Caramelized Apple Cinnamon Cheesecake

Caramelized Apple Cinnamon Cheesecake
Adapted from: Taste of Home
Yield: One 9-inch cheesecake or 4 mini cheesecakes (4.75 inch springform pans)

Oat and Walnut Crust
1/2 cup butter, softened
1/4 cup packed brown sugar
1 cup all-purpose flour
1/4 cup quick-cooking oats
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon

Directions
Preheat the oven to 325º F. In a small bowl, cream butter and brown sugar until light and fluffy. Gradually add flour, oats, walnuts and cinnamon until well blended. Press onto the bottom and 1-1/2 inches up the sides of a 9-inch springform pan or 4 mini springform pans. Place on a baking sheet. Bake for 12-14 minutes or until set. Cool on a wire rack.

Apple Cheesecake
2 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/2 cup frozen apple juice concentrate, thawed
3 eggs

Directions
Preheat the oven to 325º F.

In a large bowl, beat cream cheese until fluffy. Beat in milk and apple juice concentrate until smooth. Add eggs; beat on low speed just until combined (batter will be thin). Pour into crust. Return pan to baking sheet.

Bake the 9 inch cheesecake for 40-45 minutes or until center is almost set. Bake the mini cheesecakes for 30 minutes, until the center is almost set. Cheesecake is done when the center will be firm on top (does not look wet) but is underdone underneath and still jiggles inside. Cool on a wire rack for 45 minutes. Carefully release springform pan and run a knife around the edges of pan to loosen; cool 1 hour longer. Refrigerate until cold or overnight.

Caramelized Apples
1 teaspoon cornstarch
1/4 cup thawed apple juice concentrate
3 large, tart, baking apples (such as Grannies, Pink Ladies or Fujis)
3 tablespoons unsalted butter
3 tablespoons sugar
1 teaspoon cinnamon
pinch salt

Directions
Whisk the cornstarch and juice concentrate in a small bowl or measuring cup until smooth. There may be small pieces of cornstarch that doesn't break up. Set aside. 

Peel the apples, remove cores and cut into 1/4 inch slices. In a 10 - 12" skillet, melt the butter over medium-high heat. Add the sugar, cinnamon and salt, stirring until the mixture bubbles, then toss in the apples to coat them. Let the apples sit, undisturbed, for 1 minute to sear a bit, then toss them again, and let them sit another minute. Repeat this for about 10 minutes, until the apples are deeply golden and tender. Remove from the heat and scrape the apples and their juices into a bowl. Return skillet to medium heat and add the cornstarch and juice concentrate. Bring to a boil. Reduce heat; cook and stir for 1 minute or until thickened. Mix in with apples. Do not top cold cheesecake with steaming hot apples unless you want a melted cheesecake. Either cool apples to room temperature and then arrange over cheesecake and then serve immediately or refrigerate for 1 hour and then serve chilled or if ready to serve right away, then top warm apples over sliced cheesecake servings.  Refrigerate leftovers. 

Eggnog Cheesecake Cupcakes with Eggnog Whipped Cream

Eggnog Cheesecake Cupcakes with Eggnog Whipped Cream
Adapted from: Taste of Home
Yield:  22 cupcakes

Crust
1 1/4 cups graham cracker crumbs
5 tablespoons butter, melted

Directions
You can process the graham crackers in a food processor or blender to finely chop. Add butter and mix together. Line muffin tin with 22 cupcake liners. Press a tablespoon of the mixture into the bottom of each liner. Set aside.

Eggnog Cupcakes
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
2 eggs, lightly beaten
1 cup eggnog
1/2 teaspoon rum extract, optional
Dash ground nutmeg

Directions
Preheat oven to 325° F.

In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Gradually stir in the eggnog, extract and nutmeg. Divide filling over crust, filling each liner about 2/3 full.

Bake for 22-25 minutes or until center is set and top appears dull. Cool on a wire rack. Refrigerate until cold or overnight.

Eggnog Whipped Cream
1 cup (1/2 pint) heavy whipping cream
1/3- 1/2 cup eggnog
3 tablespoons powdered sugar
1/2 teaspoon nutmeg

Directions
Combine everything in a bowl and whip to medium-stiff peaks. As is true for any time you make whipped cream, popping your bowl and whisks into the freezer for 10 to 15 minutes before you start are best practices.

Caramel Apple Streusel Cheesecake Cupcakes

Caramel Apple Streusel Cheesecake Cupcakes
Adapted from: Cooking Classy
Yield: 19 cupcakes

Crust
11 graham crackers sheets, finely crushed (1 1/3 cups)
1/2 tsp ground cinnamon
5 Tbsp unsalted butter, melted

Directions
In a mixing bowl, whisk together graham cracker crumbs and cinnamon. Pour in butter and using a fork, stir until evenly moistened. Divide mixture among 19 paper lined muffin cups, adding a rounded tablespoon to each cup. Press into an even layer. Set aside. 

Caramel Apple Streusel
1/2 cup all-purpose flour
1/4 cup quick oats
1/4 cup + 2 Tbsp packed light-brown sugar
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp salt
1/4 cup unsalted butter, cold and diced into 1/2-inch cubes
1 lb granny smith apples, peeled, cored and finely chopped (one and a half large apples for me)
2 tsp lemon juice
Salted caramel sauce, homemade (recipe and tutorial here) or store bought

Directions
In a mixing bowl, whisk together flour, quick oats, brown sugar, cinnamon, nutmeg and salt. Add cold butter and using fingertips, rub butter into dry mixture until it comes together it small crumbles and pieces of butter are no longer visible. Transfer to refrigerator while preparing apples and filling.

In a bowl, toss chopped apples with lemon juice, set aside. I recommend chopping very small, about 1/4-1/2 inch cubes so they can cook all the way through.

Cheesecake filling
2 (8 oz) pkgs cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1/4 cup sour cream
1 tsp vanilla extract

Directions
Preheat oven to 325 degrees.

In a mixing bowl, using an electric hand mixer set on medium-low speed, cream together cream cheese with sugar just until smooth. Mix in eggs one at a time, then blend in sour cream and vanilla.

Pour cheesecake batter into muffin cups filing about 1/2 full. Top with a heaping tablespoon of chopped apples evenly over cheesecake layer, then finish by sprinkling a heaping tablespoon of the streusel. 

Bake in preheated oven 25-30 minutes. Cool at room temperature 30 minutes, then transfer to fridge and chill 3 hours. Serve with caramel sauce.

Mini Smores Dark Chocolate Cheesecakes

Mini Smores Dark Chocolate Cheesecakes

Adapted from: Life Love and Sugar
Yield: 4 mini cheesecakes

Crust

1 1/2 cup graham cracker crumbs

6 tbsp butter, melted

Directions

In a small bowl, combine ingredients and mix well. Press mixture into the bottom and slightly up the sides of four 4.75 inch springform pans. Set aside.

Crust

24 ounces packages of cream cheese, softened (three 8 ounce packages)

1 cup sugar

2 tbsp flour

3/4 cup cocoa (I use Hershey's Special Dark Cocoa)

4 eggs, room temperature

1 cup sour cream

1/2 tsp vanilla extract

1/2 cup hot fudge topping, warm, for topping

35-40 large marshmallows (for topping)

Directions

Preheat oven to 325 degrees F.

In a large bowl, blend the cream cheese, sugar, flour and cocoa with an electric mixer until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.

Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Add the sour cream and vanilla extract. Beat on low speed until well combined. Divide the cheesecake filling into the pans.

Bake for 30 minutes. Turn off heat and leave cheesecake in oven with door closed for 20 minutes. Open oven door and leave the cheesecake in the oven for another 20 minutes. Remove from oven and allow to cool for another 30 minutes. Chill in refrigerator.

Once completely chilled, preheat oven to 350 degrees on convection bake. Remove springform pan sides from cheesecakes and place cheesecake on a cookie sheet. Top cheesecake with a layer of marshmallows. Bake for about 10 minutes, or until marshmallows begin to brown. If you have a kitchen blow torch, you can finish by browning the marshmallows.

Remove cheesecake from oven and drizzle with hot fudge and graham cracker crumbs. Cheesecake can be served warm out of the oven (which I recommend), or refrigerated and served cold.

Smores Dark Chocolate Cheesecake

Smores Dark Chocolate Cheesecake

Adapted from: Life Love and Sugar

Crust

1 1/4 cup graham cracker crumbs

5 tbsp butter, melted

Directions

In a small bowl, combine ingredients and mix well. Press mixture into the bottom and up the sides of a 9-inch springform pan. Set aside.

Crust

24 ounces packages of cream cheese, softened (three 8 ounce packages)

1 cup sugar

2 tbsp flour

3/4 cup cocoa (I use Hershey's Special Dark Cocoa)

4 eggs, room temperature

1 cup sour cream

1/2 tsp vanilla extract

1/2 cup hot fudge topping, warm, for topping

35-40 large marshmallows (for topping)

Directions

Preheat oven to 300 degrees F.

In a large bowl, blend the cream cheese, sugar, flour and cocoa with an electric mixer until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.

Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Add the sour cream and vanilla extract. Beat on low speed until well combined. Pour the cheesecake filling into the pan.

Bake for 1 hour and 35 minutes. Turn off heat and leave cheesecake in oven with door closed for 20 minutes. Open oven door and leave the cheesecake in the oven for another 20 minutes. Remove from oven and allow to cool for another 30 minutes. Chill in refrigerator.

Once completely chilled, preheat oven to 350 degrees on convection bake. Remove springform pan sides from cheesecake and place cheesecake on a cookie sheet. Top cheesecake with a layer of marshmallows. Bake for about 10-12 minutes, or until marshmallows begin to brown. If you have a kitchen blow torch, you can finish by browning the marshmallows.

Remove cheesecake from oven and drizzle with hot fudge and graham cracker crumbs. Cheesecake can be served warm out of the oven (which I recommend), or refrigerated and served cold.

Mini Cheesecakes with Macerated Strawberries

I made these mini cheesecakes for our visit with Farheen and Sadiah. Farheen said it was the best cheesecake she ever had. I have to admit that it was one of my tastiest desserts. Probably because I make cheesecake in my sleep. Its funny how I can spend hours upon hours perfecting a new recipe but the ridiculously simple ones that I can remember with my eyes closed always turn out to be some of my best bites. 

I paired it with macerated strawberries. I considered making a strawberry glaze, but if you want to keep it fresh and summery, just stick to sprinkling the sugar and it'll make those strawberries give off their own juices.

I've recently taken notice of how much better cake recipes come out with room temperature eggs. I think this cheesecake came out extra creamy because of it. Adding cold eggs can create lumps in the batter. When they are room temperature, they mix in seamlessly.

I love the recipe for this crust! You don't taste the nuts, but they add an extra depth of flavor to the graham crackers. Another thing that really made a difference was using reduced fat cream cheese. The second time I made this recipe, I used three regular blocks of cream cheese and for some reason, it was not as creamy and flavorful as the first time I made it. I don't know what that's all about, maybe they just weren't thawed as well, but I wanted to make a note of that. Just be sure not to pick up fat free cream cheese.

Mini Cheesecakes with Macerated Strawberries
Yield: 4 mini cheesecakes (4.75" springform pans)

Crust
1/4 cup finely chopped pecans
1/4 cup finely chopped almonds
1/4 cup finely chopped walnuts
3/4 cup finely chopped graham crackers
3 tablespoons melted butter

Directions
You can process all the ingredients in a food processor or blender to finely chop. Mix all ingredients together and press into the bottom and sides of four 4.75 inch springform pans. Set aside.

Cheesecake
16 ounces reduced fat (1/3 less fat) cream cheese, softened almost to room temperature (DO NOT use fat free)
8 ounces regular cream cheese, softened
1 cup sugar
3 large eggs, room temperature
1 teaspoon vanilla

Directions
Preheat oven to 325 degrees F. 

In the bowl of a stand mixer, blend sugar and cream cheese until smooth. Beat in eggs, one at a time. Then add vanilla, and mix until smooth.

Divide the filling evenly between the mini springform pans, filling nearly to the top (about 1/2 inch to the top). Tap lightly on the counter to release any trapped air. Bake 30 minutes. Cheesecake will be just slightly jiggly in the center. Open oven door and turn off the oven. Allow to slowly cool inside oven. Then remove from oven and let cool to room temperature. When fully cool, cover with plastic wrap and chill in refrigerator.

Macerated Strawberries

Wash your strawberries very well, and even let them sit in water for 5-10 minutes to hydrate the skins. Cut them into fourths and sprinkle with granulated sugar until evenly coated. Let sit at room temperature for at least 30 minutes. The longer the better. The berries will become juicy, soft, and sweet!

Mini Nutella Cheesecakes

I've been wanting to buy a mini springform pan, maybe a 6 or 7 inch one from amazon but then came across these 4.75 inch springform pans at walmart. They are alot smaller, but they were too cute to pass up. So I made these little nutella cheesecakes with them. The cheesecake came out perfect, so creamy and smooth. I topped each one with a fluffy nutella mousse, which was my sister in law's favorite part. 

Mini Nutella Cheesecakes
Adapted from: The Baker Upstairs
Yield: 4 mini cheesecakes (4.75" springform pans) OR 20 regular sized cupcakes

Crust
3/4 cup graham cracker crumbs (process graham crackers in a blender)
3 tablespoons powdered sugar
3 tablespoons cocoa powder
4 tablespoons butter, melted

Directions
Mix all ingredients together and press into the bottom of four 4.75 inch springform pans. Or line cupcake tins with 20 paper or foil liners and press about a teaspoon of crumbs into bottom of liners. Set aside.

Cheesecake
16 ounces cream cheese, softened
1/2 cup sugar
2 large eggs
1/4 cup heavy cream
1/4 cup sour cream
1 teaspoon vanilla
3/4 cup Nutella (I used 1/2 cup but I would suggest adding alittle more for taste)
Fresh raspberries, optional, to garnish

Directions
Preheat oven to 325 degrees F. 

In the bowl of a stand mixer, blend sugar and cream cheese until smooth. Beat in eggs, one at a time. Then add heavy cream, sour cream, and vanilla, and mix until smooth. Blend in nutella until just combined. 

Divide the filling evenly between the mini springform pans or cupcake liners, filling nearly to the top (about 1/2 inch to the top). Tap lightly on the counter to release any trapped air. Bake 30 minutes for mini spring form pans and 20 minutes for the cupcakes. Cheesecake will be just slightly jiggly in the center. Open oven door and turn off the oven. Allow to slowly cool inside oven. Then remove from oven and let cool to room temperature. When fully cool, cover with plastic wrap and chill in refrigerator for several hours. Keep in the refrigerator.


Nutella Mousse
Adapted from: Pretty Simple Sweet

1/2 cup Nutella, soft at room temperature
1 cup heavy whipping cream, cold

Directions
In a stand mixer bowl with whisk attachment, beat the heavy cream just until stiff peaks form, do not over beat. Add 2 tablespoons of nutella and whisk. Add the rest of the nutella and gently whisk for a few seconds and then fold with a rubber spatula until combined and smooth.

Chill the mousse to set for at least 2 hours.

Pumpkin Cheesecake Cupcakes

Pumpkin spiced cheesecake cupcakes with a gingersnap pecan brown sugar crust.

I made these last year as mini bite sized cupcakes.

This year I shared them with a great group of girls. I had a wonderful time, thank you to Rabbia for sweetly hosting us. 

Sadiah mentioned how shes never had any pumpkin desserts before and that these made her feel warm and cozy inside. :)

I normally just whip fresh cream for my desserts but I saw a seasonal edition of Cool Whip with a french vanilla flavor to it, so I added a little of that to my cream. 

Pumpkin Cheesecake Cupcakes
Yield: 26 cupcakes

Crust
26 foil or paper cupcake liners
16 gingersnap cookies
3 whole graham cracker
3 tbsp. brown sugar
3/4 cup pecans
pinch of salt
4  tbsp. melted butter

Directions
In the bowl of a food processor, grind all ingredients for crust, except for the melted butter. The mixture should resemble slightly coarse crumbs. Remove mixture and pour melted butter over. Mix until crumbs are wet. Press 1 tablespoon of mixture into the bottom of each cupcake liner. Remember that you will have 2 tablespoons of mixture left for two extra cupcakes. Set aside.

Filling
3 packages (8 oz each) Original Philadelphia Cream Cheese, room temperature
1 can (15 oz) pumpkin puree
1 ¼ cup sugar
3 eggs
1/4 cup heavy cream
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. ground nutmeg

Directions
Preheat oven to 350 degrees. Line muffin tin with 24 cupcake liners.
Beat together cream cheese, sugar and pumpkin puree until smooth. Add eggs, one at a time. Add spices, vanilla, and heavy cream. Mix until just combined.

Pour 1/4 cup filling over each cupcake crust, dividing evenly. Place in oven and bake for 20 minutes. To reduce cracks, turn off oven and open oven door to let cool 20 minutes, remove cheesecake from oven. Refrigerate. Remove cupcake liners after chilled.

Vanilla whipped cream
1 c. heavy cream
4 tbsp. powdered sugar
1 tsp vanilla 
1/2 cup French Vanilla Cool Whip
Cinnamon, to garnish

Directions
Add heavy cream, sugar, and vanilla to the bowl of your standing mixer and using the whisk attachment beat on high for 2-3 minutes until stiff peaks begin to form, do not overmix. Add cool whip just until incorporated. Pipe onto cheesecakes. 

Using a fine mesh sieve, lightly dust cheesecakes with cinnamon.

Chocolate Cheesecake Cupcakes

Amanda requested chocolate cheesecake and I'm glad she did! I have to say these were outrageous! I enjoyed them so I was happy to share at dinner out with the girls to welcome Amanda's visit from Berkeley. One day we will have to visit!

I made half of them with foil liners and and the other half with paper liners just to compare. They both came out great. They both tasted the same and there was only one visual difference. All of these pictures are cupcakes made with foil liners because they are a bit more pretty around the edges. The foil creates deeper, defined edges to give that Reese's peanut butter cup look. But if you only have paper liners, they still look very appetizing.

I used my usual chocolate ganache recipe and just whipped it to add volume and piped it on top for the completed look. I used dark bittersweet chocolate (60%) for the ganache just so these aren't overly sweet.

I'm happy this recipe makes quite a few cupcakes, 26 to be exact. I had enough to share on Thanksgiving with my family, brother, and sister-in-law. And now allow me to post way too many pictures just because I couldn't choose which to edit out. Make these, and enjoy!

Chocolate Cheesecake Cupcakes

Yield: 26 cupcakes

Crust

1 cup crushed graham crackers (about 9 graham crackers)

1/2 cup confectioner's sugar

1/3 cup unsweetened cocoa powder

6 tablespoons butter, melted

24 foil or paper cupcake liners

Filling

2 cups (12 ounces) semisweet chocolate chips, melted and cooled

3 packages (8 ounces each) cream cheese, softened

4 eggs

1 can (14 ounces) sweetened condensed milk

1 teaspoons vanilla extract

Directions

Melt the 2 cups (12 ounces) of semisweet chocolate chips in a glass bowl or glass measuring cup in the microwave on high for 1 1/2 minutes. Stir. Set aside to cool.

Use a food processor or blender to crush graham crackers. In a small bowl, combine the graham cracker crumbs, sugar and cocoa; stir in butter. Line a cupcake/muffin tin with 24 cupcake liners. Press 1 tablespoon of crust mixture onto the bottom of each liner. Remember that you will have 2 tablespoons of mixture left for two extra cupcakes. Set aside.

Heat oven to 300° F

In a large bowl, beat the cream cheese until smooth. Gradually beat in melted chocolate. Add eggs one at a time; beat on low speed just until combined.Gradually stir in milk and vanilla. Pour 1/4 cup of filling into each cupcake liner.

Bake for 18-20 minutes or until the center does not look wet. Turn off oven and open oven door to slowly cool cheesecake for 20-30 minutes, which will prevent cracks. Remove from oven and allow to cool to room temperature.  Once cool, place in the refrigerator to chill. Remove cupcake liners after chilled.

Whipped Chocolate Ganache

8 oz. bittersweet chocolate, finely chopped

1 cup heavy cream
2 tbsp. unsalted butter, at room temperature

Directions

To make the ganache, place the chopped chocolate in a medium bowl.  In a small saucepan, bring the cream to a simmer over medium heat.  Once simmering, remove from the heat and immediately pour over the chocolate.  Let stand 1-2 minutes.  Whisk in small circular motions until a smooth ganache has formed.  Whisk in the butter until completely incorporated.  Let the mixture stand at room temperature until slightly thickened for piping onto the cheesecakes.  (Speed this process in the refrigerator or freezer until chilled)  Once the ganache has thickened and completely cooled, beat with an electric mixer fitted with the whisk head attachment. Whisk until the chocolate is whipped. Transfer to a pastry bag fitted with a decorative tip and pipe onto the cheesecakes.