Butterfinger No-bake Cheesecake

Remember when I was on a run of these no-bake cheesecakes a year ago?  I didn’t but I was reminded of that when one of my friends asked me to make these for her party. Then I remembered, “Oh, yeah, that was when I actually had a few minutes to spare.” Nowadays I’m stealing time from one task to use on an even more past due task . Needless to say, things in my personal life aren’t always met with the same timeliness as my professional life.

So while these may not produce a euphoric high, they will tempt your taste buds towards having seconds.

Anyhow, this request brought me back to my love for all things mini and decorated.

A few notes:

• To make this recipe as mini cheesecakes I used this pan by Chicago Metallic. If you don’t have one, you can use a regular 8 inch cheesecake pan or use cupcake liners to keep with individual servings.
• This can be fully assembled 1 day in advance. Keep covered for freshness.
• Make sure to chill and set the cheesecake before pouring the warm chocolate glaze on top.

Butterfinger No-bake Cheesecake

Makes 10  two inch cheesecakes or one 8 inch cheesecake.

Ingredients:

Crust:

• 9 oz mini size butterfingers (about 24 mini size Butterfingers)
• 3 oz pretzels

Cheesecake:

• ¼ cup water
• 1 tablespoon powdered gelatin
• 1 1/2 cups heavy cream
• 8oz cream cheese, softened
• ¼ cup creamy peanut butter
• 1/3 cup sugar
• Pinch of salt
• ½ cup Buttercup and Pretzel mixture

Chocolate Pouring Glaze:

• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 4-5 tablespoons water, warm

Peanut Butter Cream Cheese Frosting:

• ¼ cup cream cheese, softened
• 2 tablespoons peanut butter
• 5 tablespoons powdered sugar
• 2-3 tablespoons whole milk

Instructions:

Crust:

1. Combine Butterfingers and pretzels in a food processor bowl or blender and process until finely ground. Measure out ½ cup Butterfinger and Pretzel mixture and set aside.
2. Press remaining mixture into pan and bake at 350 degrees F for about 7 minutes. Set aside to cool. (No need for butter the chocolate will melt and bind the crust together.)

Cheesecake:

1. Pour ¼ cup of cold water into a shallow, heat-proof bowl. Sprinkle gelatin over water and set aside for five minute until gelatin blooms. Place bowl of bloomed gelatin in microwave at 50% power and heat for 10 seconds. Mixture should be hot, but not steaming. Make sure mixture is liquidified and no lumps are visible. Set aside.
2. Place heavy cream into a stand mixer bowl fitted with a whisk attachment and beat on high until medium peaks form. Set aside.
3. Add cream cheese, peanut butter, sugar, salt, Butterfinger and Pretzel mixture, in a bowl and beat until smooth.
4. Add one tablespoon of gelatin into cream cheese mixture at a time and gently fold to combine. Add heavy cream mixture and fold to combine.
5. Transfer mixture to a pastry bag and pipe into wells. Refrigerate for at least 6 hours to set or overnight for best result. For smooth and even sides, use an offset spatula and run it along the edge of the removable bottom, using that as a guide, continue all the way around the mini cake until you end up where you started.

Chocolate Pouring Glaze:

1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

Peanut Butter Cream Cheese Frosting:

1. Combine all ingredients and beat to combine.

TO ASSEMBLE:

1. Pour warm glaze on top of cheesecake and pipe a dollop of peanut butter cream cheese frosting on top. Return to fridge for an hour or until 20 minutes before serving.

Funfetti Cheesecake Pops

I am a sucker for food on a stick. Food plus stick usually equals tasty bites. Aside from that, you know me and my love for cute food–and food on a stick is always cute! Make it a cheesecake pop and I’m all over it.

These Funfetti Cheesecake pops are incredibly easy to make and everyone always loves them. I usually make the inside cheesecake portion plain.  But this time around I thought I would throw in some added happiness by making it a funfetti version with some nonpareils.

I don’t know what it is about sprinkles, maraschino cherries and toppers of any sort, but they just make me smile. I hope you enjoy these Funfetti Cheesecake pops as much I do.

A few notes:

• You can use any size nonpareils. I used the smallest size because that’s what I had.
• DO NOT stir the batter once the nonpareils are sprinkled. Nonpareils are simply colored sugar in the shape of a ball so they quickly melt when agitated.  They will melt into the batter as dots once baked.
• I placed a small marshmallow at the bottom of the cheesecake to keep it from moving down on the Popsicle stick.
• For easy dipping make sure to place the white chocolate in a deep enough bowl or glass for a one dip sweep.

Funfetti Cheesecake Pops

Makes an 8×8 pan

Preparation: Heat oven to 350 degrees F.

Ingredients:

Cheesecake:

• 20 oz cream cheese, softened
• 1 cup sugar
• 1 tablespoon vanilla extract
• 1/3 cup heavy whipping cream
• 2 eggs
• 3 tablespoons of nonpareils

White Chocolate Dipping Sauce:

• 2/3 cups white chocolate
• 1 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 4-5 tablespoons water, warm

Chocolate Pouring Sauce:

• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 4-5 tablespoons water, warm

Instructions:

Cheesecake:

1. Beat cream cheese and sugar until smooth. Turn mixer speed to low and add heavy whipping cream and vanilla extract and mix to combine. Add one egg at time and mix to combine.
2. Divide batter into three even portions. Pour first portion into pan and sprinkle 1 tablespoon of nonpareil on top. Pour the second portion of the cheescake batter directly on top and then sprinkle the second tablespoon of nonpareils. Repeat this again for the last layer. *Do not stir. The nonpareils will streak if mixed.
3. Create a shallow water bath by placing the cheesecake batter filled pan in a large roasting pan or casserole pan and filling it with water a 1/3 of the way up.
4. Bake at 350 degrees for 30 minutes. Cool finished cheesecake on a cooling rack.

White Chocolate Dipping Sauce:
1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. (Mixture will look seized but the water will smooth it out). Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

Chocolate Pouring Sauce:

1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. (Mixture will look seized but the water will smooth it out).Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

Assembly:

1. Cut cheesecake into ½ inch squares. Place squares on parchment paper. Cover with plastic wrap and freeze.

2. Remove from freezer and let cheesecake rest at room temperature for about 10 minutes. Insert Popsicle sticks and push a small marshmallow on top. Dip cheesecake pop in white chocolate and place on a clean sheet of parchment to dry. Once dried, pour milk chocolate on top and sprinkle with nonpareils and jimmies.

Let me start by saying these are extremely easy to make. If you are a Nutella fanatic like me, you’ll have no excuse not to make these mini Nutella cheesecakes.

That is unless you eat one too many spoonfuls before it goes in the batter. Which is exactly what happened when I unwisely bought just one jar of Nutella? I ended up having it with bananas and toast and it in a breakfast smoothie.

I’m pretty sure Matt threw up a little in his mouth watching me devour half a jar in one sitting before the first ray of sun peeked over the horizon.

Um, yeah, I have self control issues sometimes. But this is baking blog so let just overlook that and go to the recipe!

A few notes:

• To quickly soften cream cheese, spread block of cream cheese just slightly on a plate and heat in the microwave for 15 seconds.
• I created a small waterbath by using a larger bake sheet to place the cupcake pan in while baking to the mini cheesecakes from cracking.
• The mini cheesecakes can be fully assembled the night before and kept tightly covered and refrigerated. Prior to serving, leave mini cheesecakes out at room temperature for 20 minutes.
• Your palate your preference-finish the cheesecakes as you like. I did a chocolate pour with some caramel drizzle and ganache piping. For something less decadent finish with some whipped cream and chocolate shavings.

Nutella Cheesecake

Preparation: Line bake sheet with cupcake liner. Heat oven to 350 degrees F.

Ingredients:

Cheesecake:

• 20 oz cream cheese, softened
• 11/2 cup sugar
• 2 eggs
• ½ cup heavy cream
• 1 tablespoon vanilla
• 1 teaspoon espresso powder
• 1 13oz jar of Nutella, room temperature

Chocolate Pouring Sauce:

• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 4-5 tablespoons water, warm

Instructions:

Cheesecake:

1. Add cream cheese and sugar in a bowl and on medium speed cream until smooth. Add in eggs  mix to combine. Add in heavy cream, vanilla and espresso mix to combine. Turn speed to low and add Nutella and mix to combine. Fill wells 3/4 of the way up with batter. Bake at 350 degrees for about 30-35 minutes.
2. Finished cheesecakes will have a slightly sunken center.

Chocolate Pouring Sauce:

1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

Click here for the Caramael Sauce recipe

Assembly:

1. Pour chocolate on top of cheesecake. Finish to preference or drizzle caramel sauce and pipe chocolate ganache for decorative piped edging as in the picture

Irish Car Bomb Cheesecake

Deliciously rich and wonderfully fun hit the jump to Endless Simmer for my recipe write up on this St. Patrick’s Day Dessert.

And don’t forget to check out these other St. Patrick’s Day Dessert Irish Cake Bombs, Irish Brownie Bombs, and Individual Rainbow Cheesecakes.

Rainbow Cheesecakes

Let’s ignore the fact that picture is not fabulous and. . . um, can we  just focus on the how yummy and cute these little Rainbow Cheesecakes are. This weekend was a mad baking one so I had to quickly work through the photography portion of it.

It’s been crazy lately between all the birthdays and a job restructure shortly after just starting my job, acclimating to my job and then-it changes. Thankfully, it’s all for good and most importantly, I love it.

Life is finally slowing down and it’s all coming back into balance. Cole is settling in with his new babysitter. The family is settling into my later working hours from being home at 4:30 pm to 6:30pm. That’s a huge difference in time when you have a little one waiting for you every night. I finally feel like the frenetic pace of life is settling into something more even keeled and the sprinting shoes can now finally be shelved for awhile.

With that, I should be back on a regular posting schedule. Yay for that!

A few notes:

• This is incredibly easy to make but does require a mise en place set up, so line up five bowls with five spoons to mix each color. To assemble, you can use a spoon to layer each color, but it’s much easier and less messy if you place each colored batter into a Ziploc bag or pastry bag to pipe each color on top of one another.
• Add the color one drop at a time. I recommend two drops, but keep in mind I used Ateco coloring. If you use any other line, the amount may change so add your color slowly.
• The finished rainbow cheesecake will have slightly sunken centers, but that’s okay since it will be topped with whip  cream.
• For more fabulous rainbow desserts checkout Amanda from I Am Baker’s  Rainbow Pancakes and Katie of Good Life Eats’ Rainbow Cookies.
• For more St. Patrick’s Day Goodies check out my Irish Cake Bombs and Irish Brownie Bombs.

Rainbow Cheesecake

Makes 10-12 Individual Cheesecakes

Preparation: Heat oven to 350 degrees F.  Line muffin pan wells with paper. Set aside five empty bowls and for each color preparation.

Ingredients:

• 20 oz cream cheese, softened
• 1 cup sugar
• 1 tablespoon vanilla extract
• 1/3 cup heavy whipping cream
• 2 eggs
• 2 small dots of each of these colors: purple, blue, green, yellow, orange and red

Instructions:

1. Beat cream cheese and sugar until smooth. T urn mixer speed to low and add heavy whipping cream and vanilla extract and mix to combine. Add one egg at time and mix to combine.
2. Divide finish cheesecake batter into five bowls (approximately ½ cup each).  Add approximately 2 drops of food color to each bowl.   Mix food color into batter until streaks disappear.
3. Place each colored batter into a separate pastry bag. Pipe one single layer of each color into every well. Bake at 350 degrees for 30 minutes.

Salted Peanut No-Bake Cheesecake

High baking season has started and I tend to get a little crazy with it. While I love it, Matt hates the process but loves the treats that come from it. Running an oven nearly 24/7 from now until January turns our little place into a 2 month long sauna session. For that reason I’m easing into it with this no-bake recipe.

You’ll find the recipe for this Salted Peanut No-Bake Cheesecake over at Endless Simmer where I contribute a weekly dessert.

Pumpkin Pie Streusel Bars

This is a simple treat that my family loves and I love to make.  These Pumpkin Pie Streusel Bars are extremely easy to whip up and delicious for days. Layered with a shortbread like bottom and a warm velvety pumpkin cheesecake center, the bars are finished with a crisp praline topping made of toasted pecans, oats, butterscotch and brown sugar.

Matt will tell you I threw the oats in so I could justify having it for breakfast, but I don’t ever need an excuse to have dessert for breakfast—especially one like this.

That said, I hope you enjoy this recipe as much as my family and I do.

Pumpkin Pie Streusel Bars

Preparation: Heat oven to 350 degrees F. Line a 13×9 pan with parchment paper (let parchment hang 1 1/2 inch over each side).

Ingredients:

• 2 cups flour
• 1/2 + 1/4 cup sugar
• 3/4 cup of dark brown sugar, packed
• 3/4 cup cold butter
• 11/2 cup quick cooking oats
• 3/4 cup pecans, toasted and finely chopped
• 1 8oz. package of cream cheese
• 1 can 15oz pumpkin puree
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/2 ground allspice
• pinch of cloves
• 1 teaspoon vanilla
• 1 cup butterscotch chips

Instructions:

1. In a bowl mix flour, 1/2 cup sugar, brown sugar; cut butter into mixture with a pastry blender until mixture resembles coarse crumbs. Stir in oats and pecans. Remove 3/4 cup of mixture and add in butterscotch chips. Set aside and reserve for topping. Press remaining mixture into bottom of parchment lined pan. Bake for 15 minutes.
2. Combine cream cheese and pumpkin; add remaining sugar, cinnamon, ginger, all spice, cloves and vanilla and mix until well blended. Pour over crust and bake for 15 minutes. Sprinkle reserved oat crumb mixture and continue to bake for another 15 minutes.
3. Cool in pan for 10 minutes and then transfer to a cooling rack. Let cool completely before storing. Cut into 2×2 squares and serve.

Spiced Pumpkin Cheesecake with Bourbon Whip Cream

How do you decide what recipe is worthy when there’s a pumpkin shortage? Don’t start by sitting down and listing all your pumpkin recipes, unless you are prepared to be overwhelmed and frustrated by your inability to settle in on “the one”.

You go for it. Grab your bowl, measuring spoons and cups and dive right in, even if you have no ingredients for the crust. Did you notice? Yeah, I had nothing, not even graham crackers.

As it turns out, we didn’t miss having a crust at all in this pumpkin cheesecake recipe. The cheesecake is bursting with flavors, especially fall flavors. If you decide on making a crust, try using a gingersnap crust for added flavor. 

Since the recipe only calls for 1 cup of pumpkin puree I still have enough for another pumpkin recipe. I’m hoping that from what I have been reading that the pumpkin shortage will soon be over and the sign on my local grocer’s shelve will be replaced with a rows of Libby’s canned pumpkin.

A few notes:

• If you decide not to make mini cheesecakes as I have, use an 8inch springform pan and increase the bake time by 15-20 minutes. Start checking for doneness at 12-15 minutes. The cheesecake is done when the center of the cake gives a slight jiggle when the pan is tapped.
• You can skip the chocolate layer if you wish, but I think it adds a nice depth of flavor.
• This pumpkin cheesecake can be made three days in advance and kept covered in the refrigerator

Spiced Pumpkin Cheesecake with Bourbon Whip Cream

Yields 12 2×3 mini cheesecakes

Ingredients:

Crust:

• 1-1/4  cups  ginger snaps
• 1/4  cup  sugar
• 1/3  cup  butter, melted

Cheesecake:

• 1  8-ounce package  cream cheese, softened
• 1  cups  sugar
• 2   eggs
• 3/4 cup  canned pumpkin
• 1/2  teaspoon  pumpkin pie spice
• 1/4  nutmeg
• 1/2   teaspoon of candied ginger
• 1  teaspoon  vanilla
• 1/4  teaspoon  salt
• 4 ounces  semisweet chocolate, cut up,
• 1  tablespoons  butter

Bourbon Whip Cream:

• 3/4  cup whipping cream
• 2 tablespoon of bourbon
• 1/4    cup caramel sauce
• 1/8 teaspoon nutmeg for sprinkling

1. Preheat oven to 325 degrees F. Lightly grease pan. Combine In a, combine ginger snap crumbs and 1/4 cup sugar in a bowl. Stir in the 1/3 cup melted butter. Press mixture evenly into bottom of the prepared baking pan; set aside.
2. Add cream cheese and sugar into a bowl and beat on medium speed until smooth. Add eggs, one at a time, beating on low speed after each addition just until combined. Add pumpkin, pumpkin pie spice, nutmeg, candied ginger, vanilla, and salt to the bowl and beat until combined. Remove 1 cup of the mixture.
3. In a heat proof bowl combine the 6 ounces chocolate and the 1 tablespoons butter and place in an inch of simmering water. Cook and stir over low heat until melted. Whisk chocolate mixture into the 1 cup pumpkin mixture. Pour over crust, spreading evenly. Bake for 15 minutes.
4. Gently pour remaining pumpkin mixture over baked chocolate layer, spreading evenly. Bake for 40 to 45 minutes more or until filling is puffed. Cool on a wire rack for 30 minutes before releasing.
5. Whip cream until medium peaks form. Fold in bourbon and finish by drizzling caramel sauce on top and sprinkle with nutmeg seasoning.

Heavily adapted from Better Homes and Garden

Mini Black Forest Cheesecake

Ah, yes, my mini cheesecake craze continues. Okay, lets just agree I have a tendency for OCD-like behavior. The more I blog the more it becomes apparent to me that there just might be a connection between me and that three letter acronym.

Either way I’ve decided to own it, embrace it and love it. That being said, I’ve have about another dozen of these little mini cheesecakes recipes to work out and many that are getting a little bit crazy in design (more on the latter to come).

For now, this latest one combines one of my favorite cake flavors. And since I wasn’t able to add a frosting layer with cherries tossed in Kirsch, I added the Kirsch to the cherry cheesecake portion. Then I threw a large cherry on top for a fun look.

A few notes:

• You can skip the Kirsch all together for a non-alcoholic version.
• Add the cherries on top just prior to serving or else the wieght of them causes the cheesecakes to slightly buckle.
• If you do not have a mini cheesecake pan, a 6 inch springform pan will work just as well.
• Completely unrelated, but don’t forget to enter the Zoku Quick Pop Maker.

Mini Black Forest Cheesecakes

Yields 10 Mini Cheesecakes or one 6 inch springform pan

Ingredients:

Cheesecake:

• 1/2 cup(s) of boiling water
• 1 tablespoon of gelatin
• 1/3 cup(s) of sugar
• 2 cups of Oreo cookies, crushed
• 1 1/4 cups of heavy cream
• 8 ounces of cream cheese
• 1 tablespoon lemon juice
• 1/4 teaspoon of salt
• 1/2 cup(s) of semi-sweet chocolate, melted
• 1/4 cup(s) cherry reduction sauce*

* Homemade cherry sauce:

• 1 cup cherries
• ½ cup water
• ½ cup sugar
• ½ cup balsamic vinegar
• 1 tablespoon lemon juice

Instructions:

Cheesecake:

1. Mix gelatin and sugar in a bowl; add boiling water and stir until gelatin completely dissolves, about 5 minutes.
2. Press crushed Oreos to bottom of pan.
3. Beat heavy cream to medium peaks. Add cream cheese, lemon, salt, beat on medium-high speed unitl mixture is smooth, about 3 minutes.
4. Add a large dollop of cream cheese to to the gelatin and fold to blend. Add remaining cream cheese mixture to gelatin and slowly fold until well incorporated.
5. Divide batter into thirds and separate into three bowls. Add semi-sweet chocolate to two bowls and fold to blend. Repeat with third bowl with cherry sauce sauce.
6. Layer pan with chocolate  filling, cherry filling and then chocolate filling once more.
7. Refrigerate for at least 2 hours before serving. Release from springform pan or mini cheesecake pan and garnish with whip cream and cherry.

* Homemade cherry sauce:

1. Add cherries, water, sugar, balsamic vinegar and lemon juice in a pot over low medium heat. Bring to a boil and then reduce heat to a simmer, stir frequently until mixture is reduced by half. Push mixture through a strainer to remove any skin. Pour mixture into a shallow bowl to cool.

Chocolate Ginger Cheesecake Cups

These are fantastically easy to make and I love the way they present themselves in cupcake liner. Elegant and warm, these are perfect for any family gathering or holiday dinner.

I know I’m jumping way ahead, but if you know me you know I start Christmas shopping in June and I begin to panic when I see Halloween decorations out in August. Panic as in, I’m not even half way through Christmas shopping and the holidays are here.

Yes, those near and dear to me think I’m crazy. But I love being fully done with all my shopping and holiday crafting by the end of September; so that I can of course, do my holiday baking without anxiety.

Besides, holiday cookie madness officially starts in October when I kick off with decorative Halloween sugar cookies and move right into holiday cookie boxes. Every year by the end of it January I’m pretty sure I have mixed and rolled enough cookie dough that if stretched out it could patch and re-pave  Route 66.

That being said, this recipe is a little warm-up run into my holiday baking with its ginger flavoring.

A few notes:

You can make this as in one large springform pan. If you do, increase the bake time to 45 minutes and bake the cheesecake in a water bath.

This can be kept refrigerated and covered for three days.

To make the chocolate curls, drag a vegetable peeler along the edge of a warm chocolate bar.

Chocolate Ginger Cheesecake Cups

Yields 8 cheesecake cups. Bake at 325 degrees F for 15-20 minutes

Ingredients:

Crust:

• 1 ½ cups graham crackers, crushed
• 1 teaspoon ginger
• 4 tablespoons butter, melted

Cheesecake:

• 1 cup cream cheese
• 1/3 light brown sugar
• 1 egg
• 3 ½ oz bittersweet chocolate
• 2 tablespoons brandy or flavored liqueur
• 1 tablespoon water
• Whip Cream
• 2/3 cup heavy cream
• 1 ½ tablespoon granulated sugar
• Chocolate curls or chocolate shards for garnish

Instructions:

1. Place crackers in a plastic bag and crush with a rolling pin or food processor until. Mix with the ginger and melted butter. Divide the racer mixture between 6 paper muffin liners and press down firmly with a flat bottom of a glass.
2. Place the cream cheese, sugar and eggs in a bowl and beat until smooth. Place the chocolate and the brandy or liqueur and water water in a heatproof bowl set over a pan of gently simmering water. Let stand until melted stirring frequently until smooth.  Stir in cream  cheese mixture and divide between the liners.
3. Bake in oven heated to 325 degrees F. Start checking for doness at 12-15 minutes. Cheesecakes are ready the center of the surface slightly gives when the pan is jiggled.  Leave the cheesecake cups to cool in the oven with the oven door open. During this time the cheesecakes will cool to completion For the whip cream, place heavy cream and sugar in a bowl and beat until medium stiff peaks form. Allow cheesecakes to completely cool before adding whip cream. To finish, garnish with chocolate shards or curls.