Mocha Cheesecake

Hi there all–  Here’s a cheesecake made for a game night with friends– lots of talk, laughs and a dose of noisy competitiveness!  Finished off with a couple cheesecakes.

This desert has two layers of creamy cheesecake, one coffee flavored, one chocolate, topped with a creamy chocolate ganache.  Pretty irresistible!

MOCHA CHEESECAKE

Crust:
1 prepared Oreo piecrust*
2 tab. butter, melted

Filling:
2 tab. instant coffee granules
1 tab. boiling water
1 cup chocolate chips
32 oz. cream cheese (4 –8 oz. packages)
1 cup sugar
3 tab. flour
3 eggs
1 cup sour cream

Ganache topping:
1/4 cup whipping cream
1 tab. butter
2/3 cup chocolate chips

Mix the Oreo crust and the melted butter in the bottom of a 9″ springform pan.  Press the crumbs to make a uniform thin layer covering the bottom of the pan.  Set it into a 350 degree oven for 10 minutes.

Dissolve the coffee granules in the boiling water and set aside.

To make the filling, use an electric mixer the beat together the cream cheese and sugar until it’s creamy.  Then beat in the flour, eggs and sour cream.  Divide the batter evenly between two bowls.

Melt the chocolate chips in the microwave for 1 1/2 minutes and then stir until it is smooth.  Fold the chocolate into the fist bowl of batter until it is thoroughly blended.

Stir the dissolved coffee granules into the second bowl of batter until it is all incorporated.

Spoon the chocolate batter over the crust and smooth out the top.  Add the coffee batter over the top and spread it evenly over the top.

Pop the cheesecake into a 350 oven for 50 to 60 minutes until it is firm to the touch and just a little wobbly when you shake it.  Open the oven door, turn off the heat and let the cheese cake sit 1 hour in the cooling oven.  Then take it out, slide a sharp knife around the edge to loosen the cheesecake from the pan and set it into the fridge for 3 or 4 hours.

To make the ganaches, heat the whipping cream and butter in a small pan on the stove until it just starts to simmer.  Take it off the heat and stir in the chocolate chips and beat for 3 or 4 minutes until it’s glossy.  Let it cool and when you’re ready to serve up the cheese cake, drizzle it over the top.  Delish!

*The recipe I worked from used 20 Oreo cookies, crushed.  But getting the pre-made Oreo crust was cheaper and already to use.

Lemon Pudding Cheesecake


Hey there Baking Friends– Ran across this cheese cake recipe (on Pinterest, where else??)  and gave it a try last weekend for a game night with a crowd of friends.  Sally and I made Jeopardy game, complete with buzzers and question boards with facts about all the friends–it was a whole lot of chaotic noisy fun!!

And the cheesecake was even better than I’d hoped.  So light (for cheesecake!) and creamy and with just enough lemon flavor.  The secret ingredient is the lemon pudding mix!!  We ate the last leftover piece last night and I was sad to see it go…

LEMON PUDDING CHEESECAKE

Crust:
1 1/2 cup graham crackers crushed (about 8 crackers)
1/2 cup coconut
4 tab. butter, melted

Filling:
32 oz. cream cheese (4 – 8 oz. packages)
3/4 cup sugar
2 tab. flour
2 tab. milk
1 cup sour cream
4 eggs
2 small packages instant lemon pudding (3.4 oz. size)

topping:
2 cups heavy whipping cream
1 tab. powdered sugar
1 tab. instant vanilla pudding (for stabilizer)
garnish– lemon slice, mint leaf

Mix the graham cracker crumbs, coconut and melted butter in the bottom of a 9″ or 10″ springform pan.  Press them down to uniformly cover the bottom of the pan and bake at 350 degrees for just 10 minutes.

To make the filling, use an electric mixer to beat together the cream cheese and sugar until it’s creamy.  Then add in the flour milk, sour cream, eggs and lemon pudding.  Beat on high speed until it’s thoroughly blended.

Spoon the thick batter over the graham cracker crust and set into the 300 degree oven for 50 to 60 minutes until the cheesecake is puffy in the middle and just a little wobbly when you shake it.  Open the oven door and turn off he heat and let the cheesecake sit in the cooling oven for an hour.  Then run a sharp knife around the edge to loosen it from the pan and set it into the fridge at least 4 hours to firm up.

When you’re about ready to serve the cheesecake, beat the whipping cream, powdered sugar and instant vanilla pudding with an electric mixer (the whisk attachment works best) until it is very firm.  Spoon it over the top of the cake and garnish with lemon and leaves.  So pretty!

Peppermint Cheesecake with Chocolate Ganache

Hi all– So how was your Christmas??  Hope it was full of sweet times with people you love.  We are winding down here.  Watching the Santa Paws movie on Netflix with the Grand-girls while all our kids are off seeing Star Wars.

And wanted to send you this recipe from our Christmas Eve lunch.  Peppermint laced cheesecake topped with rich chocolate ganache.  It does taste like Christmas.

PEPPERMINT CHEESECAKE WITH CHOCOLATE GANACHE

Crust:
1 store-bought Oreo pre-made crust
2 tab. cup butter, melted
1/4 cup sugar

Filling:
32 oz. cream cheese (4 packages)
1 cup sugar
3 tab. flour
5 eggs
1 cup sour cream
1 tsp. peppermint extract
2 candy canes, crushed to a powder

Chocolate Ganache:
1/2 cup heavy whipping cream
2 tab. butter
1  1/3 cup chocolate chips (8 oz.)
garnish: 2 or 3 candy canes, chopped to bits

Mix the Oreo pre-made crust, 1/4 cup sugar and melted butter until the chocolate crust turns to crumbs and blends with the butter and sugar.  Press it into a 10″ springform pan that has been sprayed with cooking spray.  Bake the crust for just 10 minutes at 350 degrees.

For the filling, with an electric mixer, beat the cream cheese and cup of sugar until they are blended and smooth (no lumps!).  Then beat in the flour, eggs, sour cream and peppermint extract.  Finally fold in the crushed candy canes.

Spoon the mixture over the semi-cooked crust and return it to the oven for 60 to 70 minutes at 350 degrees.  It helps to put a pan of water on the bottom rack below the cheesecake to prevent cracks as it cools.  The cake while be slightly wobbly in the center, but should firm up as it cools.  Open the door of the oven a crack and let the cheesecake sit 60 minutes more in the cooling oven.

Take the cheesecake out of the oven and run a sharp knife around the sides, so it won’t stick to the sides and let it cool an hour more.  Then cover it with foil and store in the fridge until you’re ready to serve it.

To make the ganache, bring the cream and 2 tab. butter to a low simmer in a saucepan on the stove top.  Take it off the heat and stir in the chocolate chips, beating it together until smooth and shiny (3 or 4 minutes).

Let the ganache cool and then spoon it over the cooled cheesecake.  Sprinkle the chopped peppermint on top.  Pretty and ready to eat!

And here’s my beautiful mother– enjoying her cheesecake with the family.  Merry Christmas Mom! (And I know she’s one person who always reads my little blog– thanks Mom– Your’e the best!)

Cranberry Eggnog Cheesecake

Hello all — It makes my heart happy when I wheel my cart down the market aisle and see the cranberries are back in town!!  Cranberry bread (my favorite!!), cranberry relish, cranberry coffee cake– and this cranberry eggnog cheesecake. Made this to celebrate Grandma Honey’s 88th birthday!!

It’s really best to make this the day before the party– that’s helpful when you have a lot to do!!  It needs to set up nice and firm in the fridge. Add the topping just before you serve it up.   I think you’ll love this rich, creamy, flavorful cake.  We have one slice left in the fridge and it’s calling my name!

CRANBERRY EGGNOG CHEESECAKE

Crust:
8 chocolate graham crackers, crushed to a small crumbs
1/2 cup butter melted (1 stick)
1/4 cup sugar

Cheesecake Filling:
4  8 oz. pkg. cream cheese, room temperature!!
1 cup sugar
3 tab. flour
5 eggs
1 cup eggnog
1 tab. vanilla
1/2 tsp. cinnamon

Sour Cream Topping:
1  1/2 cup sour cream
1/2 cup eggnog
1/4 cup sugar

Cranberry Topping:
1/2 cup sugar
1 tab. cornstarch
1/3 cup water
2 cups cranberries

To make the crust, put the graham crackers in a plastic bag and roll over them with a rolling pin until they are crushed fine.  In a small mixing bowl, combine them with the melted butter and 1/4 cup sugar.  Press them into a 10″ springform pan.  Put the pan in a 350 degree oven for 10 minutes only.

To make the cheese cake layer, beat the cream cheese, 1 cup sugar and flour with an electric mixer for 3 or 4 minutes until it’s smooth and creamy.  Then beat in the eggs, eggnog, vanilla and cinnamon.

Spoon the cream cheese mixture over the crust and put it into a 325 degree oven for 50 to 60 minutes.  (to avoid cracking as the cheesecake cools, put a shallow pan of water on the bottom rack under the cheesecake to keep the oven moist).

While that is baking stir together the sour cream layer– the sour cream, 1/2 cup eggnog and 1/4 cup sugar.  Set into the fridge until the cheese cake is baked.

When the cheese cake comes out of the oven the sides should be firm, but the center will be slightly wobbly.  Carefully spoon the sour cream topping onto the cheesecake and return it to the oven for 15 minutes more.

When the baking time is done, turn off the heat, open the door just a crack and let the cheese cake sit in the oven for 60 minutes.  Then take it out and run a sharp knife around the edge to separate the cheesecake from the pan.  Let it continue to cool another hour out on a rack and then store it in the fridge until you are ready to serve it–cover the top with foil, but be careful to tent up the foil so it doesn’t touch the top of the cake!

To make the cranberry filling, mix the 1/2 cup sugar and cornstarch in a sauce pan until there are no lumps of cornstarch.  Then add in the cranberries and water.  Turn the heat to medium high and stir the mixture until the cranberries pop!!  (takes about 3 or 4 minutes after it starts to simmer).  Set this aside and let it cool completely before you spoon it on to the cheesecake.  So pretty!

Chocolate Cheesecake

Hi there– The problem with cheesecake is leftovers.  There is one last piece of this chocolate cheesecake calling to me from the fridge right now.  Got this recipe from a magazine 40 years ago when we were first married and with a few twists and turns have been making it ever since.  It’s a favorite.

CHOCOLATE CHEESECAKE

Crust:
1/3 cup melted butter
2 tab. sugar
1 1/2 cup graham cracker crumbs (about 8 crackers)

Filling:
16 oz. cream cheese (2  8oz. blocks)
1  1/4 cup sugar
1/3 cup unsweetened cocoa*
1 tsp. vanilla
3 eggs
1/2 cup sour cream

Top layer:
1 cup sour cream
2 tab. sugar
1/2 tsp. vanilla
garnish: mini chocolate chips

Smash the graham crackers in a plastic bag with a rolling pin, until they are fine crumbs. Mix them in a bowl with the 2 tab. sugar and melted butter. Pour the mixture into a spring form pan (or deep pie dish) and pat it down flat with a spatula.  Set aside.

With an electric mixer, beat together the cream cheese and sugar until it’s fluffy and thoroughly blended.   Then beat in the cocoa, 1 1/4 cup sugar, vanilla, eggs and 1/2 cup sour cream.  Scoop the mixture into the pan over the crust and put into a 350 degree oven for 40 to 50 minutes until it is set, but just a little jiggly still in the middle.

While that is baking, mix together the topping– 1 cup sour cream, 2 tab. sugar and 1/2 tsp. vanilla.

When the cheesecake comes out of the oven carefully spread the sour cream topping over the surface.  Then pop it back into the oven for 10 minutes more.

Take the cheese out of the oven and slide a knife around the edges of the pan to separate the cake from the pan.  Let it sit at room temperature for an hour.  Then put the cheesecake into the fridge to chill at least an hour before you serve it.

*Love to use Hershey’s Dark Chocolate Cocoa

Blueberry Topped Cheesecake


Hello all–  It’s pretty entertaining to watch my Larry eat a piece of cheesecake.  He appreciates that it’s rich and creamy– and you only need the tiniest bite to get that burst of flavor.  Plus he wants to make it last as long as he can.  I’m more of a gobbler.  So when I’m scraping the last crumbs off my plate, Larry is just beginning to nibble it away.  Honestly.

And this blueberry topped cake is really nibble-worthy.  It’s especially soft and creamy (I think it’s the sour cream)– and I got the recipe from my sis, the baker– so you know it’s a good one!

BLUEBERRY TOPPED CHEESECAKE

Crust:
1  1/2 cup graham crackers, crushed
2 tab. sugar
1/3 cup butter, melted

Filling:
24 oz. cream cheese (3  8oz. blocks)
1 cup sugar
4 eggs
1 tsp. vanilla
1  1/2 cup sour cream

Topping:
1/3 cup blueberry fruit spread
3 cups blueberries*

Crush the graham crackers in a plastic bag with a rolling pin, until they are fine crumbs.  In a bowl mix together the crumbs, 2 tab. sugar and melted butter.  Press the mixture into a 9″ springform pan (or deep pie dish).

For the filling, use an electric mixer to thoroughly beat together the cream cheese and 1 cup sugar– until it is fluffy and not gritty.  Then beat in the eggs, vanilla and sour cream.

Spoon the mixture over the crust and put it into a 350 degree oven for 60 to 70 minutes until it is set (and just slightly jiggly in the pan– it will firm as it cools).

With a thin knife, cut around the edge of the cheese cake to release it from sticking to the sides of the pan. Let it sit at room temperature for an hour.   Then set the cheesecake into the fridge for at least an hour until the are ready to serve it.

To make the blueberry topping, melt the blueberry fruit spread in a saucepan on low heat on the stove top.  Then mix in the berries and spoon let it cool before you spoon it over the cheesecake.

*I used frozen blueberries, but fresh would be better when the season rolls around!

Orange Cheesecake

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Hey all– We have a joke about how Larry eats cheesecake around here.  He nibbles.  He loves most any cheesecake and his theory is that eating tiny bites makes the enjoyment last longer.  I guess he’s right!  And this is a perfect dessert to test out his theory…

It’s a airier cheesecake and with the slightly tart citrus against the sweet creaminess of he cheesecake, it’s pretty easy to imagine yourself enjoying this cake nibble by nibble.

ORANGE CHEESECAKE

Crust:
1/3 cup melted butter
2 tab. sugar
1  1/2 cup graham cracker crumbs

Filling:
24 oz. cream cheese (3-  8 oz. packages) at room temperature
1 cup sugar
4 eggs
1  1/2 cup sour cream
grated peel from one orange (about 2 tab.)

Garnish:
orange marmelade and a mint sprig

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Mix together the melted butter, 2 tablespoons sugar and the crushed graham crackers.  Press them evenly into the bottom of a 9″ springform pan (Or deep cake pan) that has been spray with cooking spray.

With an electric mixer, beat together the cream cheese and sugar until it’s smooth.  Then beat in the eggs, sour cream and grated orange peel.  Spoon the mixture into the pan on top of the graham crackers.

Put it into a 350 degree oven for 60 to 70 minutes.  It should come out firm around the edges but a little jiggly in the minds–it will firm up as it cools.  (tip: my sis who gave me this recipe, says to put a pan of water on the bottom rack while the cheesecake is cooking, to keep it from cracking later!)

Let the cheesecake cool on the counter for a couple hours and then set it into the fridge for 2 or 3 hours to chill.  To serve it, top the cheesecake with orange marmalade and that sprig of mint.  Pretty and delish!

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