Caramel Apple Blondie Cheesecake

 

 

Ingredients

 

Apple Spice Blondie

3/4 cup butter

1 1/2 cup brown sugar

3 tsp vanilla

1 egg

1 egg white

1 1/2 cup flour

1/2 tsp cinnamon

3/4 tsp apple pie spice

3/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 apple, chopped

Caramel Cheesecake

16 oz cream cheese, room temperature

1/2 cup sugar

1/2 cup brown sugar

3/4 cup caramel sauce ( I used a homemake recipe)

1/2 tsp apple pie spice

4 oz cool whip

Cinnamon Apples

1 1/2 apples, thinly sliced

2 tsp lemon juice

pinch of nutmeg

1 tsp cinnamon

4 tbsp brown sugar

1 tbsp butter

Cinnamon Whipped Cream

1/2 cup heavy whipping cream

1/4 cup powdered sugar

1/4 tsp cinnamon

 

Instructions

1. Line the bottom of a 9 inch springform pan with parchment paper and grease the sides. Preheat oven to 350 degrees.

2. Melt the butter in a microwave safe bowl, then transfer to a mixing bowl.

3. Add brown sugar and whisk to combine.

4. Add the vanilla, egg and egg white and whisk until incorporated

5. In another bowl, combine dry ingredients.

6. Slowly add dry ingredients to wet ingredients until combined.

7. Fold in finely chopped apples.

8. Pour batter into springform pan and bake for 30-33 minutes.

9. Allow to cool for about 5 minutes, then remove parchment paper and allow to finish cooling.

10. Make the caramel sauce and allow to cool completely.

11. Once the blondie and caramel are cool, make the cheesecake. Beat cream cheese and sugars until smooth.

12. Add about 3/4 cup of caramel sauce and apple pie spice and mix until combined.

13. Fold in Cool Whip.

14. Place blondie back into the springform pan.

15. Spread cheesecake evenly on top of blondie, then put in refrigerator until firm about 3-4 hours.

16. Combine apples, lemon juice, nutmeg, cinnamon and brown sugar in a medium saucepan and toss to coat.

17. Add butter and cook apples on medium-high for about 15-20 minutes, or until at preferred softness.

18. Allow apples to cool for 10-15 minutes, then put on top of cheesecake.

19. To make cinnamon whipped cream, freeze a metal bowl and whisk attachment for 10-15 minutes.

20. Remove bowl from freezer, add heavy whipping cream, and whip on high speed until it begins to thicken.

21. Add powdered sugar and cinnamon and whip until it you get stiff peaks.

22. Pipe whipped cream around edges of cheesecake.

23. Drizzle more caramel sauce over finished cheesecake, if desired.

White Chocolate Cheesecake with Strawberry Swirl

*Sorry, I had these pictures on my other blog, that's why they say Itsy Bits!

*Another tip: this recipe needs to be done the day before. It is a bit time consuming, but totally worth it!

CRUST:

20 Oreo cookies (regular)

1/4 c. graham crackers

4 T. melted butter


Strawberry Sauce:


16 oz. fresh strawberries (could substitute other berries) washed and hulled


3 T. granulated sugar


2 T. strawberry preserves


1/4 c. lemon juice2 T. water


2 t. cornstarch


Cheesecake Batter:

3 blocks (8 oz.) cream cheese, room temp.


2 c. white chocolate chips


3/4 c. sugar3 eggs, room temp.


1 t. vanilla extract


1/4 c. lemon juice


1/4 c. cold strawberry sauce



Before doing anything, make the strawberry sauce as it has to cool completely before using in the cheesecake batter. After cutting up the strawberries, combine them in the food processor or blender with the sugar, preserves and lemon juice. Process until they make a smooth sauce: Bring the sauce to a light boil in a saucepan. In a separate bowl, combine the cornstarch and water. Add this to the sauce mixture, whisking as you go, on a simmer. It will thicken. Heat for about 1-2 minutes. Cover and chill completely. The freezer is great if you are short on time. Next add the Oreos and graham cracker crumbs to the processor and process until a fine crumb mixture. Add the melted butter and press the crust into a sprayed 9" spring form pan (I line the outside with foil). Press down on bottom and halfway up the sides. In a mixer, blend the cream cheese and sugar until nice and creamy, about 4 minutes. Add the eggs, on at a time mixing well between each. In the microwave, melt the white chocolate chips. Let cool for a few minutes, then add the melted chocolate to the batter. Add the vanilla and lemon juice and mix until blended and creamy. Add the batter to the pan with the crust. Pour 1/4 c. of the COOLED berry mixture onto the batter. Take a wooden skewer and marble the sauce throughout the batter. Save the rest of the sauce to serve with the cheesecake later on: Place the foil covered pan on a large jelly roll pan or cookie sheet. Put a little water on the cookie sheet/jellyroll pan and bake in a preheated 300 degree oven for about 70 minutes. The outside will be done, the inside should be jiggle. Shut the oven off and stick a wooden spoon in the oven door to vent it just a bit. Leave the cheesecake in the oven (now turned off) for 1 hour. Remove and cool completely before refrigerating overnight. Serve with the cold berry sauce , fresh strawberry slices, and white chocolate shavings. Perfect!

Chocolate Covered Strawberry Cheesecake

Crust:

40 Nilla wafers crushed

3 Tbsp butter, melted

Cheesecake:

3 (8 oz) pkgs of cream cheese, softened

3/4 cup sugar

1 Tbsp vanilla

3 eggs

Vanilla mousse topping:

1 (8oz) pkg of cream cheese softened

1 (8 oz) tub of Cool Whip thawed

1/4 cup sugar

1 tsp vanilla

Strawberry topping:Preheat oven to 350°

Mix crushed cookies and butter and press into the bottom of an ungreased spring-form pan. Mix on medium the 3 pkgs of cream cheese, sugar and vanilla until combined and smooth.  Reduce speed to low and add eggs, one at a time until fully incorporated.  Pour mixture over the crust and bake 45-50 minutes until center is set.

If it cracks, don’t worry.  Remove from oven and run a knife around the edges to loosen from sides.

Cool completely in pan.  When the cheesecake is cooled make your mousse topping.  Mix your 8 ox softened cream cheese in a mixing bowl with the sugar and vanilla with mixer until smooth.  Whisk in your Cool Whip until combined.  Don’t over mix. Spread the mousse layer on top of cheesecake.  Cover and refrigerate for 4 hours or overnight. When cheesecake is completely chilled arrange your sliced strawberries on top.  Drizzle the melted chocolate on top of strawberries.

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1 pint of strawberries, sliced

2 oz milk chocolate melted

This recipe is from cookiesandcups.com.

Turtle Cheesecake

Crust 3 cups finely chopped pecans
1 stick unsalted butter, melted
1/3 cup sugar
1/4 teaspoon salt

Cheesecake Filling 24 oz cream cheese, softened
1/4 cup full-fat Greek yogurt or sour cream
3/4 cup sugar
1 tablespoon vanilla
3 large eggs
1 cup semi-sweet chocolate chips

Toppings
1 cup coarsely chopped pecans, toasted
1 11-oz bag caramel candy, unwrapped
1 cup semi-sweet chocolate chips
6 tablespoons milk, divided

Preheat oven to 300 degrees.
Line a 13x9 pan with parchment paper, so that parchment extends over long side of pan.
In a bowl, mix crust ingredients together with a fork; press mixture onto bottom of prepared pan.
Bake crust for 20 minutes; while crust bakes, prepare filling.
Cream together cream cheese, yogurt or sour cream, sugar and vanilla.
Beat in eggs, one at a time.
After crust bakes, remove from oven and immediately sprinkle on 1 cup of semi-sweet chocolate chips.
Pour filling over chocolate chips and return to oven; bake for 50 minutes.
Allow cheesecake to cool for about hour, then place in refrigerator to chill overnight.
When ready to serve, remove cheesecake from pan using parchment paper and place on serving platter, then prepare toppings:
Toast pecans in oven for 10 minutes at 350 degrees.
Unwrap caramels and place in a microwave safe bowl, along with 4 tablespoons milk.
Microwave in 30 second intervals until caramels have melted and sauce is smooth.
Pour caramel sauce over cheesecake and immediately sprinkle on toasted and chopped pecans.
Place chocolate chips in a microwave safe bowl, along with 2 tablespoons milk, and microwave in 30 second intervals, about 2 minutes total.
Stir until smooth and drizzle over caramel-pecan topping.
Allow chocolate to set before serving.

Picture and Recipe from louanneskitchen.com

Fruity Cheesecake

60 Nilla Wafers crushed (about 2 cups)
5 tbsp. butter or margarine melted
3 tbsp. sugar
4 pkg (8 oz each) cream cheese, softened (I used Philadelphia Cream Cheese)
1 c. sugar
2 tbsp. flour
1 c. sour cream
4 eggs
1 pkg instant vanilla pudding (dry)
2 cups Cool Whip (I used more)
1 cup each blueberries, sliced strawberries, and sliced peeled kiwis

Preheat oven to 325 degrees. Line a 13x9 inch pan, with ends of foil extending over sides. Spray with Pam. (I only extended the foil over the two end sides.) Mix wafer crumbs, butter and 3 tbsp sugar. Press into the bottom of the pan. Bake 10 minutes.

Beat cream cheese, 1 c. sugar and flour in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in dry pudding mix. Pour over crust.

Bake 1 hour or until center of cheesecake is almost set. Cool completely. Refrigerate 4 hours. Lift cheesecake from pan with foil handles. Remove and discard foil. Place cheesecake on platter; spread with cool whip. Top with fruit just before serving. Refrigerate leftovers.

Raspberry Cheesecake Salad

3 boxes instant pudding Cheesecake flavor
3 C. milk
8-10 graham crackers
3 T. butter
2 T. sugar
Cool whip
1 small bag frozen raspberries

Directions: Mix Cheesecake instant pudding with milk using a wire whisk. Crumble the graham crackers in a separate bowl. Melt butter and mix sugar into it. Pour butter and sugar mix over graham crackers and use your hands to blend. Pour mixture over cheesecake mixture. Mix in cool whip (about 10-11 oz.). Delicately fold in raspberries.

Brownie Pumpkin Cheesecake

Brownie Base
1 box (1 lb 3.9 oz) dark chocolate fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box

Filling
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1/2 cup canned pumpkin (not pumpkin pie mix)
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon pumpkin pie spice
1/2 cup semisweet chocolate chips, melted

DIRECTIONS
1. Heat oven to 350°F. Spray 10-inch springform pan with cooking spray. Make brownie batter as directed on box for basic recipe; spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
2. Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth and creamy. Beat in pumpkin until well blended. On low speed, beat in eggs 1 at a time, just until combined. Stir in vanilla and pumpkin pie spice. Reserve 1/2 cup filling in small bowl. Pour remaining filling over baked brownie base.
3. Stir melted chocolate into reserved filling; place chocolate in large resealable food-storage plastic bag. Seal bag; cut off 1 corner of bag. Squeeze bag to pipe jack-o'-lantern face on cheesecake.
4. Bake 40 to 45 minutes or until center is almost set. Cool 30 minutes. Run knife around edge of pan to loosen cheesecake. Cool 30 minutes longer. Refrigerate at least 2 hours before serving. Cover and refrigerate any remaining cheesecake.

Layered Turtle Cheesecake

CRUST:
1 cup all-purpose flour
1/3 cup packed brown sugar
1/4 cup finely chopped pecans
6 tablespoons cold butter
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/3 cup packed brown sugar
1/4 cup plus 1 teaspoon all-purpose flour, divided
2 tablespoons heavy whipping cream
1-1/2 teaspoons vanilla extract
4 eggs, lightly beaten
1/2 cup milk chocolate chips, melted and cooled
1/4 cup caramel ice cream topping
1/3 cup chopped pecans
GANACHE:
1/2 cup milk chocolate chips
1/4 cup heavy whipping cream
2 tablespoons chopped pecans
Optional garnish: pecan halves and additional caramel ice cream topping

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 12-15 minutes or until set. Cool on a wire rack.
In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until combined. Remove 1 cup batter to a small bowl; stir in melted chocolate until blended. Spread over crust.
Combine caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
For ganache, place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally. Spread over cheesecake. Sprinkle with chopped pecans. Refrigerate until set. Garnish with pecan halves and additional caramel topping if desired. Yield: 12 servings.

*picture courtesy of Taste of Home

New York Cheesecake with Triple Berry Sauce

New York Cheesecake

15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 TBSP vanilla extract
1/4 cup all-purpose flour

Preheat oven to 350 degrees. Grease a 9 inch spring form pan. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of spring form pan. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust. Bake in preheated oven for 1 hour. Turn the oven off and let the cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.


Triple Berry Sauce

3 cups frozen berries (I use the Costco mix of raspberries, blueberries, and marionberries)
3/4 cup sugar
2 TBSP water
1 1/2 TBSP cornstarch
1/2 cup frozen or fresh berries

Place 3 cups of berries and sugar in a saucepan over medium heat. Stir until the frozen berries are soft and sugar is melted(you don't need to add water). Puree berry mixture with a blender; replace in saucepan. Mix together water and cornstarch and stir into berry mixture. Add 1/2 cup frozen or fresh berries and boil over medium heat until thick. Chill to serve.

Raspberry Lemon No Bake Cheesecake

No Bake Raspberry-Lemon Cheesecake

YIELD: 6 servings

INGREDIENTS:

FOR THE CRUST

3/4 cup graham cracker crumbs
1 tablespoon sugar
3 tablespoons unsalted butter, melted

FOR THE FILLING

2/3 cup sugar
zest of 2 lemons
1 (8 ounce) package cream cheese, softened
2 teaspoons fresh lemon juice
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed
1 cup fresh raspberries, slightly mashed with a fork

DIRECTIONS:

1. In a medium bowl, stir together the graham cracker crumbs and 1 tablespoon of sugar and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
2. In a large bowl, mix together the sugar and lemon zest until the sugar becomes moist and fragrant. Add cream cheese and beat with an electric mixer until smooth. Add lemon juice and vanilla mixing to combine. Using a rubber spatula, fold in the whipped topping until well blended, then fold in the raspberries.
3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving. If desired, garnish with fresh raspberries and a sprig of fresh mint.

Apple Strusel Cheesecake Bars

1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup firm butter or margarine
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1 egg
1 can (21 oz) apple pie filling
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts

1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
2. Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.
3. Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.
4. Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.
5. Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours.

***I also think they are delicious straight from the oven with a scoop of ice cream! : )

Whipped Marshmellow Cheesecake

Graham Cracker Crust:
40 squares of graham crackers (crushed)
1/2 cup sugar
1/2 cup butter or margarine (melted)

Mix above ingredients. Press into top and sides of 9 x 13' greased pan. Reserve 1/2 cup for top.

Filling:
10 1/2 oz. large marshmallows (40 marshmallows)
3/4 cup milk
2 - 8-oz. packages of cream cheese
12-oz. Container of fat-free Cool Whip

Alternative Topping:
4 C sliced strawberries
1/3 C water
1/2 C sugar
2 T cornstarch
few drops red food coloring

In saucepan bring to a boil water, sugar, cornstarch and food coloring for 2 minutes. Cool and then fold in strawberries. Once cool spread over filling mixture.

Melt marshmallows and milk over low heat. Beat cream cheese; add marshmallow mixture. Cool. Fold in Cool Whip. Spread into crust and sprinkle with remaining graham cracker crust. Refrigerate until set.

Cheesecake Apple Pie

This is my most favorite apple pie!!

Cheese cake filling:
1  (8 oz.) cream cheese, softened
1/3 c. sugar
1 egg
1/2 tsp vanilla
combine and beat until light and pour into an unbaked pie crust.

Apple filling:
combine in a saucepan:
1 c. sugar
3 T. cornstarch
1/2 tsp cinnamon
1/4 t. salt
6 c. apples, sliced
1/4 c. apple juice or water
2 T. butter
Bring to a boil over medium heat. Cover and simmer 10 minutes. Pour over cheese cake layer and cover with unbaked pie crust. Bake 400 degrees for 40 minutes

Raspberry Lemon No-Bake Cheesecake

Raspberry Cheesecake Trifle

Ingredients:

2 8 ounce packages cream cheese, softened

2 cups powdered sugar

1 cup sour cream

2 teaspoons vanilla

Mix together cream cheese, powdered sugar, sour cream and vanilla. 

1 cup heavy cream

1 tablespoon sugar

1 teaspoon vanilla

Whip heavy cream, sugar and vanilla. Then fold into the cream cheese mixture.

2 prepackaged Angel Food Cake, cubed

2 package raspberry Danish Dessert

3 cups water

2 package frozen raspberries

Bring water and Danish Dessert to a boil. Stir constantly. Remove from heat and add frozen raspberries. In trifle bowl, begin to layer. Start with raspberry layer, then add cream cheese mixture, then angel food cake, and repeat. Be sure to end with raspberry layer. Chill for at least 2 hours before serving. 

 

** My trifle bowl is small so I halved this recipe. I have made it with angel food cake and with gluten-free pound cake and both are delicious!

 

 

Creme Brulee Cheesecake Bars

I can't wait to make these again...they are SO good!!

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1 box (4-serving size) French vanilla instant pudding and pie filling mix
2 tablespoons brown sugar, packed
1/2 cup butter, melted
2 1/2 teaspoons vanilla
2 eggs plus 3 egg yolks
2 packages (8 oz each) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
2/3 cup toffee bits, finely chopped

Heat oven to 350F. Lightly spray bottom and sides of 13×9-inch pan with cooking spray. In a large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.

In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.

Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
**I think next time I make these I will crush the toffee smaller and put it on the last few minutes of baking so they melt a little for more of the creme brulee look.

Creamy Berry Goodness

Frozen mixed berries (I used two smaller bags from Walmart)
1 tub Cool Whip
1 large container of vanilla yogurt
1 small package of cheesecake pudding mix

Pour berries into a large bowl. Add the Cool Whip and yogurt and then sprinkle on the pudding mix. Stir together really well until it's all combined and looks pretty. Chill before serving.

 *Recipe and photo courtesy of Becoming Betty