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Cheesecake Love

Page 15

by Jocelyn Brubaker


  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

 

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