Our Favorite Cheesecake with Blueberry Sauce

In celebration of my 300th post, I am sharing my family's favorite cheesecake.  I made this for my Mom's birthday last week.  This is not a New York Style cheesecake that towers above the cheesecake pan.  It only uses 2 blocks of cream cheese, and I usually use Philadelphia 1/3 less fat cream cheese.  It also uses a pint of sour cream, and I usually use Dannon Lite sour cream.

We like to cover it in a simple fresh blueberry sauce that can be made anytime of the year using frozen blueberries also.  This cheesecake recipe is from Tyler's Ultimate.  The blueberry sauce is my own.

Crust Ingredients:

2 cups finely ground cinnamon graham crackers (about 30 squares)
1/2 tsp cinnamon
1 stick unsalted butter, melted

Preheat oven to 325 degrees.  Stir together crust ingredients in a small bowl.  Lightly spray 8-inch spring form pan with non-stick cooking spray.  Pour the crumbs into the pan and press into the bottom and one inch up the sides using a metal measuring cup.  Wrap the bottom of the pan with foil (this will keep the water out since you will bake using a water bath).

Filling Ingredients:

2 8-ounce blocks cream cheese (1 pound), softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested (save lemon for blueberry sauce)
1 tsp pure vanilla extract

In a large stand mixer, beat the cream cheese for 1 minute until free of lumps.  Add the eggs, one at a time, scraping down the sides as needed.  Add the sugar and beat for 2 minutes until smooth.  Add the sour cream, lemon zest, and vanilla.  Mix just until combined.  Do not over beat air into the batter.

Pour the filling into prepared crust.  Place into the bottom of a roaster pan and fill with hot water halfway up the sides of the spring form pan to create a water bath.  This will prevent the cheesecake from cracking on top during the baking process.

Bake for 45-55 minutes.  The cheesecake should still be slightly jiggly in the middle (It will set up in the refrigerator).  Remove from the oven, carefully lift pan out of roaster, and remove foil.  Let cool on a wire rack for 30 minutes.  Cover with foil and refrigerate for at least 4 hours to overnight.  When ready to serve, run a knife or thin spatula around the edges before releasing the spring form pan from the sides.

Blueberry Sauce:

2 pints blueberries (fresh or frozen)
1/4 cup water
1 lemon, juiced
1/4 cup sugar
1/2 tsp pure vanilla extract

In a medium sauce pan, add all ingredients.  Simmer on medium low heat for 5 minutes.  Make a corn starch slurry to thicken by stirring together 2 T corn starch and a little cold water in a cup.  Add to the blueberry sauce and stir until thickened.  Let cool, then refrigerate until ready to serve.  Enjoy!

Blueberry Cheesecake Cupcakes

We were invited to our neighbor's house for Sunday dinner and I wanted to make a dessert to feed a crowd.  I was originally going to make my famous New York style cheesecake with a fresh blueberry sauce, but my cheesecake pan is missing the bottom part.  It's missing because I accidentally slid it off the glass plate holding the leftover Frozen Strawberry Cheesecake right into the trash can, and the trash was picked up before I realized it was missing.

I searched the web for cheesecake bars and came across some recipes for cheesecake cupcakes.  These would be perfect because they are individual portions, easy to serve and easy to eat. 

I made a plain cheesecake batter using fresh lemon zest and Mexican vanilla.  I made a cinnamon graham cracker crust in the bottom of cupcake liners, and poured the batter on top.  Then I pushed some blueberries into each one and baked them just until set.  I also made a homemade blueberry sauce to top them before refrigerating overnight to set up.  I made some plain cheesecakes for my hubby because I'm a very considerate and thoughtful wife.  He said "uuuummm, these are good!"

I had some leftover batter since it makes 32 cupcakes, and I only have 24 cupcake tin spaces.  I made 24 mini cheesecake bites using my mini muffin pan with mini liners and without the crust.  These baked for about 8 minutes, just until set.  Then, I topped each one with some of that homemade blueberry sauce and refrigerated them overnight as well.  My kids really loved these and are taking some to school to share with their best friends at lunch.

Crust Ingredients:

1 1/2 cups crushed honey graham crackers
4 T unsalted butter, melted
1 tsp cinnamon
 3 T sugar

Preheat the oven to 325 degrees. Line cupcake tins with paper liners (makes 32).  In a small bowl, combine graham cracker crumbs, melted butter, cinnamon, and sugar using a fork. Press 1 T mixture into the bottom of each cupcake liner (I used more) and press firmly to pack (I used a shot glass and was able to push some of the mixture up the sides). Bake for 5 minutes. Remove to a cooling rack until ready to fill.

Cheesecake Ingredients:

2 lbs (4-8oz bars) cream cheese, room temperature
Note: I used 2 bars regular cream cheese and 2 bars 1/3 less fat cream cheese
1 1/4 cups sugar
2 tsp vanilla extract
4 eggs, room temperature
zest from 1 lemon

In a large stand mixer bowl, beat the cream cheese until fluffy.  Add the sugar and vanilla and beat until smooth.  Add one egg at a time, beating after each addition.  Scrape down the sides and beat until creamy and lump free.  Add the lemon zest and mix to combine.

Spoon cheesecake batter into each cupcake liner 3/4 of the way full.  Scatter 5-6 fresh blueberries into each one and press down into batter.

Bake for 22 minutes, or until set.  Let cool in pan on a wire rack until room temperature.

Fresh Blueberry Sauce:

1 pint fresh blueberries
1/4 cup sugar
1/2 lemon, juiced
1/2 cup water, divided
2 T corn starch

In a small sauce pan over medium heat, add the blueberries, sugar, lemon juice, and 1/4 cup water.  Bring to a boil, lower heat and simmer for 5 minutes.  Stir together 1/4 cup water and corn starch in a small cup.  Add to the pan and stir until thickened.  Remove from heat and let sit until ready to top cheesecakes.

To finish the cheesecakes, top each one with 1 T blueberry sauce.  Transfer cheesecake cupcakes to an airtight container and refrigerate for at least 4 hours before serving (I prefer refrigerate overnight as they set up better and are cool throughout).  Enjoy!

Adapted from Annie's Eats (from Martha Stewart's Cupcakes)

Frozen Strawberry Cheesecake Ice Cream Pie

I'm baaaaack! I'm finally in the kitchen and it feels good to cook again.  Yesterday was family day and we spent the day outside playing with our girls.  My little Jordyn was jumping on the trampoline with her big sisters.  They had a blast and nobody got hurt! 

My hubby and I researched planting apple trees in our backyard.  Our local nursery didn't have Granny Smith apple trees in stock yet, so we will hopefully get them planted next weekend.  I can't wait until we get to pick apples out of our own backyard since I absolutely love making apple desserts. 

My hubby smoked a brisket and ribs, and the whole neighborhood was filled with the smell of BBQ.  I made a pasta salad and baked beans to go with the meat.  I made this dessert early in the afternoon and let it set up in the freezer to have after dinner. 

This dessert is simply amazing! It's so easy to make and requires just a few ingredients.  You do have to plan ahead as it takes time to set up.  This dessert consists of store bought strawberry ice cream, frozen store bought cheesecake, and a simple homemade sweet graham cracker crust.  Top it with a fresh strawberry sauce and it's done.

Strawberry Cheesecake:

1/2 gallon Blue Bell strawberry ice cream
1 1/2 cups finely ground graham cracker crumbs
6 T unsalted butter, melted
1/4 cup sugar
1 Sara Lee frozen cheesecake, partially thawed

Strawberry Sauce:

1 lb fresh strawberries, hulled and cut into pieces
1/2 lemon, juiced
2 T sugar
1 tsp vanilla

Set the ice cream and cheesecake out at room temperature for 30 minutes to soften.  Meanwhile, use a fork to mix together the graham cracker crumbs, butter, and 1/4 cup sugar in a bowl.  Press this mixture into a 9-inch springform pan along the bottom and halfway up the sides.  Use a glass or metal measuring cup to press and pack the mixture tight.

When the ice cream has softened, place in a large stand mixer with a paddle attachment.  Mix until soft and creamy, but not melted.

Remove the thawed cheesecake to a cutting board.  Cut into 1/2 inch cubes and add to softened ice cream.  Use a large spatula or spoon to gently fold cheesecake into the ice cream.  Pour mixture into graham cracker crust.  Cover with plastic wrap and place in freezer to set up.

Make the strawberry sauce by adding all ingredients to a small sauce pan.  Cook over medium heat for 5 minutes.  Pour into a bowl, cover with plastic wrap, and refrigerate until ready to serve.

To serve, remove the sides of the springform pan and put the frozen cheesecake on a plate.  Cut into slices and top with strawberry sauce.  Enjoy!

Adapted from Tyler Florence
How to Boil Water

Chocolate ~ Peanut Butter Cheesecake Layered Cupcakes

It's no secret that I'm obsessed with chocolate and peanut butter desserts.  I bookmark every one that I come across, then wait for an excuse to make them.  Yesterday was another ice day and my girls were home having fun.  So while my little Jordyn was taking her nap, I decided to make these cupcakes I found on the Pillsbury website.  We all enjoyed a warm cupcake for an afternoon snack.  I sent several to work with my hubby for him to share, and so I wouldn't eat them all! 

These cupcakes are delicious with layers of moist chocolate cake and creamy peanut butter cheesecake filled with peanut butter chips, then topped with milk chocolate chips.    I will definitely be making these again.  Don't let all the steps keep you from trying these...they are worth every effort!  And these would be the perfect Valentine treat.

Ingredients:

1 1/2 cups all purpose flour
1/3 cup Hershey’s baking cocoa
1 cup packed light brown sugar
1 tsp baking soda
1/4 tsp salt
1/3 cup vegetable oil
1 cup water
1 T white vinegar
1 tsp vanilla extract
1 egg
1 package (8 oz) 1/3 less fat cream cheese, softened
3/4 cup reduced fat peanut butter
1/3 cup granulated sugar
1/3 cup powdered sugar
1/2 cup Reese's peanut butter chips
1/4 cup Reese's peanut butter chips, for topping
1/4 cup milk chocolate chips, for topping

Preheat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups.

In large bowl, mix flour, cocoa, brown sugar, baking soda and salt. Add oil, water, vinegar and vanilla to flour mixture, stirring just until smooth (do not over mix).

In another large stand mixer bowl, beat egg, cream cheese, peanut butter and granulated sugar with electric mixer on medium speed until smooth. Add powdered sugar; beat until creamy. Stir in 1/2 cup peanut butter chips.

Spoon 1 level tablespoon chocolate batter into each cup; evenly spread 1 level tablespoon peanut butter filling on top. Repeat layers. Top with milk chocolate and peanut butter chips.

Bake 23-28 minutes or until toothpick inserted in center comes out clean (do not over bake). Cool in pan 15 minutes. Remove from pan to wire rack and let cool completely.  Store in an airtight container.  Enjoy! 

Update: Out of all the sweet treats in the world,  my friend chose this as his birthday dessert.  They are THAT good!

Chocolate Peanut Butter Swirl Mini Cheesecakes

My hubby arrived home from work last night with 4 boxes of Girl Scout cookies.  Talk about testing my willpower and strength!  I have a serious weakness for chocolate and peanut butter, but decided to turn that weakness into creativity.

I had already planned to make my girls some chocolate cheesecake bars this weekend.  I knew I could do better, so I came up with these little cheesecakes.  I decided to add some peanut butter into the equation, and make them individual servings that can be eaten without a fork.  The bottom crust is a Girl Scout Peanut Butter Patty.

Rich chocolate cheesecake filling is on top of the cookie crust, and creamy peanut butter is swirled on top.  Then they are baked and cooled.  To make them look pretty and taste even more decadent, they are drizzled with melted chocolate and garnished with another piece of Peanut Butter Patty.

These little cheesecakes are a force to be reckoned with.  I did cheat just a little on my diet...I had to taste the other half of the one pictured so you could see the inside.  I also had to make sure it tasted good before posting the recipe.  My girls thought these were the best!  You might want to double the recipe as this only makes 10 muffin size cheesecakes, and they could be extremely addictive.  I'm still dreaming of eating my other half...

Ingredients:

10 Peanut Butter Patties, whole

8 oz cream cheese, room temperature ( I used 1/3 less fat)

1/4 cup granulated sugar

1/2 tsp vanilla extract

3 oz semi-sweet chocolate baking squares (3 squares), melted and cooled

1 egg

1/2 cup creamy peanut butter (I used Jif reduced fat)

Garnish:

Melted semi-sweet chocolate

4 Peanut Butter Patties, quartered (you will have 2 quarters left over to snack on!)

Preheat oven to 325 degrees.  Line a regular size cupcake/muffin tin with paper liners.  Place a Peanut Butter Patty in the bottom of each liner. 

In a large stand mixer, beat together the cream cheese, sugar, and vanilla extract until sugar is smooth.  Melt the chocolate and let cool for a few minutes.  Turn the mixer on low and slowly add in the melted chocolate.  Add the egg and mix just until blended.  Use an ice cream scoop to fill each cookie coated liner 2/3 full.  

Microwave the peanut butter for 20 seconds and stir.  Place about a teaspoon of peanut butter in the middle of each chocolate cheesecake and use a toothpick to swirl.  Bake for 18-20 minutes, or just until set around the edges.  Remove from the oven and let cool in the pan to room temperature.  Refrigerate for 4 hours.  

When ready to eat, drizzle some melted chocolate over top and garnish with a quartered Peanut Butter Patty cookie.  Enjoy! 

Linked up at Tailgating Time at The Tiny Skillet

Chocolate Chip Cookie Dough Cheesecake Bars

My husband has a bake-off every year at work and asked for me to make two desserts to enter in the contest.  I sent him an email with several recipes and asked for him and his sales guys to choose which ones I should make.  The votes were for my Red Velvet Cake Truffles and these Chocolate Chip Cookie Dough Cheesecake Bars I found on Brown Eyed Baker.

These bars have 3 layers with different flavors and textures that create the best little cheesecake bite you've ever tasted.  My favorite cookies are chocolate chip, so I was more than happy to make these since I had already bookmarked them.  I obviously had to taste them before sending them off to be judged, and they are so good and rich!

Crust:
1 1/2 cups graham cracker crumbs
5 Tbsp butter, melted
2/3 cup mini semi-sweet chocolate chips

Cookie Dough:
5 Tbsp butter, room temperature
1/3 cup brown sugar
3 Tbsp sugar
1/4 tsp kosher salt
1 tsp vanilla extract
3/4 cup flour
1/4 cup Ghirardelli semi-sweet chocolate chips
1/2 cup Ghirardelli milk chocolate chips

Cheesecake Filling:
10 oz. cream cheese, room temperature
1/4 cup sugar
1 egg
1 tsp vanilla extract

Preheat oven to 325 degrees.  Prepare a 9x9 baking pan by lining it with parchment paper, leaving an overhang on all 4 sides.  This will help you lift it out easily so you can cut into bars. 

For Crust:

Crush graham crackers into crumbs to make 1  1/2 cups.  In a small bowl, stir together the graham cracker crumbs and melted butter until moistened.  Stir in chocolate chips.  Press crust mixture evenly into bottom of pan. Bake for 6 minutes. Set pan on wire rack to cool.

For Cookie Dough:

In a large stand mixer with the paddle attachment, mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth.  Add the flour and mix on low speed just until incorporated.  Remove bowl and stir in the chocolate chips.  Set aside in a bowl.

For Cheesecake:

In a stand mixer with the paddle attachment, beat together the softened cream cheese and sugar until smooth.  Add the egg and vanilla extract, beating just until blended.  Pour the batter into cooled, baked crust.  Drop cookie dough by teaspoonfuls over the top of the filling.

Bake about 30 minutes, or until set.  Place in the refrigerator to chill for 4 hours.  When cheesecake is cooled and completely set, lift entire cheesecake out of pan using the parchment paper overhang.  Cut into small bars and serve cold.  Refrigerate any leftovers in an airtight container.  Enjoy!

Here's our family's entries for the bake-off.  

Linked up at:
Tuesday Night Supper Club at Fudge Ripple

Thanksgiving 2010

Thanksgiving was a success!  Our family and friends joined us for a day full of fun, food, and Dallas Cowboys football. I love my family! Here's what we did...

The week before, my girls made some salt dough Christmas tree ornaments to give to our family and friends on Thanksgiving day. 

The menu was finalized, and only one item didn't make it to the table...the caramel apple pie.  We already had 3 desserts, which was plenty for 12 people.  

Thanksgiving Dinner 2010

Appetizers

Spinach Dip with Tortilla Chips

Chilled Shrimp with Cocktail Sauce

Cheese/Salami/Cracker Platter

Fruit Tray with Thanksgiving Fruit Dip

Dinner

Bill’s Famous Deep Fried Turkey

Honey Baked Spiral Ham

Country Dressing

Roasted Garlic Mashed Potatoes with Turkey Gravy

Macaroni and Cheese

Green Bean Casserole

Vegetable & Tomato Tian

Sweet Potato Casserole

Cranberry Sauce

Dinner Rolls

Desserts

Caramel Apple Pie

Coconut Cream Pie

Maple Pecan Pie

Pumpkin Cheesecake with Caramel Sauce

Fresh Whipped Cream And/Or Vanilla Ice Cream

 

The night before Thanksgiving, my oldest daughter helped me make all this good stuff:

Cranberry Mandarin Orange Sauce

Coconut Cream Pie

Maple Pecan Pie

Pumpkin Cheesecake (topped with caramel sauce later)

The dinner rolls were also prepared and put in the fridge to rise overnight. 

The tables were set

The Thanksgiving wreath I made earlier that day was on the front door to welcome our family and friends

And it's finally time for some shut eye before finishing up in the morning! ZZZZZzzzzzZZZZZzzzzzz

I woke up bright and early to finish preparing the rest of the side dishes for our big dinner.  The ladies in the family set up all the appetizers on the kitchen table. 

My girls were hungry and thirsty...they dug right in

The girls patiently waited at the front door for our family to arrive

Family arrived...

Bill fried up our turkey

Just look at this big moist Turkey with crispy skin!

While the ladies helped me finish up the rest of the meal. 

The girls are ready to eat

The food's hot and ready...amazingly so!

Bill's Fried Turkey

Honey Glazed Ham

Country Dressing

Mom's Cheesy Green Bean Casserole

Sweet Potato Casserole

Vegetable and Tomato Tian

Garlic Mashed Potatoes & Turkey Gravy

Bill's Pea Salad

After the big Turkey dinner, we were all stuffed. It was time to relax and enjoy some family fun time. Our girls put on a concert for us. Our Taylor wants to be the next Taylor Swift...

and Jordyn will be her backup musician...

while Madison watches with pride...

 

I'm so thankful for my family! I love them all so much!