Snickerdoodle Cheesecake

    

     I came across this recipe and just had to share.  If you have a love for Snickerdoodle cookies as I do, then you'll want to try this cheesecake! 

     ~This recipe doesn't require a water bath (which makes me a fan already!), yet has a creamy texture. 

Snickerdoodle Cheesecake

2 (8 oz.) packages cream cheese
3 eggs, lightly beaten
1 (10 oz.)package shortbread cookies, finely crushed
1 Tsp. sugar
1/4 C butter, melted
1 (8 oz.) carton sour cream
1 C sugar
2 Tbsp. all-purpose flour
2 tsp. vanilla
1/2 tsp. ground cinnamon
1 Tbsp. sugar
1/2 tsp. ground cinnamon

Allow cream cheese and eggs to stand at room temperature 30 minutes.  Meanwhile, preheat oven to 350 degrees. 
For crust:  In a medium bowl stir together crushed cookies and 1 Tbsp. sugar.  Stir in melted butter until combined.  Press mixture onto bottom and 1-1/2 inches up the sides of a 9-inch springform pan.

In a large mixing bowl beat together cream cheese, sour cream, 1 cup sugar, flour, vanilla, and 1/2 tsp. cinnamon with an electric mixer on medium speed until smooth.  Stir in eggs.

In a small bowl stir together 1 Tbsp. sugar and 1/2 tsp. cinnamon.  Pour cream cheese mixture into pan, spreading evenly.  Sprinkle with cinnamon-sugar mixture.  Place springform pan in a shallow baking pan.

Bake 40-50 minutes or until a 2-1/2 inch area around outside edge appears set when gently shaken.  Cool in springform pan on wire rack 15 minutes.  Using a knife, loosen crust from sides of pan.  Cool 30 minutes more.  Remove sides of pan; cool cheesecake completely on wire rack.  Cover and chill at least 4 hours before serving.

Makes 12 servings

Berry Margarita Cheesecake Squares

   ~Heavy sigh.  Yes, cheesecake is still on my mind......

     I saw this recipe in a magazine somewhere recently, and my heart STOPPED for a minute.  I absolutely LOVE a good margarita and I LOVE fresh berries in the summertime + I adore cheesecake.  This recipe combines the flavors of all three.  Shut. The. Door.  Heaven on Earth.

     Naturally, this is in my pile of must try recipes.  Please drop by and leave feedback if you try this or any of my posted recipes ~

    

Berry Margarita Cheesecake Squares

Crust

3/4 C (1 1/2 sticks) unsalted butter, at room temperature
1/3 C packed dark brown sugar
1/3 C granulated sugar
2 C all-purpose flour
1 C pecans, chopped (did I mention that I LOVE pecans too???  It just keeps gettin' better!)

Cheesecake Topping

2 pkgs. (8 oz. each) cream cheese, at room temperature
1/2 C granulated sugar
2 eggs
1 tsp. vanilla extract
2 Tbsp. tequila
1 Tbsp. lime juice
1 Tbsp. lime zest
1 Tbsp. cornstarch
1 C each blueberries, raspberries, sliced strawberries and blackberries (OR, as always, use whatever fruit YOU prefer)

Heat oven to 350 degrees.

Crust:  In a large bowl, beat butter 1 minute; add sugars and beat 3 minutes.  Beat in flour on low speed until just incorporated.  Beat in pecans.

Press mixture evenly over bottom of a 13" x 9" x 2" nonstick baking pan.  Bake at 350 for 10 minutes.  Cool slightly.

Cheesecake Topping:  In a large bowl, beat cream cheese and sugar 3 minutes.  Add eggs and vanilla and beat 2 minutes; beazt in tequila, lime juice and zest.  Beat in cornstarch.

Pour topping over crust.  Bake at 350 for 20-25 minutes, until set.  Cool slightly; refrigerate 1 hour. 

Cut into 20 squares (I promise I won't tell a soul if you make it 10 squares instead...lol) and refrigerate until serving.  to serve, trim off browned edges and top with berries. 

Makes 20 servings

No Bake Fruit Cheesecake Pots

     I hope everyone had a safe, fun-filled 4th of July!
 
     I was actually under the weather, so we stayed in and watched movies on the Lifetime channel instead of sitting outside with a roaring fire in the fire pit as we'd planned.  That's what happens when you get old.  Don't say I didn't warn you...

     Anyway, today is a new day and I am certain I'm coming down with *something*, so I'm trying to work but I only have visions of a nap in my head. 
  
     Here's a fun & easy dessert that you can switch up to suit your tastes.  If you aren't a fan of raspberries, as I am, than use strawberries or blueberries instead.  If you DO switch out the berries, then be sure to use the same flavor in jam. 

     The fun part is you layer all these ingredients into those trendy mason (canning) jars.  If you don't have mason jars in your cupboards, don't fret.....use whatever you have on hand.  My favorite is oversized wine goblets, or how about individual (small) NEW garden pots!?  It's nice to SEE the layers, but not absolutely necessary, so again, get creative and use what you have.

No-Bake Fruit Cheesecake Pots

Cheesecake Batter

1 1/2 (8-oz.) pkg. cream cheese, at room temperature
3 Tbsp. granulated sugar
1 C heavy cream
1 Tbsp. fresh lemon juice

Other Ingredients

8 graham crackers, ground (about 1 cup)
12 oz. fresh raspberries
1/2 C raspberry jam
8 (8-oz) glass mason jars (or whatever you have on hand)

Using an electric mixer, beat the cream cheese and sugar until smooth.  Reduce the mixer speed to low and gradually add the heavy cream.  Increase the speed to high and beat until thick and stiff, about 2 minutes.  Beat in the lemon juice.  Spoon graham cracker crumbs into the jars.  Top with cheesecake batter, raspberries and jam, alternating layers with cheesecake batter.  Refrigerate for at leave 2 hours before serving. 

Makes 8 servings

Mini Brown-Sugar Cheesecakes

     Count me as one of those who has vowed to eat more healthy this New Year.....but.....in MY world that doesn't mean I've sworn off all sweets.  That would ensure failure right out of the gate. Every once in a while a girl just needs some chocolate, ya know?  Or something decadent.  What we DON'T need is the entire package of cookies or the whole enchilada.  I mean pie.  Or cake.  Or box of donuts......don't act like you can't relate. 

     Here's a great recipe for those times when you just need a little something at the end of your dinner.  Or between meals....I promise I won't tell.

Mini Brown-Sugar Cheesecakes

1 1/4 C graham cracker crumbs (about 1 sleve of 4-section graham crackers from a 14.4 oz. box)
3 Tbsp. granulated sugar
1/4 tsp. salt
5 Tbsp. PLUS 1 tsp. unsalted butter, melted; PLUS more butter for the pan
2 (8 oz.) pkgs. cream cheese, softened
2 large eggs
2 Tbsp. fresh lemon juice (about 1 lemon)
1 Tbsp. lemon zest (from about 1 lemon)
1 Tbsp. vanilla extract
1 tsp. ground ginger (I use less--NOT a ginger fan here)
1 C light-brown sugar

Preheat oven to 350 degrees.  Meanwhile, in a small bowl, combine graham cracker crumbs, granulated sugar and the salt.  Add butter and stir until combined.  Spoon about 1 Tbsp. mixture into each cup of a buttered 24-cup mini muffin pan;  press down to form a solid bottom layer.  Bake for about 5 minutes.  Transfer pan to a wire rack to cool.  Reduce oven to 300 degrees.

In the bowl of a stand mixer, beat cream cheese until light and fluffy, about 2 minutes.  With beater running, add aggs, one at a time.  Add lemon juice and zest, vanilla, ground ginger and brown sugar and beat until combined.  Divide filling equally among muffin cups and bake until firm, 15 to 20 minutes.  Transfer to a wire rack and let cool completely.  Refrigerate until set, for a least 4 hours or overnight.

Gently run a knife around the cheesecakes' edges to loosen them, and invert pan to release the cakes.  Transfer to a cake pan.

*Before serving, you could add a big dollop of whipped cream, but I'm sure I don't have to tell you that it changes the calories. OR drizzle your favorite caramel or chocolate sauce across the tops, OR add about 3 mini chocolate (or your favorite flavor) morsels to the top.   Again, I won't tell ;-)

Makes 24 cheesecakes
Per cheesecake:  120 calories (see, ONE is ok!!!!)