Cinnamon Roll Cheesecake Bites

INGREDIENTS

Crust:

• 4 sheets of graham crackers
• 1 tbsp. white sugar
• 2 tbsp. butter, melted

Cheesecake:

• 1 package (8 ounces) cream cheese, at room temperature
• 1/2 cup white sugar
• 1/2 tsp. vanilla extract
• 2 tsp. flour
• 1 egg, at room temperature

Cinnamon-sugar swirl

• 1/2 cup butter, at room temperature
• 1/2 cup brown sugar
• 2 tsp, flour
• 1 and 1/4 tsp. cinnamon

Cream cheese topping

• 1 and 1/2 cup powdered sugar
• 1/4 cup butter, at room temperature
• 1/2 tsp. vanilla extract
• 1 ounce cream cheese, at room temperature

INSTRUCTIONS

Crust

1. Preheat the oven to 350 degrees F. Line a regular sized muffin tin with 8 liners and fill up half of the other empty spaces with water. This ensures even baking. Spray the liners with non-stick spray. (Cinnamon sugar mixture gets sticky!)
2. In a food processor, pulse the graham crackers to crumbs. Stir in the sugar and melted butter. Press an even amount of graham cracker crust into the bottom of each muffin liner.
3. Press down the crust with a milk cap or the backside of a tablespoon measuring spoon and set aside.

Cheesecake

1. In a medium sized bowl, combine the softened cream cheese and white sugar. Beat until smooth and creamy. Add in the vanilla extract, flour, and a lightly beaten egg. Beat until combined.

Cinnamon-Sugar Swirl

1. Combine the butter, brown sugar, flour, and cinnamon. Stir until completely combined.
2. Spoon half of the cheesecake filling between the 8 cups. Then place about 1 teaspoon of the cinnamon sugar swirl on top of the cheesecake. Swirl the cinnamon sugar into the cheesecake with a toothpick.
3. Top the rest of the cheesecake filling on top and then place drops of the cinnamon sugar swirl on top of the cheesecake.
4. Swirl the cinnamon sugar (again) on top of the cheesecake with a toothpick (The cheesecakes should fill the muffin liners to the brim) and bake for 20-22 minutes. The centers will still jiggle a little bit, but the edges should be a very light brown.
5. Remove from the oven and let cool at room temperature for 1 hour and then transfer to the fridge and let cool for at least 2 hours.
6. The cheesecakes may have risen in the oven and will deflate quite a bit while cooling.

Cream cheese topping

1. Cream together the powdered sugar, butter, vanilla extract and cream cheese.
2. Spoon over the cooled cheesecakes and drizzle extra cream cheese frosting on top.

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Cheesecake Brownie Cupcakes

Ingredients:

For the brownie batter:
4 large eggs
1¼ cups baking cocoa
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon instant espresso powder, mixed with 2 teaspoons water
2 teaspoons vanilla extract
2¼ cups sugar
1 cup unsalted butter, melted
1½ cups all-purpose flour

For the cheesecake filling:
1 (8-oz.) package cream cheese, softened
3 Tablespoons sugar
1 large egg yolk

Instructions:

Preheat the oven to 350ºF.

In a large bowl, whisk together the eggs, baking cocoa, salt, baking powder, espresso mixed with water, and vanilla until well combined.

Stir in the sugar and melted butter until well combined, then stir in the flour. (A firm rubber spatula works best.) Set brownie batter aside.

In a separate bowl, prepare the cheesecake filling by stirring together the cream cheese, sugar and egg yolk until well combined. Transfer the mixture to a pastry bag or plastic bag.

Grease a non-stick mini-muffin pan with cooking spray or butter and then spoon a tablespoon of brownie batter into the greased cups. Pipe a generous amount of cheesecake filling atop the brownie batter, and then top off each cup with an additional teaspoon of brownie batter.

Bake for about 12 minutes, or until a toothpick inserted comes out clean.

Let the brownie bites cool for 10 minutes in the pan and then transfer them to a cooling rack to continue cooling, or enjoy warm.

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Blueberry Cheesecake

INGREDIENTS

Crust
1/2 cup pitted dates
1/2 cup almonds 
pinch of salt 

Filling
3/4 cup cashew nuts, soaked in water overnight then drained
2 tbsp lemon juice
Zest from 1 small lemon
3 tbsp coconut oil, melted
1/3 cup coconut milk
1-3 tbsp maple syrup
1/4 cup (25 g) fresh or frozen blueberries

Topping
Freeze dried blueberry powder
Fresh blueberries
Shredded coconut 
Edible flowers 

INSTRUCTIONS
Soak the dates in warm water for 15 minutes then drain. Put almonds in a food processor and pulse until finely chopped. Add the dates and salt and pulse until a paste forms. Press mixture into a 5-inch pan. Put the pan in the freezer while you prepare the filling. Put all ingredients for the filling in a blender and mix until mixture is as smooth as possible. Pour the filling into the crust, cover with plastic wrap and freeze for at least 4 hours. Remove the cake from the pan and leave to thaw in room temperature for about 10-15 minutes before cutting. Top with freeze dried blueberry powder, fresh blueberries, shredded coconut and edible flowers. I usually run my knife under warm water and dry off before cutting, to make a cleaner cut. Let each piece thaw for a few more minutes before serving.

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Pumpkin Cheesecake

INGREDIENTS

12 Biscoff Cookies, crushed into crumbs
1 tablespoon unsalted butter, melted
8 ounces cream cheese, softened
1 cup pure pumpkin puree
1 teaspoon pure vanilla extract
1/2 cup sugar
2 teaspoons pumpkin pie spice
1 large tub (12 oz.) whipped topping (Cool Whip), thawed, divided

INSTRUCTION

 In a medium bowl, combine Biscoff Cookie crumbs and butter. Divide the crumbs into the bottoms of your trifle glasses. Gently press crumbs to form an even layer of crust. In a large bowl with an electric mixer, beat cream cheese until smooth. Add pumpkin, vanilla, sugar and pumpkin pie spice. Beat until well combined and creamy. Use a spatula to fold in half of the whipped topping. Gently combine ingredients until no streaks remain. To Assemble the Trifles: Pipe or spoon a layer of pumpkin cheesecake onto the Biscoff crust followed by a layer of whipped topping. Repeat layers until your trifle reaches the top of your glass or jar. Store trifles in the refrigerator until ready to serve. If desired, garnish with Biscoff cookie crumbs.

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Candy Apple Cheesecake Bars

Serves: 32 bars

INGREDIENTS

 Caramel Sauce
• 3/4 cup butter
• 1 1/2 cups light brown sugar, firmly packed
• 2 tablespoons water
• 1/4 teaspoon salt
• 1-2 - 3/4 cup evaporated milk
• 1 tablespoon vanilla extract

Butterscotch Crust
• 2 cups flour
• 1 3.4 oz. instant butterscotch pudding mix
• 1/4 cup brown sugar
• 1 egg
• 1/2 cup butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/2 cup pecans, chopped
• 1/3 cup toffee bits (bits of brickle)

Apples
• 4 Granny Smith apples, peeled and sliced very thin
• 1 tablespoon butter, melted
• 2 tablespoons brown sugar
• 1/2 teaspoon cinnamon


Cheesecake
• 2 (8 oz.) pkgs. cream cheese, softened
• 1/2 cup sugar
• 1/4 cup sour cream
• 1 egg
• 1 tablespoon lemon juice
• 1 teaspoon vanilla


Streusel
• 3/4 cup flour
• 1/2 cup brown sugar
• 1/2 cup quick-cooking oats
• 1/2 cup butter, chilled and cubed
• 1/2 cup pecans, chopped
• 1/2 cup toffee bits (bits of brickle)

INSTRUCTIONS
1. Caramel: Add butter, brown sugar, water, and salt to medium saucepan and heat over medium heat, stirring until butter melts. Bring to boil for 5 minutes (it will bubble a lot!), stirring occasionally. Remove from heat and stir in 1/2 cup evaporated milk and vanilla. Add additional evaporated milk to reach desired consistency. Set aside.

2. Crust: Line a 9x13 baking pan with parchment paper all the way up the sides and lightly spray with nonstick cooking spray. In a medium bowl, mix together crust ingredients (flour through cinnamon). Press into the prepared pan and bake 15-18 minutes or until lightly browned then cool crust (you can place in the refrigerator).
3. Apples: While the crust is baking and cooling, add all of the Apple Layer ingredients to a large bowl and toss to evenly combine. Set aside.
4. Toffee and Pecans: Top cooled crust with 1 cup prepared caramel sauce then sprinkle with 1/3 cup toffee bits and 1/2 cup chopped pecans. Refrigerate remaining caramel. Evenly layer apple slices over caramel/toffee/pecan layer.
5. Cheesecake: Beat cream cheese and 1/2 cup sugar on medium speed for 3-5 minutes until light and fluffy. Beat in egg until incorporated, then add sour cream, lemon juice and vanilla and mix until well incorporated. Pour over apple layer and spread evenly.
6. Streusel: In a medium bowl, mix together flour, brown sugar and oats. Cut in butter until crumbly. Stir in pecans and toffee bits. Sprinkle over cheesecake layer.
7. Bake at 350F degrees for 25-30 minutes or until filling is set. Let bars cool in pan on a wire rack for 1 hour then refrigerate for at least 2 hours. Optional: Caramel can be drizzled on bars before they are placed in the refrigerator OR can be heated in the microwave and drizzled over before serving.
8. To cut, easily remove the cheesecake bars from the pan by lifting out the parchment paper.

 

Enjoy it!

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Easter Cheesecake Cake (raspberry, orange & lemon)

Ingredients

Raspberry Cheesecake

·         1 package (8 ounces) cream cheese, room temperature

·         1/4 cup (50g) sugar

·         1 large egg

·         1 teaspoon (5g) McCormick® Raspberry Extract

·         2 drops McCormick® Red food coloring

Lemon Cheesecake

·         1 package (8 ounces) cream cheese, room temperature

·         1/4 cup (50g) sugar

·         1 large egg

·         1 teaspoon (5g) McCormick® Pure Lemon Extract

Orange Cheesecake

·         1 package (8 ounces) cream cheese, room temperature

·         1/4 cup (50g) sugar

·         1 large egg

·         1 teaspoon (5g) McCormick® Pure Orange Extract

·         1 drop McCormick® Red food coloring

·         1 drop McCormick® Yellow food coloring

White Sheet Cake

·         1 cup (230g or 2 sticks) unsalted butter, softened to room temperature

·         2 cups (400g) granulated sugar

·         2 large egg whites, room temperature

·         2 teaspoons McCormick® Pure Vanilla extract

·         1/2 cup (120g) sour cream, room temperature

·         2 and 1/4 cups (285g) all-purpose flour

·         1 teaspoon baking soda

·         1/2 teaspoon salt

·         1 cup (240ml) whole milk

Whipped Cream

·         1 cup (240 ml) cold heavy whipping cream

·         1/2 teaspoon pure vanilla extract

·         1-2 tablespoons (15-25 grams) confectioners sugar

·         1 tablespoon meringue powder (optional)

Instructions

Raspberry Cheesecake

1.    Place cream cheese into bowl of stand mixer fixed with paddle attachment. Mix on medium-low speed for 30 seconds. Add in sugar and egg and beat on medium speed until smooth, 3-5 minutes.

2.    Scrape down sides of mixer bowl.

3.    With mixer on low speed, add in extract and food coloring.

4.    Prepare an 8-inch cake pan (grease and/or butter pan then line with parchment paper) and then pour the filling into the pan.

5.    Bake until cheesecake is set, 18-24 minutes at 325 degrees in a convection oven or 350 degrees in a regular oven. (Cheesecake can be slightly golden but not brown)

6.    Set the cheesecake on a wire rack and let it cool completely. Refrigerate for at least 2 hours before assembling cake.

Lemon Cheesecake

7.    Place cream cheese into bowl of stand mixer fixed with paddle attachment. Mix on medium-low speed for 30 seconds. Add in sugar and egg and beat on medium speed until smooth, 3-5 minutes.

8.    Scrape down sides of mixer bowl.

9.    With mixer on low speed, add in extract.

10.  Prepare an 8-inch cake pan (grease and/or butter pan then line with parchment paper) and then pour the filling into the pan.

11.  Bake until cheesecake is set, 18-24 minutes at 325 degrees in a convection oven or 350 degrees in a regular oven. (Cheesecake can be slightly golden but not brown)

12.  Set the cheesecake on a wire rack and let it cool completely. Refrigerate for at least 2 hours before assembling cake.

Orange Cheesecake

13.  Place cream cheese into bowl of stand mixer fixed with paddle attachment. Mix on medium-low speed for 30 seconds. Add in sugar and egg and beat on medium speed until smooth, 3-5 minutes.

14.  Scrape down sides of mixer bowl.

15.  With mixer on low speed, add in extract and food coloring.

16.  Prepare an 8-inch cake pan (grease and/or butter pan then line with parchment paper) and then pour the filling into the pan.

17.  Bake until cheesecake is set, 18-24 minutes at 325 degrees in a convection oven or 350 degrees in a regular oven. (Cheesecake can be slightly golden but not brown)

18.  Set the cheesecake on a wire rack and let it cool completely. Refrigerate for at least 2 hours before assembling cake.

White Sheet Cake

19.  Preheat oven to 350F degrees. Prepare a 12x17 inch half sheet/jelly roll pan by spraying with non-stick spray then lining with parchment paper.

20.  Whisk the flour, baking soda, and salt together and set aside.

21.  In the bowl of stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed.

22.  Add the sugar on medium speed and beat until fluffy and light in color, about 2 minutes.

23.  Add in egg whites and mix until incorporated.

24.  With mixer on low speed, slowly pour in vanilla and then sour cream. (scrape bowl if necessary)

25.  Mix for 1-2 minutes on medium speed or until ingredients are fully incorporated.

26.  With mixer on low speed, pour half of the flour mixture into the creamed butter mixture.

27.  Now pour in half of the milk.

28.  Repeat with the rest of the flour and milk and mix until combined and smooth, about 30 seconds. Spread the cake batter into the prepared pan using a small offset spatula. (be sure it is nice and level!)

29.  Bake for 18-22 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean.

30.  Place in freezer until ready to assemble cake.

Whipped Cream

31.  Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes.

32.  In stand mixer, whisk whipped cream for 1-2 minutes. Add in remaining ingredients and beat just until stiff peaks form. (If you need a more stable whipped cream add in meringue powder. If using immediately, you can omit the meringue powder.) Chill until ready to use. Makes about 2 cups (480 ml) whipped cream.

To Assemble Cake

33.  Make sure cheesecakes and white sheet cake are chilled. Place clean 8-inch pan on top of sheet cake and run a sharp paring knife around the edge. You now have a perfect 8-inch round white cake disc. Do this again so you have 2 total.

34.  Remove chilled orange cheesecake from pan and set on cake stand. (this is a thin cheesecake and when very chilled, can be easily popped out of the lined cake pan. You can also use a spring-form pan)

35.  Place one 8-inch white cake on top.

36.  Remove lemon cheesecake from pan and gently place on top of white cake.

37.  Place other 8-inch white cake on top of lemon cheesecake.

38.  Remove raspberry cheesecake from pan and gentle place on top of white cake.

39.  Cover cake in chilled whipped cream and serve. (You can refrigerate for up to 24 hours before serving.)

*Tips for success:

You will see that I baked a white sheet cake instead of two 8-inch rounds. This is purely for vanity purposes! I wanted the top, bottom and sides to not have any browned bits. You can certainly bake your white cake in 8-inch round pans to save yourself one step.

I loved the subtle flavors in this cake, but I encourage you to taste as you go. See if 1 teaspoon of raspberry (and lemon and orange) is enough for you and feel free to add more if it isn’t.

Food coloring is not essential in this recipe, but using just the tiniest amount helps add to the wonderful Spring theme!

Make sure everything is chilled before assembly. Working with an almost frozen white cake and very chilled cheesecakes is ideal.

You can make this over the course of 2 days if that is easier. Just make sure cheesecakes and cake are sealed in airtight containers/plastic wrap so they stay fresh before you assemble.

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