No Bake Brownie Batter Cheesecake

This No Bake Brownie Batter Cheesecake recipe is a sweet treat full of brownie batter goodness. Plus it takes less than 30 minutes to make!

1 cup graham cracker crumbs
3 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar
1/4 cup butter melted

for the filling:

1 cup heavy whipping cream divided
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
8 oz Philadelphia Cream Cheese softened
1 1/2 cups box brownie mix the powder
2 tablespoons milk
mini chocolate chips for garnish,

• In a small bowl, mix all ingredients for crusts together until moist. 
• Divide evenly between 4 serving dishes 
• Press into the bottoms and up the sides about half an inch. Set aside.
• In a large bowl, whip cream with powdered sugar and vanilla until stiff peaks form. 
• Spoon out of mixing bowl and set aside. 
• Place cream cheese, brownie mix and milk into same mixing bowl the cream was just in
• Whip until smooth. 
• Gently fold in half the whipped cream.
• Spoon or pipe over top the crusts. 
• Top with remaining whipped cream 
• Garnish with mini chocolate chips if desired. 
• Refrigerate until ready to serve.

Recipe: Laurens Latest

Easy Sopapilla Cheesecake Bars

This version of sopapilla cheesecake bars is quick and easy with minimal effort. It starts and ends with Crescent Rolls, with simplest cheesecake filling. Thank you Cakes Cottage

2 (8oz.) packs of Pillsbury crescent rolls
2 (8oz.) packs of cream cheese, room temperature
1 cup sugar
1 teaspoon vanilla
¼ cup butter (melted)
1 tablespoon cinnamon
4 tablespoons sugar

• Preheat the oven to 350 degrees.
• Spray 9 x 13 baking dish with cooking spray.
• Press a can of the crescent rolls to the bottom of the dish, making sure to reach edges and keep together.
• Bake the first layer of crescent roll dough till just done maybe 5-8 minutes. 
• Combine softened cream cheese, sugar, and vanilla.
• Spread mixture over crescent rolls.
• Roll the remaining crescent roll over the top and stretch to the edges and seal.
• Brush across the entire top of the crescent roll with the melted butter.
• Sprinkle the top with 1 tablespoon cinnamon and 4 tablespoons of sugar
• Bake for about 30 minutes, or until golden brown.
• Let cool and chill for several hours before serving.
• Slice into bars and serve.

Cheesecake Pumpkin Muffins

Chock-full of pumpkin, they feature both a sweet cream cheese filling and crunchy praline topping. Thank you Taste of Home

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
4 large eggs
1 can (15 ounces) solid-pack pumpkin
1-1/2 cups canola oil

CREAM CHEESE FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 large egg
1 tablespoon all-purpose flour

PRALINE TOPPING:
2/3 cup chopped pecans
1/3 cup packed brown sugar
2 tablespoons sour cream

• Preheat oven to 400°. 
• In a large bowl, combine first six ingredients. 
• In another bowl, whisk eggs, pumpkin and oil. 
• Stir into dry ingredients just until moistened. 
• Fill greased or paper-lined muffin cups one-third full.
• For filling, beat cream cheese, sugar, egg and flour until smooth. 
• Drop by tablespoonfuls into center of each muffin. 
• Top with remaining batter.
• For topping, in a small bowl, combine pecans, brown sugar and sour cream
• Spoon over batter. 
• Bake 15-18 minutes or until a toothpick inserted in the muffin comes out clean. 
• Cool 5 minutes before removing from pans to wire racks. 
• Serve warm. 
• Refrigerate leftovers.

American Flag Cheesecake Bars

 A great make-ahead dessert for summer entertaining. Thank you My Recipes

Crust:
1/2 cup whole almonds
1 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted

Filling:
3 8-oz. packages cream cheese, at room temperature
3/4 cup sugar
3 large eggs, at room temperature
2 tablespoons lemon juice
2 teaspoons vanilla extract
1/4 teaspoon salt
80 fresh ripe blueberries (about 1 cup
1 cup seedless raspberry jelly

• Preheat oven to 325°F. 
• Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on 2 sides. 
• Mist foil with cooking spray.
• Make crust: Pulse almonds in a food processor until finely chopped. 
• Add flour, brown sugar and salt, and process until well combined. 
• Add butter and pulse just until mixture begins to come together; it should not form a ball. 
• Press mixture evenly over bottom of prepared pan. 
• Bake for 25 minutes, or until set. 
• Let cool on a wire rack.
• Make filling: With an electric mixer on medium-high speed, beat cream cheese and sugar until smooth. 
• Scrape down sides of bowl. 
• Reduce speed to medium-low and add eggs, one at a time, beating until just combined. 
• Beat in lemon juice, vanilla and salt.
• Spread cream cheese mixture evenly over crust. 
• Tap pan on counter top 3 or 4 times to burst air bubbles in filling. 
• Place pan on a large roasting pan and put in oven. 
• Pour hot tap water into roasting pan until it comes up about an inch around baking pan. 
• Bake for 40 minutes, or until filling is just set. 
• Cool completely on a wire rack, then cover with foil 
• Refrigerate for at least 6 hours or overnight.
• Use foil overhang to transfer bars to a serving platter. 
• Decorate each bar with 5 blueberries in upper left corner to resemble stars on the American flag. 
• Place jelly in a ziplock bag, seal bag and snip off about 1/6 inch at one bottom corner. 
• Pipe jelly in thin lines on each bar to resemble stripes on flag.
• Lift cheesecake out of pan and onto cutting board. 
• Heat a large sharp knife under hot water; dry knife. 
• Trim off edges of cheesecake. 
• Carefully cut into 16 bars, rinsing knife under hot water and drying thoroughly between each cut.

Pumpkin Cheesecake Pie

A layer of creamy vanilla cheesecake fills layers of pumpkin cheesecake in a simple graham cracker crust pie! Thank you Barefoot in the Kitchen

Crust Ingredients:
1 1/2 cups graham cracker crumbs, about 16 crackers worth (gluten free crackers work fine)
1/4 cup butter, melted
2 tablespoons light brown sugar

Pie Ingredients:
24 ounces cream cheese, softened
3/4 cup white sugar
1 tablespoon vanilla
3 eggs
3/4 cup pumpkin puree
1 tablespoon pumpkin pie spice mix
Optional topping: Vanilla Whipped Cream

• Preheat oven to 325 degrees. 
• Stir together the crust ingredients and press into 2 pie pans. 
• Beat the cream cheese and sugar together with a mixer until smooth. 
• Add the vanilla and the eggs and beat again.
• Pour 1/3 of this mixture over each pie crust. (approximately 1 1/3 cups of the filling.) 
• Stir the pumpkin puree and the spices into the remaining filling and beat until well combined. 
• Divide the pumpkin mixture between the two pies 
• Use a spatula to smooth it across the cheesecake layer.
• Bake for 35-40 minutes, until the center looks almost set. 
• A knife inserted should come out mostly clean. 
• Cool at room temperature and then refrigerate for 2-3 hours or overnight. 
• Top with whipped cream, just before serving.

Pumpkin Cheesecake Bars

These pumpkin cheesecake bars could not be easier to make.Thank you Roxana at A Treats Affair

Crust

1 1/2 cups graham crackers crumbs
1/4 cup melted butter
Filling
4 packages (8 oz each) cream cheese , softened
1 1/2 cups granulated sugar
4 eggs
1 cup (8 oz) canned pumpkin (not pumpkin pie mix)
2 teaspoons pumpkin pie spice
whipped cream
pumpkin pie spice

• Heat oven to 300°F.
• Line a 13X9 baking pan with parchment paper leaving about 1 inch of paper hanging on the sides.
• In a medium size bowl, combine the graham cracker crumbs with the melted butter.
• With your fingers press the crust on the bottom of the prepared pan. 
• Set aside while making the filling.
• In the mixing bowl of your stand-up mixer , add the cream cheese and sugar. 
• With the paddle attachment on, beat on low speed until light and fluffy.
• Beat in eggs, one at a time, just until blended.
• Spoon half of the mixture over the crust and spread evenly.
• To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice.
• With a wire whisk stir until smooth. 
• Carefully, spoon over mixture in pan.
• Bake the cheesecake in the preheated oven for 50 minutes or until just set. 
• Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.
• Refrigerate for at least 3 hours before cutting into bars.
• Top each bar with whipped cream and a dust of pumpkin pie spice.

Banana Pudding Cheesecake

A no bake Banana Pudding Cheesecake is easy to make and sure to be a hit with banana cream pie and cheesecake lovers alike. Thank you Serena Bakes Simply From Scratch

1 2/3 cup Graham Crackers, Crushed (about 12 whole crackers)
1/4 cup Granulated Sugar 
1/2 cup Butter, Melted
2/3 cup Granulated Sugar
1/3 cup Flour
1 pinch Sea Salt
2 cups Milk
3 whole Egg Yolks, Whisked
1 1/2 teaspoons Vanilla Extract
16 ounces Cream Cheese, Room Temperature
4 whole Bananas, Sliced
 For Serving: Whip Cream and Additional Sliced Banana

• Preheat oven to 375 degrees.
• In a large bowl add graham cracker crumbs and 1/4 cup sugar, mix until well combined.
• Drizzle in melted butter and mix well. 
• Press graham cracker mixture evenly into the bottom of a 9 inch pie plate. 
• Bake for 7 minutes or until light brown, cool completely.
• To make Vanilla Pudding: In a large saucepan whisk together 2/3 cup granulated sugar with flour and salt until well combined. 
• Slowly whisk in milk until smooth.
• Bring mixture to a simmer while stirring over medium heat. 
• Cook until thickened.
• Slowly stir in 2 cups of milk mixture into the egg yolks.
• Add egg yolks back to the pan and continue to stir while returning mixture to a simmer. 
• Cook until thickened and the consistency of pudding.
• Remove from heat and stir in vanilla extract.
• Beat cream cheese until smooth and creamy. 
• Add pudding mixture to cream cheese and mix until well combined, scraping sides of bowl well.
• Cover bottom of graham cracker crust with 1/3 banana pudding cheesecake mixture. 
• Add sliced bananas and cover with remaining cheesecake mixture.
• Refrigerate cheesecake until cold or overnight.
• Serve with whip cream and additional sliced banana.

Neapolitan Cheesecake Cake

Sweet layers of cake and a cheesecake center all wrapped in chocolate buttercream frosting. Because the recipe uses boxed cake mixes...it makes two cakes. Luckily the cake freezes beautifully and can be eaten at a later date. Thank you Shugary Sweets



For the cheesecake layer:

2 package (8 oz each) cream cheese, softened

2/3 cup granulated sugar

pinch of salt

2 large eggs

2/3 cup sour cream

1 tsp vanilla extract

 

For the chocolate cake layer:

1 boxed mix for chocolate cake (with ingredients according to package)

 

For the strawberry cake layer:

1 boxed mix for strawberry cake (with ingredients according to package)

 

For the frosting:

1 cup unsalted butter, softened

4 cup powdered sugar

1/4 cup unsweetened cocoa powder

2 Tbsp chocolate syrup

3 Tbsp milk

 

• Start with the cheesecake layer:
• Preheat oven to 325 degrees.
• Place a large roasting pan with a few inches of water in it on a rack in the lower 2/3 of the oven.
• Prepare 9-inch springform pan by placing a piece of parchment paper on the plate portion of the pan.
• Tighten the ring and set aside.
• Beat cream cheese with granulated sugar for 2-3 minutes until creamy.
• Add in salt and eggs, one at a time, beating well after each addition.
• Beat in sour cream and vanilla extract.
• Pour into prepared 9-inch springform pan.
• Place in preheated oven on middle rack.
• Bake cheesecake for about 50 minutes, until beginning to brown.
• Turn oven off and allow cheesecake to sit in oven for an additional 45-60 minutes.
• Remove from oven and cool completely on counter.
• When cooled, using a butter knife to run along the edges of the pan and release the cheesecake.
• Cover the cheesecake with plastic wrap and freeze until ready to use.
• Prepare chocolate and strawberry cakes according to package directions, in 9-inch cake pans.
• You will only need one layer of each cake for this recipe, so store the extra cake in the freezer for a later date.
• For the frosting, beat butter for 2-3 minutes until pale yellow.
• Add powdered sugar, cocoa powder, chocolate syrup and milk and beat for an additional 5 minutes, scraping down the sides of the bowl as necessary.
• To assemble place the chocolate layer cake on the cake platter first.
• Remove the plastic wrap from the cheesecake and place top side down over the chocolate cake layer,
• Remove the springform pan plate and peel off the parchment paper from the cheesecake.
• Top with the layer of strawberry cake.
• Cover in chocolate frosting
• Dip fresh strawberries in melted dipping chocolate to use as a garnish.



Chocolate Pecan Cheesecake

Silky cheesecake featuring two layers of chopped pecans and chocolate chip. Thank you Roxana's Home Baking

 

 

1 Pillsbury refrigerated pie crust
2/3 cup (Hershey's) semi-sweet chocolate chips
2/3 cup chopped pecans
2 X 8 oz packages (Philadelphia) cream cheese, room temperature
2 eggs, room temperature
1/2 cup sugar
1/3 cup chopped pecans
2 tablespoons chocolate chips + 1 tablespoon heavy cream

• Heat the oven at 350F.
• Remove the pie crust from the package and let sit at room temperature for 5 minutes.
• With your fingers press the pie crust on the bottom and sides of an 11 inch round pan with a removable bottom. 
• Once the pie crust is arranged, sprinkle with 2/3 cup pecans and 2/3 cup chocolate chips. 
• Beat together the cream cheese and sugar.
• Add the eggs, beating until just incorporated.
• Pour the cheesecake filling in the prepared pan over the pecans and chocolate chips.
• Bake in preheated oven for 35 minutes or until center appears set when gently shaken.
• Remove the cheesecake from the oven
• Let it cool in the pan for 30 minutes at room temperature.
• Gently loosen the sides of the pan for easy removal one the cheesecake is completely chilled.
• Just before serving, sprinkle the cheesecake with the remaining pecans.
• In a small bowl combine the chocolate chips and heavy cream. 
• Microwave for few seconds until the chocolate is melted and drizzle over the cheesecake.  
• Keep the leftover cheesecake covered in the refrigerator. 

Pecan Pie Cheesecake

Cheesecake and Pecan Pie together in one dessert. Delicious. Thank you Spicy Southern Kitchen

 

Crust
1¾ cups vanilla-wafer crumbs
¼ cup firmly packed brown sugar
⅓ cup butter, melted

Pecan filling
1 cup sugar
⅔ cup dark corn syrup
⅓ cup butter, melted
2 large eggs
1½ cups chopped pecans
1 teaspoon vanilla extract

Cheesecake filling
3 (8-ounce) packages cream cheese, softened
1¼ cups firmly packed brown sugar
2 tablespoons all-purpose flour
4 large eggs
⅔ cup heavy whipping cream
1 teaspoon vanilla extract

Dulce de Leche Sauce

• Preheat oven to 350 degrees.
• Combine vanilla-wafer crumbs and brown sugar in a medium bowl. 
• Stir melted butter in with a spatula. 
• Press into the bottom and halfway up the sides of a 9-inch Springform pan.
• Bake for 6 minutes and let cool.
• Combine all Pecan-Filling ingredients in a medium saucepan.
• Stir well and bring to a boil over medium-high heat. 
• Reduce heat to maintain a simmer and cook, stirring continuously, until mixture thickens, about 8 to 10 minutes. 
• Pour into prepared crust.
• Reduce oven temperature to 325 degrees.
• Using an electric mixer, beat the cream cheese at medium speed until smooth and creamy.
• Add brown sugar and flour and beat until fluffy.
• Add eggs one at a time, beating well after each addition. 
• Use a rubber spatula to scrape the sides of the bowl to make sure everything mixes evenly.
• Add cream and vanilla and beat just to combine. 
• Pour mixture over pecan filling.
• Place in oven and bake for 1 hour. 
• Turn oven off but leave cheesecake in oven with door closed for 1 more hour.
• Remove cheesecake from oven and run a knife around the sides to make sure they are not sticking. 
• Let cool completely. 
• Refrigerate for at least 4 hours. 
• Serve with Dulce de Leche,

 

Simple Pumpkin Cheesecake Trifles

Thank you My Baking Addiction

 

 

12 Biscoff Cookies, crushed into crumbs
1 tablespoon unsalted butter, melted
8 ounces cream cheese, softened
1 cup pure pumpkin puree
1 teaspoon pure vanilla extract
1/2 cup sugar
2 teaspoons pumpkin pie spice
1 large tub (12 oz.) whipped topping (Cool Whip), thawed, divided

• In a medium bowl, combine Biscoff Cookie crumbs and butter. 
• Divide the crumbs into the bottoms of your trifle glasses. 
• Gently press crumbs to form an even layer of crust.
• In a large bowl with an electric mixer, beat cream cheese until smooth. 
• Add pumpkin, vanilla, sugar and pumpkin pie spice. 
• Beat until well combined and creamy.
• Use a spatula to fold in half of the whipped topping. 
• Gently combine ingredients until no streaks remain.
• Pipe or spoon a layer of pumpkin cheesecake onto the Biscoff crust 
• Follow by a layer of whipped topping. 
• Repeat layers until your trifle reaches the top of your glass or jar.
• Store trifles in the refrigerator until ready to serve. 
• If desired, garnish with Biscoff cookie crumbs.

  

Ingredients for the Pecan Pumpkin Bread:

• 1 cup butter, softened
• 2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 - 15 ounce can of 100% pure pumpkin or 1 3/4 cups homemade pumpkin puree
• 2 cups flour, unbleached or all-purpose
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup chopped pecans (reserve 1/4 cup)

Instructions for the Pecan Pumpkin Bread:
Preheat oven to 375 degrees F and grease (2) 9" x 5" loaf pans.

1. In a large mixing bowl combine the first five (5) ingredients on low speed until blended, then mix on medium speed for about a minute.
2. In a separate bowl whisk the dry ingredients together, including the chopped pecans, but reserve 1/4 cup of the nuts for the top of the breads. Add the dry ingredients to the wet ingredients and blend on low speed just until the flour disappears.
3. Evenly distribute the batter between the two (2) greased loaf pans and sprinkle with the reserved chopped pecans.
4. Place in a preheated 375 degrees F oven and bake for 10 minutes, reduce oven to 350 degrees F and bake an additional 40-50 minutes, or until golden brown, but not over-baked. Use my toothpick tip to check the breads.
5. Remove the breads from the oven. Cool 10-15 minutes then transfer the breads to a cooling rack lined with parchment or wax paper.

Ingredients for the Warm Salted Caramel Glaze:

• 1/4 cup butter
• 1/2 cup packed brown sugar
• 1/2 cup light corn syrup
• 1/2 teaspoon salt

Instructions for the Warm Salted Caramel Glaze:

1. In a saucepan over medium heat combine the ingredients and gently stir until melted.
2. Bring the mixture to a simmer and cook for two (2) minutes, stirring gently.
3. Remove from heat and set aside to cool slightly. Pour the warm caramel sauce over the warm pecan pumpkin breads.

Makes (2) 9" x 5" breads - See more at: http://www.my-sweet-mission.com/2014/10/pecan-pumpkin-bread-with-warm-caramel-glaze.html?utm_content=buffer28fea&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer#sthash.kc0UrHF3.dpuf

Ingredients for the Pecan Pumpkin Bread:

• 1 cup butter, softened
• 2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 - 15 ounce can of 100% pure pumpkin or 1 3/4 cups homemade pumpkin puree
• 2 cups flour, unbleached or all-purpose
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup chopped pecans (reserve 1/4 cup)

Instructions for the Pecan Pumpkin Bread:
Preheat oven to 375 degrees F and grease (2) 9" x 5" loaf pans.

1. In a large mixing bowl combine the first five (5) ingredients on low speed until blended, then mix on medium speed for about a minute.
2. In a separate bowl whisk the dry ingredients together, including the chopped pecans, but reserve 1/4 cup of the nuts for the top of the breads. Add the dry ingredients to the wet ingredients and blend on low speed just until the flour disappears.
3. Evenly distribute the batter between the two (2) greased loaf pans and sprinkle with the reserved chopped pecans.
4. Place in a preheated 375 degrees F oven and bake for 10 minutes, reduce oven to 350 degrees F and bake an additional 40-50 minutes, or until golden brown, but not over-baked. Use my toothpick tip to check the breads.
5. Remove the breads from the oven. Cool 10-15 minutes then transfer the breads to a cooling rack lined with parchment or wax paper.

Ingredients for the Warm Salted Caramel Glaze:

• 1/4 cup butter
• 1/2 cup packed brown sugar
• 1/2 cup light corn syrup
• 1/2 teaspoon salt

Instructions for the Warm Salted Caramel Glaze:

1. In a saucepan over medium heat combine the ingredients and gently stir until melted.
2. Bring the mixture to a simmer and cook for two (2) minutes, stirring gently.
3. Remove from heat and set aside to cool slightly. Pour the warm caramel sauce over the warm pecan pumpkin breads.

Makes (2) 9" x 5" breads - See more at: http://www.my-sweet-mission.com/2014/10/pecan-pumpkin-bread-with-warm-caramel-glaze.html?utm_content=buffer28fea&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer#sthash.kc0UrHF3.dpuf

Ingredients for the Pecan Pumpkin Bread:

• 1 cup butter, softened
• 2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 - 15 ounce can of 100% pure pumpkin or 1 3/4 cups homemade pumpkin puree
• 2 cups flour, unbleached or all-purpose
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup chopped pecans (reserve 1/4 cup)

Instructions for the Pecan Pumpkin Bread:
Preheat oven to 375 degrees F and grease (2) 9" x 5" loaf pans.

1. In a large mixing bowl combine the first five (5) ingredients on low speed until blended, then mix on medium speed for about a minute.
2. In a separate bowl whisk the dry ingredients together, including the chopped pecans, but reserve 1/4 cup of the nuts for the top of the breads. Add the dry ingredients to the wet ingredients and blend on low speed just until the flour disappears.
3. Evenly distribute the batter between the two (2) greased loaf pans and sprinkle with the reserved chopped pecans.
4. Place in a preheated 375 degrees F oven and bake for 10 minutes, reduce oven to 350 degrees F and bake an additional 40-50 minutes, or until golden brown, but not over-baked. Use my toothpick tip to check the breads.
5. Remove the breads from the oven. Cool 10-15 minutes then transfer the breads to a cooling rack lined with parchment or wax paper.

Ingredients for the Warm Salted Caramel Glaze:

• 1/4 cup butter
• 1/2 cup packed brown sugar
• 1/2 cup light corn syrup
• 1/2 teaspoon salt

Instructions for the Warm Salted Caramel Glaze:

1. In a saucepan over medium heat combine the ingredients and gently stir until melted.
2. Bring the mixture to a simmer and cook for two (2) minutes, stirring gently.
3. Remove from heat and set aside to cool slightly. Pour the warm caramel sauce over the warm pecan pumpkin breads.

Makes (2) 9" x 5" breads - See more at: http://www.my-sweet-mission.com/2014/10/pecan-pumpkin-bread-with-warm-caramel-glaze.html?utm_content=buffer28fea&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer#sthash.kc0UrHF3.dpuf

Marble Pumpkin Cheesecake

Pumpkin pie meets velvety cheesecake in this scrumptious marble pumpkin cheesecake. Thank you Roxanas Home Baking

1 1/4 cup graham crackers & gingersnap crumbs
1 teaspoon pumpkin pie spices
1/4 cup melted butter

2 packages 8 oz each room temperature cream cheese (Philadelphia)
1/3 cup granulated sugar
2 tablespoons heavy cream
1 egg
1 cup canned or homemade pumpkin puree
1/3 cup brown sugar
1/2 teaspoon pumpkin pie spices

• Heat oven to 375°F. 
• In small bowl, mix the crumbs with the spices and the melted butter.   
• With your fingers, press evenly on the bottom and the sides of a 9" round pan with removable bottom. 
• Refrigerate for 5-10 minutes.
• In a mixing bowl add the cream cheese, 1/3 cup sugar and heavy cream.   
• With the paddle attachment on, stir on low speed until fluffy.  
• Add the egg and blend well. Reserve 2/3 cup of the cheese mixture.  
• Add the pumpkin puree, brown sugar and pumpkin pie spices to the remaining cheese mixture.  
• Blend well.  
• Pour the pumpkin cheese mixture into the chilled crust.   
• Spread evenly. 
• With a spoon, drop dollops of the reserved cream cheese mixture 
• Make some swirls with a fork or knife.  
• Bake in preheated oven for 25 minutes or until the center is set.  
• Turn the oven off, leave the door open and let the cheesecake to cool for at least 1 hour.   
• Run a knife around the cheesecake for easy removal of the pan.   
• Refrigerate for a couple of hours before slicing.

No-Bake Mini Pumpkin Cheesecakes

This is a quick and super-easy recipe to make, and the creamy, spicy filling will satisfy any pumpkin cravings you might have. Thank you A Family Feast

1 sleeve graham crackers (about 9 crackers)

½ stick (4 tablespoons) butter, melted

2 tablespoons sugar

2 tablespoons brown sugar

1 8-ounce package cream cheese, softened to room temperature

1 15-ounce can pumpkin puree

3 teaspoons pumpkin pie spice

1 1-ounce package sugar free cheesecake-flavored instant pudding mix 

1 14-ounce can sweetened condensed milk

1 12-ounce container frozen whipped topping, plus extra for garnish if desired

• Place the graham crackers in the bowl of a food processor and
• Pulse the crackers into fine crumbs.
• Add the melted butter, sugar and brown sugar and pulse until combined.
• Spoon the crumbs into individual 9-ounce plastic cups (or other individual sized cups for serving).
• Place in the refrigerator to set while you are preparing the filling.
• Beat the cream cheese until light and creamy.
• Add the pumpkin, pumpkin pie spice, and pudding mix 
• Beat until completely mixed, ensuring that all ingredients are well combined.
• Add the sweetened condensed milk and mix again until well combined.
• Fold in the tub of Cool Whip until well combined.
• Allow the mixture to sit in the refrigerator for about an hour to firm up.
• Using a large pastry bag with a large tip, or a spoon, top the graham cracker crust in each cup with the pumpkin mixture 
• Refrigerate until ready to serve.
• Garnish with additional whipped topping if desired.

Strawberry Banana Cheesecake Salad

Surely anything with the word salad in the title is good for you. So easy
 

  

1 bag of miniature marshmallows
16 oz of vanilla yogurt
1 regular size tub of cool whip
1 package of no bake cheese cake filling

1-2 containers of sliced up strawberries
3-4 sliced up bananas

• Mix together marshmallows, yogurt, cool whip and cheesecake filling
• Stir in the fruit
• Other fruits can be substituted or added as desired
• Best served chilled and same day due to banana discoloration.

White Chocolate Berry Cheesecake

A no-cook pudding bursting with summer flavours - great for relaxed entertaining

2 x 150g bars white chocolate
2 x 300g tubs soft cheese
284ml pot double cream
50g caster sugar
170g punnet raspberries
5 tbsp raspberry jam
85g amaretti biscuits
200g small strawberries
a few blueberries (optional)

• Break the chocolate into a glass bowl 
• Put it over a pan of just simmering water to melt 
• Make sure the bottom of the bowl doesn’t touch the water. 
• Line a lightly oiled 900g loaf tin with cling film.
• Whisk the cheese, cream and sugar together, preferably with electric beaters 
• Stir into the almost-cool melted white chocolate until well combined.
• Stir 50g raspberries with 2 tbsp of the jam. 
• Spoon half the cheese mixture into the loaf tin 
• Spoon the jammy raspberries down the centre. 
• Top with the rest of the cheese mixture, level the top, then press in the biscuits. 
• Cover and chill for 6 hrs or overnight.
• Set aside about 6 strawberries. 
• Halve the rest, then warm in a pan with the remaining jam until soft. 
• Whizz in a food processor or with a hand blender 
• Rub through a sieve to remove the seeds and make a sauce. 
• Add a drop of water if the sauce is too thick.
• To serve, carefully turn the tin onto a plate, lift it away and strip off the cling film. 
• Halve the remaining strawberries 
• Arrange on top of the cake with the remaining raspberries and blueberries (if using). 
• Pour over a little sauce and serve the rest separately for drizzling over.

 

Chocolate Chip Cookie Dough Cheesecake

Thank you The Girl Who Ate Everything

Crust:
4 tablespoons butter, melted
2 1/2 cups graham cracker crumbs or chocolate cookie crumbs (like Oreos)

Cookie Dough:

½ cup butter, softened

½ cup sugar

½ cup packed light brown sugar

2 tablespoons milk

2 teaspoons vanilla extract

1 cup all-purpose flour

1/4 teaspoon salt

1 cup mini chocolate chips

Set aside an additional 1 cup mini chocolate chips to fold into the batter with the cookie dough balls

Filling:

4 (8-ounce) blocks cream cheese, softened to room temperature

1 cup sugar

4 large eggs

1 teaspoon all-purpose flour

1 teaspoon vanilla

1 cup sour cream

Garnish:

1 cup heavy whipping cream

1/3 cup powdered sugar

Mini chocolate chips, for sprinkling

• Preheat oven to 325 degrees.
• For the cookie dough: In a medium bowl, combine the butter and sugars for the cookie dough. 
• Add the milk, vanilla and blend. 
• Mix in the flour, salt and the chocolate chips. The dough will be wet. 
• Gently roll the dough into small teaspoons size balls and place them on a wax paper lined plate or baking sheet. 
• Place them in the freezer to harden while making the rest of the cheesecake.
• Lightly grease the bottom and sides of a 10-inch springform pan. 
• In a medium bowl, combine the butter with the graham crackers or cookie crumbs. 
• Press onto the bottom and about halfway up the sides of the prepared pan.
• For the cheesecake: Using an electric mixer on high speed, beat the cream cheese, sugar, eggs and flour until smooth. 
• Add the vanilla and sour cream and mix just until blended. 
• Be careful not to overmix – incorporating too much air into the batter can contribute to a cheesecake cracking on top during baking.
• Pour half the batter into the prepared crust. 
• Gently stir in the cookie dough balls and the additional 1 cup mini chocolate chips into the remaining batter. 
• Pour into the pan, spreading the batter to the sides of the pan and evening it out across the top. 
• Make sure to try to evenly distribute the cookie balls so that every slice has some in it.
• Bake the cheesecake at 325 degrees for one hour. 
• Turn off the oven and prop the door open several inches (make sure no kids are around!).
•  Let the cake sit in the oven for an additional 30 minutes. 
• Remove the cake from the oven and let it cool completely on a wire rack. 
• Refrigerate until chilled. For best results chill overnight.
• For whipped cream garnish: Whip cream with sugar until soft peaks form.
• To serve, cut into slices and top with whipped cream and mini chocolate chips.

No-Bake Chocolate Covered Strawberry Cheesecakes

Almost too good to eat...almost. Thank you How Sweet It Is

2 tablespoons unsalted butter, melted
8 oreos
1 cup frozen strawberries, thawed
6 ounces mascarpone cheese, at room temperature
8 ounces cream cheese, at room temperature
1/3 cup sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon salt
whipped cream for topping
fresh mint for garnish

ganache
4 ounces dark chocolate, chopped
1 1/2 tablespoons heavy cream

• Crush oreos in a mixer, blender or rolling pin til fine crumbs
• In a small bowl, mix together melted butter and oreo crumbs until wet. 
• Press a few teaspoons of the mixture into the bottom of each jar or glass
• Press down with the bottom of a thicker object to flatten them out. 
• Refrigerate while you make the cheesecake.
• In a mixer, beat cream cheese, mascarpone and strawberries (and their juice) until combined and smooth
• Make sure the strawberries are pretty blended, but if a few lumps remain, it's fine. 
• With the mixer on low speed, slowly drizzle in the condensed milk, 
• Mix til smooth
• Add in vanilla extract and mix one more time to combine. 
• Pour cheesecake mixture evenly over top of crusts. 
• Refrigerate for 2-4 hours.
• Heat the heavy cream until warm, then pour over the milk chocolate, stirring until melted
• Remove the cheesecakes from the fridge 
• Spoon an equal amount of the ganache over top of the strawberry cheesecake. 
• Refrigerate for another 30-60 minutes. 
• Serve with whipped cream on top and a garnish of mint, plus a chocolate covered strawberry if desired.

 

Eggnog Cheesecake Cake

Creamy, and spicy, and delicious. Thank you Shugary Sweets

 

For the Cakes: 

3 egg whites, room temperature

3/4 cup buttermilk

3/4 cup unsalted butter, softened

1 3/4 cup granulated sugar

2 1/2 cup cake flour

1 Tbsp baking powder

1/2 tsp kosher salt

1 tsp cinnamon

1 tsp nutmeg

1 tsp ground ginger

For the Cheesecake: 

2 pkg (8oz each) cream cheese,softened

2/3 cup granulated sugar

pinch of salt

2 eggs

1/4 cup sour cream

1/3 cup heavy cream

1/2 tsp rum flavoring

1/2 tsp nutmeg

For the Frosting:

1 cup unsalted butter, softened

1 1/2 tsp nutmeg

1 tsp rum flavoring

4 cup powdered sugar

1/4 cup low fat eggnog

For the Cakes: :

• In small bowl, mix egg whites and 1/4 cup buttermilk. Set aside.
• In mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. 
• Add in dry ingredients and mix until combined. 
• Slowly add in egg white mixture. 
• Beat in remaining buttermilk. 
• Bake in a 350 degree oven for 20-25 minutes.
• Remove and cool on wire rack. 

For the Cheesecake:

• Preheat oven to 325 degree. 
• Using a large roasting pan on the lower 1/3 of the oven, preheat the pan. 
• Prepare springform pan by wrapping bottom of pan (outside) with double layer of foil. 
• Spray pan with nonstick baking spray and line bottom (inside) with a circle of parchment paper. 
• Meanwhile, boil several cups of water to use later.
• Beat cream cheese with sugar for 2-3 minutes until creamy. 
• Add in salt and egg, one at a time, beating well after each addition. 
• Beat in sour cream, heavy cream and remaining ingredients.
• Pour into prepared 9inch springform pan and place in center of preheated roasting pan. 
• Pour boiling water, slowly, into pan, until about one inch of water comes up the sides. 
• Bake cheesecake for 45 minutes. 
• Turn oven off and let cheesecake sit for an additional 30 minutes in oven. 
• Remove and cool completely.
• When cooled remove from springform pan and place in freezer for one hour, or overnight until ready to assemble cake.

For the Frosting:

• Beat butter for 3 minutes until fluffy
• Add in nutmeg, rum flavoring, powdered sugar and eggnog.
• Beat for an additional 3-5 minutes until fluffy. 

To assemble the Cake:

• Lay one spice cake on cake plate. 
• Top with cheesecake then second layer of spice cake. 
• Frost with eggnog frosting