Category Archives: cheesecake

Just Ordinary Cheesecake Bars

Description

Sopapilla Cheesecake Bars – s beautiful combination of crescent rolls and cream cheese.


Ingredients

  • 2 x 8 oz. packages crescent roll dough
  • 16 oz. cream cheese-softened
  • 1/2 cup sugar
  • 2 teaspoon vanilla
  • 2 tablespoons unsalted butter-melted
  • 3 tablespoons sugar

Instructions

  1. Preheat oven to 375 F, line 9×13 baking dish with aluminum foil and spray with cooking spray, set aside.
  2. Unroll 1 can crescent rolls dough and press it to the bottom of baking dish.
  3. Beat cream cheese and mix in 1/2 cup sugar and vanilla; spread over the dough (almost to the edges).
  4. Unroll second crescent roll dough over the cream cheese mixture, gently stretching to the edges and seal with bottom dough.
  5. Brush with melted butter and sprinkle with 3 tablespoons sugar. Bake about 30 minutes (until golden brown). Let it cool in the pan, then place in the fridge for an hour, slice and serve.

omgchocolatedesserts.com

Slutty Cheesecake Bars

-slutty-cheesecake-Ingredients
YIELDS: 8

1 log refrigerated chocolate chip cookie dough (such as Pillsbury)
20 Oreo cookies, plus more for topping
2 8-oz. bars cream cheese, softened
1/2 c. sugar
2 large eggs
1/2 tsp. pure vanilla extract
pinch of kosher salt
Warm caramel, for drizzling
Directions
PREP TIME: 0:15
TOTAL TIME: 3:50

  1. Preheat oven to 325°. Line an 8″-x-8″ baking dish with parchment paper or aluminum foil leaving a 2″ overhang. Press cookie dough into bottom of baking dish.
  2. Top with a layer of Oreos (break them up to form a single layer) and set aside.
  3. Make cheesecake layer: In a medium bowl using a handheld mixer or stand mixer using the paddle attachment, beat cream cheese, sugar, eggs, vanilla, and salt. Pour over Oreo layer and smooth top.
  4. Top with more crushed Oreos and bake until the center is only slightly jiggly, 30 to 35 minutes.
  5. Refrigerate until completely chilled, at least 3 hours and up to overnight.
  6. Remove cheesecake bars from baking dish and slice.
  7. Drizzle with warm caramel and serve.

www.delish.com

S’mores Cheesecake

-smores-cheesecake-pinterest-3Ingredients

FOR THE GANACHE
1 1/2 c. chocolate chips
3/4 c. heavy cream
FOR THE CRUST
1 sleeve graham crackers, crushed
5 tbsp. melted butter
1/4 c. sugar
pinch of kosher salt
1 sleeve of graham crackers, separated into sticks
FOR THE CHEESECAKE
16 oz. (2 blocks) cream cheese, softened
3/4 c. powdered sugar
1 1/2 c. cold heavy cream
1 tsp. pure vanilla extract
1/4 tsp. kosher salt
mini marshmallows
Directions
PREP TIME: 0:25
TOTAL TIME: 5:30

  1. Make ganache: Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat.
  2. Pour the hot cream over chocolate chips, whisking constantly until the sauce is smooth. Let cool slightly.
  3. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, sugar and salt. Grease an 8” springform pan with cooking spray and press mixture into pan.
  4. Pour about half of the ganache over the crust, then line the graham cracker sticks around the edges of the pan standing up to form a wall.
  5. Make the cheesecake: In a large bowl using an electric mixer, beat cream cheese until light and fluffy, 2 minutes. Add sugar to combine, then gradually add cream and beat on high speed until stiff peaks form. Add vanilla and stir until combined.
  6. Pour cheesecake mixture over the ganache and smooth out with a spatula. Pour remaining ganache over the cheesecake then top with mini marshmallows.
  7. Freeze until firm, at least 5 hours and up to overnight.
  8. Right before serving, broil until the marshmallows are golden, about 2 minutes.

www.delish.com

Andes Mint Mini Cheesecakes

Ingredients

  • Pam nonstick baking spray
  • 1 1/4 cup chocolate graham cracker crumbs
  • 2 tablespoons sugar
  • 4 tablespoons butter melted
  • 2 (8 ounce) boxes of cream cheese softened
  • 1/4 cup plus 2 tablespoons sugar
  • 1 egg
  • 1 teaspoon mint extract
  • 4 drops green food coloring
  • 1 1/4 cups chocolate chips
  • 15 Andes mints coarsely chopped.

Instructions

  1. Preaheat oven to 325 degrees and spray mini cheesecake pan with Pam.
  2. Combine graham crackers, 2 tablespoons sugar and butter. Divide in the mini cheesecake pan evenly. Press down gently with a spoon.
  3. In a stand mixer blend cream cheese and 1/4 cup plus 2 tablespoons sugar until smooth and creamy. Add the egg, mint extract and food coloring: mix just until incorporated on low. Spoon cream cheese mixture over the chocolate graham crackers; dividing evenly.
  4. Bake for 25-30 minutes.
  5. Remove from oven and chill for several hours or overnight before removing from pan.
  6. Melt chocolate chips in microwave according to manufacturers instructions. Top each mini cheesecake with a heaping tablespoon of chocolate and a few pieces of Andes mints.

Notes

Some of the readers are having trouble with the melted chocolate on the top being to hard and are suggesting a chocolate ganache instead. Also if you do not have a mini cheesecake pan you can use a standard size cupcake pan

www.smalltownwoman.com

Soft and Light as Air Japanese Cheesecake

Soft-and-Light-as-Air-Japanese-CheesecakeSoft like a pillow and light as air, diet-friendly Japanese cheesecake delivers a delicious rich flavor of cream cheese with a subtle tanginess of lemon that won’t compromise your diet.
Ingredients
Separate:
  • 6 large eggs
Melt together:
  • 1 cup + 2 tablespoons cream cheese (260 g)
  • 4 tablespoons unsalted butter (57 g)
  • 7 tablespoons milk (96 g)
Sift together:
  • ¾ cup cake flour (88 g)
  • 2 ½ tablespoons + 1 teaspoon corn starch (28 g)
  • ¼ teaspoon salt
Prepare:
  • 1 ½ tablespoons + 1 teaspoon lemon juice (23 g)
  • ¼ teaspoon cream of tartar
  • ¾ cup granulated sugar (165 g) [1/4 cup or 55 g will be added to the cream cheese mixture; ½ cup or 110 g will be used to make the meringue]
Equipment needed:
  • One 8-inch x 3-inch OR 9-inch x 3-inch round cake pan
  • Water bath (bain marie) – baking dish or pan large enough to hold the cake pan (I used a roasting / lasagna pan) to be filled with hot water
Directions
  1. Separate the eggs. Place the egg whites in the bowl of a stand mixer. Make sure the bowl is clean, dry and devoid of any trace of fat. Set aside to bring to room temperature. If you have only one mixer bowl place the egg whites in any other clean bowl and set aside.
  2. Spray with non-stick cooking spray an 8-inch x 3-inch round cake pan. A 9-inch x 3-inch round cake pan will also work. Pre heat the oven to 325° F.
  3. Melt together the cream cheese, butter and milk in the microwave. Stir every 60 seconds and repeat 2 or 3 times until the butter and cream cheese are melted. Transfer the cream cheese mixture into a bowl of a stand mixer and beat with the flat beater attachment to smooth out any small remaining lumps of cream cheese. Mix until completely smooth.
  4. Sift the flour, corn starch and salt together.
  5. Stop the mixer. Add the following ingredients to the cream cheese mixture: sifted dry ingredients, ¼ cup sugar (55 g), egg yolks and lemon juice. Start the mixer and, all at the same time, blend the added ingredients well with the cream cheese mixture. Beat until smooth and free of lumps and the batter falls in a ribbon. Set aside. If you have only one stand mixer bowl, transfer the batter to another large bowl and wash the mixer bowl very well in hot sudsy water making sure no trace of fat remains, in preparation for whipping the egg whites.
  6. Whip the egg whites with the wire whip of a stand mixer on medium speed. When the meringue starts to take shape add the cream of tartar. Gradually add ½ cup sugar (110 g). Whip until meringue turns glossy, has increased in volume and holds medium peaks.
  7. Take a dollop of meringue and fold it in by hand with a spatula into the cream cheese batter to slacken the mixture. Take a third of the meringue and add it to the batter. Cut and fold the meringue swiftly but gently to minimize deflating the meringue. In one motion, cut the center all the way down to the bottom of the bowl and fold the batter over the meringue. Scrape the bottom and sides of the bowl as you fold up. Repeat with several strokes until the meringue is blended. Fold in the next ⅓ of meringue, mixing until blended. Fold in the last ⅓ of meringue making sure all the meringue is completely blended. The resulting batter at this point should be light and airy.
  8. Pour the cheesecake batter into the cake pan. Place the cake pan in the larger dish, then place both in the oven. Pour hot water into the water bath until about half way up the sides of the cake pan. Be careful not to splash water into the batter.
  9. Bake for 60 minutes at 325°F. Decrease the temperature to 320°F and bake for an additional 10 minutes. Turn off oven and leave the cheesecake in the oven with the door closed for 30 – 45 minutes.
  10. Turn out the cheesecake from the pan onto a cake plate and serve. Store in the fridge in an airtight container.

You can watch this video to make it easier

Snickerdoodle Cheesecake Bars

snickerdoodle-cheesecake-bars-

INGREDIENTS:

FOR THE CRUST:

  • 1 1/2 cup graham cracker crumbs (about 12 full size grahams)
  • 1/2 cup Fisher chopped pecans
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

FOR THE CHEESECAKE FILLING:

  • 2 packages (8oz each) cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon

FOR THE SNICKERDOODLE LAYER:

  • 3/4 cup unsalted butter, softened
  • 1 1/2 cup granulated sugar
  • 1 large egg
  • 3/4 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/4 tsp kosher salt
  • 2 cup all-purpose flour
  • 1/2 tsp cinnamon
  • 1/4 cup Fisher chopped pecans

FOR THE TOPPING:

  • 1/4 cup granulated sugar
  • 1 tsp cinnamon

DIRECTIONS:

  1. Line a 13×9 baking dish with parchment paper. Set aside. Preheat oven for 350 degrees.
  2. In a food processor, pulse graham crackers with pecans and sugar until fine crumbs. Add in melted butter and pulse until combined.
  3. Press crumbs into bottom of prepared baking dish. Using palm of your hand (or bottom of a cup) press crumbs firmly until they are pressed into the bottom of the pan.
  4. For the cheesecake filling, beat cream cheese with sugar, eggs, vanilla and cinnamon using the whisk attachment of an electric mixer. Beat until fluffy and smooth (about 3-4 minutes). Pour over graham crust.
  5. For the cookie dough, beat butter with sugar for 2 minutes. Add egg and vanilla and beat thoroughly. Add in baking powder, salt, flour and cinnamon and beat until fully combined. Fold in chopped pecans. Scoop dough by large spoonfuls onto the top of the cheesecake layer. Try to use your fingertips to spread gently until cheesecake layer if fully covered.
  6. In a small bowl, combine sugar and cinnamon topping. Sprinkle generously over the cookie dough layer.
  7. Bake for 30-35 minutes, middle may still “jiggle.” That’s okay. You want the cookie layer to be completely cooked and browned. Remove from oven and cool completely. Once cooled, cover with foil and refrigerate for 4 hours, or overnight. Cut into squares and enjoy. Keep leftover bars in an airtight container in the refrigerator for up to 5 days.

You can watch this video to make it easier