Snickerdoodle Dulce de Leche Cheesecake

I can't stop talking to people about this cheesecake! So I had to share it over on Reality Daydream!  The crust is buttery and cinnamony. The filling has a rich dulce de leche flavor. It is smooth, sweet, and creamy. The topping is white chocolate ganache sprinkled with cinnamon sugar and it makes me soooo happy!

I'm telling you. I make A LOT of desserts and if snickerdoodles or caramel are your thing then this is for you! Go grab the recipe, you won't regret it!

Recipe Source: Life, Love, and Sugar

Golden Oreo Cheesecake Bars

I'm sharing this over at Reality Daydream today! Its smooth, creamy, and sweet and not at all heavy and thick, and so its the perfect light version of cheesecake! You'll love these, so go get the recipe!

S'more Cheesecake

There once was a dessert that I couldn't get enough of. That dessert just happens to be a s'more. I have made several different s'more desserts and this is one more that I will be adding and putting at the top of my list!

Its sweet, creamy, rich, and it has all of the components of a classic s'more. A crispy graham cracker crust. Soft, pillowy marshmallows. Sweet, rich chocolate. All mixed up and baked in a creamy cheesecake. Its the perfect time to make it. So go, do it, its amazing.

S'more Cheesecake
Recipe Source: Bakerita

Crust
2 1/2 cups Graham Cracker Crumbs
1/2 cup Granulated Sugar
3/4 cup Butter, melted
2 cups Mini Marshmallows
1/2 cup Hot Fudge Sauce, warmed

Cheesecake
2- 8oz pkgs Cream Cheese
1 can Sweetened Condensed Milk
2 teaspoons Pure Vanilla Extract
3 Eggs, room temp
1 cup Mini Chocolate Chips
2 1/2 cups Mini Marshmallows, divided

Topping
1/4 cup Graham Cracker Crumbs
1/4 Hot Fudge Sauce, warmed

Crust

1. Preheat your oven to 325 degrees. Lightly grease a 10" springform pan. In a large bowl mix together the graham cracker crumbs, granulated sugar, and butter. Press into your prepared pan.

2. Spread 2 cups of mini marshmallows over your crust and then pour the hot fudge cause over the marshmallows. Set aside.

Cheesecake

1. In the bowl of a stand mixer on low speed combine the cream cheese and sweetened condensed milk and mix until smooth. Add your eggs in one at a time, mixing until just combined. Add in the vanilla and mix until just combined. Don't overmix.

2. Add in the chocolate chips and mini marshmallows. Gently fold them in. Pour over your prepared crust. Bake for 45 minutes in a water bath, until the center is almost set. Take out of oven and pour 1 1/2 cups of mini marshmallows over the top and put back in the oven for 5 minutes or until golden.

3. Cool for 30 minutes on a wire rack. Gently loosen the pan, cover and refrigerated overnight. Garnish with extra graham cracker crumbs and hot fudge.

Turtle Cheesecake

I'm so excited about this cheesecake and sharing it with you! Go over to Sawdust and Embryos and see the step by step how to make it!

Strawberry Cheesecake Ice Cream

I know its not the right season for strawberries and ice cream but I just couldn't help myself. I love ice cream, cheesecake, strawberries... Mix them all together and you have this delicious concoction. Sweet and strawberry-ee, tangy from the cream cheese, with a little crunch from the graham crackers folded in at the end. You have to love homemade ice cream!

Strawberry Cheesecake Ice Cream
Recipe Source: CinnamonSpiceandEverythingNice.com

2 cups Strawberries, diced
1 - 8oz pkg Cream Cheese, room temp
3/4 cup Granulated Sugar
1 cup Whole Milk
1 Tablespoon Lemon Juice
1/8 teaspoon Salt
1/2 teaspoon Pure Vanilla Extract
1/2 cup Heavy Cream

3/4 cup Graham Crackers, chopped into bite size pieces

1. Purée the strawberries in a blender. Add the cream cheese, sugar, milk, lemon juice, and salt. Blend until smooth and creamy. Stir the heavy cream in and refrigerate until completely chilled.

 

2. Add the chilled mixture to your ice-cream maker. Follow the instructions that came with the ice cream maker and add the graham crackers during the last 5 minutes. Freeze for at least 2 hours before eating.

Peppermint Bark Cheesecake

I know its past time of year when I usually like to eat peppermint ALL THE TIME, but its so delicious and I can't stop. So I have one more peppermint recipe for you. The creaminess of the cheesecake with the smooth chocolate and crunchy peppermint that make peppermint bark what it is. 

The flavors are so creamy and delicious, even though I think peppermint season is over, you should make this cheesecake. Today.

Peppermint Bark Cheesecake
Recipe Source: CountryPleasures.blogspot.com

Crust:
2 1/2 cups Chocolate Teddy Grahams, finely ground
8 Tablespoons Butter
1/3 cup Granulated Sugar
1/8 teaspoon Salt

Cheesecake:
5- 8 oz pkgs Cream Cheese, room temp
5 Eggs, room temp
2 Egg Yolks, room temp
2 teaspoons Pure Vanilla Extract
1 3/4 cups Granulated Sugar
1/8 cup All-Purpose Flour
1/4 cup Heavy Cream, room temp
10 oz White Chocolate
1 teaspoon Peppermint Extract
Red food coloring

Chocolate Ganache:
6 oz Semisweet Chocolate, chopped
2 Tablespoons Powdered Sugar
4 Tablespoons Unsalted Butter, COLD - cut into small cubes
1/4 teaspoon Pure Peppermint Extract
Crushed Peppermints, for garnish

Crust:
1. Preheat oven to 350 degrees. Grease a 10" springform pan. Mix teddy graham crumbs, sugar, salt and butter in a bowl until combined and press into the bottom and about an inch up the sides of your pan. Place in a preheated oven and bake for 10 minutes. Take out and turn off the oven, let cool.

Cheesecake:
1. In a the bowl of a stand mixer beat the cream cheese, eggs, egg yolks and vanilla until smooth. Add in the sugar, flour and heavy cream and blend just until smooth. Do not over-mix.

2. Melt white chocolate in the microwave on 50% power stirring every 30 seconds until melted. Fold into cheesecake batter. Transfer 1/3 of the cheesecake batter into another bowl. Stir in the peppermint extract and as much of the food coloring until the mixture is as red as you want it. About 20 drops.

3. Pour 1/3 of the original batter into the cooled crust. Drop in spoonfuls of the red peppermint mixture on top. Pour the rest of the original batter over it and finally drop in spoonfuls of the rest of the red peppermint mixture and swirl it around with a knife. Place in the oven and then turn it to 400 degrees. Bake for 10 minutes then turn the oven down to 200 degrees. Bake for 3 hours. Then turn the oven off, leave the door open slightly and let the cheesecake cool for 1 hour. Place in the fridge to chill for as close to 24 hours as you can.

Topping:
Melt chocolate in a double boiler on the stove over low heat. Remove from heat and let it cool for 3 minutes. Whisk in powdered sugar then the pieces of butter. Stir in peppermint extract. Let stand for a few seconds to thicken. Spread the chocolate on the cheesecake. Sprinkle with crushed peppermints and gently press into the chocolate. Let set at room temperature for 15 minutes before serving.

Salted Caramel Cheesecakes

Obviously I am on a cream cheese kick. This is a baked cheesecake topped with a homemade caramel and sea salt. The creaminess of the cheesecake is lightened with the sweet, smooth caramel. It's a perfect match.

Salted Caramel Cheesecakes

Recipe Source: BakersRoyale.com

Cheesecake

1 cup Graham Crackers, crushed
4 Tablespoon Butter
16 oz Cream Cheese

1/2 cup Granulated Sugar
2 Large Eggs

Salted Caramel Sauce
5 Tablespoons Water
3/4 cup Bakers Sugar
2/3 cup Heavy Cream
 

Crust

Combine graham cracker crumbs amd melted butter. Divide among cupcake liners. Refrigerate for 30 minutes.

Cheesecake

In the bowl of a stand mixer beat cream cheese and sugar until smooth. Add in one egg at a time, be careful to not overbeat. Fill cupcake liners 3/4 of the way full. Bake for 25 minutes.

While the cheesecakes cool make the caramel sauce.

Salted Caramel Sauce

1. Combine the water and sugar into a saucepan over low heat. Stir until sugar has dissolved.

 

2. Increase the heat to high. Using the handle, give the pot a swirl once and a while to keep the mixture moving. Do not stir the mixture directly.

 

3. Once the mixture starts to bubble after approximately 3 minutes it will turn a light shade of amber. After about 1 minute the mixture will turn a dark shade of amber. Once the mixture is dark amber, turn off the heat and add the cream. Whisk to combine.

 

4. Cool until the mixture is warm and pour sauce over cheesecake cups. Sprinkle with sea salt.

White Chocolate-Cherry Pie

No bake cheesecakes can sometimes be a little heavy and not as wonderful as a baked cheesecake. The combination of the Oreo crust, white chocolate and cream cheese filling, and topped with cherries makes this one of the most delicious no bake cheesecakes I've had.

White Chocolate-Cherry Pie

Recipe Source: Paula Deans Chocolate Magazine

1 1/2 cups Oreos, crushed

3 Tablespoons Granulated Sugar

1/4 cup Butter, melted

6 oz White Chocolate

3 Tablespoons Heavy Whipping Cream

2 - 8oz pkgs Cream Cheese, softened

1/2 cup Powdered Sugar

1 - 21oz can Cherry Pie Filling

1. Preheat oven to 350 degrees. In a medium bowl combine crushed Oreos and sugar. Add the melted butter and stir until combined. Press into a 9-inch deep dish pie plate. Bake for 5 minutes. Let cool completely.

2. In a glass bowl microwave white chocolate and cream on high in 30 second intervals, stirring after each and continue until the chocolate is melted and smooth. Cool for 10 minutes. 

3. Add the cream cheese to the white chocolate mixture and beat on low until the smooth. Add the powdered sugar and beat again until smooth. Pour into the prepared pie crust. Chill for at least 2 hours. Just before serving, spoon the cherry pie filling evenly over the white chocolate pie.

Lime Swirl Cheesecake Bars

I found this recipe and it was so pretty looking I had to make it, and heaven knows I am a sucker for cheesecake. The lime is creamy and tangy and the cheesecake is rich and sweet. It is a perfect combination.

Lime Swirl Cheesecake Bars

Recipe Source: SprinkleBakes.com

Crust
2 cups (about 16) Graham Crackers
1/2 cup Unsalted Butter, melted

Preheat oven to 325 degrees. Line a 7x11 or 9x9 pan with parchment paper enough to hang over the edges. Mix the butter and graham crackers together and press into the bottom of the pan. Bake for 5 minutes and let cool completely.

Filling
2 - 8oz pkgs Cream Cheese, softened
1/2 cup Granulated Sugar
2 large Eggs plus one large Egg White
1/2 cup Sour Cream
1 teaspoon Pure Vanilla Extract
2 Tablespoons All-Purpose Flour
3/4 cup prepared Lime Curd, (recipe below)
Liquid Green Food Coloring
Liquid Yellow Food Coloring

1. Tint the chilled lime curd with the liquid food coloring until lime green. You use about three drops of both green and yellow food coloring. Set aside.

2. Beat cream cheese and sugar in a large bowl on medium high speed until smooth. Beat in eggs one at a time on low speed. Beat in sour cream and vanilla, then flour just until blended. Remove 1 cup of batter and reserve. Pour the rest of the batter over the crust.

3. Mix 1/2 cup of lime curd with the 1 cup of reserved batter. Place spoonfuls of this mixture on top of the plain cheesecake batter. Dollop the remaining 1/4 cup of lime curd on top the previous mixture. Use a toothpick to swirl the mixtures together so it looks marbleized.

4. Bake for about 50 minutes at 325 degrees or until center doesn't jiggle. Let cool completely in pan then refrigerate. Lift cheesecake out of the pan with parchment overhang. Cut into bars before serving.

Lime Curd
4 Tablespoons Unsalted Butter, room temp
1/2 cup Granulated Sugar
1 large Eggs
1 large Egg Yolk
4 1/2 Tablespoons Fresh Lime Juice

1. Beat butter and sugar in a large bowl on medium. Slowly add the egg and egg yolk one at a time, mixing well after each addition. Pour in lime juice and mix again. The mixture will look curdled.

2. Cook the mixture over medium heat in a medium-size saucepan until it no longer looks curdled. Increase the heat a small amount and cook, whisking constantly, until the mixture thickens. Cook until the mixture reaches 170 degrees.

3. Remove the curd from the heat. Transfer the curd to a bowl and press plastic wrap on the surface of the lime curd to keep a skin from forming. Chill in the refrigerator.

No-Bake Oreo Cheesecake

I am usually not a fan of no-bake cheesecakes but this was so delicious! This is the most smooth, the lightest, and the creamiest no-bake cheesecake I have had.

No-Bake Oreo Cheesecake

Recipe Source: BakersRoyale.com

Crust:
1 1/2 cups Oreos, crushed
3 Tablespoons Granulated Sugar

7 Tablespoons Butter, melted

Cheesecake:
2 1/4 cups Heavy Cream
2 - 8oz pkgs Cream Cheese, softened
2/3 cup Granulated Sugar
1/2 teaspoon Salt
2 Tablespoons Lemon Juice
2 Teaspoon Pure Vanilla Extract

3/4 cups Oreos, crushed

Crust: 

Combine the Oreo crumbs with the sugar. Add melted butter and blend until combined. Press into a springform pan and set aside.

Cheesecake:
1. Beat heavy cream until they form medium peaks and set aside.

2. In a separate bowl add cream cheese, sugar, salt, vanilla, and lemon juice to a bowl and beat with a paddle attachment until smooth.

3. Add cream cheese mixture to heavy cream and beat until incorporated. Fold in Oreos.

4. Fill pan and refrigerate for 6 hours or overnight for best results. Serve with whipping cream.

Cherry Cheesecake Cookies

I made these cookies very skeptically. I didn't think there was any way that a cookie could really taste like cheesecake. I was wrong, not only do they taste like cheesecake, the texture is almost identical. They are light and fluffy and smooth and creamy. My mum always put cherries on our cheesecake growing up so these cookies took me back. You should make these, really, they are so good!

Cherry Cheesecake Cookies

Recipe Source: MelsKitchenCafe.com

3 1/2 cups Flour
2 teaspoons Baking Powder
1 teaspoon Salt
2-8oz pkgs Cream Cheese, softened
1 1/4 cups Butter, softened
1 1/2 cups Granulated Sugar
2 large Eggs
2 teaspoons Pure Vanilla Extract
1 cup Graham Cracker crumbs
2-20oz cans Cherry Pie Filling

1. Sift together the flour, baking powder and salt in a bowl. In the bowl of a stand mixer, beat cream cheese, butter and sugar until smooth and creamy. Add in the eggs and vanilla. Mix until incorporated. 

2. Reduce speed to low and add the flour mixture and mix until just combined. Refrigerate dough until firm, about 1 hour.

3. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners. Place graham cracker crumbs in a bowl.

4. Roll the dough into 1 1/2-inch balls, then roll the balls in graham cracker crumbs. Place balls 2 inches apart on baking sheets. Using a tablespoon measure, make an indentation in the center of each ball. Place 3 cherries in the indent. Bake until golden brown, 12 to 14 minutes. Cool for five minutes on baking sheet and transfer to a wire rack. Cool completely before eating.

I shared this at
Sweet Indulgences Sunday
Sweets for a Saturday
Holiday Food Blog Hop

Pumpkin Chocolate Cheesecake

I went searching for a pumpkin chocolate cheesecake recipe and I came across a few that looked very dense and rich. Then I came across this one, completely different looking from what I thought I wanted but it looked so creamy I couldn't resist. 

Turns out it is just as creamy as it looks. A delicious graham cracker crust, chocolate combined with some of the pumpkin cheesecake mixture to lighten it, and then the pumpkin cheesecake that is light, creamy, and not too pumpkiny. Its just the right amount. Its a great change from the heavy, dense cheesecakes that are delicious but are too rich to have more than one piece, cause I am going to have more than one piece.

Pumpkin Chocolate Cheesecake Bars
Recipe Source: HostessBlog.com

1 1/4 cups Graham Cracker Crumbs (about 7 crackers)
1/4 cup Granulated Sugar
1/3 cup Butter, melted

2-8oz pkgs Cream Cheese, softened
1 3/4 cups Granulated Sugar
3 Eggs
1 cup Pumpkin Puree
1/2 teaspoon Pumpkin Pie Spice

1/2 teaspoon Ginger
1/2 teaspoon Vanilla
1/4 teaspoon Salt

6 oz Semisweet Chocolate, finely chopped

2 Tablespoons Butter

1 1/4 cups Sour Cream
1/4 cup  Granulated Sugar

Directions

1. Preheat oven to 325 degrees. Lightly grease a 9 x 13 cake pan.

2. Combine graham cracker crumbs and 1/4 cup sugar in a medium bowl. Stir in the 1/3 cup melted butter. Press mixture into bottom of the prepared pan and set aside.

3. In a large bowl, combine cream cheese and the 1 3/4 cups sugar. Beat with an electric or stand mixer on medium until smooth. Add eggs, one at a time, beating on low speed after each addition just until combined. Add pumpkin, pumpkin pie spice, vanilla, and salt and beat on low speed just until combined. Remove 1 1/4 cups of the mixture.

4. In a double boiler, combine the 6oz of chocolate and the 2 Tablespoons of butter. Stir until melted. Whisk chocolate mixture into the 1 1/4 cups pumpkin mixture. Pour over crust, spread evenly. Bake for 15 minutes.

5. Pour the rest of the pumpkin mixture over the baked chocolate layer, spread evenly. Bake for 40 to 45 minutes more or until filling is puffed and center is set. Cool on a wire rack for 30 minutes.

6. In a small bowl, combine sour cream and 1/4 cup sugar. Gently spread over pumpkin cheesecake. Cool completely on a wire rack. Cover and chill for at least 3 hours. Sprinkle with chocolate shavings.

I shared this at
Full Plate Thursday
Sweets for a Saturday

 

Chocolate Caramel Cheesecake

I hadn't ever heard of chocolate caramel cheesecake before but its a brilliant idea. It isn't heavy, its light almost like a mousse. So good and totally made the drama with that pie I made that didn't work out very well a little less painful.

Chocolate Caramel Cheesecake

Recipe Source: MelsKitchenCafe.com

1  Chocolate Crust (recipe below)
1 cup Sugar
3/4 cup Heavy Cream
8 oz good-quality Bittersweet Chocolate (not unsweetened), chopped
1/2 cup sour cream
3 (8 oz) pkgs Cream Cheese, softened
4 Large Eggs
1 teaspoon Vanilla

1. Make crumb crust as directed in the recipe below. Preheat oven to 350°F.

2. Cook sugar in a dry large saucepan over med-low heat, stir slowly with a fork, until melted and pale golden. This step takes a good 10-15 minutes. After the sugar turns pale golden, cook without stirring, swirling pan, until the color turns deep golden. Remove from heat and carefully add heavy cream (mixture will steam and caramel will harden). Cook over med-low heat, stirring, until caramel is completely dissolved. Remove from heat and whisk in chocolate until smooth. Stir in sour cream.

3. Beat cream cheese with a mixer until fluffy, then beat in chocolate mixture on low. Beat in eggs, 1 at a time, then the vanilla, beat on low speed until each ingredient is incorporated, scraping down bowl between each addition.

4. Put springform pan with crust on a cookie sheet. Pour filling into crust and bake on the cookie sheet in the middle of the oven for 55 minutes or until cake is set 3 inches from edge but center is still slightly wobbly when the pan is gently shaken. To prevent cracking cook cheesecake in a water bath.

5. Run a knife around the edge of cake to loosen and cool completely in springform pan on a cooling rack. Chill cake, loosely covered, at least 6 hours or overnight. Remove side of pan and transfer cake to a plate.

Crumb Crust

1-10 oz box Chocolate Teddy Grahams, finely ground
5 Tablespoons Butter, melted
1/3 cup Granulated Sugar
1/8 teaspoon Salt

Stir crust ingredients together and press onto bottom and 1 inch up the side of a greased springform pan. Fill right away or chill up to 2 hours.

I linked these at 
Sweets for Saturday 
Sweet Tooth Friday 
Themed Bakers Sunday
 

Mini Raspberry Cheesecakes

Cake Week, day 4 of 7: One of my favorite parts of a cheesecake is the graham cracker crust. The taste with the cream cheese is divine. A lot of recipes for mini cheesecakes I have found call for a Nilla wafer and thats just not my thing. So when I found this recipe with a graham cracker crust it was a sign that I need to make it! These are so smooth, creamy and delicious. 

 

Mini Raspberry Cheesecakes

Recipe Source: LickTheBowlGood.blogspot.com

Graham Crust:
3/4 cups graham crackers, finely ground (I used my blender)
1 1/2 Tablespoons Butter, melted
1 1/2 Tablespoons Sugar

Raspberry Puree:
1/2 container (3 ounces) Fresh Raspberries
1 Tablespoons Sugar

Cheesecake:
2 bars - 16oz Cream Cheese, room temperature
3/4 cup Sugar
Pinch of salt
1/2 teaspoon Vanilla
2 large Eggs, room temperature

1. Preheat oven to 325 degrees. Line standard muffin tins with paper liners. 

2. Stir together graham crackers, butter, and 1 1/2 tablespoons sugar. Press 1 tablespoon of the crust mixture firmly into bottom of each paper liner with a cup. Bake about 5 minutes. Transfer tins to a wire rack to cool.

3. Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a mesh sieve into a bowl, pressing to remove as much liquid as possible; discard seeds. Whisk in 2 tablespoons sugar.

4. With an electric mixer on medium-high speed, beat cream cheese until fluffy, scraping down sides of bowl as needed. With mixer on low speed, add the remaining 3/4 cups sugar. Add the salt and vanilla and mix until combined. Add eggs, one at a time, beat until just combined.

5. Spoon 3 tablespoons filling onto crust in each cup. Put 1/2 teaspoon raspberry puree in dots over each filling. With a toothpick, swirl sauce into filling. Place each tin in a roasting pan and pour enough hot water into pan so that it comes three-quarters of the way up sides of cupcake pan.

6. Bake, rotate pans halfway through, until the filling is set, about 22 minutes. Carefully remove tins from the water bath and transfer to wire racks to cool completely. Refrigerate, in the tins, at least 4 hours. Remove from tins just before serving. Store in an airtight container for up to 5 days.

Makes 16 mini cheesecakes.

The Best Cheesecake

Oh cheesecake. I love cheesecake. I love cheesecakes of all different kinds, but plain, regular old cheesecake with that canned cherry topping is my favorite. Simple, simple and delicious. This particular cheesecake is the most moist I have had in a very, very long time. You should definitely make this, even if you only like cheesecake a little. Its totally worth it. I promise.

The Best Cheesecake

Recipe Source: melskitchencafe.com

Crust:
3 cups finely ground Graham Crackers (about 40 squares)
2 Tablespoons Sugar
1/2 cup Butter, melted

Filling:
2 - 8oz blocks Cream Cheese, room temperature
1 cup Sugar
3 Eggs
1 teaspoon Vanilla Extract
3 teaspoons Lemon Juice
1 pint Sour Cream

To prepare crumb crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 10-inch springform pan with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides on the pan, use your fingers or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.

To prepare filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to 2 minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and lemon juice. Blend in the sour cream. The batter should be well mixed but not overbeaten. Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling. Pour filling into the crust-lined pan and smooth the top with a spatula.

Bake in a preheated 325 degree oven for 50-55 minutes. The cheesecake should still jiggle slightly, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake’s center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. Demold and transfer to a cake plate. Slice the cheesecake with a thin, nonserrated knife that has been dipped in hot water and wiped dry after each cut.

Chocolate Mousse Cheescake

I love the Olive Garden and I go there for one reason, the chocolate mousse cake that they serve. It is so delicious. This is just as good, and that is saying something. I am going to save a lot of money by making this myself. It has an Oreo cookie crust, a layer of cheesecake, a layer of chocolate mousse, and finally a  layer of chocolate ganache to top it all off. I don't even have words to tell you how good this is. But it is worth every calorie that's it in.

 

Chocolate Mousse Cheesecake
Recipe Source: www.mangiodasola.com

NOTE: To make things easier, make the cheesecake and crust on one day and the mousse and ganache on the next day. Cheesecake lasts longer than mousse. Keep this cake refrigerated and will last up to 2-3 days but is best eaten the day it's made.

Oreo Cookie Crust
30-32 Oreo Cookies 

4 Tbsp Butter, melted

Crush cookies in a food processor or in a ziploc bag with a rolling pin or mallet. In a bowl or food processor, pour melted butter on top of the crushed cookies and mix or pulse well. Place the oreo mixture at the bottom of a springform pan. Smooth out the mixture with the bottom of a measuring cup or glass. Wrap the bottom of the pan in a double layer of aluminum foil. Place the crust in the freezer while you make the cheesecake.

Cheesecake

2 - 8 oz boxes Cream Cheese, at room temperature
2/3 cup Granulated Sugar 

1/4 teaspoon Salt 

1 teaspoon Pure Vanilla Extract 

2 large Eggs, at room temperature 

2/3 cup Heavy Cream

1. Put a kettle or pot of water on to boil. 

2. Preheat the oven to 325 degrees Fahrenheit.

3. Working in a stand mixer (or large bowl with hand mixer), preferably fitted with a paddle attachment, beat the cream cheese at medium speed until it is soft for about 4 minutes. With the mixer running, add the sugar and salt, and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla extract. Add the eggs one by one, beating for a full minute after each addition to yield a well-aerated batter. Reduce the mixer speed to low, and stir in the heavy cream.

4. Put the foil-wrapped springform pan in the roaster pan, and pour in a few cups of the hot water in the pan around the springform pan (I do half before putting the cheesecake mixture, to reduce my chances of getting water in the cheesecake and to get everything ready.) Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter should fill only half of the pan. Put the roasting pan in the oven and pour the rest of the boiling water into the roaster to come halfway up the sides of the springform pan. Bake the cheesecake for 1 hour and 15-30 minutes, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven's heat, and prop the oven door open. Allow the cheesecake to sit in its water bath for another hour.

5. After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster—be careful, there may be some hot water in the aluminum foil—remove the foil. Let the cheesecake come to room temperature on a cooling rack. When the cake is cool, cover the top lightly and chill the cake for at least 4 hours or overnight. Make the mousse once the cheesecake has cooled.

Chocolate Mousse

6 oz Semisweet Baking Chocolate, chopped  

3 Tablespoons Butter, softened 

3 Eggs, separated 

1/2 teaspoon Cream of Tartar 

1/4 cup plus 2 Tablespoons Sugar 

1/2 cup Heavy Cream, cold 

1/2 teaspoon Vanilla Extract 

1. Place the chocolate and butter in a heatproof bowl, and place over a saucepan containing barely simmering water (or use a double boiler). Melt the chocolate and butter together and stir with a whisk until smooth. Remove from heat and cool slightly. Add the egg yolks to the chocolate, 1 by 1, beating with a whisk until incorporated. Set aside. 

2. In another bowl, beat the egg whites until foamy. Add the cream of tartar, and continue to beat. Gradually whisk in 1/4 cup sugar, and continue beating until stiff peaks form. 

3. Beat heavy cream in a chilled bowl with chilled beaters until it begins to foam and thicken up. Add the remaining 2 tablespoons sugar and vanilla. Continue to whip the cream until it holds soft peaks. 

4. Gradually and gently fold the egg whites into the chocolate mixture to lighten it. Then, delicately fold in the whipped cream. Take care not over work the mousse but make sure you blend in the cream well. Place the mousse on top of the cooled cheesecake while still in the springform pan.

5. Cover the cheesecake with foil, being careful to not let the foil touch the mousse. If making the ganache immediately, place mousse-covered cheesecake in the freezer as you make the ganache (the cheesecake should NOT be in the freezer for more than 30 minutes). If making the ganache later, place the cheesecake in the refrigerator for a few hours. Either way, the ganache must be cool before you can pour it on top of the mousse cheesecake.

Chocolate Ganache

1/2 cup Heavy Cream 

4.5 oz Semisweet Chocolate, chopped
1 1/2 teaspoon Vanilla Extract

1. Heat the cream in a small sauce pan over medium heat. Heat it up just BEFORE it boils. Place the chocolate in the cream, and remove from heat. 

2. Stir the mixture until smooth. Stir in the vanilla extract. Allow the ganache to cool for about 15 minutes before pouring the mixture on top of the mousse cheesecake.

I know it seems like a lot of work, but especially if you do it in 2 days, its really easy.

Caramel Apple Cheesecake Bars

We were going to visit my cousins, who just happen to be very big boys, and the idea that I could try a recipe and not have any left over to bring home is all the motivation I need to try something new. I went to Costco and saw all of the apples and decided that an apple dessert sounded really good. This is really easy and is worth the work to cut up the apples into little bits. This is the perfect fall dessert!

Carmel Apple Cheesecake Bars
Recipe Source: thegirlwhoateeverything.blogspot.com

Crust:
1 cup Flour
1/4 cup firmly packed Brown Sugar
1/2 cup Butter, softened

Cheesecake Filling:
3 - 8 oz pkgs Cream Cheese, softened
3/4 cup sugar, plus 2 Tbsp, divided
3 large Eggs
1 1/2 tsp Vanilla

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 tsp Cinnamon
1/4 tsp Nutmeg

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

1/2 cup Caramel Topping

1. Preheat oven to 350 degrees F.

2. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 10 minutes or until lightly browned.

3. In a large bowl, beat cream cheese with 3/4 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. Combine ingredients for Streusel topping and sprinkle evenly over cream cheese mixture. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Refrigerate several hours. Serve cold and enjoy!

I shared this at
Themed Bakers Sunday