Blackberry Cheesecake Bars

Ingredients

Crust:

1.  One 11-ounce box vanilla wafers
2.  ½ cup pecans
3.  1/2 cup butter, melted
4.  1½ teaspoons vanilla

Filling:

1.  Three 8-ounce packages cream cheese, at room temperature
2.  1½ cups sugar
3.  4 eggs
4.  ½ cup sour cream

Topping:

1.  4 cups fresh blackberries
2.  1 cup sugar
3.  4 teaspoons cornstarch

Instructions

1. Preheat the oven to 350°.
2. Line a 9-by-13-inch baking pan with nonstick foil. Set aside
3. Add the vanilla wafers and pecans to a food processor. Pulse until crumbs form. Add the melted butter and vanilla and pulse again until combined. Dump the mixture into the prepared pan. Evenly press the crumbs into the bottom of the pan.
4. Beat cream cheese and sugar with a paddle attachment until smooth. Add the eggs one at a time, beating until each egg is combined before adding another. Add the sour cream and mix again.
5. Scrape out the filling onto the crust, smooth the top and bake for 50 minutes. Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and set aside to cool.
6. To make the topping, add the blackberries, sugar and ¼ cup water to a saucepan. Bring to a boil over medium-high heat and cook until the juices begin to thicken about 5 minutes.
7. In a small bowl, stir together the cornstarch and 2 tablespoons water until smooth. Add this mixture to the berries, bring to a boil and cook for another couple minutes. Turn off the heat and cool the mixture.
8. Pour the blackberries over the cheesecake and place the pan into the fridge to chill at least 2 hours.
9. To serve, use the foil as a sling to remove bars to a cutting board. Slice into squares.

For more detail thatskinnychickcanbake

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

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

Red Velvet Cheesecake Brownies

Ingredients

RED VELVET LAYER:

1. 1 cup unsalted butter 2 sticks
2. 4 oz. ghirardelli semi-sweet chocolate
3. 2 cups sugar
4. 4 large eggs
5. 2 tsp. McCormick real vanilla extract
6. 1 oz. bottle McCormick liquid red food coloring
7. 1 1/3 cups Gold Medal UNBLEACHED all-purpose flour bleached flour toughens baked goods
8. 1/2 tsp. salt

CHEESECAKE LAYER:

1. 2 8-oz. pkgs. cream cheese softened
2. 2 large eggs
3. 1 1/2 cups sugar
4. 1 tsp. McCormick’s real vanilla extract

Instructions

RED VELVET LAYER:

1. Preheat oven to 350°.
2. Spray a 10x15” baking dish very generously with Baker’s Joy cooking spray. Set aside.
3. Melt butter and chocolate in small saucepan over low heat on you stove.
4. Set aside to cool for a few minutes.
5. In a large bowl, whisk together sugar, eggs, vanilla extract, salt, and red food coloring.
6. Add chocolate mixture and stir until smooth.
7. Add flour and stir just until combined.
8. Do not use a mixer to add in the flour or brownies can become tough.
9. Pour into prepared pan and spread evenly.
10. Dollop cheesecake mixture over top of the red velvet layer.
11. Swirl both layers with a knife.
12. Bake for 35-40 minutes, until brownies and cheesecake are set.
13. (After 15 minutes tent brownies with foil so cream cheese doesn’t brown too much).
14. To test for doneness, insert a toothpick into the center of the pan and see if it comes out clean.
15. Remove brownies from oven.
16. Let brownies cool completely in pan on a cooling rack before cutting into squares.

CHEESECAKE LAYER:

1. Beat cream cheese, sugar, eggs and vanilla extract in a medium bowl until smooth.
2. Spread the cream cheese mixture over top of the brownie layer.
3. Swirl the two layers together gently with a knife or spatula.

For more detail cantstayoutofthekitchen

Red Velvet Cheesecake Cake

INGREDIENTS

FOR THE RED VELVET LAYERS

1. Butter, for cake pans
2. All-purpose flour, for cake pans
3. 1 box red velvet cake mix, plus ingredients called for on the box

FOR THE CHEESECAKE LAYER

1. 2 8-oz. packages cream cheese, softened
2. 2/3 c. granulated sugar
3. 2 large eggs
4. 1/3 c. sour cream
5. 1 tbsp. all-purpose flour
6. 1 tsp. pure vanilla extract
7. 1/4 tsp. kosher salt

FOR THE CREAM CHEESE FROSTING

1. 2 8-oz. packages cream cheese, softened
2. 1/2 c. (1 stick) butter, softened
3. 2 1/4 c. powdered sugar
4. 1 tsp. pure vanilla extract

DIRECTIONS

1. Preheat oven to 350º and butter and flour two 9" cake pans. Prepare red velvet cake batter according to box instructions.
2. Divide batter among prepared cake pans and bake until a toothpick inserted in the center comes out clean, 30 to 32 minutes. Let cool slightly in cake pans, then invert onto a wire rack to cool completely. Using a serrated knife, level out tops of the cake so they're flat (save scraps for decorating!).
3. Make cheesecake layer: Line a 9" springform pan with parchment and spray with cooking spray. In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and combined, 3 minutes. Add eggs, one a time, until combined. Add sour cream, flour, vanilla, and salt and beat until combined.
4. Pour filling into prepared springform pan and bake until only slightly jiggly in the center, about 1 hour. Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling.
5. Make cream cheese frosting: In a large bowl, beat cream cheese and butter until light and fluffy, then add powdered sugar and vanilla and beat until combined.
6. Assemble cake: On a cake platter, place one red velvet cake. Top with cheesecake layer, pressing down firmly, then top with second red velvet cake.
7. Using an offset spatula, frost cake with cream cheese frosting.
8. Garnish with red velvet cake crumbs before serving.

For more detail delish

INSTANT POT DEATH BY CHOCOLATE CHEESECAKE

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
8. Ganache for topping:
9. ½ cup chocolate chips
10. ½ cup heavy whipping cream

Instructions

Ganache for topping:
½ cup chocolate chips
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.
5. Add in your sugar and mix until just combined.
6. Add in sour cream and mix until just combined, being careful not to overmix.
7. Add in the melted chocolate, cocoa powder, and vanilla and mix until combined.
8. Last, add in your eggs, you want to make these the very last thing you mix in and mix as LITTLE as possible. Add your eggs one at a time and mix just enough so that they are fully incorporated.
9. Pour your filling into your prepared crust, and cover the top of your pan with tin foil. If you would like to take it a step further, you can cover the bottom of the pan as well.
10. Prepare your instant pot with one cup of water, and place your trivet in the bottom of your pot.
11. TIP: Make a sling by tearing a piece of aluminum foil, and folding in making a long strip, and place that on your trivet. This will make it easier to remove your pan afterwards!
12. Place your pan in your pot, and place the lid on, and make sure it is sealed.
13. Place on high pressure for 35 minutes.
14. After 35 minutes, allow for a natural release. When you can open the pot, take the pan out, and place somewhere that it can cool. I do not take the foil off of the top, If you want you can at this point, just know it may look like it is undercooked and very jiggly. It’s OKAY! After it cools completely, place it in the fridge overnight.
15. Once your cheesecake has set overnight. Make your ganache by combining the chocolate and cream into a microwave safe bowl. Microwave for 30 second intervals until the chocolate is mostly melted. Stir the chocolate until all is melted and it thickens slightly and pour onto your cheesecake.
16. Serve and enjoy!

For more detail myheavenlyrecipes.com

NO BAKE STRAWBERRY CHEESECAKE PIE

image credit www.savorynothings.com

INGREDIENTS

1. 1 9-inch graham cracker crust or make your own
2. 1 quart strawberries hulled and divided
3. 3 tablespoons cornstarch
4. 1/2 cup granulated sugar
5. 8 ounces package cream cheese softened
6. 1 3/4 cups sweet whipped cream (NOT liquid whipping cream! Fluffy WHIPPED cream/topping!) or click to make your own
7. Garnish: whipped cream strawberries, fresh mint

INSTRUCTIONS

ORIGINAL GLAZED DONUTS

1. Prep strawberries: Set aside 2 pounds of the strawberries. Blend the remaining pound (about 1 1/2 cups) until smooth. Add water to equal 2 cups, then pour into a small saucepan.
2. Make strawberry sauce: Add the granulated sugar and cornstarch to the blended strawberries in the saucepan. Bring to a boil, stirring, for one minute. Remove from the heat and cool completely.
3. Make cream layer: While the strawberry sauce is cooling, make the cheesecake layer. Beat the softened cream cheese, then carefully fold in the whipped cream until smooth.
4. Assemble the pie: Spread cream cheese mix in the bottom of the pie crust; arrange enough reserved berries on top with the pointy end up to fill the entire pie. Pour cooled strawberry sauce over the top and spread between all the nooks. Slice the remaining strawberries into rounds and layer on top of the pie.
5. Chill the pie: Refrigerate for at least 6 hours, better overnight. For easiest slicing, freeze the chilled pie 20-30 minutes before serving. To serve, top with whipped cream, extra berries and fresh mint, if you like.

For more detail www.savorynothings.com