Cheesecake is a New Year’s family tradition. As is my grandmother always knocking over a huge thing of soda. Or pop. Or whatever you call it. I grew up in northern Indiana and always said “pop,” but I’ve lived in various south and southwest states for over a decade and my vernacular has changed to “soda.”
I can’t say our New Year’s Eve is ever really rock’in but it’s fun to us nonetheless. As a kid it was always at grandma’s house with pizza, cherry 7Up, and the aforementioned cheesecake. As a so-called grown responsible adult our NYE depends on whether or not the hubs has to get up for work the next morning (at 4 a.m. poor guy). On the years he doesn’t work we go all crazy and drink chocolate milk til we’re silly.
I promise we’re not nearly as lame as I make us sound! Despite meeting in a bar (totally unoriginal), we never think to drink. It’s not in the house and my grocery bill is high enough that I never want to add to it. So I over-indulge in things like chocolate milk and crazy awesome sour cream cheesecake. It has the most amazing texture and depth of flavor. Think New York style cheesecake but better. Yet so simple to make!
HOW TO MAKE THE BEST SOUR CREAM CHEESECAKE | FOOD RECIPES
Chex crust or GF cookie crust prepared in 9-inch spring form pan (If not doing the Chex crust I recommend
1½ cups GF shortbread cookie crumbs plus 2-3 tbsp butter for a wonderful crust)
3 8-ounce packages of cream cheese, softened
14-ounce can sweetened condensed milk
4 large eggs
8-ounces sour cream
1 tablespoon vanilla extract
Preheat oven to 350 degrees; place pan of water on lowest rack in oven – this helps prevent the cheesecake from cracking during baking.
In large mixing bowl beat cream cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth.
Beat in eggs, one at a time, then sour cream and vanilla.
Pour into 9-inch spring form pan.
Bake 50-55 minutes until edges are light golden brown.
The center will still be very slightly soft.
Let cool, then refrigerate at least 4 hours to chill completely before serving.
I could come up with a story and an excuse for baking these bars, but truth is, there was no special occasion. I just felt like baking for the love of it. I did choose these bars for a reason though. Everyone around me loves cheesecake and lemon. I could care less for the both of them, I’m more of a chocolate or cake person.
When I was deciding on what to bake, I had a couple of limits. Whatever I baked had to be low carb and low sugar; Nick’s mom is on a no carb/low carb diet. I chose lemon because Nick’s dad sent me an email that contained just a photo of lemon bars, which was basically *hint *hint *cough *cough, bake these!
Sure, I could have made chocolate cake or something I like, but I didn’t want those laying around the house taunting me. I knew I’d eat the lemon bars like a normal human being, but a chocolate dessert would be gone…fast.
A couple of weeks ago, I posted Phyllis’s low carb cheesecake recipe and mentioned it would be really good with an almond flour crust and so that’s what inspired this dessert.
How To Make Lemon Cheesecake Bars | Food Recipes
2 Large eggs (1 added after the picture),
1 1/2 cups almond flour,
1/2 tablespoon cinnamon,
1/3 cup baking stevia,
1/4 cup coconut oil,
1/4 teaspoon salt,
1/2 tsp baking powder.
Lemon Cheesecake :
3 packages of 1/3 less fat cream cheese,
3 large eggs,
1 cup baking stevia,
1 tsp vanilla,
1 tablespoon of lemon extract or 3 tablespoon of fresh lemon juice.
Preheat oven to 325 degrees
Mix all the crust ingredients together and add extra coconut oil if it’s too dry.
Evenly distribute a pan with the almond flour crust.
If I were you, I’d use a 2x larger pan than the one I used.
Bake the crust for 20 minutes at 325 degrees
While the crust is baking, prepare the lemon cheesecake.
Lemon Cheesecake :
The filling was a little clumpy when I tried to stir it with a spoon, and so I threw it all into the electric mixer and whipped it up.
Take the crust out of the oven and add the cheesecake mix evenly over the top.
If you want a little extra, mix in a couple of white chocolate shavings on top!
Instead of white chocolate, I added a little lemon zest to keep it low carb and low sugar.
Bake for 45 minutes.
The edges will be slightly brown.
Let the cheesecake bars cool in the refrigerator for 1-2 hours, until firm.
Once they’re firm, cut it into bars.
I used a smaller pan than should have and so I only cut twelve pieces, but this recipe is supposed to make 24 pieces.
Chocolate Mousse Mini Oreo Cheesecakes – mini cheesecakes with thick Oreo cookie crust topped with light and creamy chocolate mousse.
Perhaps you thought : Oh no, here is another in a series of cheesecake recipe!!! But this ain’t just a regular cheesecake. Nope, not at all! Here’s Oreo cookie crust + cheesecake + a huge cloud of mouthwatering chocolate mousse frosting+ an extra Oreo cookie on top. They are mini, they’re decadent, and they’re simply irresistible.
It is usually said that the mini cheesecakes are better than the regular size cake because you have a whole cheesecake for yourself, but this time it won’t be enough. I’m sure won’t be able to stop at just one cupcake.
I have to admit, this delicious combination of cheesecake and chocolate mousse was not my idea.More than a year my mouth waters every time I see the picture of Mini Oreo Cheesecakes with Chocolate Mousse from Yes to Yum on Pinterest. However the site no longer exists so unfortunately I never get the recipe.
I decided to make something like that myself. I start with a regular cheesecake base and let it sit atop simple Oreo cookie crust, the same crust I used so many times. It’s all went smoothly and then it was time to make frosting. I simply love, love, chocolate mousse, but I want it to be creamy, full of flavor and not just a simple chocolate whipped cream which people use to call chocolate mousse.
Besides the cream and chocolate in my version it must have a few egg yolks ( in this case it’s three egg yolks,so I don’t have any leftover to throw away because I only use egg whites for the cheesecake). And to make this mousse extra special, I added some crushed Oreos in it.
It turned out better than I imagined. I used to finished my cheesecakes with a thick layer of chocolate ganache, but after making these Chocolate Mousse Mini Oreo Cheesecakes I found a perfect match – cheesecake and chocolate mousse.
How To Make Chocolate Mousse Mini Oreo Cheesecakes | Food Recipes
For the Oreo Crust:
18 whole Oreos-crushed into a fine crumbs
1/4 cup unsalted butter- melted
For the cheesecake filling:
16 oz cream cheese- softened to room temperature
3/4 cup granulated sugar
1/4 cup sour crème
1 Tablespoon flour
3 egg whites
1 teaspoon vanilla extract
For the chocolate mousse:
3 egg yolks
6 Tablespoons powdered sugar
1 2/3 cups heavy whipping cream
5 oz semisweet baking chocolate-finely chopped
4-5 Oreos crushed
2-3 Tablespoons milk (or more if needed)
16-18 mini Oreo cookies for garnish
To make the crust:
Preheat oven to 350 F degrees, line cupcake pans with 18 liners, set aside.
Stir together melted butter and finely crushed Oreo.
Press 1 heaping Tablespoon of mixture into the bottom of each liner.
You should have enough for 16-18 cups.
Bake for 5 minutes and allow to slightly cool.
To make the cheesecake filling:
In a large bowl beat the cream cheese on medium speed until completely smooth.
Add the sugar and sour cream and beat on medium speed until combined.
Add the egg whites, one at a time, beating on low speed after each addition. DO NOT OVER MIX IT!
Beat in the vanilla extract and flour.
Spoon the cheesecake batter onto the crusts to make the cups almost full. Bake for 20-25 minutes.
Remove from the oven and allow to cool at room temperature, then transfer to the refrigerator to chill completely.
To make the chocolate mousse:
In a medium sauce pan stir together egg yolks, powdered sugar and 1/3 cup heavy whipping cream, cook over low heat until it’s start thickening and almost double in size WHISKING CONSTANTLY (you don’t want to make scrambled eggs).
Remove from heat and stir in chopped chocolate until it’s melted completely.Let it cool to room temperature stirring occasionally.
A fudgy bottom layer of brownie is topped with rich and silken cheesecake, then a layer of egg-less edible cookie dough is spread on the top and drizzled with melted chocolate. This is the ULTIMATE cheesecake for the ULTIMATE dessert lover! Brownie bottom cookie dough cheesecake deliciousness!
Remember a few weeks back when I shared these Vanilla Chai Cheesecake Bars and let you in on a little secret of mine? About how I had a fear of baking a full on cheesecake…. well, I challenged myself and did it! Well, not fully I guess, since this isn’t a classic cheesecake… but I think it’s even better.
I mean c’mon, it’s like three desserts in one! Rich and fudgy brownies, silky cheesecake and classicly sweet cookie dough. And of course I had to be extra decadent and drizzle a bit of melted chocolate over the top because… well, chocolate 😉
You’re already having a rich piece of cookie dough cheesecake, a little extra chocolate isn’t going to be a problem right? Go ahead, drizzle a little more on, it’ll be our little secret 😉
I made this brownie bottom cookie dough cheesecake for my husband’s birthday and let’s just say between us and the kids, we were fighting over who got the last piece!
This dessert may look fancy and complicated because of all the layers, but really it’s super easy.
Just mix up the brownie batter and bake it. While it’s baking, mix up the cheesecake batter. No need to cool the brownie first, just remove the pan from the oven, pour cheesecake batter over the top and return to the oven. Once the cheesecake is finished, it’s going to have to cool for a bit.
It needs to be firm before you add the cookie dough layer on top, otherwise it’ll mush and not look so pretty. You’ll need to chill the cheesecake for 4 hours or overnight, so plan ahead 🙂
The cookie dough layer on top is completely egg-less, so no salmonella worries here! Honestly, I think it tastes JUST like regular cookie dough, so it makes a great treat to whip up and eat by the spoonful as well. Stay tuned for another recipe using the egg-less cookie dough!
HOW TO MAKE BROWNIE BOTTOM COOKIE DOUGH CHEESECAKE | FOOD RECIPES
1/3 cup milk chocolate chips
1 tsp vegetable oil
1 stick unsalted butter at room temperature (1/2 cup)
3/4 cup semi-sweet chocolate chips
1 cup granulated sugar
1/4 cup milk
1 cup all-purpose flour
18 oz cream cheese (2 – 8oz bricks and 1/4 of another 8oz brick), softened to room temperature
3/4 cup granulated sugar
3 eggs room temperature
1 tsp vanilla extract
1/2 cup sour cream or greek yogurt
COOKIE DOUGH LAYER:
1 stick unsalted butter at room temperature (1/2 cup)
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup sweetened condensed milk
3/4 tsp vanilla extract
1 cup flour
1/2 tsp salt
1 cup mini chocolate chips
Preheat oven to 350 degrees F. Line bottom of a 9″ springform pan with parchment paper and spray paper and sides of pan with cooking spray (I use a baking spray, but you could use regular spray and lightly dust with flour instead).
In a small saucepan, melt butter and chocolate until smooth, over low heat, stirring often.
Turn off heat and whisk in sugar. Set aside to cool for 5-10 minutes, stirring often.
To a mixing bowl, add in melted chocolate mixture, milk and eggs, whisking quickly so the residual heat doesn’t cook the eggs.
Use a wooden spoon to stir in flour until just combined.
Pour batter into prepared pan in an even layer, and bake for 25 minutes.
Remove brownie pan from the oven and set aside.
Reduce oven temperature to 325 degrees F.
Using a stand mixer (or hand mixer), beat all cheesecake ingredients together until mixture is smooth.
Take care not to mix too quickly, or air bubbles will form.
Pour cheesecake batter over brownie layer in pan.
Bake for 50 minutes, until center is slightly jiggly (or when an instant read thermometer inserted into the center reads 150.
Remove from oven and cool at room temperature, with the pan on a wire rack for 30 minutes to 1 hour.
Place pan in the refrigerator for 4 hours, or overnight to chill and firm up to that amazing cheesecake consistency.
COOKIE DOUGH LAYER:
In a stand mixer (or hand mixer), cream together butter and both sugars on MED-HIGH speed until light and fluffy.
Beat in sweetened condensed milk and vanilla extract.
Beat in salt and flour. Stir in mini chocolate chips.
Use an offset spatula to gently spread cookie dough over the top of the cooled cheesecake.
This is done most easily when the spring has been undone and the cheesecake is free from the sides of the pan.
If you can’t spread the cookie dough, gently press pieces together to “spackle” the cookie dough onto the cheesecake.
You can find complete recipes of this BROWNIE BOTTOM COOKIE DOUGH CHEESECAKE in thechunkychef.com
These may look fancy schmancy but they’re not, pinky swear.
I swear, I think of the best topics to write about while I’m sleeping. Whenever I have trouble sleeping I write posts in my head, and they’re always good ones. My best and most funny writing happens at 2am.
The problem? By the time I wake up in the morning I can’t remember the funny. Or the words. I know I should put a notepad by the bed, but then I’d have to fully wake myself up. I actually think I’m more funny and witty when I am half asleep, which says a lot about me. 😉
Take that Apple Cider Pound Cake post, for example. Totally wrote that one at 3am last week. It took me until noon the next day to even remember I’d dreamed my post. I think I pulled some of the funny out for that one, but it was a struggle, that’s for sure.
What’s killing me? I totally had the whole post for these Four Layer Peanut Butter Cheesecake Bars totally written in my mind last night. And now I can’t remember the funny story I was going to tell you!
Good think I can drown my stress in more chocolate and peanut butter today.
This recipe is inspired by one I saw in a magazine a few weeks ago. Magazine recipes are a huge part of my pack rat problem; I pull recipe pages out of several magazines every month and then have stacks all over the house. Usually I lose most of them or they get thrown away before I’m able to make any of the recipes.
(Please tell me I’m not the only one with that problem?)
The original recipe I saw was for 4 layer cheesecake brownie bars, but they had blackberries in them. I was not in the mood for blackberries, but I was in the mood for peanut butter. (FWIW, I’m in that mood every day.)
So, I whipped up the cheesecake brownie bar recipe without the berries but I added peanut butter. I won that day.
These look like they’d be a hard recipe to make, but they’re not. You do have to dirty two bowls and it does take a little time and patience, but they’re actually very easy.
You start off the recipe by making a from scratch brownie that’s filled with melted butter and bittersweet chocolate chips. Most grocery stores have some version of a bittersweet chocolate chip nowadays in the baking aisle. Ghiradelli, Guittard, and Nestle all have their own kinds; some are called “dark” chocolate chips, some are “bittersweet”. Just look for those key words, but if you can’t find them (or don’t want that telltale dark chocolate flavor), you can use semi-sweet chips.
The brownie batter comes together easily and you spread half of it in the bottom of a 9″ pan. I like to line my pan with foil or parchment and use nonstick cooking spray. Doing this makes it much easier to remove the bars from the pan and slice them.
HOW TO MAKE PEANUT BUTTER CHEESECAKE BROWNIES | FOOD RECIPES
3/4 cup unsalted butter
1 package (about 11 ounces) bittersweet/dark or semi-sweet chocolate chips
1/2 cup light brown sugar, packed
3/4 cup granulated sugar, divided
5 large eggs, divided
2 teaspoons vanilla extract, divided
3/4 cup + 1 tablespoon all purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon kosher salt
2 (8 ounce) packages cream cheese, room temperature
1/3 cup creamy peanut butter
2 tablespoons sour cream or plain greek yogurt
Preheat oven to 350°F. Line a 9×9” square pan with foil or parchment paper and spray with nonstick cooking spray.
Make the brownie batter: place butter and 1 3/4 cups of the chocolate chips in a large microwave safe bowl.
Heat for 1 minute on high power, stir. Continue heating in 30 second increments, stirring between each, until chocolate is melted and smooth.
Stir in brown sugar and 1/2 cup granulated sugar.
Stir in 3 eggs and 1 teaspoon vanilla extract, then add 3/4 cup flour, cocoa powder, and salt and mix until smooth. Set aside.
Make the cheesecake batter: beat cream cheese with a hand or a stand mixer until smooth and creamy.
Add peanut butter, 1/4 cup sugar, and sour cream or greek yogurt.
Mix until smooth, then add 1 teaspoon vanilla, 1 tablespoon flour, and remaining 2 eggs. Beat until smooth without lumps.
Spread half the brownie batter in the prepared pan. It’s a thick batter but should spread easily with a wooden spoon or spatula.
Place half the cheesecake mixture over the top and spread carefully.
If you have an offset spatula, that makes spreading this layer easier.
Top with remaining brownie batter and then the remaining cheesecake to create 4 layers.
Sprinkle with remaining chocolate chips.
You can find complete recipes of this PEANUT BUTTER CHEESECAKE BROWNIES in crazyforcrust.com
This recipe is why I have so much trouble eating healthy. Lord help me, these Hot Fudge Cheesecake Brownies are a chocoholics dream!
Last weekend I attended my 20 year High School Reunion. (Just typing that makes me feel really, really old, BTW.)
It was fun to go and see some of my friends I haven’t seen in over 10 years. We had dinner with my oldest friend and her husband, which was nice. We hardly ever get to see them but it’s the kind of relationship that you just fall back into, even after a year of not talking.
I don’t know what I was expecting, but really the reunion was just like high school except everyone was older, overdressed for the bar it was held in, and alcohol was served. (Although that last one happened often in high school, if I’m being totally honest…) I hung out with my handful of friends, watched the popular crowd make the rounds, not knowing who I was. Really, in 20 years, nothing changed except the women dye their hair and look pretty much the same and the men are mostly bald.
The hard part about the reunion for me came after it was over. I got a little melancholy thinking about all the friendships I had back then and where they are today. I really did not enjoy high school; my main memories of it are torturous. But my friends were my lifeline, my existence, my soul. And it’s kind of sad to see that, in most cases, neither side thought to keep them in tact. Really lets you know that all teenage angst and drama really doesn’t translate to the “real” world.
As an adult, it’s very hard for me to retain good friendships. I’m an introvert at heart and a homebody and Mel and I pretty much keep to ourselves. I’m horrible keeping up with the mom friends down the street, let alone people who live hours away that I knew 20 years ago.
The one batch of friends these days that’s easiest to keep up with? The ladies I’ve met through blogging. I value all of my friendships, but the blogging ones are sometimes the easiest. We live similar lives, chained to our computers and iPhones and kitchens, living this frantic owning-your-own-business existence. Plus, we’re on social media 24/7, so at any time of day I’m in the middle of 3 Facebook messenger conversations that turn into 3-day long chat sessions.
These “blogging” friendships make me especially happy when one of us has exciting things happening: new homes, new loves, new babies, new cookbooks. Which leads me to this recipe today: Hot Fudge Cheesecake Brownies.
HOW TO MAKE HOT FUDGE CHEESECAKE BROWNIES | FOOD RECIPES
Strawberry Cheesecake Salad – or what I like to call a “potluck salad.” Rich and creamy cheesecake filling is folded into your favorite berries to create the most amazing fruit salad ever!
With the weather warming up, everyone has Spring on their minds! Foggy nights give way to sunny days, the air tinged with crispness. People smile more. Neighbor noise more bearable, even our “Zombie” neighbor. Strangers are a little less mean (except when parking spaces are involved).
The first of the spring things are popping up at markets: rosy rhubarb and strawberries, asparagus , spring onions, and pale green garlic. And what better way to celebrate the glorious sunny weather than to savour the earlier-than-expected arrival of this year’s first crop of delicious strawberries.
Yup, It’s Strawberry Time Again !!!!! The much awaited spring gardening delicacy has finally arrived.
OK, let’s get back to the today recipe. Can I suggest you yet another delicious way to welcome spring and eat Your favorite Berry, or what I like to call a “potluck salad.”
You know, the kind of fruit salad that’s loaded with whipped cream, pudding and marshmallows – salad you’ll want for a dessert.
How To Make Strawberry Cheesecake Salad | Food Recipes
1 box (3.4 oz.) cheesecake or white chocolate pudding mix
12 oz whipped topping
3 (6 oz) containers strawberry yogurt
1 lb fresh strawberries, sliced
3 bananas, sliced (add just before serving or they brown)
3 cups miniature marshmallows (optional)
Place the whipped topping, pudding mix and yogurt into a large bowl. Whisk together. Cover and refrigerate until just before serving (at least an hour).
When you are ready to serve, slice the strawberries and bananas
You can find complete recipes of this Strawberry Cheesecake Salad in cakescottage.com
This Cinnamon Roll Cheesecake is cheesecake with cinnamon roll dough base and buttery cinnamon swirled throughout. The top is frosted with thick cream cheese frosting.
It’s not often that I stumble across a dessert that leaves my mouth hanging open. My jaw literally dropped when I saw this dessert over at Culinary Concoctions by Peabody.
It sounded great. Cinnamon rolls and cheesecake together could possibly be mind blowing…or a disaster. It could go either way.
But it was everything I hoped it would be. It has a cinnamon roll base with a cheesecake layer on top with cinnamon swirled in.
The buttery cinnamon pockets are delightfully surprising. It’s hard to explain them but they completely make this cheesecake. I drizzled my favorite cinnamon roll frosting on top because to me, the frosting is perfection and I couldn’t picture this cheesecake without it.
I’m definitely not saying that this recipe is easy. It has more steps than I normally am up for especially since my 3-year-old is always helping me, making it 10x more complicated. But it’s doable and a showstopper.
HOW TO MAKE CINNAMON ROLL CHEESECAKE | FOOD RECIPES
Cinnamon Roll Batter:
⅔ cup white sugar
¼ cup unsalted butter, at room temperature
½ cup whole milk
1 Tablespoon vanilla extract
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
2 packages (8 oz. each) cream cheese, at room temperature
1 cup sugar
1 Tablespoon vanilla extract
2 Tablespoons flour
⅓ cup butter, melted
1 cup brown sugar
3 Tablespoons cinnamon
Cream Cheese Frosting:
3 oz cream cheese, softened
¼ cup (4 tablespoons) butter, softened
1½ cups powdered sugar
½ teaspoon vanilla extract
⅛ teaspoon salt
Preheat oven to 350 degrees and grease a 9-inch Springform pan.
For the Cinnamon Roll Batter: In a large bowl or stand mixer, cream together the butter and sugar for 3 minutes, until light and fluffy.
Add the egg, milk, and vanilla. Beat for another minute. Scrape down bowl.
Sift together flour, baking powder, and salt. Combine the sifted and creamed ingredients together. Mix on low speed until thoroughly combined.
Spread half of the batter onto the bottom of the Springform pan. This is the hardest part. It will be sticky and thick so spray your hands with baking spray and press down. It doesn’t need to be perfect – it’s very forgiving. It will be a thin layer but will rise up during baking. Transfer the remaining batter to a small bowl and set aside.
For the Cheesecake Filling:
Using a stand mixer or hand mixer (a clean bowl), beat cream cheese and sugar for 2 minutes on medium-high speed in a large bowl.
Add the eggs one at a time, scraping down the bowl after each addition.
I’ve taken two of the best desserts out there and combined them into one knock-out recipe!
This Brown Sugar Pecan Pie Cheesecake is rich, decadent and full of that delicious caramel flavor!
You know how much I love cheesecake. Well, this cheesecake recipe is beyond simple to make, and is sure to please everyone.
Unless you’re allergic to pecans…
The cheesecake base is my classic recipe filled with 4 bricks of nutrient rich cream cheese and bone healthy sour cream (you could easily use plain greek yogurt in place of the sour cream), but rather than using regular white sugar to lightly sweeten it, I substituted in a little bit of brown sugar. It’s the perfect base for a layer of pecan pie.
HOW TO MAKE BROWN SUGAR PECAN PIE CHEESECAKE | FOOD RECIPES
For the Crust:
8 large sheets of graham crackers
3 tbsp brown sugar
1/2 cup pecans
5 tbsp melted butter
For the Filling:
4 (8oz) packages cream cheese, softened
1 cup sour cream
1 cup brown sugar
1 tsp vanilla
4 large eggs
For the Pecan Topping:
1 1/2 cups chopped pecans
3 large eggs
1 (12.25 oz) jar caramel ice cream topping Optional toppings: pecans and more caramel ice cream topping
Preheat oven to 350 degrees F. Place a 9″x13″ pan on the bottom rack of your oven and fill half way with water. Position a rack just above the pan, in the middle of the oven.
To make the crust, use a food processor to combine the graham crackers, pecans and brown sugar until they turn to a fine crumb, drizzle in the melted butter and pulse until combined. Press the crumbs in a 10″ spring form pan in an even layer, and a little up the sides of the pan. Bake for 5 minutes, then remove from oven, set aside.
In the bowl of your stand mixer, fitted with the paddle attachment, beat the cream cheese until smooth. Add the sour cream (or plain greek yogurt), brown sugar and vanilla and beat until combined, scraping down the sides of bowl when necessary. Add the (4) eggs one at a time, beating in between. Pour into the spring form pan.
To make the pecan pie topping: Sprinkle 1 1/2 cups of chopped pecans over the top of the cheesecake in an even layer. In a large bowl whisk the 3 eggs and then whisk in the full jar of caramel ice cream topping until combine. Pour over the chopped pecans.
I like to keep the spring form pan around the cheesecake whenever I’m not serving it, this will help protect it, and makes it easy to cover while in the fridge.
You can find complete recipes of this BROWN SUGAR PECAN PIE CHEESECAKE in iwashyoudry.com
Cherry Cheesecake Chimichangas is quick and easy dessert perfect for all cheesecake lovers! Yes, you got it right, this is dessert recipe!!! Cherry Cheesecake Chimichangas are irresistibly scrumptious, crispy, deep fried burritos filled with sweet, cherry cheesecake and rolled into cinnamon sugar.
If you are craving for a cherry cheesecake, you’re at the right place! These Cherry Cheesecake Chimichangas are not the classic baked cheesecake that requires a lot of spare time and work.This is very quick recipe that wins for ease and simplicity. And the best part for this type of recipe is you could change it by using a different type of fruit for filling. Last time I used fresh strawberries and they were so good. Perhaps you remember my Strawberry Cheesecake Chimichangas. I had to try new version and this time I chose cherry pie filling instead fresh strawberries. Cherry Cheesecake Chimichangas turned out equally delicious.
How To Make Cherry Cheesecake Chimichangas | Food Recipes
6 (8-inch) soft flour tortillas
8 oz. cream cheese-softened
1 Tablespoon sugar
1 teaspoon vanilla extract
1 ½ cups cherries from cherry pie filling
vegetable oil-for frying
1 Tablespoon cinnamon
1/2 cup sugar
Mix together cream cheese, 1 tablespoon sugar and vanilla extract .
Divide the mixture evenly between 6 tortillas and slather in the lower third of each tortilla.
Add ¼ cup cherries onto each tortilla in the center of cream cheese.