Tag: cheesecake

Desserts

Pumpkin Cheesecake

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Pumpkin cheesecake

It’s pumpkin spice season! One of my favorite pumpkin spice desserts is pumpkin cheesecake. It’s seriously so good! So rich and creamy. 

This recipe is easy to follow. If you like cheesecake and pumpkin pie then you’ll love this. 

Ingredients:

Crust:

  • 1 ½ cups graham cracker crumbs 
  • 8 Tbsp (1 stick) unsalted butter, melted
  • 1 Tbsp sugar
  • ½ tsp cinnamon (optional)

Pumpkin Cheesecake Filling:

  • 3 (8-ounces each) packages cream cheese, room temperature
  • 1½ cups light brown sugar
  • 15 oz canned pumpkin puree
  • 4 large eggs
  • ¼ cup sour cream
  • 2 tsp pumpkin pie spice
  • ¼ tsp salt
  • 1 tbsp vanilla extract

Topping:

  • 2 cup heavy whipping cream
  • 1-2 tbsp dry vanilla pudding mix (optional and it depends on how thick you want the cream)
  • ½ cup powdered sugar



Instructions:

Preheat oven to 350 degrees.

In a medium bowl, stir together the graham crackers, melted butter, sugar, and cinnamon.

Transfer into a 9 inch springform pan. Use a spatula or spoon to press crumbs into the springform pan. Bake for 8 minutes. Remove from oven and set aside to cool.

In a mixer bowl, beat the cream cheese and brown sugar on medium speed until fluffy. Make sure to scrape the sides so there won’t be chunks of cream cheese. Add in the pumpkin puree, sour cream, eggs, vanilla, salt, and pumpkin spice. Mix on medium speed until combined scraping the sides a couple of times.

Transfer the filling into the pre-baked crust. Bake at 350 degrees for 1 hour. After an hour turn off the oven. Prop the oven door open and let the cheesecake sit for 30 minutes. Take the cheesecake out and let it cool before covering with a plastic wrap and refrigerating. Chill for at least 4 hours before serving. 

To make the topping, combine the heavy whipping cream and dry vanilla mix in a mixer then beat on high until fluffy. Add in powdered sugar and beat until well mixed. 

Before serving, spread an even layer of whipped cream on top of the cheesecake. Slice the cheesecake and pipe some whipped cream on top. Sprinkle some pumpkin spice on top of desired. 

Pumpkin cheesecake
Print Recipe

Pumpkin Cheesecake

Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Servings: 8

Ingredients

  • 1 ½ cups graham cracker crumbs
  • 8 Tbsp unsalted butter melted, 1 stick
  • 1 Tbsp sugar
  • ½ tsp cinnamon optional
  • 3 packages cream cheese room temperature, 8-ounces each
  • 1 ½ cups light brown sugar
  • 15 oz canned pumpkin puree
  • 4 large eggs
  • ¼ cup Sour Cream
  • 2 tsp pumpkin pie spice
  • ¼ tsp Salt
  • 1 tbsp Vanilla Extract
  • 2 cup heavy whipping cream
  • 1-2 tbsp dry vanilla pudding mix optional and it depends on how thick you want the cream
  • ½ cup powdered sugar

Instructions

  • Preheat oven to 350 degrees.
  • In a medium bowl, stir together the graham crackers, melted butter, sugar, and cinnamon.
  • Transfer into a 9-inch springform pan. Use a spatula or spoon to press crumbs into the springform pan. Bake for 8 minutes. Remove from oven and set aside to cool.
  • In a mixer bowl, beat the cream cheese and brown sugar on medium speed until fluffy. Make sure to scrape the sides so there won't be chunks of cream cheese. Add in the pumpkin puree, sour cream, eggs, vanilla, salt, and pumpkin spice. Mix on medium speed until combined scraping the sides a couple of times.
  • Transfer the filling into the pre-baked crust. Bake at 350 degrees for 1 hour. After an hour turn off the oven. Prop the oven door open and let the cheesecake sit for 30 minutes. Take the cheesecake out and let it cool before covering with a plastic wrap and refrigerating. Chill for at least 4 hours before serving.
  • To make the topping, combine the heavy whipping cream and dry vanilla mix in a mixer then beat on high until fluffy. Add in powdered sugar and beat until well mixed.
  • Before serving, spread an even layer of whipped cream on top of the cheesecake. Slice the cheesecake and pipe some whipped cream on top. Sprinkle some pumpkin spice on top of desired.
Desserts

Key Lime Cheesecake Bars

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key lime cheesecake bars

Key lime cheesecake bars are perfect for spring and summer time. It is smooth, creamy, and delicious. If you love key lime pie and cheesecake then you have to try this recipe. 

Ingredients: 

Crust

  • 1 ½ cup graham cracker crumbs
  • 1 stick butter, melted
  • 2 tbsp sugar
  • Pinch of salt

Fillings

  • 1 can (14 oz) sweet condensed milk
  • 1 pack (8 oz) of cream cheese
  • 4 egg yolks
  • 1 tbsp lime zest 
  • ½ tsp vanilla extract
  • ½ cup lime juice

Toppings (optional)

  • 1 tsp lime zest
  • Whipped cream
  • Limes



Directions: 

Preheat oven to 350. 

In a small bowl, mix the melted butter with crushed graham crackers, sugar, and salt.

Line a 13×9 inch pan with parchment paper. Press crumbs evenly into the bottom of the pan. Place it in the oven and bake it for 5 minutes. 

Use a stand mixer or hand mixer to beat the cream cheese until smooth. Add the condensed milk, eye yolks, lime zest, and lime juice. Mix until combined. 

Pour the filling on top of the crust. Spread it evenly. Bake for 15 minutes or until set. Remove from oven and let it cool down. Sprinkle remaining lime zest. Refrigerate for 2-3 hours before serving. 

Cut it into squares and serve. For extras, store it in an airtight container using parchment for each layer so it won’t stick together.

key lime cheesecake bars
Print Recipe

Key Lime Cheesecake Bars

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes

Ingredients

  • Crust
  • 1 1/2 cup graham cracker crumbs
  • 1 stick butter melted
  • 2 tbsp sugar
  • Pinch of Salt
  • Fillings
  • 1 can sweet condensed milk (14 oz)
  • 1 pack of cream cheese (8 oz)
  • 4 egg yolks
  • 1 tbsp lime zest
  • 1/2 tsp Vanilla Extract
  • 1/2 cup Lime Juice
  • Toppings (optional)
  • 1 tsp lime zest
  • Whipped Cream
  • Limes

Instructions

  • Preheat oven to 350.
  • In a small bowl, mix the melted butter with crushed graham crackers, sugar, and salt.
  • Line a 13x9 inch pan with parchment paper. Press crumbs evenly into the bottom of the pan. Place it in the oven and bake it for 5 minutes.
  • Use a stand mixer or hand mixer to beat the cream cheese until smooth. Add the condensed milk, eye yolks, lime zest, and lime juice. Mix until combined.
  • Pour the filling on top of the crust. Spread it evenly. Bake for 15 minutes or until set. Remove from oven and let it cool down. Sprinkle remaining lime zest. Refrigerate for 2-3 hours before serving.
  • Cut it into squares and serve.
  • For extras, store it in an airtight container using parchment for each layer so it won't stick together.
Desserts

Red Velvet Cheesecake Truffles

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red velvet cheesecake truffles
Print Recipe

Red Velvet Cheesecake Truffles

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Servings: 32 truffles

Ingredients

  • 1/2 baked red velvet cake
  • 8 oz cream cheese (softened)
  • 1/4 tsp vanilla
  • 2 tbsp sugar
  • 3 tbsp heavy cream
  • White Chocolate
  • Sprinkles

Instructions

  • First, bake the red velvet cake following the instructions on the cake box. Let it cool for 20-30 minutes.
  • In a large bowl, beat the cream cheese and sugar together until fluffy. Then add vanilla and heavy cream.
  • Line a pan with parchment paper.
  • Using a spoon or a scoop, scoop a mixture into your hand and form it into a ball. I made 32 balls.
  • Put it in the fridge for 5-10 mins.
  • Melt the white chocolate and let it cool.
  • Take the balls out of the fridge and cover each balls with the white chocolate. The white chocolate dries quite fast so cover a couple of balls and sprinkle it on top before covering the others.
  • Enjoy!

Red velvet cheesecake truffles are the perfect bitesize for any holiday party! I made these for New Years Eve and it was delicious!

Ingredients:
  • 1/2 baked red velvet cake
  • 8 oz cream cheese (softened)
  • 1/4 tsp vanilla
  • 2 tbsp sugar
  • 3 tbsp heavy cream
  • White chocolate
  • Sprinkles
Instructions:

First, bake the red velvet cake following the instructions on the cake box. Let it cool for 20-30 minutes.

red relvet cake mix with cream cheese

In a large bowl, beat the cream cheese and sugar together until fluffy. Then add vanilla and heavy cream.

red velvet cheesecake balls

Line a pan with parchment paper. Using a spoon or a scoop, scoop a mixture into your hand and form it into a ball. I made 32 balls. Put it in the fridge for 5-10 mins.

Melt the white chocolate and let it cool. Take the balls out of the fridge and cover each balls with the white chocolate. The white chocolate dries quite fast so cover a couple of balls and sprinkle it on top before covering the others.

red velvet cheesecake truffles

Hope you like this recipe. Enjoy!