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Cheese Cake

Fresh Fruit Cheesecake!

Granola Girl bakes:: Fresh Fruit Cheesecake 5

‘Tis the season for cheesecake!! 🙂 Okay, it is really always the season for cheesecake in my opinion but with spring & summer comes fresh fruit. So, for our Sunday dessert I made a fresh fruit cheesecake!

Original Recipe Yield 12-16 servings

Ingredients

  • 2 cups  Graham Cracker Crumbs
  • 6 tbsp butter, melted
  • 6 tbsp sugar
  • 5 packages cream cheese, softened
  • 1 cup sugar
  • 3 tablespoons flour
  • 1 tablespoon vanilla
  • 1 cup sour cream
  • 4 eggs
  • The zest of 2 lemon
Topping
  • 1 cup sour cream
  • 1/3 cup sugar
  • 1 1/2 tsp vanilla
  • 1 1/2 cups fresh blueberries
  • 1 1/2 cups fresh strawberries

Directions

  1. Heat oven to 325 degrees F if using a silver 9 inch springform pan. Mix crumbs, 6 tbsp sugar, and butter; press firmly onto bottom of pan. Bake 10 minutes.
  2. Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time. Then add the zest, mixing on low-speed after each addition just until blended. Pour over crust.
  3. Bake 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
  4. Mix sour cream, sugar, and vanilla until well blended. Spread evenly over cheesecake and top with fresh fruit!
  5. Enjoy!!
Granola Girl bakes:: Fresh Fruit Cheesecake 6
5 Comments

Mini Mocha Latte Cheescakes

Mocha Latte Cheesecake, requested by my brother for his birthday. 🙂 Coffee and chocolate are two major staples in my house and both go so well together!! So I created this cheesecake a while back combining my 2 favorite beans. 😉
4 layers compose this cheesecake. Starting off with a thick buttery crust, then a rich chocolate cheesecake, add a layer of coffee, and top with freshly whipped cream and bittersweet chocolate shavings! This recipe can be made in either a 10inch spring form cheesecake pan or 16(approximate) mason jars!

Original Recipe Yield 16 servings

Ingredients

  • 2 1/2 cups  Graham Cracker Crumbs
  • 1/2 cup butter, melted
  • 2/3 cup sugar
  • 5 (250 g) packages cream cheese, softened
  • 1 cup sugar
  • 3 tablespoons flour
  • 1 tablespoon vanilla
  • 2 tsp instant coffee
  • 1 cup sour cream
  • 8 oz melted chocolate (I have used an entire 12 oz bag before too! Just depends on how much chocolate you prefer.)
  • 4 eggs
Latte Topping
  • 12oz cream cheese softened
  • 2 cups powder sugar
  • 1 tbs milk
  • 3 tsp instant coffee
  • fresh whipped cream
  • bittersweet Chocolate Shavings

Directions

  1. Heat oven to 325 degrees F if using a silver 9 inch spring form pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs, sugar, and butter; press firmly onto bottom of pan or mason jars. Bake 10 minutes.
  2. Beat cream cheese, sugar, and flour in large bowl with electric mixer on medium speed until well blended. Dissolve instant coffee in vanilla add to cream cheese mixture. Add sour cream; mix well. Add eggs, one at a time,  mixing on low speed after each addition just until blended. Then add melted chocolate, Pour over crust.
  3. Bake 1 hour 10 minutes for 10inch round spring form or 20 minutes for the mason jars (or until center is almost set). Run knife or metal spatula around rim of pan to loosen cake and cool.
  4. Blend together all topping ingredients until smooth and spread evenly over cheesecake. Refrigerate until chilled
  5. Top with whipped cream and chocolate shavings.
  6. Enjoy!
13 Comments

New York Cheesecake with Cinnamon Crust

Original Recipe Yield 12 servings

Ingredients

  • 2 1/2 cups  Graham Cracker Crumbs
  • 1/2 cup butter, melted
  • 2 tsp cinnamon
  • 5 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
  • 1 cup sugar
  • 3 tablespoons flour
  • 1 tablespoon vanilla
  • 1 cup sour cream
  • 4 eggs
Topping
  • 8oz cream cheese softened
  • 1/3 cup sour cream
  • 1/4 cup sugar
  • 1 tsp vanilla

Directions

  1. Heat oven to 325 degrees F if using a silver 9 inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.
  2. Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time then zest of lemon and lime, mixing on low speed after each addition just until blended. Pour over crust.
  3. Bake 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake and cool.
  4. Blend together all topping ingredients until smooth and spread evenly over cheesecake
  5. Enjoy!

0 Comments

Carmel Apple Cheesecake Bars

I have seen these bars on so many blogs and food magazines that I had to give them try!  Everyone loved them and asked that I make them again… really soon ! I decided to try Paula Deen’s recipe  and the only change I made to the original recipe was homemade caramel sauce instead of store bought caramel topping!

Original Recipe Yield 12-14 servings

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 1 cup (2 sticks) butter, softened
  • 2 (8-ounce) packages cream cheese, softened
  • 1/2 cup sugar, plus 2 tablespoons, divided
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 Granny Smith apples, peeled, cored and finely chopped
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Streusel topping, recipe follows
  • 1/2 cup caramel topping

Directions

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
  3. In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
  4. In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Drizzle with caramel topping.
  5. Enjoy

Streusel Topping:

  • 1 cup firmly packed brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup quick cooking oats
  • 1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients.

3 Comments

Fresh Fruit Cheese Cake

Original Recipe Yield 12 servings

Ingredients

  • 2 1/2 cups  Graham Cracker Crumbs
  • 1/2 cup butter, melted
  • 5 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
  • 1 cup sugar
  • 3 tablespoons flour
  • 1 tablespoon vanilla
  • 1 cup sour cream
  • 4 eggs
  • The zest of 1 lemon and 1 lime
  • 1 1/2 cups fresh blueberries
  • 1 1/2 cups fresh strawberries

Directions

  1. Heat oven to 325 degrees F if using a silver 9 inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.
  2. Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time then zest of lemon and lime, mixing on low speed after each addition just until blended. Pour over crust.
  3. Bake 1 hour 10 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with fresh fruit before serving. Store leftover cheesecake in refrigerator.
0 Comments
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