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Category Archives: Cheesecake

Mini Funfetti Cheesecakes

I put my mini cheesecake pan to good use again with these mini funfetti cheesecakes! However, this recipe always tends to sink on me as they’re cooling so it was hard to take them perfectly out of the pan. My best friend Sarah also got me another mini cheesecake pan for my birthday (YAY!) but unfortunately, I didn’t have it at the time I made these. So instead of waiting for the first batch to completely cool, I just baked the remaining batter in a regular muffin tin.

Mini Funfetti Cheesecakes

Adapted from King Arthur Flour

Crust

  • 1 box Funfetti Cake Mix, one cup removed and reserved
  • 1 sleeve graham crackers, finely crushed
  • 1 egg
  • 3 tablespoons vegetable oil
  • 3 tablespoons water
  • 3 tablespoons rainbow sprinkles

Filling

  • 1 cup reserved cake mix
  • 2 (8 ounce) packages cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 3 eggs
  • 1 1/2 cups milk
  • 3 teaspoons vanilla extract
  • 3 tablespoons rainbow sprinkles
  1. Preheat oven to 300 degrees. For the crust place the vanilla wafers in a food processor. Pulse to fine crumbs. Add cake mix (minus one cup dry mix), 3 tablespoons of vegetable oil, 3 tablespoons of water, sprinkles, and one egg and blend on low speed until the mixture holds together when squeezed
  2. Divide the crust mixture evenly into 24 greased or paper lined muffin tins or a mini cheesecake pan. Press the mixture evenly into the bottoms, and about 1/4 inch up the sides of the muffin wells. Set aside
  3. In a mixing bowl, place the reserved one cup of mix, the cream cheese, 1/2 cup sugar and 3 eggs. Beat on medium low speed for one minute, until creamy
  4. Mix in the milk. Add the vanilla extract and blend until smooth. Avoid overbeating, this can cause your cheesecakes to sink in the center
  5. Divide the batter evenly into the prepared muffin tins
  6. Bake at 300 degrees for 20-25 minutes, or until the centers are just set. Turn off the oven, and prop the door open with an oven mitt or pot holder. Let the cakes cool in the oven for 30 minutes
  7. Carefully remove the cakes from the pans. Refrigerate 3-4 hours or until well chilled

This food processor literally is my life

Close-up of the crust

Pre-baked

Post-baked (mini version, of course)

Post-baked (regular size version)

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Mini Caramel Chai Cheesecake

So tomorrow is my birthday and I couldn’t be more excited. My mom got me both things on my wish list- a mini cheesecake pan and cardamom so what else was I to do but use both at the same time?!

Mini Caramel Chai Cheesecake

Crust

  • 8 ounces cinnamon graham crackers, crushed
  • 3 tablespoons granulated sugar
  • 1/4 stick butter, melted
  • 3 tablespoons caramel sundae topping

Filling

  • 3 8-ounce packages cream cheese, room temperature
  • 1/2 cup dulce de leche
  • 2 tablespoons all-purpose flour
  • Pinch of salt
  • 1 1/4 cups granulated sugar
  • 1 1/2 tsp. ground cardamom
  • 1 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 3 teaspoons pure vanilla extract
  • 4 large eggs, room temperature
  1. Position a rack in the center of the oven and heat the oven to 325 degrees F
  2. In a medium bowl, stir together the cinnamon graham cracker crumbs and 3 Tbs. granulated sugar. Mix in the melted butter and caramel until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a mini cheesecake pan and press evenly onto the bottom and about 2 inches up the sides of each well (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300 degrees F
  3. In a small bowl, mix together the cardamom, cinnamon, ginger, cloves, and nutmeg. Set aside
  4. In a stand mixer fitted with the paddle attachment, beat the cream cheese, dulce de leche, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth
  5. Add the chai spice mix and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling onto the cooled crusts
  6. Bake at 300 degrees F until the centers jiggles like Jell-O when nudged, about 15 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled

Here are the crusts, ready to be baked

Pre-baked

Post-baked

It’s hard to believe all these spices went into this delicious, bite-size treat

Seven Layer Bar Cheesecake

This cheesecake is yet another example of what happens when I let my mind wander in class. In my opinion, the cheesecake tasted just like a seven layer bar should and all the flavors worked very well together. However, I think I got a little over excited when I started using the cream of coconut and the sweetened condensed milk because I basically used the whole can and it just wouldn’t bake through. So as a result, the outside of the cheesecake was perfectly baked but the center was a bit too mushy. I need to learn to stick to the measurements!

Seven Layer Bar Cheesecake

Adapted from Hershey’s

Crust

  • 1 cup walnuts
  • 2 packages graham crackers, crushed (1/2 reserved for cheesecake)
  • 3 tablespoons butter, melted
  • 1 tablespoon sugar
  • 1 cup sweetened, flaked coconut

Filling

  • 3 packages (8 oz. each) cream cheese, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1/3 cup sour cream
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup butterscotch chips, melted
  • 1/2 (3/4 oz.) package butterscotch instant pudding
  • 1 cup milk chocolate chips, melted
  • 1/2 (3.4 oz.) package chocolate instant pudding
  • 1/2 cup cream of coconut
  • 1/2 cup sweetened condensed milk
  • 1 1/2 cups sweetened, flaked coconut
  1. Preheat oven to 350°F
  2. Pulse graham crackers and walnuts in a food processor until they resemble fine crumbs. Add in melted butter, sugar, and coconut and pulse until the crust just holds together. Bake 10 minutes. Cool on wire rack
  3. Beat cream cheese and sugar in large bowl until smooth. Add eggs, sour cream, flour, vanilla and salt; beat until smooth. Stir together 1/4 of the batter with melted butterscotch chips and the butterscotch pudding mix in medium bowl; pour into prepared crust. Top with 1/2 cup coconut and graham cracker crumbs
  4. In another medium bowl, stir together another 1/4 of the batter with melted chocolate chips and chocolate pudding mix; pour over butterscotch layer. Top with 1/2 cup coconut and graham cracker crumbs
  5. Stir together 1/2 the remaining batter with cream of coconut; stir until smooth. Pour over chocolate layer. Top with 1/2 cup coconut and graham cracker crumbs
  6. Stir together the last bit of the cheesecake batter with the sweetened condensed milk and pour over the the coconut layer
  7. Bake 55 to 60 minutes or until center of cheesecake is almost set. Remove from oven to wire rack. With knife, immediately loosen cake from side of pan. Cool to room temperature. Refrigerate until cold, about 3 hours. Cover; refrigerate leftover cheesecake

The baked crust. I thought I had walnuts on hand but I didn’t so I didn’t use them in my crust but I encourage you to if you want all 7 layers of the magic bars!

The butterscotch layer. The melted butterscotch chips made it very thick and difficult to spread without ruining the crust so I just kind of let it settle in the middle like that

The chocolate layer. Much easier to spread

The in-between layer of coconut and graham cracker crumbs

The coconut layer

Finally the sweetened condensed milk layer

Fresh out of the oven! I was really impressed it didn’t crack at all. I’ve also learned my lesson as a result of wayyy too many oven fires to bake cheesecake on baking sheets just in case they spill over

Post-baked

Obviously my photography is nothing compared to her’s, but my good friend Kaleigh, who is an amazing photographer, made this cheesecake and let me upload one of her photos. Make sure you check out her flickr!

Reese’s White Chocolate Cheesecake

If you were to ask me what inspired me to think up such an intricate cheesecake, I would not be able to tell you. But I can tell you this- I get really bored in biology. I’m sorry but allele frequencies and gene pools just do not interest me. But baking sure does!! 🙂

Reese’s White Chocolate Cheesecake

Crust

  • 40 Nutter Butter Cookies
  • 4 tablespoons melted butter
  • 3 tablespoons white chocolate (melted)
  • 2 tablespoons sugar

Filling

  • 3 8-oz. packages cream cheese, at room temperature
  • 8 oz. white chocolate, melted and cooled
  • 2 Tbs. all-purpose flour
  • Table salt
  • 1-1/4 cups granulated sugar
  • 1/3 cup creamy peanut butter
  • 1 Tbs. pure vanilla extract
  • 4 large eggs, at room temperature
  • 1 (12 oz.) bag peanut butter chips
  • Reese’s white chocolate peanut butter cups, chopped
  • Reese’s Peanut Butter Sundae Topping, for drizzling
  1. Position a rack in the center of the oven and heat the oven to 375 degrees F
  2. In a food processor, pulse the nutter butter cookies until fine crumbs. Add in the sugar, melted butter, and melted white chocolate and pulse until it holds together when squeezed. Press into the bottom of a 9-inch springform pan and 1/4 inches up the sides. Bake for 10 minutes. Let the pan cool on a rack. Lower the oven temperature to 300 degrees F
  3. In a stand mixer fitted with the paddle attachment, beat the cream cheese, melted white chocolate, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth. Beat in the peanut butter. Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Stir in the peanut butter chips. Pour half the batter into the pan. Then drizzle with the peanut butter sundae topping and top with chopped white chocolate reese’s cups. Repeat with remaining layer
  4. Bake at 300 degrees F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours

Here is the baked crust. Unfortunately I forgot to get nutter butter cookies when I was at the store, so I just used vanilla wafers. It still tasted very good

Pre-baked
Post-baked

Cookies & Cream Cheesecake

This is another one of my favorite recipes, mostly because it’s so easily adapted to use any instant pudding mix. The first time I used this recipe, I made a Triple Butterscotch Cheesecake obviously using butterscotch pudding in the mix. However this time around, I used cookies & cream pudding mix for my best friend Sarah because I promised her a cookies and cream cheesecake. I got a thank you text at 12:14 in the morning telling me how much she loved it so I guess this recipe’s a keeper!

Cookies & Cream Cheesecake

Adapted from Nabisco World

Crust

  • About 1-1/2 cups oreo cookie crumbs
  • 3/4 cup plus 1 Tbsp. sugar, divided
  • 3 Tbsp. butter or margarine, melted

Filling

  • 4 pkg. (8 oz. each) cream cheese, softened
  • 2 Tbsp. flour
  • 2 Tbsp. milk
  • 1 cup sour cream
  • 1 package Oreo instant pudding mix
  • 4 eggs
  • 1 1/2 cups oreo cookies, roughly chopped
  1. Preheat the oven to 325° F
  2. Mix oreo cookie crumbs, 1 Tbsp. sugar, and butter; press onto bottom of 9-inch springform pan. Bake 10 minutes
  3. Beat cream cheese, remaining sugar, flour and milk with mixer until well blended. Add sour cream; mix well. Blend in dry pudding mix. Add eggs, 1 at a time, mixing on low speed after each just until blended
  4. To assemble, pour 1/2 of the batter into the pan. Top with 1/2 cup oreo cookies. Repeat with remaining layer
  5. Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours

Here’s the crust. I’ve been experimenting with various cookies in crust recipes and I must say that graham crackers are good but nothing makes the cheesecake more delicious when you use a cookie that matches the flavor of the cheesecake, as this one does

Half the batter and half the cookies. If I were to make this again, I would probably use more cookie crumbs here to make a fine layer separating the two layers of filling

Almost ready to pop in the oven…

Pre-baked

Post-baked

This was Kamil’s piece that fell apart slightly. Though he liked it, he complained that his pants got “instantly tighter”

Yummm 🙂

Intense French Vanilla Cheesecakes

This KAF recipe is perfect for so many reasons- it uses a box cake mix (how much easier can you get?), it has the taste of both a cupcake and a cheesecake so it’s not too sweet or rich, and it’s so easily adaptable. This time around, I decided to use a french vanilla cake mix and to highlight the flavor of vanilla even more, I added a package of vanilla pudding mix to the batter. I cannot even describe to you how amazing these were…or how many I ate……..

Intense French Vanilla Cheesecakes

Adapted from King Arthur Flour

Crust

Filling

  • 1 cup reserved cake mix
  • 2 (8 ounce) packages cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 3 eggs
  • 1 1/2 cups milk
  • 3 teaspoons vanilla extract
  • 1 (3.4 oz) package instant vanilla pudding
  • Duncan Hines Vanilla Glaze, for drizzling
  1. Preheat oven to 300 degrees. For the crust place the vanilla wafers in a food processor. Pulse to fine crumbs. Add cake mix (minus one cup dry mix), 3 tablespoons of vegetable oil, 3 tablespoons of water, and one egg and blend on low speed until the mixture holds together when squeezed
  2. Divide the crust mixture evenly into 24 greased or paper lined muffin tins. Press the mixture evenly into the bottoms, and about 1/4 inch up the sides of the muffin wells. Set aside
  3. In a mixing bowl, place the reserved one cup of mix, the cream cheese, 1/2 cup sugar and 3 eggs. Beat on medium low speed for one minute, until creamy
  4. Turn to low, add in the vanilla pudding mix and milk, alternating beginning and ending with the pudding mix just until blended. Add the vanilla extract and blend until smooth. Avoid overbeating, this can cause your cheesecakes to sink in the center
  5. Divide the batter evenly into the prepared muffin tins- fill the muffin tin halfway, drizzle with the vanilla glaze, and fill to the top with more batter
  6. Bake at 300 degrees for 20-25 minutes, or until the centers are just set. Turn off the oven, and prop the door open with an oven mitt or pot holder. Let the cakes cool in the oven for 30 minutes
  7. Carefully remove the cakes from the pans. Refrigerate 3-4 hours or until well chilled

I will forever be thankful for this food processor my aunt and uncle got me for Christmas. I never realized how much simpler it makes everything! Or that technology like this could change someone’s life…

This is honestly the tastiest crust I’ve ever made. It makes a lot too so do not, I repeat, do not be shy when it comes to the crust- it truly makes the whole cake!

Close-up of the batter. The addition of the pudding mix thickened the filling up just slightly but it is still very liquidy (don’t worry- this is normal)

Adding in the filling and the glaze. Beware- the glaze makes them sticky but oh so delicious!

Pre-baked

Post-baked. They look all puffy now but they will deflate as they’re cooling

Triple Butterscotch Cheesecake

That’s right…I said it. Three different butterscotch elements are put together in this recipe to create the ultimate, decadent butterscotch cheesecake. Are you ready? Because if you’re as crazy for butterscotch as I am, your mouth should already be watering! 😉

Triple Butterscotch Cheesecake

Adapted from Nabisco World

Crust

  • About 1-1/2 cups chocolate graham crackers
  • 3/4 cup plus 1 Tbsp. sugar, divided
  • 3 Tbsp. butter or margarine, melted
  • 3/4 cup sweetened flaked coconut

Filling

  • 4 pkg. (8 oz. each) cream cheese, softened
  • 2 Tbsp. flour
  • 2 Tbsp. milk
  • 1 cup sour cream
  • 2 pkg. (3.4 oz. each) butterscotch instant pudding
  • 4 eggs
  • 1 1/2 cups butterscotch chips
  • Butterscotch ice cream topping, for drizzling
  1. Preheat the oven to 325° F
  2. Mix graham cracker crumbs, 1 Tbsp. sugar, coconut and butter; press onto bottom of 9-inch springform pan. Bake 10 minutes
  3. Beat cream cheese, remaining sugar, flour and milk with mixer until well blended. Add sour cream; mix well. Blend in dry pudding mixes. Add eggs, 1 at a time, mixing on low speed after each just until blended
  4. To assemble, pour 1/3 of the batter into the pan. Drizzle with butterscotch sauce and top with 1/2 cup butterscotch chips. Repeat with remaining layers
  5. Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours

Here is the baked crust. Unfortunately, my Wal-Mart did not have chocolate graham crackers so I had to use the honey ones I had in my pantry. Equally delicious, however!

Close-up of the filling. It was funny how fast the mixture turned to a light shade of orange after pouring in the pudding mixes

Alternating the layers of the filling and the butterscotch sauce/chip topping. Make sure to pay attention to the edges of the cheesecake too! I didn’t give enough love to mine 😦

Pre-baked

Post-baked. I’m not sure what happened to the edges exactly but seriously, this is one of the best cheesecakes I’ve ever had. It’s definitely very rich though so don’t eat too much at once or you’ll get sick!

 

40 NILLA Wafers, crushed (about 1-1/2 cups)
3/4 cup plus 1 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. flour
2 Tbsp. milk
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
4 eggs
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