Mocha Espresso Cheesecake Cups Recipe at WomansDay.com- Valentine's Day Desserts. The Baker's Daughter: Polka dot cheesecake. I saw someone wearing the greatest polka dot rain coat today and it inspired me to make this cheesecake.
It needs to be refrigerated overnight so make sure you make it the day before you want to serve it. I find that popping it into the freezer for about 1/2 hour makes it a lot easier to cut. Using a knife dipped in hot water between cuts also helps to make clean edges. If you want to make this into a traditional cheesecake you will need an 8 inch spring form pan. Crust 1 cup Graham crumbs 2 tbsp sugar ¼ cup melted butter Filling 16 oz softened cream cheese ½ cup sugar 2 eggs 2 oz dark chocolate, melted 1 tsp vanilla 2/3 cup sour cream Directions Preheat oven to 300 degrees F. Grease a 7 X 7 inch square pan and line it with parchment paper. In a small bowl, mix together the graham crumbs, sugar, cocoa, and melted butter and press into the pan. Beat cream cheese until smooth. Pour the plain batter into the pan, smoothing out to the edges. Place in the oven and bake for 1 hour.
"Pumpkin Pie" Cheesecake. Pumpkin Chocolate Cheesecake Bars. Now that school's back in session and I don't have oodles of free time like I did over the summer, I miss my precious baking time dearly.
Although I've been exhausted every night as I adjust to my new routine, I find that baking is a cathartic way to unwind when I come home from a long day. These Pumpkin Chocolate Cheesecake Bars could not be more fall-ish. A few people I shared them with said that they taste like Halloween. They're rich and decadent, but still have an airy, fluffy quality to them. They're the perfect tool to help oneself cope with the fact that summer is truly over. My grocery store didn't have chocolate wafer cookies, so I bought a pack of Oreos, and using a lifetime of experience, carefully separated them so I could use just the side with no filling for the crust.
Pumpkin Chocolate Cheesecake BarsAdapted from Everyday BakingPrintable Recipe For the Crust:20 chocolate wafer cookies, (half a 9-ounce package)2 tablespoons sugar4 tablespoons unsalted butter, melted 1. 2. Cherry Cheesecake Cobbler. {printable recipe here} Whew!
There hasn't been much content around here and that's because we've been eating chicken noodle soup, gatorade, and toast. Yes, the flu found us (which is funny because we dodged it all winter only to succumb once it's 100 degrees here)- even poor little Baby Strawberry. We're better now, thankfully, and that means more baking. The nice people at Lucky Leaf contacted me and asked if I wanted to test their pie fillings (of course I couldn't decline, they're high quality and made with great ingredients! And my Tall Man loves pie, so it was a win win. Cherry Cheesecake Cobbler from Anne Strawberry{printable recipe here} 2 Cans Lucky Leaf Premium Cherry Pie Filling For the Cheesecake: 1 stick softened Neufchatel Cream Cheese 1 Tablespoons Vanilla 1 Egg 1/4 Cup Sugar 2 Tablespoons Flour Combine all ingredients and mix until nice and smooth (about one minute on high in the KitchenAid). Preheat the oven to 350.