Blueberry Swirl Cheesecake

Preheat oven to 325 degrees. Line one baking sheet with foil and line one 9 inch spring form with parchment paper and spray lightly with nonstick spray, set aside.

First you are going to want to make your blueberry swirl and topping so it can cool while you make the cheesecake crust and batter

Blueberry Swirl and topping

2 tsp cornstarch

1 tsp lemon juice

1 Tbsp warm water

2 cups frozen(defrosted) or fresh blueberries

2 Tbsp sugar

In a small bowl stir cornstarch, lemon juice and warm water until you have a paste, set aside. In a pot add blueberries and sugar, over medium heat, warm blueberries and sugar until the blueberries begin to release there juices,stirring constantly should take about 3-5 minutes. Stir in your cornstarch paste continuing to stir for another 2-3 minutes. Remove from heat and strain juice into a bowl and separating  the cooked berries. The juice will now become your swirl and the berries will become you topping (if you have any juice left after swirling, just stir it back in with your berries and set berries in fridge overnight to use as your topping) Let juice (swirl) cool while you make the cheesecake batter.

 

Crust~

2 cups graham cracker crumbs

2 Tbsp sugar

1/2 cup butter,melted

In a medium bowl toss graham cracker crumbs and sugar together, add melted butter and stir until all crumbs are moistened. With the back of a spoon press crumb mixture about 1/4 of an inch up sides of already prepared spring form pan and then press the rest into the bottom of the pan. Place crust in the freezer while you prepare the batter.

 

Cheesecake Batter~

32 ounces cream cheese, room temperature

1-1/3 cups sugar

2 Tbsp cornstarch

2 Tbsp vanilla

3 eggs, room temperature

1 cup sour cream

In the bowl of mixer whip cream cheese until fluffy. Add sugar, cornstarch and vanilla and continue to beat until combined well, turn mixer all the way down to lowest speed and add eggs one at a time mixing just until combined. With a rubber spatula stir in sour cream. Pour batter into your already prepared crust, now you are ready to Swirl!!

Using a teaspoon drop teaspoons of your blueberry juice on to the top of your cheesecake batter, once you have your blueberry juice on top of the batter use a butter knife or wooden skewer to swirl the blueberry juice into the top of the cheesecake. Once your cheesecake is swirled place on top of already prepared baking sheet and bake at 325 degrees for 75-80 minutes or until cheesecake is just slightly jigglie in the center. Remove from oven and let cool for 15 minutes. After 15 minutes rum knife around edge of cheesecake and then continue to cool for another 45 minutes.

After your cheesecake has cooled on the counter for 45 minutes, place in fridge and let set overnight.

When you are ready to serve…remove cheesecake from spring form pan and place on a cake board, and top with your already prepared the day before blueberries. Keep refrigerated until ready to serve and ENJOY!!

 

 

Apple Pie Cheesecake

Preheat oven to 325 degrees. Line one spring form pan with parchment paper and little spray with nonstick spray. Cover one cookie sheet with tin foil.

 

Crust:

2 cups Cinnamon graham crackers, crushed

2 Tbsp sugar

1/2 cup butter, melted

In a small bowl combined graham cracker crumbs, sugar and melted butter. Press into bottom and 1/4 inch up sides of prepared spring form pan, set in the FREEZER will you prepare your filling.

Filling:

32 ounces cream cheese, softened to room temperature

1-1/3 cups sugar

2 Tbsp cornstarch

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cardamom

1/4 tsp allspice

1 Tbsp vanilla

3 eggs, room temperature

1 cup sour cream

In bowl of mixer place cream cheese and beat on medium speed(4) until fluffy. Add sugar, cornstarch, cinnamon, nutmeg, cardamom, allspice and vanilla beat on medium speed(4) until combined and smooth. Turn mixer down to lowest speed(stir) and add eggs one at time stirring just until egg is combined before adding next egg.

By hand gently with a rubber spatula add sour cream just until combined you don’t want to over stir and add too much air to your filling.

Remove crust from freezer, pour filling into your crust and set spring form pan on prepared cookie sheet. Bake at 325 degrees for 75-80 minutes or until cheesecake is set but still slightly jiggly in center of cheesecake. Remove from oven set on cooling rack and let cool 15 minutes after 15 minutes run knife around edge of pan and then continue to cool for another 45 minutes. Next, place cheesecake in fridge for at least 6 hours but overnight is best, do NOT remove spring form outer ring until after your cheesecake has set in fridge.

Once your cheesecake has set in the fridge for at least 6 hours you are ready to make your apple topping.

Apple Topping:

1 red apple, cored peeled and sliced thin

1 granny smith apple, cored peeled and sliced thin

2 tsp lemon juice

pinch nutmeg

1 tsp cinnamon

1/4 cup brown sugar

1 Tbsp or so Spiced Rum

1 Tbsp butter

 

In a medium bowl combine apples, lemon juice, nutmeg, cinnamon, brown sugar, and rum toss to coat. Place apples in a skillet, add butter and cook on medium high about 15-20 minutes or until your apples get to desired softness. once cooked let cool to room temperature.

Remove cheesecake from spring form pan and place on serving plate, top with your apples and ENJOY. Store in fridge until you are ready to serve.

Pumpkin Spice New York Cheesecake with a Cognac Praline Sauce

Preheat oven to 325 degrees. Line the bottom  a 9 inch spring form pan with parchment paper and lightly coat with nonstick spray.

CRUST

1-12 ounce box Ginger snap, crumbs

2 Tbsp sugar

1/2 cup butter melted

Crush ginger snap cookies until fine crumbs and place in a bowl, stir in sugar. Add melted butter and combine until crumbs are moistened. Press crumbs into the bottom of prepared spring form pan and 1/4 inch up sides of pan. once your have your crust form place spring form pan in freezer while you make your filling.

Pumpkin Spice Filling

32 ounces cream cheese, room temperature

15 ounces pure pumpkin puree

1-1/3 cups sugar

2 Tbsp corn starch

2 tsp cinnamon

1 tsp ground ginger

1/2 tsp nutmeg

1/2 tsp allspice

1/4 tsp cloves

2 tsp vanilla

3 eggs, room temperature

1 cup heavy whipping cream

Place cream cheese into bowl of mixer and beat on medium speed (4) until fluffy.  Add pumpkin to cream cheese and beat until combined well. Add sugar, cornstarch, cinnamon, ginger, nutmeg, all spice cloves and vanilla continue to beat until smooth. Turn mix down to lowest setting (stir) add eggs one at a time beating just until incorporated, you do NOT want to over beat here and add too much air or else it will cause your cheesecake to crack, but don’t worry if it does crack it will still taste delish!! 🙂 By hand stir in whipping cream. Pour filling into your prepared crust and set on a foil lined cookie sheet, place in oven. bake at 325 degrees for 75-80 minutes or until your cheesecake is set on the outside and slightly jiggly in the middle. Once baked remove from oven and set on a cooling rack for 15 minutes. After 15 minutes carefully run knife around edge and then continue to cool for another 45 minutes. After 45 minutes place in fridge and let “set” at least 6 hours overnight is best.

Cognac Praline Sauce

1/2 cup chopped pecans

2 Tbsp butter

1/2 cup dark brown sugar, packed

1/2 cup heavy whipping cream

2 Tbsp milk

2 Tbsp cornstarch

1 Tbsp Cognac

1 tsp vanilla

1 dash salt

Place pecans and butter in medium sauce pan over medium heat, cook for 4 minutes or until nuts are toasted, stirring frequently. Add brown sugar and cream stir until smooth. In a small bowl blend milk and cornstarch together and then stir into mixture in sauce pot. Turn heat up to medium high and bring mixture to a boil, stirring constantly. Boil 2 minutes, stirring, or until thickened. Remove from heat, stir in cognac, vanilla and salt. Once cooled to room temperature top cheesecake. 🙂

Store in fridge until ready to serve. 🙂

German Chocolate New York Cheesecake

Welcome to day 4 of #Choctoberfest!!

First I need to start with a huge Thank You to Imperial Sugar for being a gold sponsor of #choctoberfest this post was sponsored by Imperial Sugar , In return for a post I received product from Imperial Sugar. All the opinions in this post are all my own.

By now many of you know that I love to make cheesecakes. Sometimes I think I can make them in my sleep. Awhile back I started a list of cheesecake flavors that I need to try, so I pulled out that list that to others looks like a bunch of scribbles because many nights I wake up and write down an idea. Yes, I dream about cheesecakes, doesn’t everyone?? At the top of the list was German Chocolate which worked out since it is #Choctoberfest.

Preheat oven to 325 degrees. Line the bottom of one 9 inch springform pan with parchment paper and lightly spray with nonstick spray, set onto a cookie sheet lined with foil.

Crust:

2 cups (2 packages out of a box of grahams) chocolate graham cracker crumbs

1/4 shredded sweetened coconut

1/4 cup of pecan halves

2 Tbsp Imperial Sugar

1/2 cup butter melted

In your food processor add graham cracker, sugar, coconut and pecans and pulse until you get a fine consistency of crumbs. Stir in Imperial Sugar. Add butter and stir until all crumbs are moistened. Press crumbs in and 1/4 up the sides of your already prepared spring form pans. Once you have your crust all pressed into your pan place in freezer while you make your filling.

German Chocolate Filling:

8 ounces Baker’s German chocolate, melted and cooled

32 ounces cream cheese, room temperature

1-1/3 cups Imperial Sugar

2 Tbsp cornstarch

1 Tbsp vanilla

3 eggs, room temperature

1 cup sour cream

Rough chop your German chocolate and then place in a microwave safe bowl, melt your chocolate in the microwave in 30 second increments, stir after each 30 seconds until melted and smooth. Let cool for at least 15 minutes.

In bowl of mixer place cream cheese and beat (speed 4) until fluffy. Add melted, cooled chocolate and continue to beat (4) until combined well. Add Imperial Sugar, cornstarch and vanilla and continue to beat (4) until combined and smooth. Turn mixer down to lowest setting (stir) and add each egg one at a time, just until eggs are combined. You do not want to over stir after adding eggs. With a rubber spatula fold in sour cream.

Pour filling into already prepared crust and bake at 325 degrees for 75-80 minutes. Your cheesecake should be slightly jiggly in the middle and will set completely during cooling and refrigerating.

Once cheesecake is out of the oven let cool on a cooling rack for 15 minutes, then run knife carefully around edges. Let cool another 45 minutes and then place cheesecake in fridge for at least 6 hours but overnight is best.

Coconut Pecan Topping

1- 12 ounce can evaporated milk

4 egg yolks

2 tsp vanilla

3/4 cup butter

1-1/2 cups Imperial Sugar

3 cups sweetened flake coconut

1-1/2 cups chopped pecans

In a large sauce pan whisk evaporated milk. egg yolks and vanilla over medium heat until combined and smooth. Add butter and Imperial Sugar stirring constantly on medium heat for about 15 minutes, until golden and color and thick. Remove from heat and stir in coconut and pecans. Place in a 9×13 pan and let cool completely. Once cooled and your cheesecake has been in the fridge for at least 6 hours, top your cheesecake with the coconut pecan frosting.

Ganache Drizzle

2 ounces chopped German chocolate

1/4 cup heavy whipping cream

1/2 Tbsp butter

Place chocolate in a heat safe bowl. In a small sauce pan place heavy cream and butter heat over medium until it just begins to boil, remove from heat and pour over your chocolate. Stir until becomes a smooth chocolate. Let cool to room temperature. Once cooled using the back of a fork, a spoon, a squeeze bottle or whatever you find in your kitchen drizzle chocolate over top of your German Chocolate Cheesecake! 🙂

I would like to Thank Imperial Sugar one last time for being a Gold sponsor for #choctoberfest!! Thank you Thank you Thank you!! ❤ Crumbs in my Mustachio

 

An InLinkz Link-up

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Limoncello Madeline Truffle Cheesecake

Preheat oven to 325 degrees. Line one 9 inch springform pan with parchment paper and one cookie sheet with foil,set  springform pan on top of lined cookie sheet.

CRUST~

2 cups Madeline cookie crumbs

2 Tbsp sugar

1/4 cup butter, melted

12 Whole Madeline cookies

In a bowl place cookie crumbs and sugar, stir to combine, Add melted butter to the crumb mixture and stir till all crumbs are moistened. Press into the bottom of your already prepared spring form pan. Line sides with whole Madeline Cookies and then place into freezer while you prepare your cheesecake filling.

CHEESECAKE~

32 ounces cream cheese, room temperature

1-1/3 cups sugar

2 Tbsp corn starch

2 Tbsp limoncello

1 tsp vanilla

3 eggs, room temperature

1 cup sour cream

Place cream cheese in mixer and beat until fluffy. Add sugar and cornstarch and continue to beat on medium until combined well. Add Limoncello and vanilla and beat till combined. Turn your mixer to lowest setting (stir) and add eggs one at a time just until combined. You do not want to over mix and add too much air. Fold in sour cream. Pour filling into your prepared crust and bake at 325 degrees for 75-80 minutes. Your cheesecake will be done when sides are set and center is just slightly jiggly. Set on cooling rack and cool for 1 hour and then place in fridge overnight.

LEMON TRUFFLE TOPPING~

3/4 cups sugar

1/4 tsp salt

3 Tbsp cornstarch

1 cup water

2 egg yolks, beaten

1/3 cup fresh squeezed lemon juice

1 Tbsp lemon zest, finely chopped

1 Tbsp butter

1 cup white chocolate chips

8 ounces cream cheese, room temperature

In a heavy bottom sauce pot add sugar, salt, cornstarch and water, heat on medium high heat to a boil while stirring, once it begins to boil, turn heat down to low continuing to stir and cook for another 2 minutes. Remove from heat. In a heat proof bowl beat egg yolks, add 1/4 cup of your mixture that you removed from the heat stirring together. Stir your egg mixture back into your pot and place back on medium high heat and bring to a boil again, turn back down to low and continue to stir and cook for 2 more minutes. Remove from heat add lemon juice, lemon zest and butter stir until butter is melted. Add white chocolate and stir till white chocolate is melted. In the bowl of your mixer place your cream cheese and beat till fluffy. Add your lemon mixture from your pot to your mixer bowl and beat until combined well. Top your cheesecake that has been in fridge overnight with your Lemon Truffle topping.

LEMON WHIPPED CREAM~

Place your mixer bowl and whisk attachment in the freezer for at least 10 minutes before hand.

1 cup heavy whipping cream

2 Tbsp powdered sugar

1 tsp limoncello

Place whipping cream, sugar and limoncello in bowl of mixer and whisk until stiff peaks form.

Pipe a border around the edge of the top of your cheesecake and garnish as desired. ENJOY 🙂

 

New York Chocolate Cheesecake

Preheat oven to 325 degrees. line the bottom of one 9 inch spring form pan with  parchment paper and set aside.

CRUST

2 cups chocolate graham cracker crumbs
2 Tbsp sugar

1/2 cup unsalted butter, melted

In a bowl place crumbs and mix with sugar, add butter and stir until the crumbs are moistened. In your already prepared spring form pan place the crumb mixture and press it 1/4 inch up the sides of the pan and on to the bottom of the pan with the back of a spoon. Place crust in freezer while you make the filling.

CHOCOLATE FILLING

4 ounces semi sweet chocolate, melted and cooled for 15 minutes

4 ounces dark chocolate, melted and cooled for 15 minutes

32 ounces cream cheese

1-1/3 cups sugar

2 Tbsp corn starch

1 Tbsp vanilla

3 eggs

1 cup sour cream

Rough chop chocolate and place in a heat proof bowl, place in microwave and melt in 30 second intervals stirring in between. Let cool for 15 minutes on counter top.

In bowl of mixer place cream cheese and beat on medium (4) until cream cheese in fluffy.Add melted and cooled chocolate and beat (4) until combined with cream cheese. Add sugar, cornstarch and vanilla and continue to beat on medium (4) until combined well. Turn mixer down to lowest setting (stir) and add eggs one and a time just until they are combined in. If you mix too high or too long you will add too much air and your cheesecake will crack, it will still taste yummy so don’t worry if it does crack. LOL

Slowly fold in sour cream.

Pour filling into your prepared crust and bake at 325 degrees for 75 minutes or until your cheesecake is just slightly jiggly in the middle.

Remove from oven and let cool on a rack for 15 minutes and then run a butter knife completely around the edge of pan. Continue to cool for another 45 minutes and then place in fridge at least 6 hours but overnight is best!!

Keep in fridge until you are ready to garnish (I used a little chocolate spaghetti) and serve, ENJOY!! 🙂

 

Easy Berry Cake Fillings

These easy fillings are great to use in cakes and/or pastries. The dark is a very berry which is a medley of strawberries, black berries, raspberries and blueberries. The lighter in color is raspberry. They can be store in the fridge for 3-4 weeks or in the freezer for 3-4 months. Each batch makes about a cup of filling.

2 cups frozen berries of your choice

1/2 cup sugar

2 Tbsp cornstarch

1-1/2 Tbsp water

In a medium heavy bottom pot and on medium high heat, place berries in your pot and let boil down. Once berries are boiled down add sugar, stir till combined and bring back to a boil. In a small bowl mix cornstarch and water, it will be thick but stir until combined well you do not want any lumps. Add cornstarch mix to your pot and and stir constantly for about a minute until combined and your fruit filling becomes thick. Remove from heat and place in a mason jar, let cool. ENJOY!! 🙂

Blackberry Swirl Cheesecake

 

Preheat oven to 325 degrees. Line the bottom of springform pan with parchment paper.

CRUST

In a small bowl combine….

2 cups chocolate graham cracker crumbs

2 Tbsp sugar

1/2 cup butter, melted

Press into bottom and 1/2 inch up sides of springform pan. Place pan with crust in the freezer while you make the filling.

 

FILLING

4-8 ounce blocks cream cheese, room temperature

1-1/3 cups sugar

2 Tbsp cornstarch

2 tsp vanilla

1 tsp berry extract

3 eggs, room temperature

1 cup heavy whipping cream

1 small jar blackberry jam

In bowl of mixer place cream cheese, beat on medium speed (4-6 on Kitchenaid) till crfeam cheese is fluffy. Add sugar and cornstarch and continue to beat on medium until combined well. Add vanilla and extract and beat till combined. Turn mixer to “stir” speed and add eggs one at a time only “stirring” till combined. You do not want to over mix eggs because it adds air and cause your cheesecake to crack.

By hand gently fold in heavy cream with a rubber spatula.

Pour half of your cheesecake filling into already prepared crust. Put 5-6 heaping Tablespoons of jam on top on cheesecake filling with a knife swirl jam through filling. Add the last half of your filling on top. Place 5-6 more heaping Tablespoons of jam on top of filling and swirl through filling with a knife.

Bake at 325 degrees for 80-85 minutes until center is just slightly jiggly. Cool on wire rack for 15 minutes. Run knife around edges and then continue to cool for 45 more minutes. Place in fridge to let set for at least 6 hours but overnight is best.

GARNISH

1 can blackberry pie filling

1 tsp almond extract

12 ounces fresh blackberries

Once cheesecake is set, remove outer ring and carefully place onto cake board, In a small bowl mix pie filling and almond extract, Place on top of cheesecake. decorate with fresh blackberries and ENJOY!! 🙂

Peanut Butter Cup Cheesecake

Preheat oven to 325 degrees. Line the bottom of a springform pan with parchment paper and lightly spray with no stick spray such as bakers joy.

Crust

1 cup honey graham cracker crumbs

1 cup chocolate graham cracker crumbs

2 Tbsp sugar

1/2 cup butter, melted

In a medium size bowl mix cracker crumbs and sugar, add melted butter. Stir till all crumbs are coated. Place in your prepared springform pan patting down with the back of a spoon to the bottom of the pan and 1/4 inch up the sides of the pan. Place in the freezer while you make your filling.

FILLING

4-8ounce blocks of cream cheese softened to room temperature

1-1/3 cups sugar

2 Tbsp cornstarch

1 Tbsp vanilla

3 eggs, room temperature

1 cup sour cream

1-9 ounce bag of reese’s peanut butter cup minis

Place Cream cheese in bowl of stand mixer and beat on medium to fluffly. Add sugar, cornstarch and vanilla and continue to beat on medium until combined completely.

Turn mixer down to stir, add eggs on at a time mixing just until combined. You do not want to overbeat your eggs and add too much air, this is what cause cracking.

By hand fold in sour cream.

Pour half of your filling mixture into your crust. Top with reese’s peanut butter cups, then add the rest of your filling on top. Bake at 325 degrees 75-80 minutes or until center of cheesecake is just slightly jiggley and rest of cheesecake is not.

Remove from oven to cooling rack. Let cool 15 minutes and then run knife around edge of cheesecake. Let cool another 45 minutes on cooling rack and then place in fridge at least 4-6 hours but overnight is usually best.

TOPPING

4 ounces semisweet chocolate, rough chopped

1/2 cup heavy cream

1/2 Tbsp butter

1-9 ounce bag of reese’s peanut butter cups minis

Chop chocolate and set in a heat safe bowl. In a small sauce pot bring heavy cream to a simmer. Pour heavy cream over chocolate and let stand about 3 minutes. Stir chocolate until dissolved in heavy cream and then stir in butter. Let stand about 15 minutes to thicken and cool to room temperature.

Place Reese’s Peanut Butter cups on top of cheesecake in the center. Pour chocolate ganache into a squeeze bottle and carefully go around edge of cheesecake with chocolate. Drizzle a little chocolate on top of peanut butter cups and ENJOY!!

Cherries Jubilee Cheesecake Cupcakes

Preheat oven to 325 degrees. Line cupcake tins with 24 cupcake wrappers and set aside.

FOR THE CHEESECAKE CUPCAKES:

Crust:

1-1/2 cups graham cracker crumbs

3 Tbsp sugar

5 Tbsp Butter,melted

1/4 tsp cinnamon

Place graham cracker crumbs in a small bowl, add sugar butter and cinnamon. Stir until all crumbs a moist. Place 1 Tbsp of crumbs into each of the cupcake liners and press down using bottom of a glass. Place cupcake tins in the freezer while you make the cheesecake filling.

Filling:

4- 8 ounce blocks of cream cheese, room temperature

1-1/2 cups sugar

1/4 tsp salt

1 Tbsp cornstarch

2 tsp vanilla

4 eggs, room temperature

Add cream cheese to bowl of mixer and beat until creamy and fluffy. Add sugar, salt and cornstarch continue to beat until combined. Add vanilla and beat till combined. Turn mixer down to lowest speed and add eggs one at a time just until each egg is mixed in. Remove cupcake tins from freezer and add 3 Tbsp of filling to each crust filled liner. Tap tins lightly on counter top once each has been filled and then bake at 325 degrees. 22-24 minutes. Remove from oven to cooling rack and let cool in tins for 15 minutes. Remove from tins and let cool completely. Once cooled completely place in fridge to set at least 4-6 hours overnight is best.

CHERRIES JUBILEE

1- 14 ounce jar morello cherries, drained and rinsed

Juice of 1/2 of a large lemon

2 Tbsp + 2 tsp sugar

2 Tbsp + 2 tsp brown sugar

1/4 tsp salt

1/4 cup cherry brandy

1 tsp vanilla

In a heavy bottom saute pan place cherries, lemon juice, sugar, brown sugar and salt. On medium high heat cook until cherries begin to release their juices and sugar dissolves, stirring gently with a wooden spoon.

Remove from heat pour in cherry brandy and with a long match or bbq lighter, light the cherry mixture on fire and return to burner turned down to low heat. Once the flames have burnt out add vanilla and stir with a wooden spoon gently. Drain cherries and from juice and place juice back into pan. Turn heat to high and reduce cherry liquid 5-10 minutes until thickens enough to coat the back of a wooden spoon. Remove from heat place in a small bowl. Let cherries and liquid cool completely.

Whipped Cream Topping

Place bowl and whisk attachment in the freezer at least 15 minutes before starting.

1- 8 ounce block cream cheese, room temperature

1/2 cup powdered sugar

1 tsp cherry brandy

1/2 tsp almond extract

2 cups heavy whipping cream

In bowl of mixer place cream cheese. powdered sugar, cherry brandy and almond extract, Whisk until fluffly. Slowly add whipping cream and then whisk until stiff peaks and desired piping consistency.

ASSEMBLY

Once cupcakes are set, pipe whipped cream topping onto each cupcake. Top with a few of your cooled cherries and then with the back of your spoon drizzle cherry liquid syrup on top. Store in the fridge until ready to serve and ENJOY!! 🙂