CHOCOLATE CHIP MINI CHEESECAKE

INGREDIENTS
CRUST

1. 1 cup graham crackers crumb
2. 3 tablespoon unsalted butter, melted
3. 2 tablespoon light brown sugar
4. 1/2 teaspoon ground cinnamon

CHEESECAKE

1. 12 ounces cream cheese, softened
2. 1/2 cup granulated sugar
3. 1/4 cup light brown sugar
4. 2 eggs
5. 2 tablespoon Greek yogurt
6. 1 1/2 teaspoon vanilla extract
7. 2/3 cup semi sweet mini chocolate chips

CHOCOLATE GANACHE

1. 2/3 cup semi sweet mini chocolate chip
2. 1/3 cup heavy cream

WHIPPING CREAM

1. 1/3 cup heavy whipping cream
2. 1 tablespoon light brown sugar
3. 1/2 teaspoon vanilla extract

TO DECORATE

1. Chocolate sauce - optional
2. Graham cracker crumbs - optional

INSTRUCTIONS

TO MAKE CHEESECAKE:

1. Preheat the oven to 350F. Spray a cheesecake pan with cooking spray or line a muffin pan with 12 muffin liners, set aside.
2. In a medium dish combine graham cracker crumbs, melted butter, light brown sugar and ground cinnamon. Spread evenly in the cheesecake or muffin pan and press.
3. Put cream cheese, granulated sugar and light brown sugar in a large dish and mix, medium speed, until it gets creamy, then add eggs,
4. Greek yogurt and vanilla and mix until well combined. Stir in chocolate chips.
5. Spread over the graham cracker layer and bake for 13-15 min, turn the oven heating off, leaving the door open and leave the cheesecakes for 5 more minutes.
6. Take them out of the oven to cool completely, then take them out of the cheesecake pan and remove the muffin liners. Leave them in the fridge for 2-3 h.

TO MAKE CHOCOLATE GANACHE:

1. Put heavy cream in a pan and heat it on medium heat. Remove before it boils. Add chocolate chips. Cover it.
2. Leave for about 4 minutes, for the chocolate chips to melt. Stir until you get fine chocolate ganache. Spread evenly over the cheesecake.

TO MAKE WHIPPING CREAM:

1. In a medium dish mix heavy cream with an electric mixer, medium speed, add brown sugar and vanilla and mix until stiff peaks form.
2. Top with whipped cream. Drizzle with chocolate sauce. Spread graham cracker crumbs.

For more detail sweetspicykitchen

PEANUT BUTTER MUDDY BUDDY COOKIES

INGREDIENTS

1. 1 stick unsalted sweet cream butter, softened 1/2 C
2. 1/2 C peanut butter
3. 1/2 C light brown sugar
4. 1/2 C sugar
5. 1 egg
6. 1 1/2 C flour
7. 1/2 tsp baking soda
8. 3/4 tsp baking powder
9. 1 C Nestle milk chocolate chips
10. 1/2 tsp canola oil
11. 1/2 C powdered sugar

INSTRUCTIONS

1. Preheat the oven to 350 degrees
2. In a large bowl, mix together the flour, baking soda and baking powder
3. Using a standing mixer, cream together the butter, peanut butter, and both sugars until cream and combined
4. Mix in the egg until blended
5. Gradually mix in the flour until combined
6. Using the ice cream scooper, scoop some dough into your hands and roll into a ball
7. Place the cookie dough balls onto the cookie sheet
8. Take the bottom of a glass and lightly press down onto the cookies to get round disks.
9. Bake for 8-10 minutes
10. Once baked, let the cookies cool for a few minutes before transferring to a wire rack
11. Using a bowl, melt together the chocolate chips and oil in intervals of 30-45 seconds
12. Scoop melted chocolate into the piping bag
13. Cut off the tip of the piping bag and pipe dollops of chocolate into the middle of the cookie
14. Let the chocolate completely harden

For more detail kitchenfunwithmy3sons

Cranberry Bliss Bars

INGREDIENTS

Blondie Layer:

1. 3/4 cup 1 1/2 sticks salted butter, cubed
2. 1 1/2 cups packed light brown sugar
3. 2 large eggs
4. 3/4 teaspoon vanilla extract
5. 2 1/4 cups all-purpose flour
6. 1 1/2 teaspoons baking powder
7. 1/4 teaspoon salt
8. 1/8 teaspoon ground cinnamon
9. 1/2 cup dried cranberries
10. 6 ounces white baking chocolate, coarsely chopped

Frosting:

1. 1 package (8 ounces cream cheese, softened)
2. 1 cup powdered sugar, sifted
3. 6 ounces white baking chocolate, melted
4. 1/2 cup dried cranberries, coarsely chopped
5. 1 teaspoon grated orange zest (optional)

INSTRUCTIONS

1. Preheat the oven to 350 degrees. Spray a 9x13-inch baking dish with nonstick spray or line with parchment paper.
2. Prepare the blondie layer: In a medium bowl, melt butter for one minute in the microwave or until melted; stir in brown sugar. Pour the butter and sugar into a large bowl and let cool to room temperature. Use an electric mixer to beat in the eggs and vanilla. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon; gradually add the dry mixture to the butter mixture. Stir in the cranberries and chopped chocolate (batter will be thick).
3. Spread the blondie batter into the prepared pan. Bake for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool completely on a wire rack.
4. Prepare the frosting: In a large bowl, use an electric mixer to beat the cream cheese and powdered sugar until combined. Gradually add half of the melted white chocolate; beat until blended. Frost brownies. Sprinkle with chopped cranberries. Drizzle with remaining melted white chocolate. Let the frosting set (speed this up by throwing them into the fridge) then cut into bars- square or triangle-shaped. Store in the refrigerator until ready to serve.

For more detail the-girl-who-ate-everything

Easter M&M Cookies

image credit crazyforcrust

INGREDIENTS

1. 1/2 cup 113g unsalted butter, softened
2. 3/4 cup 129g brown sugar, packed
3. 1 teaspoon vanilla extract
4. 1 large egg
5. 1 box 3.4 ounces/96g Instant Vanilla Pudding Mix
6. 1/2 teaspoon baking soda
7. 1/4 teaspoon salt
8. 1 1/4 cups 155g all purpose flour
9. 1 cup 195g pastel colored M&Ms
10. 1/2 cup 76g pastel sprinkles

INSTRUCTIONS

1. Note: This dough requires chilling.
2. Cream butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Mix in egg and vanilla until smooth. Add pudding mix, baking soda, and salt. Mix until combined. Mix in flour, then stir in sprinkles and M&Ms.
3. Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered with parchment or a silpat baking mat. There’s no need to space them out, you’re going to chill them. Cover and chill for at least 30 minutes.
4. Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Place chilled cookie dough balls 2” apart on cookie sheet. Bake 9-11 minutes or until the edges just start to turn brown. Cool 5 minutes on cookie sheet before transferring to a rack to cool completely. Store in an airtight container for up to 4 days or freeze for up to one month.

For more detail crazyforcrust

Gooey Butter Chocolate Chip Shortbread Bars

image credit averiecooks

INGREDIENTS:

Shortbread Crust

1. 1/2 cup (1 stick) unsalted butter, very soft
2. 1 cup all-purpose flour
3. 1/3 cup confectioners’ sugar
4. 1 tablespoon cornstarch
5. 1 teaspoon vanilla extract
6. 1/2 teaspoon salt

Filling

1. 2 tablespoons light-colored corn syrup
2. 1 tablespoon water
3. 2 teaspoons vanilla extract
4. 1/2 cup (1 stick) unsalted butter, very soft
5. 3/4 cup granulated sugar
6. 1/2 teaspoon salt
7. 2 large eggs
8. 1 cup all-purpose flour
9. 3/4 cup semi-sweet mini chocolate chips, plus about 2 tablespoons for sprinkling over the top (mini chips highly recommended although regular sized chips may be substituted if absolutely necessary)

DIRECTIONS:

1. Preheat oven to 350F. Line an 8-inch square baking pan with aluminum foil and spray with cooking spray; set aside.
2. Shortbread Crust – To the bowl of a stand mixer fitted with a paddle attachment (or large bowl and electric mixer), add all ingredients and beat on low speed until combined and a dough forms, about 3 to 4 minutes. Turn dough out into prepared pan in an even, smooth, flat layer, using a spatula or your fingers to smooth it. Pierce crust with a fork in a dozen places so steam can escape while it bakes. Bake for 12 to 13 minutes, or until crust has just barely set. It should not be golden or browned and should still be white, but crusted over and set. While crust bakes, make the filling.
3. Filling – To a small bowl, add the corn syrup, water, vanilla, and stir to combine; set aside.
4. To the bowl of a stand mixer fitted with a paddle attachment (or large bowl and electric mixer; the same bowl you already used is fine, just wipe it out with a paper towel), add the butter, sugar, salt, and beat on medium-high speed until smooth and combined, about 2 to 3 minutes.
5. Stop, scrape down the sides of the bowl, add the eggs, and beat on medium-high speed until smooth and combined, about 2 minutes.
6. Stop, scrape down the sides of the bowl, add half the flour, half the corn syrup and water, and beat on low speed until smooth and combined, about 1 minute.
7. Add the remaining flour, remaining corn syrup and water, and beat on low speed until smooth and combined, about 1 minute.
8. Add the chocolate chips and beat on low speed until just combined, about 30 seconds.
9. Turn filling out over crust (I didn’t wait for crust to cool) in an even, smooth, flat layer, using a spatula to smooth it.
10. Evenly sprinkle with about 2 tablespoons chocolate chips.
11. Bake for about 23 to 25 minutes, or until edges have set, the center is mostly set (some jiggle is fine), and the top has a few light golden brown spots. Don’t overbake or they won’t be as gooey. Allow bars to cool in pan on a wire rack for at least 2 hours before slicing and serving. Bars will keep airtight at room temp for up to 1 week.

For more detail averiecooks

Best-Ever White Chocolate Cranberry Macadamia Nut Cookies

image credit thebakingchocolatess

Ingredients

1. 1 cup unsalted butter 2 sticks, room temperature
2. 1 cup dark or light brown sugar packed
3. 3/4 cup granulated sugar
4. 2 large eggs
5. 1 tablespoon vanilla extract
6. 3 cups all-purpose flour
7. 1 teaspoon baking soda
8. 3/4 teaspoon salt
9. 1 1/2 cups Ghiradelli White Chocolate Chips or white chocolate chunks, chopped
10. 1 1/2 cup dried cranberries
11. 1//2 cup coarsely chopped roasted salted macadamia nuts approx. 4 1/2 ounces

Instructions

1. Heat oven to 350°F.
2. Beat sugars, butter, vanilla and eggs in large bowl with electric mixer on medium speed until light and fluffy.
3. Stir in flour, baking soda and salt until just incorporated. (dough will be stiff).
4. Stir in white chocolate, nuts and cranberries.
5. Using small cookie scoop, drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
6. Bake 10 to 12 minutes or until light brown.
7. Cool 5 minutes; remove from cookie sheet to wire rack.
8. Cookies stay fresh when kept in a sealed container at room temperature for 3 - 4 days, or can be frozen for up to two months.

For more detail thebakingchocolatess

Mississippi Mud Cookies

image credit ihearteating

INGREDIENTS

1. 1 cup butter
2. 1 1/2 cups brown sugar (packed)
3. 1 large egg
4. 1 egg yolk
5. 1 teaspoon vanilla extract
6. 2 1/2 cups all-purpose flour¹
7. 1/3 cup unsweetened cocoa powder
8. 1 teaspoon baking soda
9. 3/4 teaspoon kosher salt²
10. 1/2 cup chopped pecans
11. 4 ounces chopped semisweet baking chocolate
12. 1/2 cup mini marshmallows

INSTRUCTIONS

1. Preheat oven to 375 Line baking sheets with parchment paper or silicone baking mat.
2. Melt butter in a large heavy saucepan.
3. Remove from heat, and stir brown sugar into melted butter.
4. Let stand 5 minutes.
5. Add egg and egg yolk; stir to combine.
6. Stir in vanilla extract.
7. Add flour, cocoa powder, baking soda, and salt. Stir until just combined.
8. Stir in pecans and chopped chocolate just until incorporated.
9. Using a medium cookie scoop (1.5 tablespoon), drop scoops of dough 2 inches apart on prepared cookie sheet.
10. Bake for about 6 minutes.
11. Gently press 3 marshmallows into the top of each cookie.3
12. Continue to bake for 2-3 minutes, or until the edges of the cookies are set.
13. Let cool on cookie sheet for 5 minutes.
14. Remove to wire rack to finish cooling.

For more detail ihearteating

Strawberry Cookies With White Chocolate Chunks

image credit omgchocolatedesserts

Ingredients

1. 1 1/4 cup all-purpose flour
2. 1/2 teaspoon baking powder
3. 1/8 teaspoon salt
4. 1/4 cup unsalted butter-softened
5. 4 oz cream cheese-softened
6. 3/4 cup sugar
7. 1 egg
8. 1 teaspoons vanilla extract
9. 3/4 cup chopped fresh strawberries
10. 2 tablespoon lemon juice
11. 1–2 tablespoon flour
12. 5 oz white chocolate-chopped
13. sanding sugar

Instructions

1. Preheat the oven to 350 F and line pans with parchment paper.
2. Pour fresh lemon juice over chopped strawberries, drain them after a few minutes.
3. Whisk together 1 1/4 cup all-purpose flour, salt and baking powder and set aside.
4. Beat butter with sugar and cream cheese until it’s light and fluffy.
5. Add egg and vanilla and mix well.
6. Gradually add flour mixture and mix until it’s well combined.
7. Stir in chopped white chocolate.
8. Sprinkle strawberries with 1-2 tablespoon flour, toss them until all strawberries are coated with thin layer of flour and then stir them really gently in the batter.
9. Drop heaping tablespoon of batter onto pan leaving an inch space between.
10. Set the cookies in the refrigerator for 5-10 minutes before baking.
11. Sprinkle the cookies with sanding sugar if you want, but do not overdo it because they are sweet enough.
12. Bake for 13-15 minutes( until the edges become golden brown).
13. Let them cool a few minutes in the pan than transfer them to a wire racks to cool completely.

For more detail omgchocolatedesserts

Chocolate Mousse Oreo Cheesecake Cupcakes

image credit omgchocolatedesserts

Ingredients

For the Oreo Crust:

1. 18 whole Oreos-crushed into a fine crumbs
2. 1/4 cup unsalted butter- melted

For the cheesecake filling:

1. 16 oz cream cheese- softened to room temperature
2. 3/4 cup granulated sugar
3. 1/4 cup sour crème
4. 1 Tablespoon flour
5. 3 egg whites
6. 1 teaspoon vanilla extract

For the chocolate mousse:

1. 3 egg yolks
2. 6 Tablespoons powdered sugar
3. 1 2/3 cups heavy whipping cream
4. 5 oz semisweet baking chocolate-finely chopped
5. 4–5 Oreos crushed
6. 2–3 Tablespoons milk (or more if needed)
7. 16–18 mini Oreo cookies for garnish

Instructions

To make the crust:

1. Preheat oven to 350 F degrees, line cupcake pans with 18 liners, set aside.
2. Stir together melted butter and finely crushed Oreo. Press 1 heaping Tablespoon of mixture into the bottom of each liner. You should have enough for 16-18 cups. Bake for 5 minutes and allow to slightly cool.

Cheesecake filling:

1. In a large bowl beat the cream cheese on medium speed until completely smooth. Add the sugar and sour cream and beat on medium speed until combined. Add the egg whites, one at a time, beating on low speed after each addition. DO NOT OVER MIX IT!
2. Beat in the vanilla extract and flour. Spoon the cheesecake batter onto the crusts to make the cups almost full. Bake for 20-25 minutes. Remove from the oven and allow to cool at room temperature, then transfer to the refrigerator to chill completely.

To make the chocolate mousse:

1. In a medium sauce pan stir together egg yolks, powdered sugar and 1/3 cup heavy whipping cream, cook over low heat until it’s start thickening and almost double in size WHISKING CONSTANTLY (you don’t want to make scrambled eggs).
2. Remove from heat and stir in chopped chocolate until it’s melted completely. Let it cool to room temperature stirring occasionally.
3. Separately beat remaining 1 1/3 cups heavy whipping cream until stiff peaks form. Whisk one fourth of mixed cream into chocolate custard to lighten. Fold in remaining cream gently but thoroughly.
4. Stir in crushed Oreos.
5. If the mousse is too thick for piping, stir in milk (add 1 tablespoon at the time until reach desired consistency)
6. Garnished with mini Oreos before serving.
7. Store in the fridge and bring to room temperature before serving.

For more detail omgchocolatedesserts

THE BEST LEMON BUTTERCREAM FROSTING

INGREDIENTS

1. 1 cup Butter - Softened (we used Salted Sweet Cream Butter)
2. 5 cups of Powdered Sugar
3. 1 tablespoon of Lemon Zest
4. 1/4 cup of freshly squeezed Lemon Juice
5. Wilton Color Right Food Coloring System - Yellow
6. Decorating Bags
7. Wilton 2D Decorating Tip
8. Mixer
9. Zester/Rasp

INSTRUCTIONS

1. In a mixer, add the butter and the lemon juice.
2. Cream together on low speed until they are completely combined.
3. Add the powdered sugar one cup at a time and continue to beat on medium speed until the frosting is creamy.
4. Add the lemon zest and 1 small drop of yellow food coloring (if desired)
5. Continue to mix.
6. If the frosting is too runny, add 1/2 cup additional powdered sugar. Keep adding powdered sugar 1/2 cup at a time until you have the frosting at the desired consistency.

adapter from twosisterscrafting

'Thick 'n Fudgy' Chocolate Explosion Cookies

Ingredients

1. 1 cup butter. softened
2. 1½ cups granulated sugar
3. 2 teaspoons vanilla extract
4. 2 eggs
5. 1/3 cup Hershey's Spreadable Chocolate
6. 2 1/2 cups all purpose flour
7. 2/3 cup cocoa powder
8. 1 teaspoon baking soda
9. ½ teaspoon salt
10. 1 1/2 cups Dark chocolate chips reserve 1/2 cup for tops of cookies
11. 1 1/2 cups Milk Chocolate Chips reserve 1/2 cup for tops of cookies
12. Optional: Hershey's Spreadable Chocolate for drizzling

Instructions

1. Preheat the oven to 350 degrees. Prepare a baking pan with non-stick spray, parchment paper or a silicone baking mat.
2. Using a mixer, cream the butter, sugar, and vanilla until creamy and fluffy.
3. Add in the eggs and Hershey's Spreadable Chocolate and mix until just combined.
4. In another bowl, combine the flour, cocoa powder, baking soda, and salt.
5. Add the flour mixture to the butter mixture and mix until incorporated. The dough will be thick.
6. Stir in 1 cup of dark and 1 cup of milk chocolate chips.
7. Cover dough and place in fridge for 30 minutes or so.
8. Using a large scoop, scoop the dough balls out and then roll the dough into even balls. Flatten just a tad and with the 1/2 cups of each of the reserved dark and milk chocolate chips left, gently press several chips into the tops of the cookies.
9. Place on baking sheet and bake for 8-10 minutes and transfer to a cooling rack.
10. When you take the cookies out of the oven, they will look underdone, thick and puffy-looking, which will make them soft and fudgy!
11. If you want to add some extra chocolate 'oomph', melt some Hershey's Spreadable Chocolate in the microwave for 60 - 90 seconds and spoon into a plastic ziploc bag.
12. Snip small hole in tip, squeeze and drizzle back and forth on cookies.

adapted from thebakingchocolatess

Gluten-Free Pumpkin Chocolate Chip Muffins

Ingredients

1. 2 eggs
2. 1 cup sugar
3. 1 cup pure pumpkin puree
4. 3/4 cup coconut oil, melted
5. 1 1/2 cups gluten-free flour blend (I use Better Batter Gluten-Free Flour)*
6. 1 teaspoon baking soda
7. 1 teaspoon baking powder
8. 1/2 teaspoon cinnamon
9. 1/2 teaspoon salt
10. 3/4 cup dairy-free chocolate chips (I used Nestle Simply Delicious Morsels)

Instructions

1. Preheat oven to 400°. Prepare 12-cup muffin pan by lightly spraying cups or line with cupcake liners and lightly spray with oil.
2. Use either a stand mixer or a hand mixer and a large bowl to mix together the eggs, sugar, pumpkin puree, and melted coconut oil.
3. Next you’ll use a small bowl and whisk together the flour, baking soda, baking powder, cinnamon, and salt.
4. Add the dry mix to the pumpkin mixture and blend until well combined. Stir in the chocolate chips.
5. Fill the muffin cups 3/4 full with the batter.
6. Bake for 18 minutes. Check for doneness with a toothpick.
7. Place muffin pan on a wire rack to cool for 10 minutes before removing muffins. Place muffins on wire rack to completely cool.

For more detail mamashire

GLUTEN FREE, PALEO & KETO COOKIES 'N CREAM FAT BOMBS

INGREDIENTS

FOR THE 'OREO COOKIE' CRUMBS

1. 60 g almond flour
2. 11 g cocoa powder
3. 2-3 tablespoons Swerve confectioners or powdered xylitol*
4. 1/2 teaspoon instant coffee optional
5. pinch kosher salt
6. 2 tablespoons melted grass-fed butter or ghee/coconut oil

FOR THE VANILLA CREAM

1. 160 ml full fat coconut milk
2. 2-4 tablespoons xylitol erythritol, to taste*
3. pinch kosher salt
4. 160 ml heavy whipping cream or chilled coconut cream (see notes)
5. 2 teaspoons vanilla extract
6. METRIC - US Cups

INSTRUCTIONS

FOR THE 'OREO COOKIE' CRUMBS

1. Lightly toast almond flour in a dry skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip!
2. Transfer toasted almond flour to a small bowl, and mix in cocoa, sweetener to taste, coffee (optional) and salt. Add in butter, mix until thoroughly combined. Press about 1/3 of the mixture into cupcake liners or silicon molds and leave the remaining 2/3 as 'crumbs'. Place both in the freezer while you make the vanilla cream.

FOR THE VANILLA CREAM

1. Add coconut milk, sweetener and salt to a saucepan over medium heat. Whisk until the sweetener has dissolved and the mixture is smooth (doesn't take too long). Transfer to a mixing bowl and allow to cool completely.
2. Add heavy whipping cream or cold coconut cream to a large chilled bowl and whip until soft peaks form. Mix in vanilla extract and the cooled coconut and sweetener mixture. Once the mixture is smooth, fold in the frozen 'cookie' crumble.
3. Pour your cookies 'n cream mixture into the prepared molds and freeze until solid. Allow to thaw for 10-15 minutes before indulging.

For more detail gnom-gnom

5 Ingredient No Bake Chocolate Coconut Bars (Paleo, Vegan, Gluten Free, Dairy-Free, Refined Sugar-Free)

INGREDIENTS
Coconut Bars

1. 2 ½ cups unsweetened coconut, flakes or shreds or raw coconut chips
2. 2 tablespoons coconut oil, solid or melted
3. ¼ cup + 2 tablespoons coconut cream*
4. 3 tablespoons pure maple syrup

Chocolate Layer

1. ½ cup vegan chocolate chips or chopped paleo chocolate
2. ¼ cup coconut cream

INSTRUCTIONS

1. Line an 8-inch square baking pan with wax paper or parchment paper. Set aside for later.
2. Make the Coconut Bars: Add coconut flakes, coconut oil, coconut cream, and maple syrup to a blender or food processor. Blend until you get a wet and sticky mixture, with smaller, just slightly noticeable coconut pieces. Note: the bigger the pieces, the more crumbly the bars will be.
3. Pour coconut mixture into the prepared pan. Press down and smooth until you get a tightly packed layer. Set aside while preparing the chocolate layer.
4. Make the Chocolate Layer: Use the double boiler method, or the following. In a medium, microwave-safe bowl, add Chocolate Layer ingredients: chocolate chips and coconut cream. Heat in 15-second increments until just slightly softened and melted, being careful not to burn. Stir thoroughly in between heating increments, until smooth.
5. Pour melted chocolate over coconut bars. Using a clean rubber spatula, smooth into an even layer. Freeze for 40-70 minutes. The longer the bars chill, the cleaner and less crumbly the slices (a little crumble is normal). Slice into 16 bars. Enjoy! Storing instructions below.

For more detail beamingbaker

Cheesecake with Sour Cream Topping

INGREDIENTS

For the crust:

1. 2 cups crushed graham crackers (about 15-16 full graham crackers)
2. 7 Tablespoons butter, melted
3. 3 Tablespoons sugar
4. Pinch salt

For the filling:

1. 3 8 ounce blocks cream cheese, softened
2. 1 cup granulated sugar
3. 4 eggs
4. 1 1/2 Tablespoons lemon juice
5. 1 Tablespoon vanilla extract

For the topping:

1. 2 cups sour cream
2. 5 Tablespoons granulated sugar

INSTRUCTIONS

1. Preheat oven to 350 degrees. Grease an 8 or 9 inch spring form pan. If desired, line the bottom with a parchment paper circle.
2. In a small bowl, combine the graham crackers, sugar, butter, and salt. Pour the mixture into the bottom of the pan and press it evenly across the bottom and partway up the sides. Refrigerate the crust while you make the cheesecake filling.
3. In the bowl of an electric mixer, beat together the cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Beat in the lemon juice and vanilla. Pour the mixture over the graham cracker crust.
4. Bake in the preheated oven for 35-40 minutes or until the edges are set and the center is just a tad jiggly. Remove from oven, then increase the heat to 450 degrees.
5. In the meantime, whisk together sour cream and sugar until smooth and no longer grainy, about 2 minutes. When the oven is preheated, pour the sour cream mixture over top of the cheesecake and bake an additional 5-7 minutes or until set and just barely golden.
6. Remove from oven and cool, then chill for at least 2 hours or overnight. Serve plain or with your favorite pie filling, preserves, berries, or dessert sauces.

For more detail neighborfoodblog