Category: cheesecake

Categories
cheesecake chicken enchilada maindish mexican

Creamy Salsa Verde Chicken Enchiladas


These Salsa Verde Chicken Enchiladas are made with a creamy and delicious filling, and smothered with cheese. They will kick any Mexican food craving!

SERVINGS: 8 ENCHILADAS

Ingredients
  • 2 Tablespoons butter
  • 1 cup onion,, diced
  • 2 garlic cloves,, minced
  • 1 (8 oz) package cream cheese, softened
  • 1 (10 oz) can drained Rotel tomatoes OR 1 (4 oz) can diced green chiles
  • 2 cups cooked,, chopped chicken breasts
  • 8 medium sized flour tortillas
  • 1 (16 oz) jar green salsa
  • 2 cups shredded Mexican cheese

Instructions
  1. Preheat oven to 350 degrees. Spray a 9×13 baking pan with cooking spray and set aside.
  2. Melt butter in large skillet over medium heat. Add onion and cook for five minutes, until softened. Add in garlic and cook for 1 minute more, until fragrant.
  3. Stir in cream cheese, green chiles, and chicken. Reduce heat to medium-low mixing constantly until cream cheese is melted and mixture is combined.
  4. Pour a small amount of green salsa (about a 1/4 cup) into the bottom of prepared baking dish.
  5. Divide filling evenly between 8 tortillas, about 1/3 cup each. Roll tortillas and place them seam side down in the pan. Cover enchiladas with the remaining salsa and sprinkle with cheese. Cover pan with foil and bake in the preheated oven for 25-30 minutes until cheese is melted and bubbly. Sprinkle with chopped cilantro and serve with sliced avocado.

For full information kindly visit belleofthekitchen.com.
Categories
cheesecake cookies dessert sidedish

Strawberry Cheesecake Bites

These are the perfect little treats to devour… one by one! Store in the refrigerator. Makes about 2 dozen Cheesecake Bites to share!

Ingredients
  • 1 (5 inch) strawberry cheesecake (or your favorite, of course!)
  • 8 ounces white chocolate

Instructions
  1. Use a small cookie scoop.
  2. Scoop into the cheesecake, with the crust.
  3. Save 2 tablespoons of crust.
  4. Place scoops onto parchment or wax paper.
  5. Place into freezer for 20 to 30 minutes.
  6. Melt white chocolate over a double boil. (Chocolate in a heat safe bowl setting over a pot of hot water. Do not let the water touch the bowl.)
  7. Take the scoops of cheesecake out of freezer and form into rolled balls.
  8. Dip fork into chocolate.
  9. Place a scoop of cheesecake on top of the chocolate covered fork.
  10. Dip cheesecake and shake off excess of chocolate.
  11. Immediately sprinkle crumbled graham cracker crust on top of chocolate.
  12. Repeat process with the rest.
  13. Enjoy!

For full information kindly visit simplygloria.com.
Categories
cheesecake dessert

BROWNED BUTTER PECAN CHEESECAKE

This Browned Butter Pecan Cheesecake recipe is made with toasted buttered pecans and browned butter for a homemade cheesecake that’s full of flavor and perfect for fall! I’m totally in love!

Yield: 12-14 Slices

INGREDIENTS
BUTTER PECANS
  • 1 1/2 cups (247g) finely chopped pecans
  • 2 tbsp light brown sugar, loosely packed
  • 2 tbsp (28g) Challenge salted butter, melted

CHEESECAKE FILLING
  • 6 tbsp (84g) Challenge salted butter
  • 24 ounces (678g) Challenge cream cheese, room temperature
  • 1/2 cup (104g) sugar
  • 3/4 cup (108g) light brown sugar. loosely packed
  • 3 tbsp (24g) all purpose flour
  • 3/4 cup (173g) sour cream, room temperature
  • 1 tbsp vanilla extract
  • 4 large eggs, room temperature
  • 1 cup toasted pecans (above)

CRUST
  • 2 ¼ cups (302g) graham cracker crumbs
  • ½ cup (112g) Challenge salted butter, melted
  • 3 tbsp (39g) sugar
  • 1 tsp ground cinnamon

CINNAMON WHIPPED CREAM
  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • Caramel sauce

INSTRUCTIONS
TOAST THE PECANS:
  1. Preheat the oven to 350°F (176°C). Line a cookie sheet with parchment paper or a silicone baking mat.
  2. Combine the melted butter, pecans and brown sugar in a medium sized bowl and toss to coat.
  3. Spread the pecans evenly onto the cookie sheet and bake for 5-7 minutes, or until toasted.
  4. Set pecans aside to cool.

BROWN THE BUTTER
  1. To make the browned butter for the cheesecake filling, melt the butter in a saucepan over medium heat. It’s best to use a light colored pan so that you can see the butter browning. Whisk the butter occasionally so that it cooks evenly.
  2. Cook the butter until it turns a nice toasty brown. It will foam up at first, but it will eventually subside and you’ll have browned butter. Some of the brown bits may separate, but that’s ok. Once the butter has browned, pour it into a heat-proof bowl and set it aside to cool.

CRUST
  1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
  2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
  3. Bake the crust for 10 minutes, then set aside to cool.
  4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.

CHEESECAKE FILLING
  1. Reduce oven temperature to 300°F (148°C).
  2. In a large bowl, beat the cream cheese, sugars and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
  3. Add the sour cream, vanilla extract and browned butter and mix on low speed until well combined.
  4. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
  5. Stir in 1 cup of the toasted pecans.
  6. Pour the cheesecake batter evenly into the crust.
  7. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
  8. Bake for 1 hour 5 minutes. The center should be set, but still jiggly.
  9. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
  10. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
  11. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
  12. To finish off the cheesecake, make the whipped cream. Add the heavy whipping cream, powdered sugar, vanilla extract and cinnamon to a large mixer bowl. Whip on high speed until stiff peaks form.
  13. Pipe swirls of whipped cream onto the cheesecake and finish off with the remaining toasted pecans. Refrigerate until ready to serve.

For full information kindly visit lifeloveandsugar.com.
Categories
cake cheesecake

Crème Brûlée Cheesecake

Two of the best desserts known to man, combined in one. It’s a thick, custard-y, vanilla-y cheesecake with a gingersnap crust and a crunchy, not-quite-burnt caramel shell on top, just like Crème Brûlée.

Serves Serves 8-10

Ingredients
For the crust
  • 35 gingersnaps* (1 and 3/4 cup crumbs)
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 5 tablespoons butter

For the cheesecake
  • 3 (8 ounce) packages cream cheese, room temperature
  • 1 and 1/3 cup sugar
  • 1 tablespoon vanilla bean paste**
  • 1/4 teaspoon salt
  • 1 and 1/2 cups heavy cream
  • 10 large egg yolks
  • 2-3 tablespoons superfine sugar,**** for torching
  • raspberries, to garnish

Instructions
FOR THE CRUST:
  1. Preheat the oven to 350 degrees F. Prepare a 9-inch springform pan. Tear off an 18-inch square of heavy duty aluminum foil. (Reynolds is best) Set the pan in the center of the square and carefully wrap the foil up over the edges of the pan, crimping at the top so that it is secure. Repeat with a second sheet of foil. Be very gentle so it doesn’t tear. Repeat again with a 3rd sheet of foil.**
  2. Use a food processor to pulse the gingersnaps into fine crumbs. Add 2 tablespoons sugar, 1/4 teaspoon salt, and 5 tablespoons melted butter and combine.
  3. Press the crumbs into the bottom of the prepared pan. Use the bottom of a glass to press it into an even layer. Don’t do a side crust. (I’m usually very pro-side-crust, but it’s hard to keep it from burning when you are torching the sugar later.)
  4. Bake at 350 for 10 minutes. Be careful not to tear the foil.
  5. Remove from the oven and let cool while you make the filling.

FOR THE CHEESECAKE:
  1. Lower the oven temperature to 325 degrees F.
  2. In a large bowl or stand mixer, beat the cream cheese for 4 minutes, making sure to scrape the sides.
  3. Add 1 and 1/3 cup sugar, vanilla bean paste, and 1/4 teaspoon salt, and beat for another 4 minutes, scraping sides.
  4. Meanwhile, add the cream to a small pot on the stove. Heat over medium low heat until it is warm. You don’t want it to bowl.
  5. While that is heating up, crack 10 egg yolks into a mixing bowl. (Save the egg whites for something else!)
  6. Beat the egg yolks for about 2 minutes, until they are pale.
  7. Pour the heated cream through a fine mesh strainer into a large pourable glass measuring cup (or anything that pours).
  8. While the beaters in the egg yolks are on, slowly add the warm cream. If you are not mixing while you do this, the eggs will curdle. Enlist help if you can. Don’t try to take a photo during this step. I’m just watching out for you.
  9. Once all of the hot cream has been incorporated with the egg yolks, it’s time to slowly pour that into the cream cheese mixture. I find this is easiest to do from a pourable measuring cup, but if you are dexterous enough to do it from the mixing bowl then go for it.
  10. Beat the cream cheese and slowly pour in the egg-cream mixture. Make sure you scrape the sides and get out all the lumps. The batter will be pretty thin.
  11. Transfer the foil-wrapped crust into a large high-sided skillet, or a roasting pan.
  12. Pour the batter into the gingersnap crust, forming an even layer on top.
  13. Fill the skillet or roasting pan with HOT water from the tap. You want the water to go at least halfway up the pan of the cheesecake.
  14. Carefully transfer the water bath to the oven.
  15. Bake at 325 for about 1 hour and 35 minutes. You will know it is done when it is mostly set in the center and doesn’t jiggle too much when you shake it. (some movement is ok–it will continue to set as it cools. It just shouldn’t be liquidy.) If the cheesecake starts to brown, turn off the oven.
  16. At this point you can either crack the door of the oven and let the cheesecake come to room temperature inside the oven. I removed the cheesecake but left it in the water bath for a couple hours so that there wasn’t a drastic change in temperature.
  17. When the cheesecake is mostly cool, remove from the water bath, and remove the foil. Cover the cheesecake with plastic wrap and refrigerate for at least 3 hours or preferably overnight.
  18. When you are ready to serve, remove the plastic wrap and carefully loosen the sides of the pan. I didn’t use a knife, just release the spring very slowly.
  19. Sprinkle about 2 tablespoons superfine sugar all over the top of the cheesecake. (Or just the portion you plan to eat. Once the crunchy topping is refrigerated, it doesn’t stay hard)
  20. Use the torch to caramelize the sugar. See photos. This can take several minuets if you are doing the whole cheesecake. Keep the torch moving at all times. The sugar is caramelized when it just starts to bubble and smoke.
  21. Let sit for a minute for the sugar to harden.
  22. Garnish with fresh raspberries.

For full information kindly visit thefoodcharlatan.com.
Categories
cake cheesecake Chocolate dessert

OUTRAGEOUS CHOCOLATE COCONUT CHEESECAKE

This Outrageous Chocolate Coconut Cheesecake recipe has layers of gooey brownie, coconut chocolate chip cheesecake, rich chocolate cake and coconut pecan filling. It’s an over-the-top dessert of pure deliciousness!

Yield: 14-16 Slices

INGREDIENTS
CHOCOLATE CAKE
  • 1/4 cup + 3 tbsp (56g) all purpose flour
  • 1/2 cups (104g) sugar
  • 3 tbsp (21g) natural unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/8 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup (60ml) milk
  • 2 tbsp (30ml) vegetable oil
  • 1/4 tsp vanilla extract
  • 1 large egg white
  • 1/4 cup (60ml) hot water

COCONUT PECAN FILLING
  • 6 egg yolks
  • 12 oz can evaporated milk
  • 1 1/2 tsp vanilla
  • 1 1/2 cups (310g) sugar
  • 3/4 cup (168g) butter, cubed
  • 2 2/3 cups (227g) sweetened shredded coconut
  • 1 1/4 cups chopped toasted pecans

BROWNIE
  • 1 cup (207g) sugar
  • 10 tbsp (140g) unsalted butter, melted
  • 1 tsp vanilla extract
  • 2 eggs
  • 3/4 cup (98g) all purpose flour
  • 6 tbsp (43g) natural unsweetened cocoa
  • 1/4 tsp baking powder
  • 1/4 tsp salt

COCONUT CHOCOLATE CHIP CHEESECAKE
  • 16 ounces (452g) cream cheese, room temperature
  • 2/3 cup (138g) sugar
  • 2 tbsp (16g) all purpose flour
  • 2/3 cup (153g) sour cream, room temperature
  • 2 tsp coconut extract
  • 2 large eggs, room temperature
  • 1/2 cup (86g | 3 oz) chocolate chips

CHOCOLATE FROSTING
  • 3/4 cup (168g) butter
  • 1 cup (169g | 6 oz) semi sweet chocolate chips, melted
  • 3 cups (345g) powdered sugar
  • 4–5 tbsp (60-75ml ) heavy whipping cream
  • 2 cups ( | 12 oz) mini chocolate chips

INSTRUCTIONS
For full instrutions kindly visit lifeloveandsugar.com
Categories
cheesecake cookies dessert sidedish

5-Ingredient Raspberry Cheesecake Thumbprint Cookies

These 5-Ingredient Raspberry Cheesecake Thumbprint Cookies are so flavorful and basically melt in your mouth!!! An easy cookie recipe you’ll make over and over again!

yield 2 dozen

Ingredients
  • 4 ounces cream cheese, softened
  • 8 tablespoons salted butter, at room temperature
  • 1/2 cup + 3 tablespoons sugar
  • 1 cup + 3 tablespoons flour
  • 1/4 cup raspberry preserves

Instructions
  1. In the body of a stand mixer fitted with a paddle attachment, beat cream cheese and butter until light and fluffy, scraping down the sides as needed.
  2. Add the sugar and beat well.
  3. Add in flour, a small bit at a time, beating in on low speed, just until incorporated.
  4. Cover bowl with plastic wrap and place in the refrigerator for at least 45 minutes, and up to 2 hours.
  5. 30 minutes prior to baking, preheat oven to 375 degrees (F).
  6. Line a large baking sheet with parchment paper.
  7. Using a cookie scoop, scoop out 1 tablespoon sized balls of dough, roll them into rounds, and place them on the cookie sheet. Lightly press your thumb in the center of each round. Fill each indentation with a 1/2 teaspoon of jam.
  8. Place pan in the oven to bake for 11 to 12 minutes, or until just golden at the edges. They will still be very soft when you remove them from the oven – that’s a good thing!
  9. Cool on the baking sheet for 10 full minutes, then very carefully transfer to a cooling rack to cool completely.

For full information kindly visit bakerbynature.com.
Categories
brownies cheesecake dessert

CHEESECAKE BROWNIES

These Cheesecake Brownies are a mouth watering combination of two dessert favorites. Extra fudgy brownies topped with a creamy cheesecake layer makes for an extra impressive dessert that no will be able to resist.

Servings : 16

Ingredients
Brownies
  • 12 oz semi-sweet or bittersweet chocolate chips
  • 6 tbsp unsalted butter cut into small cubes
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 eggs room temperature
  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup cornstarch
  • 1/2 tsp salt
  • 1 cup mini semi-sweet chocolate chips

Cheesecake Layer
  • 8 oz cream cheese softened
  • 1/2 cup granulated sugar
  • 1 egg room temperature
  • 1/2 tsp vanilla extract

Instructions
  1. Preheat the oven to 350F.
  2. Lightly spray an 9-inch square baking pan with cooking spray. Line with parchment paper leaving an overhang for easy removal. Set aside.

Brownies
  1. In a large bowl, combine chocolate chips and butter. Melt in 30-second increments, on high heat in the microwave, stirring in between.
  2. Stir in sugar and vanilla until completely combined.
  3. Add eggs one a time, stirring in between until combined.
  4. In a small bowl, whisk together cocoa powder, cornstarch, and salt.
  5. Add dry mixture to wet mixture and stir vigorously until the mixture is smooth and begins to pull away from the sides of the bowl. This will take one or two minutes.
  6. Stir in the mini chocolate chips.
  7. Pour two-thirds of the brownie batter into the prepared pan and smooth the top with a spatula. Set aside.

Cheesecake Layer
  1. Using a stand mixer or hand held mixer, beat the cream cheese until light and fluffy.
  2. Add in the sugar and beat until combined.
  3. Beat in the egg and vanilla extract until smooth.
  4. Spoon the cheesecake filling over the top of the brownie batter and carefully spread into a thin layer with an offset spatula.
  5. Drizzle or spoon the remaining brownie batter over the top.
  6. Bake for 30 to 35 minutes or until an inserted toothpick comes out with a few moist crumbs. (Watch the brownies closely after 30 minutes. Don’t rely on the time so much as the inserted toothpick.)
  7. Let cool completely in pan. Use the parchment paper overhang to pull the brownies out and cut into squares.
  8. Store in an airtight container in the refrigerator.

For full information kindly visit momontimeout.com.
Categories
cheesecake Chocolate dessert

INSTANT POT DEATH BY CHOCOLATE CHEESECAKE RECIPE

The instant pot has changed cooking for many of us, and this Instant Pot Death by Chocolate Cheesecake Recipe is proof of that!  The decadent taste of chocolate melting in your mouth is what everyone needs anytime of year. If you are looking for a delicious dessert that is easy to make, you have found it, my friends!

Servings :8

Ingredients
Crust
  • 20 Double Stuffed Oreo Cookies with filling

Filling:
  1. 2 packs room temp cream cheese Philadelphia is best
  2. ½ cup sour cream
  3. 6 tbsp sugar
  4. 2 tbsp unsweetened cocoa powder
  5. 2 eggs
  6. 4 oz semi sweet melted chocolate
  7. 1 tsp vanilla

Ganache for topping:
  • ½ cup chocolate chips
  • ½ cup heavy whipping cream

Instructions
Ganache for topping:
  1. ½ cup chocolate chips
  2. ½ cup heavy whipping cream

How Do I Make an Oreo Crust?
  1. Prepare your crust by placing your oreos into a food processor and blend until they form crumbs.
  2. Place your oreos in a 6” springform pan, and pack down with your hand or a measuring cup.
  3. Place in the freezer until the filling is ready.
  4. To make your filling, start with all room temp ingredients. Place your cream cheese into a large mixing bowl, and mix on high until light and fluffy.

For full instructions kindly visit myheavenlyrecipes.com.
Categories
cake Cheese cheesecake

Ultimate Chocolate Cheesecake

Rich, creamy, and supremely flavorful, this is the ultimate chocolate cheesecake!

yield 9″ cheesecake

Ingredients
For the Crust:
  • 1 and 1/2 cups (180g/6.3 ounces) Chocolate Wafer Crumbs
  • 1/4 cup (57g/2 ounces) unsalted butter, melted

For the Ultimate Chocolate Cheesecake:
  • 2 cups (340g/12 ounces) bittersweet chocolate, coarsely chopped
  • 1 and 1/2 pounds (680g/24 ounces) full-fat cream cheese, at room temperature
  • 1 cup (198g/7 ounces) granulated sugar
  • 1/4 cup (53g/1 and 7/8 ounces) light brown sugar, packed
  • 3 Tablespoons unsweetened natural cocoa powder
  • 4 large eggs plus 2 egg yolks, at room temperature
  • 3/4 cup (170g/6 ounces) heavy cream, at room temperature
  • 1 teaspoon vanilla extract

For the Chocolate Ganache:
  • 1 and 1/3 cups (226g/8 ounces) semi-sweet chocolate, finely chopped
  • 1 and 1/4 cups (12 ounces) heavy cream
  • 1/4 cup (57g/2 ounces) unsalted butter, at room temperature, cut into cubes

Instructions
For the Crust:
  1. Preheat oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan in layers of heavy duty aluminum foil. You’ll be placing this pan in a water bath, so be sure the pan has been wrapped from every angle.
  2. In a medium mixing bowl, combine the chocolate wafer crumbs and melted butter. Pat the mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes. Set the pan on a wire rack and cool the crust completely. Leave the oven on.

For full instructions kindly visit bakerbynature.com.
Categories
cheesecake dessert

TURTLE CHEESECAKE

This Turtle Cheesecake is made with a graham cracker crust and plenty of caramel, chocolate and pecans! It’s rich, creamy and sure to be a hit!

Yield: 12-14 slices

INGREDIENTS
CARAMEL SAUCE
  • 2 cups (414g) sugar
  • 1/2 cup (112g) salted Challenge butter, room temperature
  • 1 cup (240ml) heavy whipping cream, room temperature
  • 5 tbsp (41g) all-purpose flour, sifted
  • 1/4 cup (28g) pecan chips

CRUST
  • 2 cups (268g) graham cracker crumbs
  • 1/2 cup (112g) salted Challenge butter, melted
  • 3 tbsp brown sugar
  • 1/4 cup (28g) pecan chips

FILLING
  • 4 oz (2/3 cup | 116g) semi-sweet chocolate chips
  • 6 tbsp (90ml) heavy whipping cream
  • 24 oz (678g) Challenge cream cheese, room temperature
  • 1 cup (144g) light brown sugar
  • 3 tbsp (24g) all-purpose flour
  • 1 cup (230g) sour cream
  • 1 1/2 tbsp vanilla extract
  • 3 large eggs

CHOCOLATE DRIZZLE
  • 2 oz (1/3 cup | 58g) semi-sweet chocolate chips
  • 3 tbsp (45ml) heavy whipping cream

INSTRUCTIONS
  1. To make the caramel sauce, pour the sugar into an even layer in a large saucepan.
  2. Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This should take about 10 minutes.
  3. Once the sugar has melted, stop whisking and allow to cook until the sugar has turned to a little darker amber color. You may notice a nutty aroma. The change in color will happen quickly, so don’t let it go too long or get too dark or it’ll burn. Remove the caramel from the heat.

For full instructions kindly visit lifeloveandsugar.com.