Tag Archives: cheesecake

Strawberry Cheesecake Salad

Serves about 10


12 oz. whipped topping
1 small package of cheesecake pudding (just the powder, don’t add the milk)
3 (6 oz) strawberry yogurts (I used Yoplait)
1 lb fresh strawberries, sliced
3 bananas, sliced (add just before serving or they brown)
miniature marshmallows (add just before serving)


Thaw whipped topping and in a large salad bowl stir together whipped topping, yogurts, and pudding powder.

Let this set up in the fridge for at least an hour before serving.

Wash and slice strawberries.

You can add strawberries to salad or wait to add them with sliced bananas and marshmallows just before serving.

Keep refrigerated.

Strawberry shortcake cheesecake


Bottom crust

22 Golden Oreos Crushed
5 Tbsp Melted butter


4 8oz packages cream cheese
1 2/3 cups sugar
1/4 cup corn starch
1 Tbsp Pure Vanilla Extract
2 Large Eggs
3/4 Cup Heavy Whipping Cream
Jar of smuckers strawberry ice cream topping


12 Golden Oreos Crushed & divided into 2 bowls (one for plain Oreo topping, one for your strawberry ones)
1 1/2 Tsp Softened Butter
3 Tbsp from a small package of strawberry gelatin


Preheat oven to 350 degrees.

Line the outer perimeter of your pan with aluminum foil and generously apply butter to the inside to prevent sticking.

Crust – crush the Oreo’s & incorporate the butter, press into the bottom of your springform pan.

Filling – Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.

Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla.

Blend in the eggs, one at a time, beating the batter well after each one.

Blend in heavy cream.

At this point mix the filling only until completely blended. Be careful not to overmix the batter.

Gently spoon 1/2 of the cheese filling on top of the prepared crust. spoon plops 1/2 the jar of strawberry topping here and there. Drag a butterknife through the strawberries to marblize the cheese/straberries. Spoon in the other half of the batter and the repeat the strawberry process on top. Bake for 1 hour or until there is only a slight jiggle when shook gently.

crumb topping – In a small bowl or the food processor, add the Oreo cookies and pulse into large crumbs. Add the softened butter and mix gently with a fork or your hands to make pea-sized pieces stick together. Scoop out 2 tablespoons of the mixture into a small bowl and set aside. Pour strawberry jello powder over the remaining crumbs and continue pinching the pieces together. Add more softened butter if needed for mixture to stick to the cake.

Blueberry Cheesecake Ice Cream


2 cups whole milk
3 cups heavy cream
1 1/2 cups granulated sugar
4 egg yolks
8 oz. cream cheese
6 cups blueberries, fresh or frozen (thawed)


Whisk the egg yolks with the sugar. In a saucepan set on medium heat, bring the milk and the cream to boiling point, slowly pour a small amount on the egg yolks to temper. Pour the remaining over the yolks and sugar.

Stir well then pour back in the saucepan and cook over medium low heat until the cream thickens and coats the back of a wooden spoon.

Remove from the heat and whisk in the cream cheese until completely melted and incorporated.

Cool to room temperature then cover and refrigerate until cold.

Process in an ice cream maker until it has reached soft-serve stage and almost doubled in size.

Mash blueberries lightly, then mix in with ice cream and place in the freezer to harden, which will take about 2 hours.

Serve in bowls or ice cream cones and enjoy!

Makes about 2 1/2 quarts

Cheesecake Burritos


1 8 oz block of cream cheese, softened
4 Tbsp powdered sugar
1 tsp vanilla
1/2 tsp cinnamon (especially good if you decide to go with the apple topping)
4 flour tortillas (soft taco size, 6 or 8″)
1 pt strawberries, washed and sliced
1/4 cup granulated sugar
2 to 4 cups canola oil, for frying
*toothpicks, for securing
*additional mix of cinnamon and sugar, for sprinkling (about 1/4 cup sugar and 2 tsp cinnamon, mixed)


Mix sliced strawberries and 1/4 cup granulated sugar in a small bowl and set aside.

Pour oil in a deep sided fry pan and heat over med/high heat. (It takes about 8-10 minutes for it to be ready.)

While oil is heating, mix together the cream cheese, powdered sugar, and vanilla in a small mixing bowl. Mix by hand or with an electric mixer until creamy and all lumps are gone.

Stir in 1 tsp of cinnamon. (This is an optional ingredient, but adds a really nice touch. Especially if you use the apple topping.)

Warm up tortillas in the microwave for a few seconds, just to make them softer.

Spoon about 1/4 cup of cheesecake mix on to the middle of the tortilla. Fold and tuck to form a burrito, making sure filling stays inside.

Secure with 1-2 toothpicks along the seam.

Using tongs, place burritos (one at a time) into the oil, and lightly fry.

Remove from oil and let cool on paper towel.

Remove toothpicks, lightly sprinkle with mix of cinnamon and sugar, and top with strawberries. (The strawberries will have had enough time to macerate and make a really nice sauce.)

You can get REALLY decadent and add some chopped nuts and a drizzle of chocolate, maybe even some whipped cream.
— —

Apple Topping Ingredients

2-4 apples, halved and sliced
1/2 stick butter
1 Tbsp granulated sugar
1 tsp cinnamon


Place all ingredients in a small sauce pan and let simmer for about 10 minutes; just until it cooks down and apples are tender.

Proceed with recipe as listed above.

Peanut Butter Cup Brownie Bottom Cheesecake

Peanut Brownie Crust

1 cup semi-sweet chocolate chips
1 cup peanut butter chip
6 tablespoons unsalted butter, melted
1 1/4 cups sugar
1 tablespoon vanilla extract
2 eggs
1 cup all-purpose flour
2 tablespoons all-purpose flour
1/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt

Cheesecake Filling

2 lbs cream cheese, softened
5 eggs, at room temperature
1 1/2 cups firmly packed brown sugar
1 cup smooth peanut butter (not natural-style)
1/2 cup whipping cream
1 tablespoon vanilla extract
6 peanut butter cups, cut into quarters


6 peanut butter cups, cut carefully in half
1/2 cup whipping cream
1 cup semi-sweet chocolate chips
1 cup peanut butter cup


Heat oven to 350F Grease 9-inch springform pan with butter.

Stir together butter, sugar and vanilla in large bowl with spoon or wire whisk. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Spread in prepared pan.

Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake layer (see below).

Immediately after removing brownie from oven, sprinkle milk chocolate chips, peanut butter chips and peanut butter cups over brownie surface. Spoon cheesecake mixture over chips. Turn down oven 325.

Cheesecake Filling: (makes extra) **

Beat cream cheese in bowl of electric mixer until smooth.

Add eggs, one at a time, beating well after each addition.

Add sugar, peanut butter and cream; mix until smooth.

Stir in vanilla.

Pour filling into prepared crust.

** If some batter is left over, either store or put in smaller springform pan.

Double-wrap springform pan with aluminum foil to prevent water seeping inches.

Place springform pan into a larger baking pan.

Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.

Bake at 325 degrees 1-1/2 hours, or until firm and lightly browned.

Remove from the oven and allow to cool on a wire rack for one hour.

Run a knife along the edge of the cake to loosen it from the pan somewhat.

Refrigerate for at least 4 hours before decorating.

Decoration – (makes a lot extra – try using it on individual slices after cutting).

Remove cake from pan and put on a pretty plate.

Bring whipping cream to boil in a small saucepan.

Remove from heat and add semi-sweet and peanut butter chips. Stir, stir, stir until melted and smooth.

Drizzle over cake and then add peanut butter cup halves around the edge of the cake.

S’Mores Cheesecake



1 1/2 cups graham cracker crumbs
1/2 cup brown sugar
1 tsp vanilla extract
5 Tbsp melted unsalted butter
3/4 cup mini chocolate morsels
1 cup marshmallows


4 8oz packs of cream cheese, softened
1/2 cup sour cream
2 eggs
3/4 cup heavy cream
3/4 cup white granulated sugar
2 Tbsp corn starch
2 tsp vanilla extract


10 oz hot fudge topping, warmed
2 cups marshmallows


Preheat the oven to 325 and grease a 9 inch spring form. You will need a large roasting pan (one that’s bigger and longer than the spring form. I use the aluminum foil disposable ones.)

In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix very well.

Spread crumb mixture in the bottom on the spring form, evenly, pressing it over the bottom and half way up the sides.

Spread mini chocolate morsels and marshmallows over the bottom, evenly.

In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. Scrape sides and bottom on the bowl and beat for another minute.

Add corn starch and sugar and mix until combined.

Beat in eggs until well incorporated.

Add sour cream, vanilla extract, and heavy cream and beat until all mixed very well.

Transfer batter into the spring form and spread in evenly. (If you are not sure about your springform holding up in water, you can wrap the springform in heavy duty aluminum foil from bottom up to the sides.)

Place roasting pan into the oven and place cheesecake spring form inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the spring form.

Bake for 90-95 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for 10 minutes and take it out of the oven.

Let it rest for 10 minutes on the counter and then gently run a butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don’t actually have to take the cheesecake out of the pan until ready to serve.)

Cool cheesecake for an hour.

Turn on the broiler in the oven.

Spread warm hot fudge over the top of the cheesecake and spread marshmallows evenly on top.

Place cheesecake back in the center of the oven, under the broiler. Let marshmallow toast for only 30-35 seconds. Watch it because they toast very quickly. Take out the cheesecake once marshmallows are lightly browned.

Cool cheesecake completely, cover gently and refrigerate for at least 4 hours.

Cheesecake Crescent Rolls


2 cans of Pillsbury Crescent rolls
2 (8oz each) package cream cheese, softened
1 1/2 tsp vanilla
1/4 cup butter, melted


Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half).

Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer.

Unroll and layer remaining crescent rolls over cream cheese layer.

Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar.

Bake for 20-30 minutes in 350 degree oven until bubbly and slightly browned.

Drizzle with a little honey if you like. Let cool a bit, slice and eat.

Cinnamon Roll Cheesecakes



4 sheets of graham crackers
1 tbsp. white sugar
2 tbsp. butter, melted


1 package (8 ounces) cream cheese, at room temperature
1/2 cup white sugar
1/2 tsp. vanilla extract
2 tsp. flour
1 egg, at room temperature

Cinnamon-sugar swirl:

1/2 cup butter, melted
1/2 cup brown sugar
2 tsp, flour
1 and 1/4 tsp. cinnamon

Cream cheese topping:

1 and 1/2 cup powdered sugar
1/4 cup butter, at room temperature
1/2 tsp. vanilla extract
1 ounce cream cheese, at room temperature



Preheat the oven to 350 degrees F. Line a regular sized muffin tin with 8 liners and fill up half of the other empty spaces with water. This ensures even baking. Spray the liners with non-stick spray. (Cinnamon sugar mixture gets sticky!)

In a food processor, pulse the graham crackers to crumbs. Stir in the sugar and melted butter. Press an even amount of graham cracker crust into the bottom of each muffin liner.

Press down the crust with a milk cap or the backside of a tablespoon measuring spoon and set aside.


In a medium sized bowl, combine the softened cream cheese and white sugar. Beat until smooth and creamy. Add in the vanilla extract, flour, and a lightly beaten egg. Beat until combined.

Cinnamon-Sugar Swirl

Combine the butter, brown sugar, flour, and cinnamon. Stir until completely combined.

Spoon half of the cheesecake filling between the 8 cups. Then place about 1 teaspoon of the cinnamon sugar swirl on top of the cheesecake. Swirl the cinnamon sugar into the cheesecake with a toothpick.

Top the rest of the cheesecake filling on top and then place drops of the cinnamon sugar swirl on top of the cheesecake.

Swirl the cinnamon sugar (again) on top of the cheesecake with a toothpick (The cheesecakes should fill the muffin liners to the brim) and bake for 20-22 minutes. The centers will still jiggle a little bit, but the edges should be a very light brown.

Remove from the oven and let cool at room temperature for 1 hour and then transfer to the fridge and let cool for at least 2 hours.

The cheesecakes may have risen in the oven and will deflate quite a bit while cooling.

Cream cheese topping

Cream together the powdered sugar, butter, vanilla extract and cream cheese.

Spoon over the cooled cheesecakes and drizzle extra cream cheese frosting on top.

New York Cheesecake


5 large eggs, room temperature
2 cups (one pint) sour cream, room temperature
4 8-ounce packages cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest


Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300 Fahrenheit.

In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.

In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.

Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.

Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.

Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled.

For best flavor and texture, this cheesecake is best chilled overnight.

Red Velvet Cheesecake Swirl Brownies


Preheat Oven to 325F Degrees

For The Brownies:

1 1/8 c. all purpose flour
1/3 c. cocoa powder
1- 1 1/2 stick of butter softened (add 1/2 if sugar is not dissolving)
1 3/4 c. sugar
2 eggs, room temperature
2 tsp. vanilla
1 tbsp. red food coloring

Cheesecake Swirl:

4 oz. cream cheese, softened
1/4 c. sugar
1 egg
1/2 tsp. vanilla


For the Brownies:

In a small bowl sift and whisk together flour and cocoa powder. Set aside. In the bowl of a stand mixer fitted with paddle attachment, cream together butter and sugar until light and fluffy. Sugar should dissolve. Approximately 2-4 minutes. Add in eggs, one at a time, mixing well after each addition. Then stir in vanilla followed by red food coloring. On low speed, add in dry ingredients, mixing until just incorporated. Remove from mixer, and fold batter using a spatula to make sure that flour at the bottom was incorporated and food coloring is evenly distributed.

For the Cheesecake Swirl:

In the bowl of a stand mixer fitted with paddle attachment, cream together cream cheese and sugar. Then add in egg followed by vanilla.

Assemble the Brownie:

Line a 7×11 or small rectangular baking dish with aluminum foil. Not an 8×8 — that did not work for me! Then grease aluminum foil. This will help with removing brownies from baking dish and cutting the brownies. Pour the batter into the prepared baking dish (reserving 3-4 tbsp. batter). Using a small 1 inch cookie scoop or tbsp. scoop out cheesecake batter and place randomly over batter. You may not need to use all the cheesecake batter. Top these cheesecake scoops with remaining red velvet brownie batter. Using a small, sharp knife make swirls in the batter. I did this by making horizontal lines and then vertical lines.


Loosely cover with aluminum foil (so that top of the brownie does not get burnt). Place baking dish on the bottom rack and bake for 30-40 minutes. Then remove aluminum foil and bake on top rack for an additional 10-15 minutes until inserted toothpick comes out clean. This may take more or less time for you–depending on your oven, what is important is that an inserted toothpick comes out clean. Allow brownies to completely cool in baking dish for at least one hour. Using the edges of the aluminum foil, pull out brownies from baking dish and cut into bars.