8-ounce) package cream cheese, at room temperature
¼ cup granulated sugar
1 large egg
For the Topping
¼ cup mini chocolate chips
INSTRUCTIONS
1. Preheat the oven to 400ºF. Line a cupcake pan with paper liners. Line eight wells of a second cupcake pan with paper liners.
2. For the Muffins: Beat the butter and brown sugar until creamy. Add the egg, vanilla, and sour cream and beat until smooth.
3. Stir together the cinnamon, baking powder, baking soda, salt, cocoa powder, and flour in a bowl. Slowly add the dry mixture and the milk to the butter mixture, alternating between the two.
4. Stir in the mini chocolate chips by hand. Set the batter aside.
5. For the Cheesecake: Beat the cream cheese until creamy. Add the granulated sugar and beat until smooth.
6. Add the egg and beat until fully incorporated. Do not overbeat the batter.
7. Place one spoonful of the muffin batter in the bottom of each cupcake liner. Spoon the cheesecake filling evenly over the top of the batter in the liners. Top each liner with the rest of the muffin batter.
8. For the Topping: Sprinkle the tops of the muffins with the mini chocolate chips.
9. Bake the muffins for 16 to 18 minutes. Remove the pan from the oven and let the muffins cool in the pan for 5 minutes, then gently remove them from the pan and place them on a wire rack to cool completely.
Cinnamon Apple Cheesecake Coffee Cake
PREP TIME: 25 MINUTES
BAKE TIME: 35 TO 40 MINUTES
SERVING: 24 PIECES
Whoever first said that coffee cake was a perfectly acceptable breakfast is my new favorite friend. Soft cake, creamy cheesecake, homemade apple pie filling, and crumbs all layered together create the most magical breakfast cake. It practically melts in your mouth. I honestly could not stop eating bite after bite, so I had to send the rest to church for everyone else to indulge on. Sharing is caring in my book, especially when someone else eats all the calories for me. So make this amazing cake and invite a friend over for coffee and a chat. Then send the rest of the cake home with her, so you do not consume the entire thing. Believe me, it could happen.
INGREDIENTS
For the Coffee Cake
¾ cup (1½ sticks) cold unsalted butter
2½ cups all-purpose flour
¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 teaspoon baking soda
1 large egg
1 cup buttermilk
For the Cheesecake
1 (8-ounce) package cream cheese
¼ cup granulated sugar
1 large egg
1½ cups Apple Pie Filling
For the Glaze
½ cup powdered sugar
4 teaspoons milk
INSTRUCTIONS
1. Preheat the oven to 350ºF. Spray a 9 x 13-inch baking pan with nonstick baking spray.
2. For the Coffee Cake: Mix together the butter, flour, sugars, cinnamon, nutmeg, and salt with a fork until soft crumbs form. Set aside ¾ cup of the crumbs.
3. Add the baking soda, egg, and buttermilk to the remaining crumbs and beat until everything is incorporated.
4. Spread the batter in the prepared pan and set it aside.
5. For the Cheesecake: Beat the cream cheese until creamy. Add the granulated sugar and beat until smooth.
6. Add the egg and beat until fully incorporated. Do not overbeat the batter. Spread the cheesecake over the batter in the prepared pan.
7. Spoon the pie filling randomly over the cheesecake batter. Sprinkle the reserved crumbs over everything.
8. Bake for 35 to 40 minutes. Remove the pan from the oven and place it on a wire rack. Let the cheesecake coffee cake cool for 1 hour, then refrigerate it for 1 to 2 hours.
9. For the Glaze: Whisk together the powdered sugar and milk. Drizzle the glaze over the top of the cake.
Optional: Use your favorite pie filling in place of the apple filling.
Cherry Lime Cheesecake Braid
PREP TIME: 20 MINUTES
BAKE TIME: 18 TO 20 MINUTES
SERVING: MAKES 1 LARGE BRAID (9 SLICES)
I am a big fan of adding cheesecake to refrigerated dough to make quick and easy breakfast treats. After making the Black Cherry Ricotta Cheesecakes, I had a little bit of cherry pie filling leftover, so I combined it with a tart lime cheesecake batter and a can of refrigerated crescent rolls. The lime glaze and zest give the pastry an extra punch of flavor that will get you going in the morning.
INGREDIENTS
For the Cheesecake
1 (8-ounce) package cream cheese, at room temperature
¼ cup granulated sugar
1 teaspoon lime juice, fresh or concentrate
For the Rolls
1 (8-count) tube refrigerated crescent rolls
½ cup Fruit Filling (use frozen cherries)
1 large egg
1 tablespoon water
1 teaspoon turbinado sugar
For the Glaze
2 cups powdered sugar
2 teaspoons lime juice, fresh or concentrate
Lime zest
INSTRUCTIONS
1. Preheat the oven to 375ºF.
2. For the Cheesecake: Beat the cream cheese until creamy. Add the granulated sugar and lime juice and beat until smooth.
3. For the Rolls: Unroll the package of crescent rolls on a baking sheet and press together all the seams. Use a knife to cut strips along both sides of the dough, leaving 2 inches in the center uncut.
4. Spread the cheesecake mixture down the center of the dough. Top with the fruit filling.
5. Alternately place the dough strips across the filling, creating a braid pattern.
6. Whisk together the egg and water. Use a pastry brush to brush the egg mixture over the top of the braid. Sprinkle with the turbinado sugar.
7. Bake for 18 to 20 minutes. Remove the pan from the oven and let the braid cool for 1 hour, then refrigerate it for 1 hour until chilled.
8. For the Glaze: Whisk together the powdered sugar and lime juice. Drizzle over the braid and sprinkle with lime zest.
Banana Strawberry Cheesecake Sweet Rolls
PREP TIME: 1 HOUR
BAKE TIME: 20 MINUTES
SERVING: MAKES 12 ROLLS
Cinnamon rolls are one of my favorite things to make for weekend breakfast. I used to only make them from a can, from store-bought crescent rolls, or from a batter made without yeast. Why? Baking with yeast used to scare me. I thought there was no way I could make fluffy bread dough. One day I decided to get over my fear of that little packet and make my own dough. Imagine my surprise when making yeast dough turned out to actually be easier than I imagined. Trust me. You can do it, too! Just make sure you have enough time for the entire rising process. These soft fluffy banana rolls are filled with a creamy strawberry cheesecake. I’m all for adding more fruit and dairy to all the breakfast foods in my life!
INGREDIENTS
For the Dough
1 cup milk
4 tablespoons (½ stick) unsalted butter
3½ to 4 cups all-purpose flour
2 tablespoons granulated sugar
½ teaspoon salt
1
(¼ ounce) envelope rapid-rise yeast
½ cup mashed ripe banana
For the Cheesecake Filling
½ (8-ounce) package cream cheese, at room temperature
¾ cup strawberry pie filling
For the Frosting
2 ounces cream cheese, at room temperature
2 tablespoons milk
1 cup powdered sugar
INSTRUCTIONS
1. For the Dough: Place the milk and butter in a small saucepan over low heat. Stir it continuously until melted and warm to the touch. Remove the pan from the heat.
2. Stir together 3½ cups of the flour, the granulated sugar, and the salt in a bowl. Set aside.
3. Whisk the warm milk and yeast together. Pour the milk and mashed banana into the flour mixture and beat on low using a dough hook until a soft dough forms. If it is too sticky, add the remaining flour ¼ cup at a time until the dough pulls away from the bowl.
4. Gather the dough together into a ball and place it on a floured surface. Knead the dough ten times, or until it is smooth. Place the dough into a greased bowl, cover the top of the bowl with a damp towel, and let it rest for 10 to 15 minutes.
5. Preheat the oven to 350ºF. Butter a 9 x 13-inch baking dish.
6. For the Cheesecake Filling: Beat the cream cheese until creamy. Add the pie filling and beat again.
7. Roll the dough out on a floured surface into a 14 x 10-inch rectangle. Spread the cheesecake filling over the dough, leaving a 1-inch border all around the edges.
8. Beginning on one long edge, start to roll the dough up tightly. Pinch the seams together when you get to the end. Cut off the ends to even it up, and then cut the dough log crosswise into 12 even slices.
9. Place each slice in the prepared baking dish, cut-side down. Cover the top of the dish with a damp towel and place it in a warm place. Let the rolls rise for 20 minutes.
10. Remove the towel and place the pan in the oven. Bake the rolls for 20 minutes. Remove the pan from the oven and let the rolls cool slightly.
11. For the Frosting: Beat the cream cheese until creamy. Slowly add the milk and powdered sugar and beat again until smooth. Spread or drizzle the frosting over the tops of the warm rolls.
Cheesecake Nutella Pockets
PREP TIME: 30 MINUTES
BAKE TIME: 10 TO 11 MINUTES
SERVING: MAKES 8 POCKETS
I created these fun little pastry rolls one day as a special breakfast treat. Most days we do cereal, Pop-Tarts, or smoothies, but every once in a while cheesecake and chocolate make the morning go a little bit more smoothly. My kids love eating these as an after-school snack, too.
INGREDIENTS
For the Cheesecake
1 (8-ounce) package cream cheese, at room temperature
¼ cup sugar
1 large egg
For the Rolls
2 (8-ounce) tubes refrigerated crescent rolls
1 cup Nutella spread
For the Topping
1 ounce white baking chocolate
INSTRUCTIONS
1. Preheat the oven to 375ºF.
2. For the Cheesecake: Beat the cream cheese until creamy. Add the sugar and beat until smooth.
3. Add the egg and beat until fully incorporated. Do not overbeat the batter
4. For the Rolls: Unroll the crescent rolls and separate the rolls into triangles. Press two triangles together to form a rectangle. Repeat until you have eight rectangles. Place the rectangles on a large baking sheet.
5. Spoon a large spoonful of Nutella and a large spoonful of cheesecake batter on one side of each rectangle.
6. Fold the other half of the dough over the filling. Press the seams together using a fork.
7. Bake for 10 to 11 minutes.
8. Remove the pan from the oven and let the pockets cool on the pan for a few minutes. Remove the pockets from the pan and place them on a wire rack to cool for 30 minutes, then transfer to the refrigerator to cool completely.
9. For the Topping: Melt the white chocolate according to the package directions. Stir until creamy. Drizzle over the cooled pockets.
Piña Colada Cheesecake Rolls
PREP TIME: 25 MINUTES
BAKE TIME: 10 TO 11 MINUTES
SERVING: MAKES 8 ROLLS
Coconut and pineapple are usually the two ingredients I reach for when I need a little bit of tropical flair in my life. These easy rolls are filled with a creamy coconut, pineapple, and cherry cheesecake filling. A drizzle of white chocolate and toasted coconut makes them look extra fancy. These would make great snacks for breakfast or for a bridal shower.
INGREDIENTS
For the Cheesecake
1 (8-ounce) package cream cheese, at room temperature
¼ cup sugar
½ teaspoon rum extract
¼ cup crushed pineapple, drained very well
¼ cup diced maraschino cherries, patted dry
½ cup sweetened shredded coconut
For the Rolls
2 (8-count) tubes refrigerated crescent rolls
For the Topping
1⁄3 cup white chocolate melts
¼ cup Toasted Coconut
INSTRUCTIONS
1. Preheat the oven to 375ºF.
2. For the Cheesecake: Beat the cream cheese until creamy. Add the sugar and rum extract and beat until smooth. Stir in the pineapple, cherries, and shredded coconut.
3. For the Rolls: Unroll the crescent rolls. Separate the rolls at the seams. Press two triangles together to form a rectangle. Repeat until you have eight rectangles. Place the rectangles on a large baking sheet.
4. Spoon the cheesecake filling down the centers of the rectangles. Fold the edges of the dough over the filling and press together the seams. Press together the ends of each roll as well. Flip the rolls over so the seam side is down.
5. Bake for 10 to 11 minutes. Remove the pan from the oven and let the rolls cool on the pan for 15 minutes. Remove them from the pan and refrigerate for 1 hour, or until chilled.
6. For the Topping: Melt the chocolate melts according to the package directions. Drizzle over the tops of the chilled rolls. Sprinkle with the toasted coconut.
8
Out-of-the-Box Cheesecake Desserts
FUN, FUN, FUN!
Still interested in adding cheesecake to more treats? Of course you are! Let me show you how easy it is to add cheesecake layers to cakes and to incorporate that cheesecake flavor into fudge, frosting, and cookies. I’ll also share my recipe for Hot Chocolate Cheesecake Dip, which after just two weeks online, became one of my ten most popular recipes of 2014. Cheesecake to the extreme, here we come!
Pecan Cookie Dough Cheesecake Fudge
PREP TIME: 25 MINUTES
SERVING: MAKES 36 FUDGE SQUARES
Fudge is one of those treats that most people only make around the holidays. I have decided it is my goal in life to make fudge acceptable all year round, though. I love that this creamy white fudge is loaded with cookie dough bites and pecans. Adding the pecan bits incorporates that sweet-and-salty twist to this out-of-the-box wonder.
INGREDIENTS
1 (8-ounce) package cream cheese, at room temperature
2 cups white chocolate chips
4 cups powdered sugar
1 teaspoon vanilla extract
¾ cups plus 2 tablespoons finely chopped pecans
1 batch Cookie Dough Bites, frozen
INSTRUCTIONS
1. Line an 8-inch square baking pan with aluminum foil.
2. Beat the cream cheese until creamy.
3. Place the white chocolate chips in a microwave-safe bowl. Microwave for 30 seconds. Stir until melted and creamy. Heat for 15 seconds more, if needed.
4. Spoon the melted chocolate into the cream cheese and beat until smooth.
5. Add the vanilla and beat again. Slowly add the powdered sugar until it has been completely incorporated into the cream cheese mixture. The mixture will start to get thick.
6. Stir in ¾ cup of the c
hopped pecan and the frozen cookie dough bites gently with a stiff rubber spatula. Press the fudge mixture evenly into the prepared pan.
7. Sprinkle the remaining 2 tablespoons chopped pecan over the fudge and gently press them into the top. Let the fudge set for a few hours before lifting the foil out of the pan. Gently pull the foil off the fudge.
8. Run a sharp knife under hot water, then dry it off. Cut 36 fudge squares. Clean the knife often for clean cuts.
Note. Add mini chocolate chips, sprinkles, or mini M&M’s in place of the nuts, if desired.
Cookies-and-Cream Cheesecake-Stuffed Strawberries
PREP TIME: 30 MINUTES
SERVING: MAKES 16 STRAWBERRIES
Our three kids are berry monsters who will eat an entire box if I’m not watching. I am so glad our kids love to eat fresh fruit and veggies. So when I bought a new big box of strawberries, I had to make sure everyone knew they had to wait to start munching. Many people like chocolate-covered strawberries, but I decided to try a different twist. These berries had a date with a cookies-and-cream cheesecake filling. These little treats would be so pretty on a shower or party table.
Cheesecake Love Page 13