CHOCOLATE DIPPED CHEESECAKE POPS!

JUNIOR'S CHEESECAKE

I ADAPTED JUNIOR'S RECIPE TO MAKE A CRUSTLESS AND GLUTEN FREE VERSION FOR MY POPS!
Cream Cheese Filling
4 (8 ounce) packages cream cheese
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 large eggs
3/4 cup heavy whipping cream

I LIGHTLY BUTTERED AND 8 1/2 INCH SPRINGFORM. WRAP IT IN FOIL AND PLACE IN A LARGER PAN FOR A WATER BATH. ONCE READY TO BAKE, FILL THE PAN WITH HOT WATER SO IT COMES 1 INCH UP THE SIDES OF THE PAN.

BEAT 1 PACK OF CREAM CHEESE WITH 1/3 SUGAR & CORNSTARCH ON LOW 3 MINS. ADD THE REST OF THE CREAM CHEESE AND BLEND. TURN MIXER TO HIGH AND ADD THE REST OF THE SUGAR. ON MEDIUM, ADD THE EGGS, VANILLA AND HEAVY CREAM AND COMBINE JUST UNTIL BLENDED. BAKE 60-75 MINUTES. MINE TOOK 75MINS. COOL AND THEN CHILL FOR HOURS OR OVERNIGHT.

ONCE CHILLED, CUT A SLICE, INSERT A POPSICLE STICK AND FREEZE FOR 30-60 MINUTES. MELT GHIRARDELLI DARK CHOCOLATE AND DIP THE CHEESECAKE. RETURN TO THE FREEZER TO SET. ADD A WHITE CHOCOLATE DRIZLE AND ENJOY!

JUNIOR'S CHEESECAKE

I ADAPTED JUNIOR'S RECIPE TO MAKE A CRUSTLESS AND GLUTEN FREE VERSION.
Cream Cheese Filling
4 (8 ounce) packages cream cheese
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 large eggs
3/4 cup heavy whipping cream

I LIGHTLY BUTTERED AND 8 1/2 INCH SPRINGFORM. WRAP IT IN FOIL AND PLACE IN A LARGER PAN FOR A WATER BATH. ONCE READY TO BAKE, FILL THE PAN WITH HOT WATER SO IT COMES 1 INCH UP THE SIDES OF THE PAN.

BEAT 1 PACK OF CREAM CHEESE WITH 1/3 SUGAR & CORNSTARCH ON LOW 3 MINS. ADD THE REST OF THE CREAM CHEESE AND BLEND. TURN MIXER TO HIGH AND ADD THE REST OF THE SUGAR. ON MEDIUM, ADD THE EGGS, VANILLA AND HEAVY CREAM AND COMBINE JUST UNTIL BLENDED. BAKE 60-75 MINUTES. MINE TOOK 75MINS. COOL AND THEN CHILL FOR HOURS OR OVERNIGHT.

EXTREME OREO CHEESECAKE -CHEESECAKE FACTORY COPYCAT

SO MY FRIEND KELLY FROM KELLY'S TASTY TREATS WAS TOYING WITH MY EMOTIONS BY SHOWING ME THE LATEST OREO CHEESECAKE.... SOON TO BE RELEASED FROM THE CHEESECAKE FACTORY. SHE CERTAINLY KNOWS OREOS ARE ONE OF THE BEST WAYS TO MY HEART! THE NEW CAKE WON'T HIT THE RESTAURANT UNTIL JULY 30TH, SO WHAT'S A GIRL TO DO? I HAD TO CREATE MY OWN GF VERSION! THANKS FOR THE INSPIRATION KELLY! AFTER EATING THIS, I CERTAINLY WON'T HAVE TO FIGHT THE CROWDS ON THE 30TH...I CAN EAT MY OWN! YUMMMMY!!!! AND FOR MY GF FRIENDS...THIS SLICE IS GLUTEN FREE!


RECIPE-A HUGS & COOKIES XOXO ORIGINAL RECIPE

STEP ONE: PREHEAT OVEN TO 325
1 BOX GLUTINO COOKIES (21 COOKIES), CRUSHED IN FOOD PROCESSOR (or 21 oreos)
4 T. MELTED BUTTER
STIR TOGETHER AND PRESS INTO 8 INCH SPRINGFORM PAN. BAKE FOR 8 MINS AND LET COOL.

STEP TWO: CHEESECAKE LAYER

2 sticks (16 tbsp) softened butter

1 cup granulated sugar

4- 8 oz packages cream cheese, softened

1- 3 oz. package cook and serve vanilla pudding

4 eggs

2 tsp baking powder


Lightly butter sides of pan above the cookie crust. Cream butter and sugar in a stand mixer fitted with paddle attachment. Add cream cheese a little at a time until smooth. Scrape bowl down and beat again on medium speed, adding eggs one at a time. Add remaining ingredients. Mix again until smooth. Pour into springform pan so it fills it 3/4 of the way. I did have some leftover batter. Make some mini cheesecakes with it! Push about 5 whole cookies into batter deep enough you can no longer see them! Bake for approx 70 minutes. Cool 5 minutes and then place immediately in freezer until cold and firm. It will deflate-no worries!

Step 3: Oreo Mousse
electric mix:
1/2c. heavy cream
2T. confectioner's sugar
6T. cream cheese
4 T. Instant vanilla pudding powder plus some glutino cookie crumbs
Once cheesecake is COLD, spread this mousse on the top in the center part that deflated.

Step 4: Make Ganache
On 70 percent power, microwave 1/2c. heavy cream and 4 1/2 ounces chocolate chips until smooth. Pour half on top of the mousse and chill. Reserve the extra for serving. Serve with whipped cream.

LINKING AT MOP IT UP MONDAYS

CARAMEL TOPPED DOUBLE LAYER CHOCOLATE CHEESECAKE WITH PEANUT BUTTER CUPS AND OREO CRUST!

Crust
MELT 7 1/2 TABLESPOONS BUTTER AND STIR IN 2 1/2C. CRUSHED GLUTINO OREOS (300 GRAMS)
PRESS INTO BOTTOM AND SLIGHTLY UP SIDES OF 9 INCH SPRINGFORM. CHILL WHILE MAKING CHEESECAKE.

CHEESECAKE:
ELECTRIC MIX:
2 1/2 PACKS CREAM CHEESE (600 GRAMS)
1 CAN SWEETENED CONDENSED MILK
1/4C. SUGAR
2 TSP. VANILLA
3 EGGS


MELT 100 GRAMS DARK CHOCOLATE CHIPS AND COOL. THEN STIR IT INTO 1/3 OF THE CHEESECAKE BATTER. POUR THIS CHOCOLATE CHEESECAKE INTO THE CRUST FIRST AND THEN POUR THE REST ON TOP. PLACE IN A LARGER PAN FOR A WATER BATH AND ADD BOILING WATER TO REACH HALFWAY UP SIDE OF PAN. BAKE FOR 1 HOUR AND 15 MINS. COOL COMPLETELY AND REFRIGERATE.

PREPARE CARAMEL TO POUR ON TOP AND GARNISH WITH PEANUT BUTTER CUPS!!! KEEP COLD!!!

CHEESECAKE SQUARES

RECIPE!!!

ELECTRIC MIX 16 OUNCES CREAM CHEESE, 1/2C. SUGAR, 1/4C. SOUR CREAM, 2 EGGS, AND 1 TSP. VANILLA. BAKE IN A NONSTICK FOIL LINED 9 INCH PAN AT 325 40-45 MINS. CHILL AND FREEZE. REMOVE FROM FREEZER AND LET SIT JUST TILL PLIABLE-NOT DEFROSTED. CUT INTO SQUARES AND FREEZE THEM. MELT CHOCOLATE OF YOUR CHOICE-DIP AWAY! DECORATE WITH MELTED WHITE CHOCOLATE IF DESIRED. LAY ON WAX PAPER TO DRY!

CHEESECAKE POPS

CHEESECAKE POPS

ELECTRIC MIX 16 OUNCES CREAM CHEESE, 1/2C. SUGAR, 1/4C. SOUR CREAM, 2EGGS, AND 1 TSP. VANILLA BAKE IN A NONSTICK FOIL LINED 9 INCH PAN AT 325 40-45 MINS. CHILL AND FREEZE. REMOVE FROM FREEZER AND LET SIT JUST TILL PLIABLE-NOT DEFROSTED. USE ICE CREAM SCOOP TO FORM SCOOPS AND FREEZE THEM. MELT CHOCOLATE OF YOUR CHOICE-INSERT STICKS AND DIP AWAY! ADD SPRINKLES IMMEDIATELY AFTER DIPPING!!! LAY ON WAX PAPER TO DRY.

CARAMEL CHEESECAKE SQUARES

HAPPY NATIONAL CHEESECAKE DAY! XOXO Caramel Cheesecake Bars
adapted from Chewy Gooey Crispy Crunchy by Alice Medrich

Crust
14 tablespoons unsalted butter, melted and still warm
1/2 cup (3.5 oz) sugar
2 teaspoons vanilla extract
3/8 teaspoon salt
2 cups (9 oz) all-purpose flour

Filling
1/2 cup caramel sauce (use store bought OR what I did was melt some kraft caramels with splash of heavy cream in microwave)
1 1/2 lbs cream cheese, at room temperature
1/4 cup (1.75 oz) sugar
1 1/2 teaspoons vanilla extract
2 large eggs, at room temperature

To make the crust: Preheat oven to 350 F with a rack in the lower third of the oven. Line a 13x9 baking pan with nonstick foil, leaving an overhang so you can lift the bars out after they've baked.

Combine the melted butter, sugar, vanilla and salt in a medium bowl. Stir in the flour until just incorporated - the mixture will be soft, that's fine. Transfer the mixture to the prepared baking pan and press into an even layer on the bottom of the pan. Bake for 20-25 minutes, or until the crust is golden brown. Let cool completely. Turn the oven down to 325 F.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, about 30 seconds. Scrape down the sides of the bowl then add the sugar and vanilla, beating until smooth and creamy, about 1-2 minutes. Add the eggs, one at a time, beating just until incorporated and scraping down the sides of the bowl in between. Transfer 2 tablespoons of this batter to the 1/2 cup of caramel sauce and stir to incorporate. Pour the remaining cheesecake batter over the cooled crust and spread evenly.

Dollop the caramel sauce mixture over the filling. Use a toothpick to gently marble the caramel - be careful not to scrape the crust while you are doing it. Bake for 20-25 minutes, or until the edges are puffed and the center is just barely set.

Transfer the pan to a cooling rack and let come to room temperature. Cover and refrigerate for at least 4 hours, but preferably 24. Use the foil sling to lift the bars out of the pan and transfer to a cutting board. Cut into squares with a long sharp knife. The bars can be refrigerated in an airtight container for up to 4 days.

For the wheat free crust:

2 ounces white rice flour (1/3c. plus 1T)

5 ounces oat flour (1 1/4c. plus 2T)

1/4 tsp. salt

1/8tsp. baking soda

2/3c. sugar

2 ounces cream cheese

12T. butter, softened and cut in chunks

1 tsp. vanilla

Preheat 350. Line 9x13 pan with nonstick foil. Beat sugar, cream cheese, butter and vanilla until smooth. Add dry just until incorporated. Press into pan and bake 20-25 minutes until deep golden in the center.

CRAZY DELISH CAKE

THIS IS MY 4 LAYER CARAMEL APPLE TOFFEE CHEESECAKE CREATION. IT WAS SERVED WITH WARM CARAMEL SAUCE POURED ON TOP! IT WAS A LOT OF WORK BUT WELL WORTH IT! LET ME KNOW IF YOU TRY IT!

STEP 1: CARAMEL APPLE CAKE LAYERS:

*NOTE: (I MADE THIS GF AND USED 2C. KING ARTHUR GF FLOUR AND 1TSP. XANTHAN GUM IN PLACE OF THE ALL PURPOSE FLOUR)

• 2/3 cup soft butter
• 2 cups packed light brown sugar
• 2 egg
• 2 tsp vanilla
• 2 cup All-Purpose Flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup peeled, chopped tart apple (1 large apple)
• 1/2 cup toffee bits (Heath)

1. Preheat oven to 350°
2. Line 2 8-inch round pans with parchment paper.
3. Cream butter and brown sugar in mixer until smooth.
4. Add eggs and vanilla and beat on medium until combined.
5. On low, add flour, baking powder, and salt. Mixing until just combined.
6. Stir in the chopped apples and toffee bits until evenly distributed.
7. Spread in prepared pans and bake for approx 30 minutes until the center is set. Let cool and then freeze the layers until firm.

Step 2: Make 2 crustless cheesecake layers:

Crustless Cheesecake portion:

2 sticks softened butter
1 cup granulated sugar
4- 8 oz packages cream cheese, softened
1- 3 oz. package cook and serve vanilla pudding
4 eggs
2 tsp baking powder

Preheat oven to 325 degrees. Grease two 8" pans with shortening, line the pans with parchment and then grease the parchment. Lightly flour the pans and tap out excess over the sink. Set aside.

Cream butter and sugar in a stand mixer fitted with paddle attachment. Add cream cheese a little at a time until smooth. Scrape bowl down and beat again on medium speed, adding eggs one at a time. Add remaining ingredients. Mix again until smooth. Divide batter evenly between pans. Leave a little extra out of pans or they will be too full as this recipe is really meant for 9 inch pans. Smooth batter with offset spatula and bake for 55 minutes to 1 hour. Cheesecake will puff up during baking, then deflate when taken out.

Do not turn out cheesecakes when they are finished baking. Put them directly in the freezer, and leave until frozen solid. Turn out frozen cheesecake layers and peel parchment from the bottoms. Line the pan they were in with enough parchment or wax paper to hang over the sides of the pan. Place the cheesecakes back in the pans. Keep in fridge until ready to layer.

Step 3: make caramel to pour on layers: (DOUBLE THIS IF MAKING MY FROSTING BELOW, TOO AS U WILL NEED 1/2c. CARAMEL FOR IT)

1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice (I OMITTED THIS)
1/2 teaspoon salt, kosher or sea

1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
2. Cover the saucepan and let it cook over medium heat for 3 minutes.
3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
6. *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
7. Stir the mixture, again being careful. Add the butter, lemon juice (IF USING), and salt. Stir until combined.

8. Stirring occasionally, allow to cool until thick like molasses. Once cool, pour some on top of each of your 4 cake layers and place in freezer or fridge until firm.

Step 4: layering

layer your 4 cakes on top of each other-I started with apple toffee cake on the bottom. Sprinkle heath on the top layer. Chill while preparing the frosting.

STEP 5: PREPARE CARAMEL BUTTERCREAM-if you like a LOT of frosting, double this! Otherwise, this should be fine.

Electric mix 1 stick softened butter and 4 ounces cream cheese. Slowly add 2 cups powdered sugar and 1/2c. homemade caramel. Whip on high till fluffy. Spread on cake. Sprinkle more heath on sides of cake.