Cheesecake Love
Page 15
Note
» Change out the M&M’s candies for other candy bars or chocolates. Use crushed-up Butterfinger bars, chopped peanut butter cups, or mini chocolate chips.
» Add another 2 tablespoons heavy cream to the frosting and use it to frost your favorite cupcakes.
Mini Hot Chocolate Cheesecake Tarts
PREP TIME: 20 MINUTES
BAKE TIME: 22 MINUTES
SERVING: MAKES 12 MINI TARTS
I think that all cups of hot chocolate should be topped with Cool Whip and sprinkles. A steamy mug of chocolate seems so much more fun and delicious when it is given a sprinkle of rainbow colors! These little tarts have a chocolate cookie crust, a creamy hot chocolate cheesecake, and a swirl of Cool Whip with sprinkles for fun. They are such an easy treat to make and taste incredible.
INGREDIENTS
For the Crust
1½ cups chocolate graham cracker crumbs
2 tablespoons sugar
½ cup (1 stick) unsalted butter, melted
For the Cheesecake
1 (8-ounce) package cream cheese, at room temperature
2 tablespoons sugar
½ teaspoon vanilla extract
½ cup dry hot chocolate mix
1 large egg
For the Topping
1 cup Cool Whip, thawed
½ cup mini marshmallow bits
2 tablespoons rainbow jimmies
INSTRUCTIONS
1. Preheat the oven to 350ºF.
2. For the Crust: Mix together the graham cracker crumbs, sugar, and melted butter. Spoon the mixture evenly into a 12-cavity mini-tart pan. Press the crumbs firmly into the bottom and up the sides of each well. Set the pan on a rimmed baking sheet.
3. Bake the tart shells for 8 minutes. Remove from the oven and let the crusts cool in the pan.
4. For the Cheesecake: Beat the cream cheese until creamy. Add the sugar and vanilla and beat until smooth. Add the hot chocolate mix and beat until incorporated.
5. Add the egg and beat until fully incorporated. Do not overbeat the batter. Divide the batter evenly among the prepared tart shells.
6. Bake for 22 minutes. Remove from the oven and let the cheesecakes cool in the pan for 15 minutes. Gently remove each cheesecake from the pan and let them cool for 1 hour on a wire rack.
7. Refrigerate the cheesecakes for 1 to 2 hours or until completely chilled.
8. For the Topping: Top with Cool Whip using a piping bag and icing tip 1M. Sprinkle the swirls with mini marshmallows and sprinkles.
Piña Colada Cheesecake Cake Trifle
PREP TIME: 1 HOUR
BAKE TIME: 30 MINUTES
SERVING: MAKES ONE LARGE TRIFLE (14 SERVINGS)
One of my favorite things to do at the beach, other than sleep in the sun, is to build sand castles. I am not a big fan of being in the ocean—thank you, Jaws, for ruining that for me when I was younger. But hand me a bucket and a shovel, and I will be happy to build you something. Building a cake trifle is sort of like building a sand castle. There is a large bowl, layers of cake, a creamy no-bake coconut cheesecake, and fruit to work with. This summer dessert will definitely have you thinking of the beach after one bite!
INGREDIENTS
For the Cake
1 (20-ounce) can crushed pineapple
1 (15¼ ounce) vanilla cake mix
For the Cheesecake
1 (8-ounce) package cream cheese, at room temperature
1 (3.4-ounce) box instant vanilla pudding
1 cup milk
1 cup sweetened shredded coconut
½ teaspoon rum extract
½ teaspoon coconut extract
2½ cups Cool Whip, thawed
1 (16-ounce) jar maraschino cherries with stems
¼ cup Toasted Coconut
INSTRUCTIONS
1. Preheat the oven to 350ºF. Spray a 9 x 13-inch baking pan with nonstick baking spray.
2. For the Cake: Drain the crushed pineapple, saving the juice.
3. Prepare the cake mix, using the pineapple juice in place of the liquid called for on the box.
4. Spread the cake batter in the prepared pan. Bake according to the directions on the box.
5. Remove the pan from the oven and let the cake cool completely. Cut the cooled cake into 1-inch cubes.
6. For the Cheesecake: Beat the cream cheese until creamy. Set aside.
7. Whisk the dry pudding mix into the milk until it thickens.
8. Slowly add the thickened pudding and extracts to the cream cheese. Beat on low until the mixture is smooth and creamy.
9. Stir in the shredded coconut, then gently fold in 1 cup of the Cool Whip with a rubber spatula.
10. Drain the cherries and set aside 10 of them, with stems, for the top. Remove the stems from the remaining cherries and cut them in half. Pat them dry with a paper towel.
11. Place 4 cups of the cake cubes in the bottom of a large trifle bowl. Spoon half the drained pineapple on top of the cake, followed by half the cherries.
12. Gently spread half the cheesecake pudding mixture on top of the fruit. Repeat the layers again, ending with the cheesecake pudding.
13. Sprinkle the top of the cheesecake with the toasted coconut. Swirl the remaining 1½ cups Cool Whip around the edges and in the middle of the trifle with a piping bag fitted with icing tip 1M. Place the reserved cherries on the swirls.
Acknowledgments
I still cannot believe that I am sitting here writing thank-yous for my very own cookbook. If someone would have told me four years ago that I would be running a successful baking blog and writing a book all about my favorite dessert, I probably would have laughed out loud. It blows my mind to think of how far my blogging hobby has come. All praise goes to God for guiding me and leading me through this fun journey. God has given me a job that I absolutely love and enjoy, and I am so thankful for His blessings and provisions.
First of all, I want to thank my husband, Jeremy. You are my biggest supporter and champion in everything I do. It’s because of you that I am who I am today. I appreciate your support and encouragement so much. Thank you so much for believing in me from day one, helping me test recipes, and reading and proofing my drafts. Thank you for running to the store at all hours for missing ingredients, for talking me down from the ledge a few times, and for reminding me that I could do this. You are my rock. I love you so much, and I’m so thankful that God placed you in my life.
A special thank-you goes out to my three children, Cameron, Cassie, and Caedon, for putting up with some craziness for a few months as I made dozens and dozens of desserts instead of dinner. Thank you for doing your chores, helping out with cleaning, and for not complaining when we had cereal or quesadillas for dinner, again. You made it easy to keep pressing on.
Thank you to my family and to my parents for being my number one fans through the years. I appreciate how you continue to support me by reading, liking, and sharing my recipes on Facebook.
I am so thankful for all my old and new friends from near and far who encouraged and prayed for me as I worked on this book. Your support and prayers helped me stay strong.
I want to thank all of my faithful blog readers from over the years. Without you and your sweet comments, I would not have continued sharing our life through recipes for this many years. Thank you for reading, commenting, and making the blog a success. It’s because of your love for my recipes that I decided to write this cookbook. Thank you for making the recipes for your family and friends. It means so much to me.
Thank you to my agent, Maria, at Stonesong for reaching out to me two years ago. Without all your help and guidance, I would not have had this amazing opportunity or come so far.
Thank you so much to the team at St. Martin’s Press for all the hard work that went into editing and putting this book together. Thank you for having the patience and faith in my writing and photography skills.
A huge thank-you goes to Meagan from azestybite.com for stepping in last minute to help me wit
h the photo edits. I still can’t believe how fast you were able to have them done. Thank you for saving me so much time sitting at my computer. You made my photos look amazing!
Thank you so much to everyone at church who tasted recipes for me. I am so appreciative of your feedback and excitement as I brought boxes and boxes of cheesecake to church each week. Thank you for eating every last one, so I didn’t have to take them home and eat more myself.
I want to thank all my blogging friends who encouraged me along the way. Thank you for being willing to listen and to answer all my questions about blogging and baking. I am so thankful to have met so many of you face to face at different blog events over the years. Blogging wouldn’t be the same without your friendship, support, and community.
A special thank-you goes out to Aimee, Dorothy, and Ashton. You three were my very first blog friends, and I’m so thankful for your love and support over the years.
And finally, a huge thank-you to all of you for buying this book. I hope you enjoy getting in the kitchen and have some fun adding cheesecake to all the things.
Index
The index that appeared in the print version of this title does not match the pages in your eBook. Please use the search function on your eReading device to search for terms of interest. For your reference, the terms that appear in the print index are listed below.
A
aluminum foil, tips for using
Apple Cinnamon Cheesecake Coffee Cake
Apple Crumb Cheesecake Pie
Apple Pie Filling
recipe for
recipes using
B
Bacon Peanut Butter Banana Cheesecake Bars
Baileys
baking pans/sheets
Banana Caramel Cheesecake Cupcakes
Banana Chocolate Chip Cookie Icebox Cake, No-Bake
Banana Peanut Butter Bacon Cheesecake Bars
Banana Split Cheesecake
Banana Strawberry Cheesecake Sweet Rolls
bars/bites, cheesecake
Chocolate Chip
Chocolate-Dipped Key Lime
Monster Cookie Chocolate
Peanut Butter Banana Bacon
Piña Colada Cookie
Salted Caramel Fudge
Snickerdoodle Cookie
Turtle Cookie
Berry Cheesecake Crepes
Blackberry White Chocolate Cheesecake
Black Cherry Ricotta Cheesecake Cupcakes
Blueberry Lemon Cheesecake Tarts
box mixes
breakfast cheesecake
Banana Strawberry Sweet Rolls
Cherry Lime Braid
Chocolate Muffin
Cinnamon Apple Coffee Cake
Lemon Blueberry Tart
Nutella Pockets
Piña Colada Rolls
Triple Berry Crepe
brownies, cheesecake
Cherry Chocolate
Coconut Cream
Coconut Trifle
Coffee Cookies-and-Cream Cake
Cookie Dough Cake
Peanut Butter Cup
Peppermint Swirl
White Chocolate Raspberry
Brownies, Single Batch
pan tips for
recipe for
recipes using
butter
beating of
margarine v.
C
cake pans
cake roll(s)
Cookies-and-Cream Cheesecake
pans for
Caramel Banana Cheesecake Cupcakes
Caramel Dip/Topping
recipe for
recipes using
Caramel Pecan Cheesecake
Caramel, Salted, Cheesecake Tarts
Caramel, Salted, Fudge Cheesecake Bars
Chai Pumpkin Cheesecake
cheesecake(s). See also specific types
bars/bites
breakfast
brownies
cupcakes
full-size
no-bake
out-of-the-box
pies
Cheesecake Nutella Pockets
cherries
in Black Cherry Ricotta Cheesecake Cupcakes
in brownies
in cheesecake
as filling
as topping
as trifle layer
Cherry Chocolate Cheesecake Brownies
Cherry Lime Cheesecake Braid
Chocolate Cheesecake
in Chocolate Coconut Cream Cheesecake Tart
in Coconut Cheesecake Brownie Trifle
Muffins
in Strawberry Chocolate Cheesecake
Chocolate Cherry Cheesecake Brownies
Chocolate Chip Cheesecake Bars
Chocolate Chip Cookie Banana Icebox Cake, No-Bake
Chocolate Coconut Cream Cheesecake Tart
Chocolate Cookies-and-Cream Cheesecake Cupcakes
Chocolate-Dipped Key Lime Cheesecake Squares
Chocolate, Hot, Cheesecake Dip
Chocolate, Hot, Cheesecake Tarts
Chocolate Mint Cheesecake Ball
Chocolate Monster Cookie Cheesecake Bars
Chocolate Mousse Cheesecake
Chocolate Strawberry Cheesecake Trifle, No-Bake
Cinnamon Apple Cheesecake Coffee Cake
Coconut Cheesecake Brownie Trifle
Coconut Cream Cheesecake
Brownies
in Chocolate Coconut Cream Cheesecake Tart
Coconut Cream Chocolate Cheesecake Tart
Coconut Key Lime Cheesecake Pie
Coffee Cake, Cinnamon Apple Cheesecake
Coffee Cookies-and-Cream Cheesecake Brownie Cake
cookie(s)
in cheesecake bars/bites
crusts made from
in full-sized cheesecakes
in no-bake cakes
in out-of-the-box cheesecakes
pans/sheets for baking
Cookie Dough
Bites
Cheesecake Brownie Cake
in Fruit Cheesecake Cookie Pizza
in M & M’s Cookie Cups with Nutella Cheesecake Frosting
as pantry necessity
Pecan Cheesecake Fudge
Cookies-and-Cream Cheesecake Cake Roll
Cookies-and-Cream Cheesecake-Stuffed Strawberries
Cookies-and-Cream Chocolate Cheesecake Cupcakes
Cookies-and-Cream Coffee Cheesecake Brownie Cake
cooking
equipment
pantry essentials for
tips, basic
Cool Whip
cheesecake mixes with
dip with
icing tips for
mousses with
parfaits with
toppings with
cream cheese, beating of
creativity in cooking
Crepes, Triple Berry Cheesecake
cupcake pans
cupcakes, cheesecake
Banana Caramel
Black Cherry Ricotta
Chocolate Cookies-and-Cream
Espresso
Nutella Mousse
Pumpkin Oreo
Skinny Mini
Triple Peanut Butter
White Chocolate Mint
cutting, tips for
D
doneness, assessment of
E
eggs
overmixing of
sizes of
equipment, baking
pans/sheets as
utensils/tools as
Espresso Cheesecake Cupcakes
expiration dates
F
flour, scooping/measuring of
Fluffernutter Peanut Butter Cheesecake Pie, No-Bake
food processors
frosting
for Banana Strawberry Cheesecake Sweet Rolls
Meringue
Nutella Cheesecake
piping bags/icing tips for
for Rocky Road Cheesecake Cake
spatulas for
Fro
zen Mint Cookie Crumble Cheesecake
Fruit Cheesecake Cookie Pizza
Fruit Filling
recipe for
recipes using
Fudge and Raspberry Cheesecake
Fudge and Salted Caramel Cheesecake Bars
Fudge, Hot, No-Bake Cheesecake Parfaits
Fudge, Pecan Cookie Dough Cheesecake
full size cheesecake(s)
Banana Split
Caramel Pecan
Coconut Cream
Frozen Mint Cookie Crumble
Lemon
Marshmallow S’mores
Pumpkin Chai
Raspberry Fudge
Strawberry Chocolate
Triple Chocolate Mousse
Vanilla Bean
White Chocolate Blackberry
Funfetti Cheesecake Dip, Vanilla
Funfetti Cheesecake Pie
G
Glaze
on Cherry Lime Braid
on Cinnamon Apple Cheesecake Coffee Cake
on Lemon Blueberry Cheesecake Tarts
H
Hot Chocolate Cheesecake Dip
Hot Chocolate Cheesecake Tarts, Mini
Hot Fudge Cheesecake Parfaits, No-Bake
I
icebox cake
No Bake Banana Chocolate Chip Cookie
No-Bake Mudslide
icing tips
J
jelly roll pans
K
Kahlúa
Key Lime Cheesecake Squares, Chocolate-Dipped
Key Lime Coconut Cheesecake Pie
L
Lemon Blueberry Cheesecake Tarts
Lemon Cheesecake
Lemon Cream Raspberry Cheesecake Parfaits, No-Bake
Lemon Curd
recipe for
recipes using
Lime Cherry Cheesecake Braid
M
Malt Cheesecake, No-Bake
Marshmallow Cheesecake
Marshmallow S’mores Cheesecake
Meringue Frosting
metal spatulas
Mini Hot Chocolate Cheesecake Tarts
Mini Orange Cream Cheesecake Pies
Mint Chocolate Cheesecake Ball
Mint Cookie Crumble Cheesecake, Frozen
Mint White Chocolate Cheesecake Cupcakes
M & M’s Cookie Cups with Nutella Cheesecake Frosting
Monster Cookie Chocolate Cheesecake Bars
Mounds Bars
mousse
Chocolate Cookies-and-Cream