Mini Berry Swirl Cheesecakes
from Annie’s Eats
*yields 32 cheesecakes
for the crust-
-1 1/2 cups graham cracker crumbs
-4 tbsp unsalted butter, melted
-3 tbsp sugar
for the topping-
-6 oz. fresh raspberries
-2 tbsp sugar
for the filling-
-2 lbs cream cheese, at room temperature
-1 1/2 cups sugar
-pinch of salt
-1 tsp vanilla extract
-4 large eggs, at room temperature
1. Preheat the oven to 325F. Line cupcake pans with liners. In a small bowl, mix graham cracker crumbs, melted butter, and sugar. Stir until well blended and crumbs are moistened. Spoon a tablespoon of crumb mixture into each liner, pressing down. Bake for 5 minutes and remove from oven.
2. In a blender or food processor, blend the raspberries and sugar until smooth. Pour through a fine mesh sieve to remove the seeds. Set aside.
3. Beat cream cheese in a large mixing bowl until smooth and creamy. Beat in sugar until smooth. Add salt and vanilla. Beat in the eggs one at a time, beating after each addition.
4. Spoon approximately 3 tbsp of cheesecake batter over the crust in each cup, approximately 2/3 full. Dot a 1/2 tsp of raspberry puree over the cheesecake filling, using a toothpick to marble the berries in with the cheesecake.
5. Bake for 22 minutes, rotating the pans halfway through baking. Cheesecakes may be puffed up initially, but will fall when cooling. Cool to room temperature before refrigerating at least 4 hours (preferably overnight) until serving.
Red Velvet Cheesecake
Recipe by: Willow Bird Baking
Yield: 11-13 pieces
32 chocolate sandwich cookies, finely processed into crumbs
5 1/3 tablespoons unsalted butter, melted and cooled
Small pinch of salt
3/4 cups heavy cream
10 oz. bittersweet or semisweet chocolate, finely chopped (I used half semisweet and half bittersweet)
1/4 cup vegetable shortening
1 tablespoon cocoa
1/4 teaspoon salt
3/4 cups sugar
1/2 teaspoon vanilla
1/2 cup buttermilk
1 1/4 cups flour
1/2 teaspoon baking soda
1/2 tablespoon white vinegar
1 ounce red food coloring
3 (8 oz.) packages cream cheese, at room temperature
1 cup sugar
1½ tablespoons all-purpose flour
2 teaspoons vanilla extract
3 large eggs
Decorative Toppings (optional):
2 oz. cream cheese, at room temperature
2 tablespoons butter, at room temperature
1 cup confectioners’ sugar, sifted
white chocolate for drizzling
Note on cheesecake making: Cheesecakes are simple and super customizable. New to cheesecake making? Watch my 6 minute Cheesecake Video Tutorial for visual assistance!
Note on scheduling: This cake is easily separated into two days of preparation, and can be prepared ahead of time. On day one, prepare the red velvet cake, cool it, and freeze it. On day two, prepare the cheesecake. You can then assemble and decorate right away, or leave this for day three.
Make the cake: Preheat oven to 350 degrees F. Line the bottom and the sides of an 9-inch round cake pan with parchment paper, leaving an overhang on two opposite sides to make it easier to lift the cake out of the pan when it’s done. Cream shortening, sugar, and eggs. Make a paste of the cocoa and coloring and add to the shortening mixture. Add salt and vanilla. Add buttermilk alternately with the flour, beginning and ending with flour. Mix vinegar and soda right before using and add to mixture by folding in. Pour batter into the cake pan and bake at 350 degrees for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely, cover in wax paper, and freeze for 30 minutes or until firm.
Make the cheesecake: To make the crust, preheat the oven to 350˚ F. Butter a 9-inch springform pan and place it on a baking sheet. Combine the chocolate cookie crumbs, melted butter and salt in a small bowl. Toss with a fork to moisten all of the crumbs. Press into a thin layer covering the bottom and sides of the springform pan (at least 3 inches up the sides).
Bring the cream to a simmer in a medium saucepan. Place the chocolate in a medium bowl. Once the cream reaches a simmer, pour the cream over the chocolate and let stand 1-2 minutes. Whisk in small circles until a smooth ganache has formed. Pour 1 – 1.5 cups of the ganache over the bottom of the crust. Freeze until the ganache layer is firm, about 30 minutes. Reserve the remaining ganache; cover and let stand at room temperature for later decorating.
Preheat the oven to 350˚ F and position a rack in the middle of the oven. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium-high speed until well blended. Beat in the flour. Add in the vanilla and beat until well incorporated, scraping down the sides of the bowl as needed. Beat in the eggs one at a time, scraping down the bowl between each addition.
Pour the filling over the cold ganache in the crust. Place the springform pan on a rimmed baking sheet. Bake until the top is lightly browned, puffed and cracked at the edges, and the center moves only very slightly when the pan is lightly shaken, about 1 hour. Transfer to a wire cooling rack. Cool at room temperature for at least 30 minutes. Transfer to the refrigerator and let cool at least 3 hours, until completely chilled and set.
Assemble topping: Whip room temperature ganache to create a fluffy texture perfect for piping. In a separate bowl, mix together cream cheese, butter, and confectioners’ sugar to make a small amount of cream cheese frosting for decorating.
Assemble the cheesecake: Wrap a warm towel around the outside of the springform pan to help loosen the crust from the sides. Carefully remove the springform. Transfer the cake to a serving platter. Place cake layer on top of cheesecake (right side up). Decorate top of cake with drizzled white chocolate, piped cream cheese frosting, whipped ganache, and strawberries.
Triple Chocolate Cheesecake
a Phillips Family Favorite
Preheat oven to 475 degrees. For the crust: Combine crumbs and butter. Press on the
bottom of 9-inch springform pan.
For the cheesecake: Beat cream cheese until smooth. Add flour and salt. Gradually
beat in sugar. Add eggs one at a time, beating after each addition. Add melted chocolate.
Stir in milk and chocolate chips.
Pour mixture into prepared crumb crust. Bake at 475 degrees for 10 to 12 minutes.
Reduce heat to 300 degrees and bake 40-50 minutes longer, or until filling is barely
set in middle. Remove from oven and let stand at room temperature 1 hour.
Refrigerate several hours or overnight.
When ready to serve, sprinkle top with chocolate chips (if desired) and serve with
Kahlua Chocolate Sauce.
Kahlua Chocolate Sauce
Combine all the ingredients in a medium saucepan set over medium heat. Cook until chocolate has melted, and mixture is smooth. Cool to room temperature.
Chocolate Toffee Cheesecake Time: 90 minutes + time 3 hours refrigerationYield: 12 servingsRecipe from Jamie Cooks It Up!PRINT RECIPE
Crust:30 Oreos1/3 C melted butter
Filling:4 8 oz packages cream cheese1 C sugar2 t vanilla1 C sour cream4 eggs
Topping:8 oz Semi Sweet Chocolate Chips (2/3 of a 12 oz bag) 8 oz whipping creamdash salt1/2 t vanilla1 12 oz bag Heath toffee pieces
1. For the crust, grind your Oreos in a small food processor. Place the crumbs in a small mixing bowl. 2. Pour the melted butter over the crumbs and mix to combine well.3. Get out your handy 10 inch spring form pan. Press the crust crumbs over the bottom of the pan and up 1 inch of the sides. It works well to use the a small measuring cup to help form the crust to the pan.4. Beat the cream cheese in your stand mixer, or with hand held beaters for about 2 minutes, until smooth. 5. Add the sugar and vanilla and mix until well combined.6. Add the eggs one at a time, mixing well between each egg.7. Stir the sour cream into the mixture, just until incorporated.8. Place a 9x13 pan of water on the lower rack of your oven.9. Pour your cheesecake filling over the chocolate crust.10. Put the cheesecake into a 350 degree oven and bake for 60-70 minutes at 350 degrees. Remove from the oven when a toothpick inserted into the middle of the cheesecake comes out clean.11. Cool completely on a wire rack and then refrigerate for at least 2 hours. 12. Put all topping ingredients (but the toffee chips) into a microwave safe bowl. Heat for 30 seconds, and then stir. Keep heating in 30 second increments until the chocolate melts and can easily be incorporated into the cream. Whisk it together well.13. Set the chocolate topping on the counter and let it set up for about 15 minutes, or until it begins to thicken a bit. You need to be careful here. If you pour it over the top of your cheesecake when it’s too thin you’ll have a real mess on your hands. You want it thick enough that once you put it on the top of the cheesecake, you can gently push it over the side and it will set nicely. The longer you let it sit, the thicker it will become. 14. When the topping is the right consistency pour it on top of the cheesecake. Gently push it over the sides in several areas with a spoon.15. Cover with toffee chips and return to the refrigerator until you are ready to serve.
1. Preheat the oven to 350 degrees F. Line 2 cupcake pans with 14 paper liners (or use 1 pan plus 2 standalone wrappers).
2. In a small bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir together with a fork until well blended and all dry ingredients are moistened and look like wet sand. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. Bake until just set, about 5 minutes. Transfer to a cooling rack. Reduce oven temperature to 300 degrees F.
3. In a medium bowl beat the cream cheese on medium-high speed with an electric mixer just until smooth. Beat in sugar until well incorporated. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition. Be careful not to over-mix.
4. Spoon 3 to 4 tablespoons of the cheesecake batter over the crust in each cupcake liner using an ice cream scoop or two spoons.
5. Bake until the filling is just set, about 20 to 25 minutes. Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before topping and serving (preferably overnight). (Make these for Thanksgiving up to 4 days ahead of time - store in airtight containers and dollop cranberry sauce on the day of serving).
From Family Fun Magazine
In a small saucepan whisk together the cornstarch and orange juice to combine, making sure there are no large clumps. Pour in cranberry sauce, stir, and bring mixture to a boil over medium to medium-high heat for one minute. Cool for 10 minutes before topping a dollop on each cheesecake. Can be made up to a week ahead of time. Store in fridge and bring to room temperature before dolloping on cheesecakes. Leftovers for Thanksgiving or on sandwiches, crackers, muffins, pork chops, chicken, the options are endless.
peachy chai tea cheesecake
spiced peach compote
Pumpkin Cheesecake Parfait
1 cup gingersnap cookie crumbs
8 oz. cream cheese (I used low fat)
1/2 cup marshmallow fluff (can sub 1/4 cup heavy whipping cream)
1/4 cup brown sugar (1/2 cup if you use whipping cream instead of marshmallow fluff)
1 teaspoon vanilla extract
14 ounces pumpkin puree (1 can)
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 cup chipped candied pecans
sweetened whipped cream for garnish (optional)
Process the cream cheese, sugar, marshmallow fluff and vanilla in a food processor until smooth. Add the pumpkin puree, cinnamon, nutmeg and ginger. Process until smooth.
*If you’re using whipping cream, I mix the cream cheese and whip cream with a hand mixer for about 2 minutes before adding the rest or the ingredients.
Spoon half of the gingersnap crumbs into four 1/2 cup-capacity dishes. Divide half of the cheesecake mixture evenly between the dishes and top with the remaining gingersnap crumbs. Divide the remaining cheesecake mixture between the 4 dishes.
Garnish with a gingersnap cookie.. Refrigerate for 1 hour or until firm. Serves 4.*If you don’t plan on eating them within an hour or so, wait to add the final cookie garnish until you serve them. The cookie will get soggy just sitting on the parfaits chilling in the fridge for too long.
Toffee Crunch Cheesecake (from Kraft Recipes.com)
Cappuccino Fudge Cheesecake
Adapted barely from Smitten Kitchen. For a 10-inch pan version, the original recipe is at Bon Appetit.
Make crust: Finely grind cookies, chopped chocolate, brown sugar, and nutmeg in processor. Add butter and process until crumbs begin to stick together, scraping down bowl occasionally, about 1 minute. Transfer crumbs to 9-inch-diameter springform pan with 3-inch-high sides. Wrap plastic wrap around fingers and press crumb mixture firmly up sides to within 1/2 inch of top edge, then over bottom of pan.
Make ganache: Bring cream to simmer in large saucepan. Remove from heat; add chocolate and Kahlúa. Whisk until chocolate is melted and ganache is smooth. Pour 2 cups ganache over bottom of crust. Freeze until ganache layer is firm, about 30 minutes. Reserve remaining ganache; cover and let stand at room temperature to use later for decorating.
Make filling: Position rack in middle of oven and preheat to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until blended. Scrape down bowl, making sure you get to the bottom, where little pockets of unmixed cream cheese love to hide. Beat in flour. Stir rum, espresso powder, ground coffee, vanilla, and molasses in small bowl until instant coffee dissolves; beat into cream cheese mixture. Beat in eggs one at a time, scraping down sides of bowl between each addition.
Pour filling over cold ganache in crust — it will go nearly all of the way to the top, don’t panic. Place cheesecake on rimmed baking sheet. Bake until top is brown, puffed and cracked at edges, and the center two inches moves only slightly when pan is gently shaken, about one hour. Transfer cheesecake to rack. Cool 15 minutes while preparing topping (top of cheesecake will fall slightly, making room for topping). Maintain oven temperature.
Make topping: Whisk sour cream, sugar, and vanilla in medium bowl to blend. Pour topping over hot cheesecake, spreading to cover filling completely. Bake until topping is set, about 10 to 15 minutes. Transfer cheesecake to rack. Refrigerate hot cheesecake on rack until cool, about three hours.
Run small sharp knife between crust and pan sides to loosen cake; release pan sides. Transfer cheesecake to platter. Spoon reserved ganache into pastry bag fitted with small star tip. If you’d like to make an approximation (perhaps less rushed?) of the above decoration, pipe 6 diagonal lines atop cheesecake, spacing 1 inch apart. Repeat in opposite direction, making lattice. Pipe rosettes (I didn’t have enough fudge for full blown rosettes, so stars went around) of ganache around top edge of cake.
Garnish with chocolate-covered espresso beans, if desired. Chill until lattice is firm, at least 6 hours.
Do ahead: Cake is best made a day ahead, so the flavors have time to settle. The cake also takes enough time to make that it’s best not to rush through it the day you want to serve it. It can be made up to four days ahead. Wrap loosely in foil, forming dome over lattice; keep chilled.
Pumpkin Cheesecake Dip
adapted from Taste of Home
1 brick (8 ounces) cream cheese
1 cup pumpkin puree
1 1/2 cups powdered sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
1 – 2 tablespoons heavy whipping cream (optional)
gingersnaps and/or fresh fruit for serving
Using a mixer, beat cream cheese and pumpkin puree until smooth. Add powdered sugar (1/2 cup at a time), pumpkin pie spice, and ginger until combined. If your dip is too thick, add 1 – 2 tablespoons of heavy cream to thin it out. Keep in refrigerator and serve cold.
Pumpkin Cheesecake Muffins
Muffin and Topping adapted from: Annies Eats
Makes: About 45 mini muffins (12 regular)
For the filling:
For the muffins:
For the topping: