Category Archives: cheesecake




  • 18 full sheets 2 sleeves of graham crackers, finely ground (approximately 3 cups)
  • 1/2 cup butter melted
  • 1/3 cup sugar


  • 2 8 ounce packages cream cheese, softened
  • 1 cup confectioners’ sugar
  • 1 8 ounce container frozen whipped topping (Cool Whip), thawed
  • 2 teaspoons vanilla
  • 1 21 ounce can blueberry pie filling


  1. Preheat oven to 350 degrees F.
  2. Crust:Combine graham cracker crumbs, melted butter, and sugar in a food processor or a mixing bowl until well combined. Transfer to a 13″ x 9″ baking dish and press down firmly to form crust. Bake until edges are golden brown, 10 to 12 minutes. Set aside to cool completely before filling.
  3. Cheesecake:Use an electric mixer to beat together the cream cheese, sugar and vanilla. Use a spoon to fold in the whipped topping and mix until well combined. Carefully spread cheesecake mixture over prepared crust.
  4. Spoon blueberry topping on top of filling, spreading out evenly. Cover and refrigerate for several hours or overnight. Slice into squares and serve.


Total time does not include chilling time. Should be made several hours or a day in advance.Can substitute 3 cups of homemade whipped cream for the frozen whipped topping, if preferred



Please note that when the cheesecake first comes out of the oven, the center will be very jiggly, that is normal. Let it cool for an hour at room temperature and then put in fridge overnight to set up.



  • 1 1/2 cups finely crushed graham crackers
  • 1/4 cup light brown sugar
  • 1 stick unsalted butter, melted
  • 1/2 teaspoon vanilla extract


  • 16 oz. cream cheese, softened
  • 2 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 2 Tablespoons corn starch
  • 1 vanilla bean pod, beans extracted or 1 T vanilla bean paste


  • 4 oz. white chocolate baking squares
  • 1 cup heavy whipping cream
  • 4 Tablespoons powdered sugar
  • 4 oz. cream cheese, softened



  1. Preheat oven to 375° and line a spring-form pan with parchment paper.
  2. In a medium bowl, combine crushed graham crackers and brown sugar and mix with a fork
  3. Add the melted butter and vanilla extract and mix until fully incorporated
  4. Press into the bottom of the lined spring-form pan and bake for 8-10 minutes
  5. Remove from oven and let cool
  6. Turn down the oven to 320° BEFORE you bake the filling!


  1. Preheat oven to 320°
  2. In a stand mixer, beat the cream cheese, butter and sugar until light and fluffy
  3. Add the sour cream, corn starch and vanilla beans and mix until the mixture is smooth and creamy
  4. Pour over the graham cracker crust and bake for one hour. The filling will be jiggly in the center when you remove from oven
  5. Remove from the oven and place on a heat safe surface for one hour. Do not remove the spring-form pan. You will remove it right before serving!
  6. Place into the refrigerator overnight to set, or at least 6 hours


  1. Place mixing bowl in freezer or refrigerator to chill
  2. Melt white chocolate squares and let cool
  3. In the cold mixing bowl, beat the heavy cream until it forms soft peaks, gradually add powdered sugar and continue whipping until it forms stiff peaks
  4. Place in refrigerator to keep chilled
  5. In another bowl, beat the melted white chocolate and cream cheese together with a spatula until light and fluffy.
  6. Take the whipped cream and stir it into the white chocolate and cream cheese mixture. You do not have to be gentle while stirring. Don’t be afraid to stir vigorously!
  7. Place back into the refrigerator to chill overnight. Keep refrigerated until you are ready to put the mousse onto the cheesecake
  8. Once you are ready to serve, spread the mousse over the top of the cheesecake and then remove the spring-form pan and the parchment paper
  9. Top with whipped cream, berries, chocolate or all three!



Peanut Butter Butterfinger Cheesecake



  • 18 whole Oreos (Double Stuf or regular)1
  • 1/4 cup (60g) unsalted butter, melted


    • 24 ounces (670g) full-fat cream cheese, softened to room temperature
    • 1 cup (200g) granulated sugar
    • 3/4 cup (180g) full-fat sour cream (or full-fat yogurt), at room temperature
    • 1/2 cup (125g) creamy peanut butter2
    • 2 teaspoons vanilla extract
    • 3 large eggs, at room temperature
    • 12 fun-size or 5 regular size Butterfinger candy bars, chopped
    • optional: 1/4 cup melted peanut butter for drizzling


  1. Adjust oven rack to the lower third position and preheat the oven to 350F degrees. Spray a 9-inch springform pan with nonstick cooking spray. Set aside.
  2. Make the Oreo cookie crust: In a food processor or blender, pulse the whole Oreos (cream filling and cookie) into a fine crumb. Stir the cookie crumbs and melted butter together in a medium sized bowl. Press into the bottom of the prepared pan and only slightly up the sides. The crust will be thick. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan, as shown in photo above. Bake the crust for 7-8 minutes. Allow to slightly cool as you prepare the filling.
  3. Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed in a large bowl – about 3 full minutes until the mixture is smooth and creamy. Add the sour cream, peanut butter, and vanilla, beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. Do not overmix the filling after you have added the eggs. Using a rubber spatula or large wooden spoon, fold in 3/4 of your chopped Butterfingers. The rest will be for decorating the top of the finished cheesecake.
  4. Pour the filling into the cooled crust. Place the springform pan into a large roasting pan and place into the oven. Fill with about 1 inch of hot water. The foil wrapped around the pan will prevent water from leaking inside. Click here to read more about my cheesecake water bath.
  5. Bake for 50-60 minutes or until the center is almost set.3 Turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 6 hours or overnight (preferred).
  6. Loosen the cheesecake from the rim of the pan and remove the rim. Top with additional chopped Butterfingers and drizzle with melted peanut butter. Cut into slices and serve chilled.Cover leftover cheesecake and store in the refrigerator for up to 4 days.
  7. Make ahead tip: You can easily freeze this cheesecake for up to 2 months. Cover tightly and freeze. Thaw overnight in the refrigerator before serving.

Recipe Notes:

  1. Try using peanut butter Oreos in the crust. Yum!
  2. Do not use natural or homemade peanut butter. You need thick, creamy peanut butter like Jif , Skippy, or similar.
  3. Avoid overbaking the cheesecake. When the cheesecake is done, there will still be a 2 or 3 inch wobbly spot in the center; the texture will smooth out as it cools.

The Best Lemon Cheesecake

Best-Lemon-CheesecakeExquisitely light and lemony. Perfectly sweet and tangy. Coconut cookie crust. Lemony whipped cream. This is the best lemon cheesecake ever.


  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup sweetened shredded coconut
  • 4 tablespoons unsalted butter, melted and cooled slightly
  • 4 blocks 8-ounce cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 tablespoons all purpose flour
  • 2 tablespoons milk
  • 1 cup sour cream
  • 4 large eggs
  • 2 packages 4-serving size lemon instant pudding
Optional Whipped Cream:


  1. Preheat oven to 300F if using a dark non-stick springform pan (if using a silver springform pan, preheat oven to 325F). Line the bottom of a 9-inch springform pan with parchment paper and set aside.
  2. Mix 1 1/2 cups graham cracker crumbs, 1/2 cup sweetened shredded coconut and 4 tablespoons melted butter until the mixture is evenly moist. Press onto the bottom of your pan and bake for 10 minutes. Take out of oven and allow to cool while you work on your cheesecake.
  3. Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat cream cheese, 3/4 cup granulated sugar, 2 tablespoons flour and 2 tablespoons milk until well combined (about 2 minutes on medium high speed). Scrape the bottom and sides of your bowl. Add 1 cup sour cream and stir until incorporated.
  4. Switch to low speed and add eggs 1 at a time until each one is just blended. Then add 2 packages of lemon instant pudding and stir until combined. The batter will look a little like scrambled eggs at this point, that’s OK.
  5. Take a roasting pan (or a fairly large baking dish) filled with hot water and put it at the bottom rack of your oven. Put your cheesecake on the middle rack and bake for an hour or until the cheesecake is puffy, still wobbly in the middle and the edges are starting to turn brown and separating from the edge of the pan.
  6. Turn the oven off. Open the oven door slightly and keep the cheesecake in the oven for another hour. Take the cheesecake out of the pan by carefully running a sharp knife along the edge of the pan before releasing it. Chill in the refrigerator completely – at least 4 hours (preferably overnight).
  7. For the optional whipped cream, add 1 tablespoon lemon zest when you reach medium peaks. Then continue beating until stiff peaks. Be careful not to over beat.

No Bake Reese’s Peanut Butter Cheesecake


  • Crust:
  • 24 Oreo Cookies
  • 5 tbsp melted Butter
  • Filling:
  • 24 oz softened Cream Cheese
  • 8 oz Whipped Topping like Cool Whip
  • 1 tsp Vanilla
  • 1 cup Powdered Sugar
  • 1 1/2 cup Peanut Butter
  • 30 Reese’s Miniatures cut in quarters


  1. Put cut Reese’s cups in freezer for 30 minutes to harden.
  2. Crush Oreos in food processor and add melted butter.
  3. Press mixture into bottom and partway up sides of springform pan.
  4. Refrigerate at least 30 minutes to firm.
  5. Beat together cream cheese, powdered sugar, vanilla and peanut butter until well mixed.
  6. Fold in whipped topping until uniformly blended.
  7. Fold in half of frozen Reese’s.
  8. Pour/spread into pan and refrigerate for at least 4 hours or until firm.
  9. Remove from springform pan and top with remaining Reese’s.
  10. You can also drizzle with chocolate syrup if desired.

Chocolate Peanut Butter Cheesecake

  • 6 Tablespoons butter, melted
  • 1½ cups graham cracker crumbs
  • 1 Tablespoon sugar
  • 24 oz cream cheese – room temperature
  • 1 cup sugar
  • Pinch of salt
  • 1 tsp vanilla
  • 3 eggs
  • ½ cup sour cream
  • ½ cup peanut butter
  • 2 cups heavy cream
  • 12 ounces semi sweet chocolate, use bars not chips


  1. Combine all ingredients and press into a 9 inch springform pan.
  2. Bake 8 minutes at 350. Cool.
  1. Beat cream cheese and the sugar until smooth.
  2. Add salt, vanilla, eggs and sour cream.
  3. Add peanut butter.
  4. Pour into the pan and bake at 350 for 45 minutes.
  5. Let cool and chill overnight or 6 hours.
  6. My cheesecake had a HUGE crack-or 3-but no worries, the chocolate covers it and makes it look amazing when cut into!!!
  1. Heat the cream in the microwave just until it bubbles.
  2. Have the chocolate broken up in a bowl and pour the cream over it.
  3. Let sit 2 minutes and then whisk smooth.
  4. Pour ganache over the cooled cheesecake and chill an additional 1-2 hours