APPLE PIE CHEESECAKE FOR TWO

This is a wonderful (and super easy) dessert to top off that romantic Valentine dinner for two (and you can make it all ahead of time!!).  It is a creamy cheesecake, topped with a warm apple pie filling and cold whipped cream........best of the best!!

Preheat your oven to 325°F, and line a mini-loaf pan (6"x3"x2") with foil, then lightly spray the foil with cooking spray.

CRUST
1/4  cup graham cracker crumbs
2    teaspoons sugar
2    teaspoons melted butter
1    tablespoon chopped pecans
pinch of cinnamon

Mix well and press into the bottom of your prepared mini-loaf pan.

CHEESECAKE FILLING
4 ounces cream cheese at room temperature
3 tablespoons sugar
1/2 teaspoon vanilla extract
2 teaspoons flour
1 large egg white

Beat the cream cheese, sugar and vanilla until very smooth; mix in the flour and egg white and beat just until smooth (takes just a second).

Spread the filling, evenly, over the crumb crust. Set the mini loaf pan inside an 8" or 9" cake pan and fill the bigger pan with some HOT water (hot water should be about 1" deep). Bake 28-33 minutes (my electric oven takes exactly 33 minutes). The cheesecake should be just "set" and barely jiggle when you tap on the side of the loaf pan.

Remove from oven and let it sit at room temperature for about 30 minutes, then chill in the fridge for at least 2 or 3 hours (or overnight).

APPLE PIE TOPPING
This topping should be put on the cheesecake just before serving. You can serve it warm (which is how we like it) or cold.

2 large sweet apples (see note)
1 tablespoon butter
1 teaspoon water
1/2 cup sugar
1/4 cup brown sugar
1/4 cup chopped pecans
1/4 teaspoon cinnamon
pinch of nutmeg

Melt butter and water in a medium saucepan and then add everything else. Saute on low heat for about 5-8 minutes or until apples are tender. Thicken the sauce with a slurry of 1/2 teaspoon of cornstarch and 1 teaspoon of water.  Remove from heat and stir in 1/4 teaspoon of vanilla.

You can use this topping after it cools down a little, or if you want to serve it cold, just store it in the fridge.

When it's time to serve, grab the ends of the foil in the mini-loaf pan and lift the cheesecake out.  Cut the cheesecake in half and place on dessert dishes; top each one with a large serving of apple pie filling (warm or cold). Top with sweetened whipped cream.

Enjoy!!

 

 

NOTE: Use any good eating apple. If you use something really tart, like a Granny Smith apple, just add a little extra sugar.

THANKSGIVING MINI DESSERT

We just love mini desserts, don't you? No extra plates and forks (we use napkins), no "commitment" to a big slice of something; instead two or three different mini-desserts is more to our liking.

Todays recipe is a combination of two of my favorite holiday treats. It has a bottom layer of moist, spicy pumpkin CAKE and a top layer of rich and creamy CHEESECAKE; what could be better for your holiday buffet table?

 

CAKE LAYER

 

1/2  cup Libby pumpkin puree (NOT the pre-spiced kind)

3/4  cup all purpose flour

1 1/2  teaspoons pumpkin pie spice

1/4 teaspoon salt

1/4 teaspoon baking soda

1 large egg

1/2 cup sugar

1/4 cup + 1 tablespoon vegetable oil

1 teaspoon vanilla extract

 

Mix the flour, spice, salt and baking soda and set aside.  In another bowl, whisk together the pumpkin, egg, sugar, oil and vanilla until smooth, then add the dry ingredients from the first bowl. Whisk just until well mixed and set aside.

 

CHEESECAKE LAYER

 

(2) 8 ounces cream cheese (room temperature)

2   large egg

4 teaspoons all purpose flour

2 cups powdered sugar

2 teaspoons vanilla

 



Beat the cream cheese with electric mixer until smooth, then add the egg, flour, sugar and vanilla and beat until smooth, but don't over beat.

ASSEMBLY

Super simple: place cupcake papers in cupcake pan and very lightly mist them with cooking spray.

Put a small amount of cake batter into each paper and make sure it covers the bottom. Top with cheesecake filling(dividing evenly between the 24 desserts).

Bake in pre-heated 350° oven for 25 minutes or until set (my electric oven takes exactly 25 minutes).

Cool to room temperature then chill for at least a couple hours.

NOTE:  These little gems can be made two or three days ahead of time which is a huge help during the holidays. As a matter of fact, they taste even more moist after a couple days in the fridge.  Just make sure that you store them chilled in an airtight container.

NOTE: This cake batter raises nicely, so don't put too much in the bottom of each one...sort of spread it around but not too terribly thick or you will get all cake and less cheesecake.

CHEESECAKE BROWNIE CUPCAKES

This recipe is a delightful combination of a brownie layer baked under a vanilla cheesecake layer; do I have your attention yet? 

They are delicious and seriously going onto my holiday dessert tray this year. If you like chocolate (duh!!) AND you like cheesecake (double duh!!) you will love these quick and simple treats.

 

Brownie Layer
1 ounce semi-sweet chocolate
1/4 cup butter
1 tablespoon cocoa powder
1/2 cup sugar
pinch salt
1 large egg
1 teaspoon vanilla
1/3 cup flour

Heat chocolate, cocoa and butter (I use my microwave) just until melted, then stir well and set aside to cool while you do the next step.

In another medium size bowl mix sugar, egg and vanilla till smooth; add melted chocolate/butter and flour and stir just until it looks well mixed (I do this by hand - no mixer); set aside.

Cheesecake Layer
8 ounce cream cheese (room temperature)
1/3 cup sugar
1 large egg
1 teaspoon vanilla

Using electric mixer, beat the cream cheese until it is very smooth. Add the sugar, egg and vanilla and continue mixing until creamy smooth.

Preheat oven to 350°. Line cupcake pan with 12 foil liners. If you don't have foil liners, you can use paper liners, but you will have to mist them with a little vegetable spray.

Put a very lightly rounded tablespoon of brownie batter in each cupcake foil and roughly spread it around a little.

Top the brownie layer with the cheesecake mixture, dividing it equally between the 12 cupcakes.
 
Bake for 30 minutes.  Remove from oven but do not remove from the cupcake pan. Let them sit at room temperature for 30 minutes, then chill in fridge (still in pan) for several hours.

I topped these little gems with a ganache (but you don't have to).  To make that, I just mixed a large handful of chocolate chips with 1/4 cup very hot (but not boiling) heavy cream, stirring until thick and smooth.

These are also very pretty at holiday time, topped with cherry pie filling and a swirl of whipped cream; it's sort of an individual black forest cake idea.

MINI MAPLE CHEESECAKES

We love the world of mini desserts these days; with an "empty nest", mini desserts are an easy better way to battle the mega-calories that a big ole' cheesecake in the fridge tempts us with.

Picky-picky husband LOVES all things maple, so I've been on a search for a maple cheesecake for a long time. This recipe is a combination of several other recipes combined with my own personal tweaks. WE
are very pleased with the results; they are sweet, smooth to the tongue, maple-y and super easy to make.

CRUMB CRUST
3/4 cup graham cracker crumbs
2 tablespoons sugar
2 tablespoons melted butter

Mix until well combined; I do this in a plastic food bag (saves on clean up). 

Preheat your oven to 275° and put paper cupcake liners in a cupcake pan.

Put a slightly rounded tablespoon of crumb mixture into each paper liner and press down.

CHEESECAKE FILLING
8 ounces cream cheese (room temperature)
1/3 cup REAL maple syrup (I've never tried pancake syrup)
1 tablespoon sugar
1 teaspoon vanilla extract
1/4 teaspoon maple extract
1 egg
2 tablespoons flour

Beat the cream cheese until it is fluffy and well mixed. While the mixer is running, drizzle in the maple syrup (scrape the sides of the bowl down if necessary).

Beat in the egg, extracts and flour until smooth.

Pour over the crumb crusts, filling almost to the top.

Bake at 275° for 30 to 35 minutes or until set. 

NOTE: My electric oven took 35 minutes to bake these because my maple syrup and egg were cold (right out of the fridge). If you bring the syrup and egg to room temperature before making these, it would probably only take 30 minutes to bake.

NOTE: I've never used artificial pancake syrup in these little cheesecakes, so I can't tell you if that will work or not, although I'm guessing it would (it just wouldn't taste as good).

NOTE: This recipe made 10 little cheesecakes.

EASY MINI CHEESECAKES

Picky-picky husband has decided he loves cheesecake. Not just any cheesecake (that's part of his picky-picky-ness), but he loves miniature cheesecakes. I think it is because he can just snag one out of the fridge without plate or utensils.

This recipe for mini-cheesecakes is extremely quick and easy and since you can use any flavor of jam, it is quite versatile. If you don't want to add the jam, just leave it out!!

CRUST
1 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter, melted

Mix these three items until everything is moist and crumbly.
Place paper cupcake liners in cupcake pan (recipe makes 24 miniature cheesecakes).  Place a scant tablespoon of the crumbs in the bottom of each paper liner and tamp down a little.

CHEESECAKE FILLING

(3) 8 ounce packages of cream cheese (room temperature)
3/4 cup sugar
2 teaspoons vanilla extract
3 eggs

Beat the softened cream cheese for 2 minutes; it should be very creamy. Add the sugar and vanilla and beat for about 30 seconds.

Add the eggs, one at a time, beating well (on low) in between each egg.

If you are going to use jam in these cheesecakes (it is completely optional), put a rounded tablespoon of cheesecake batter on top of each graham cracker crust. Swirl a little of your favorite jam over the batter, like this:

Top this with another heaping tablespoon of cheesecake filling and then put another swirl of jam on the top surface.

Bake at 325°F for 25-30 minutes (my electric oven takes 25 minutes).

Leave the baked cheesecakes in the pan and cool to room temperature. After they are at room temperature, put them in the fridge to chill for at least a couple hours before serving.

MINI BUTTERSCOTCH CHEESECAKES

Whether you are a small family or "empty nesters" like us, this scaled down recipe for mini-butterscotch cheesecakes is a handy one.

I started scaling down full sized dessert recipes because we got tired of eating the same dessert several nights in a row. This recipe (depending on how big you make them) will give you 5 or 6 cupcake sized cheesecakes.

Preheat oven to 325°F and line a cupcake pan with paper liners.

GRAHAM CRACKER CRUST:
3/4 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons melted butter
Mix crust ingredients and divide evenly between 5-6 paper liners (press crumbs down to make flat crust inside paper liners).

CHEESECAKE BATTER:
1/2 cup butterscotch baking chips
4 ounces regular cream cheese (room temperature)
2 tablespoons sugar
1 eggs slightly beaten (room temperature)
1 teaspoons all purpose flour
1/2 teaspoon vanilla extract
1/2 teaspoon rum extract (see note)

Melt butterscotch baking chips (I use my microwave) just until they are melted and smooth, don't overheat. Set aside to cool down a little.

Beat the cream cheese until it is very smooth (1 minute or so?). Beat in the melted (and cooled) butterscotch chips and sugar until well mixed. Add the egg, flour and extracts and beat until smooth, but don't over beat.

Pour the batter over the crust and fill paper liners about 80% full, or almost to the top. When these cheesecakes are done baking, they will look domed, but as they cool, they will lose that "dome".

Bake for 25-30 minutes (my electric oven takes 30 minutes). Of course it will depend on how much you fill up the paper liners and how hot your oven runs. Just bake them until they are set.

Cool in the pan for half hour or so, then put them (still in the pan) in the fridge to chill for a few hours. Remove paper liners before serving.

NOTE: If you don't have rum extract, just double the vanilla.

MINI PEANUT BUTTER CHEESECAKES

Chocolate glazed, mini peanut butter cheesecakes, what could be better? My family loves cheesecake and I've made a bagillion of them over the years, but I've never quite mastered cutting them cleanly, especially when serving a crowd. These mini cheesecakes are the perfect solution for Easter this year.

CRUST
1½ cups graham cracker crumbs
4 tablespoons sugar
¼ cup melted butter
pinch of cinnamon

Mix crust ingredients well, set aside

FILLING
(2) 8 ounce pkg. cream cheese room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup creamy style peanut butter
3 tablespoons flour
2 eggs

Line cupcake pan with paper liners (this recipe makes 18 cheesecakes). Spoon a little of the crust crumbs into each paper liner and press down. Set aside and preheat your oven to 350°F

In a large bowl, beat the room temperature cream cheese and granulated sugar until very smooth, scraping down the sides of the bowl if necessary. Add the peanut butter and vanilla and beat until smooth.

While beating, sprinkle in the flour and then add the eggs, one at a time, mixing until smooth.

Fill the paper liners almost full (I use an ice cream scoop for this).  Bake in 350°F oven for 20-23 minutes. My electric oven took 23 minutes.

Cool to room temperature, then top with chocolate glaze.

CHOCOLATE GLAZE
6 tablespoons melted butter
6 tablespoons unsweetened baking cocoa
6 tablespoons boiling water
2 cups powdered sugar
1 teaspoon vanilla extract

Mix the cocoa into the butter until smooth. Add the boiling water and mix well. Add the powdered sugar and vanilla and whisk till smooth.  Pour over the cooled cheesecakes and put in the fridge to help the glaze "set".

Store cheesecakes, covered, in the refrigerator until time to serve.

MINI OREO CHEESECAKES

I've made these little gems many, many times, and I've never had a single crack in any of them and they go together in a snap. They are absolutely delicious and totally addicting. 

The only "extra" step, is that they really need to sit in the fridge overnight after baking (to soften the cookie crust), but this step is WELL WORTH IT. You can eat them as soon as they are chilled, but the cookie will still be crunchy.  If you let them sit in the fridge overnight, the cookie almost becomes part of the cheesecake...scrumptious.

 

24 Oreo cookies (divided)
1 pound of cream cheese (room temperature)
1/2  cup granulated sugar
1/2  cup sour cream
2  large eggs (lightly beaten)
1 teaspoon vanilla extract

Place 6 (original) Oreo cookies in the food processor and process into fine crumbs (set aside). Preheat your oven to 275 F and put 18 cupcake papers in your cupcake pan. Place a whole Oreo cookie in the base of each cupcake paper and set aside.

With your electric mixer (I used my stand mixer with a paddle attachment), mix the cream cheese on medium speed for three minutes.  Add the sugar and vanilla and mix for another 2 minutes on medium speed, or until very smooth. Add the lightly beaten eggs and mix on LOW until well combined. Fold in the sour cream and cookie crumbs with a spatula.

Fill the cupcake papers almost to the top (I used an ice cream scoop and it seemed to be the perfect measurement). Bake in preheated 275° oven for 30 minutes.

Once they are baked, leave them in the cupcake pan and immediately put them in the fridge. Chill overnight.  Delicious !!!

 

BUTTERSCOTCH CHEESECAKE FOR TWO

 

This recipe makes the perfect amount for two perfect size desserts. It is smooth, creamy, rich and it has a serious butterscotch flavor. I will definitely be making this one often.

PREPARE PAN:  Preheat your oven to 325F. Line a mini-loaf pan (6" x 3" x2") with foil and spray with cooking spray. Leave the ends of the foil long enough that you can grab onto them. You will be using these "foil handles" to lift the chilled cheesecake out of the pan for easier serving.

CRUST
½ cup graham cracker crumbs
1 tablespoon brown sugar
1 tablespoons butter (melted)

Mix all and pat into the bottom of a prepared  mini-loaf pan.

CHEESECAKE
½ cup butterscotch chips
4 ounces of cream cheese (room temperature)
2 tablespoons dark brown sugar
1 teaspoon vanilla extract
½ teaspoon rum extract
1 egg (room temperature)

Melt the butterscotch chips and (using an electric mixer) beat them into the room temperature cream cheese until well mixed and smooth. Beat in the brown sugar and extracts until well mixed. Beat in the room temperature egg.

Pour over crumb crust.  Set the mini-loaf pan inside of a larger baking dish (I use a 9" cake pan). Put boiling hot water in the BIGGER pan (water should come about half way up the side of the mini-loaf pan).

Place in preheated 325F oven and bake for 30 to 35 minutes (my oven took 35 minutes). You will know the cheesecake is done when you tap the loaf pan and the cheesecake just jiggles a little bit.

Remove from oven and let cool for about 20 minutes, then put it in the fridge for a few hours.

To serve, grab the ends of the foil  and lift it out of the loaf pan. Peel the foil back and cut in half.

STRAWBERRY CHEESECAKE FOR TWO

I put three recipes together, to come up with this dessert for two. It has a shortbread cookie crust, a creamy cheesecake layer and it is topped with a  jelled strawberry topping. The contrast between the smooth vanilla cheesecake and the juicy strawberries was excellent!!!

 

 

COOKIE CRUST
¼ cup all purpose flour
1 tablespoon powdered sugar
2 tablespoons butter
a pinch of baking powder

Mix the dry ingredients and cut in the butter. Press, evenly, onto the bottom of a greased foil lined mini-loaf  (6" x 3" x 2"). See important note below.

Bake the cookie crust in preheated 375 oven for 10-12 minutes or just until it starts to turn golden. Set aside to cool.

CHEESECAKE FILLING
4 ounces of cream cheese (room temperature)
3 tablespoons sugar
2 teaspoons all purpose flour
½ teaspoon vanilla
1 egg white (room temperature)

Beat the cream cheese, sugar, flour and vanilla until smooth. Beat in the egg white until well mixed. Pour over the baked (and cooled) cookie crust.

Set the mini-loaf pan inside of a larger pan (I use a 9" cake pan) and put enough HOT water in the larger pan, so that it comes about half way up on the mini-loaf pan.

Bake in preheated 325 oven for 28 to 33 minutes (my oven takes exactly 33 minutes). You'll know it is done when it barely jiggles when you tap the pan. This little cheesecake has NEVER cracked on me.

Cool about 20 minutes before putting it into the fridge to chill for several hours.

STRAWBERRY TOPPING

2 cups sliced fresh strawberries
¼ cup granulated sugar

Cook strawberries and sugar in a heavy saucepan. When the strawberries start cooking, they will release lots of liquid. Let this cook for about 3-4 minutes, or until strawberries are soft. Thicken the mixture with a slurry of cornstarch and water (1 tablespoons cornstarch + 1 tablespoon water). Cook until this mixture thickens. Remove from heat and stir in ½ teaspoon vanilla. Cool to room temperature and pour over the cooled cheesecake. Put the whole thing in the refrigerator to chill for several hours. To serve, gently lift the dessert out of the pan by holding onto the foil ends.  Peel back the foil and cut in half.

IMPORTANT NOTE: Make sure you line the mini-loaf pan with foil and then spray it with vegetable spray. Leave the ends of the foil long enough so that you can grab onto them and lift the chilled cheesecake out of the pan.

PERFECT CHEESECAKE TRICK

I love any kind of cheesecake. It doesn't make much difference, to me, whether it is perfectly baked or if it has a big old crack in the middle of it ... I will enjoy it just as much.

HOWEVER, there ARE those special occasions where you want your cheesecake to impress company, so here is a trick that has not failed me yet: bake your cheesecake at a super low temperature for a longer time. It will come out ultra-creamy and will NOT crack.

CRUST
2 cups graham cracker crumbs
¼ cup granulated sugar
1/3 cup melted butter

Spray the bottom and sides of your springform pan with a little cooking spray. Mix everything well and press into the bottom of a 9" springform pan. Bake at 300 for 8 minutes. Set aside to cool.

(4)  8 ounce packages of cream cheese (room temperature)
1 cup sugar
5 eggs (room temperature)
1 tablespoon vanilla extract

Preheat oven to 350.  Beat the cream cheese in a large bowl until it is light and smooth. Gradually beat in the sugar. Add the eggs, one at a time, beating well after each egg. Mix in vanilla.

Pour over graham cracker crust and smooth the top. Set the pan on a heavy cookie sheet and bake at 350 for fifteen minutes, then TURN YOUR OVEN DOWN TO 200 and bake for 75 more minutes. DON'T FORGET TO TURN THE OVEN DOWN!!!!!!!!!!!  After 75 minutes, the center of the cheesecake will be almost set. Take it out of the oven and loosen the sides of the cheesecake by running a VERY thin blade around the edge. Leave it in the pan and let  it cool to room temperature before putting in the fridge. Chill for several hours, or better yet, overnight.

PRALINE TOPPING (this is sinfully delicious!!)

¼ cup butter
1¼ cups brown sugar (packed)
16 large marshmallows
2 tablespoons light corn syrup
dash of salt
1 cup of evaporated (canned) milk
½ cup toasted pecans (or almonds)
1 teaspoon vanilla extract


Melt the butter in a saucepan over low heat. Stir in the sugar, marshmallows, syrup and salt. Bring to a boil over low heat, stirring constantly. Simmer gently for one minute. Remove from heat and cool for five minutes. Stir in evaporated milk, nuts and vanilla, mix well. This is good warm or cold over the cheese cake. 

CHERRY CHEESECAKE PIE

Last week, Debbie, over at Mocha Me, posted a raspberry cream cheese pie that sounded quick, easy and tasty. It had a chocolate crumb crust, a layer of fresh raspberries, a baked cream cheese filling and a chocolate drizzle.
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On the day I wanted to make the pie, we were snowed in with a foot of new snow so I had to improvise on some of the ingredients. The final result was excellent and I will be making this versatile recipe often, thank you Debbie!!

I didn't have raspberries, so I substituted some frozen dark sweet cherries and made a cooked filling to go under the cheesecake layer. I'm sure you could use almost any fresh, canned or cooked fruit under the cheesecake layer (it is a very user friendly recipe).
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CRUST
1¼ cups graham cracker crumbs
3 tablespoons sugar
1/3 cup melted butter
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Mix all ingredients and press into a 9" pie plate (no need to grease) and bake in a preheated 350 degree oven for 8 minutes. Let cool for 30 minutes (I let mine cool for about 10).
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FRUIT LAYER
2 cups of fruit (I used frozen dark sweet cherries cut in half).
¼ cup sugar
¼ teaspoon almond extract
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Cook the fruit & sugar together until it is tender (the fruit will make its own juice). While its simmering, stir in a slurry of 1 tablespoons of cornstarch mixed with 1 tablespoon of water. Simmer until juices are very thick, remove from heat and stir in extract. Pour into bottom of crumb crust and set aside.
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CREAM CHEESE LAYER
4 ounces of cream cheese (room temperature)
3 tablespoons lemon juice
14 ounce can of sweetened condensed milk (not evaporated)
1 teaspoon vanilla
1 egg
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Beat the cream cheese and sweetened condensed milk together, add the lemon juice, vanilla and egg and beat until smooth. Pour over the fruit layer. Bake in 350 degree oven for 30 minutes. Let pie cool on a rack for about 30 minutes before you chill.
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GLAZE
Mix ¼ cup of semi-sweet chocolate chips with ¼ cup heavy whipping cream and heat (over low heat) until the chocolate melts. Drizzle over baked pie. Chill pie for several hours.




NOTE: When chilled, this cuts beautifully.

PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST

Each little cheesecake (or two) is the perfect portion size and the gingersnap crumb crust goes perfectly with the pumpkin filling. This recipe makes 12 little scrumptious cheesecakes, but you could easily double it for a crowd.

 2/3 cup of crushed gingersnaps (about 15)
2 tablespoons of melted butter

Mix the crumbs and melted butter and put a scant tablespoon of the mixture into the bottom of 12 paper lined cupcake compartments; press down the crumbs into an even layer and bake in a 325 degree oven for 5 minutes. Remove and set aside.

8 ounce cream cheese (room temperature)
1 cup of canned pumpkin (not pumpkin pie filling)
½ cup of granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla

Cream everything together until very well mixed.
Beat in 2 eggs, one at a time, until well mixed.

Fill the paper cupcake liners ¾ full. Bake for 25-30 minutes at 325. My oven took 30 minutes. Chill in the pan for several hours. Remove the cupcake paper before serving and top with whipped cream.

CHOCOLATE CHEESECAKE FOR TWO

Chocolate cheesecake for two, how tempting is that? Actually, this was rich enough that Hubby and I split a piece (technically making it cheesecake for 4). Served with a dollop of sweetened whipped cream, this was the perfect ending to a romantic dinner.

 Preheat your oven to 325F and line a mini loaf pan (6" x 3" x 2") with foil (leaving the ends long enough to grip on to) and spray with vegetable spray.

GRAHAM CRACKER CRUST
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½ cup graham cracker crumbs
1 tablespoon sugar
1 tablespoon of melted butter
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Mix well and pat firmly into prepared mini loaf pan, set aside.
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FILLING.
½ cup semi-sweet chocolate chips (see note)
4 ounces cream cheese (room temperature)
2 tablespoons white sugar
1 egg room temperature (slightly beaten)
1 teaspoon flour
½ teaspoon vanilla extract
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Melt chocolate chips and beat them into the softened cream cheese; add the vanilla and sugar. Whisk in beaten egg and flour until smooth (don't over mix). Pour over the crumb crust.
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Place the mini loaf pan inside of an 8" or 9" cake pan and add hot water to the bigger pan until it comes half way up the side of the smaller pan. Bake 30 minutes or until set.
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Cool about 15 minutes, then put in fridge and chill for at least 3 hours (even better on day 2). To serve, grab edges of foil, and lift the cheesecake out of the pan. Fold foil back and cut cheesecake into pieces; serve with sweetened whipped cream.
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NOTE: Your chocolate cheesecake is only going to be as tasty as the chocolate that you use. I used Ghirardelli chocolate chips and they were excellent.
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NOTE: After baking for 30 minutes, gently tap the side of the smaller pan with a spoon. You should see just a little jiggle in the batter, but not much.

WHITE CHOCOLATE & RASPBERRY CHEESECAKE FOR TWO

If you are looking for a special dessert for two, this is it. This recipe has several steps, but they are all very easy and the final product is totally delicious. What a way to top off a romantic meal!!

Preheat your oven to 325 and line a mini-loaf pan (6" x 3" x 2") with foil. The foil will help you lift the baked cheesecake out of the pan after it is chilled, so make the foil ends long enough to grab on to. Spray with vegetable spray and set aside.

Make the raspberry sauce: In a sauce pan, heat up 1 cup of raspberries (I used frozen) and ¼ cup of white sugar. Bring to a simmer and mash the berries as they cook. When berries are all soft, thicken with a slurry of 1 tablespoon corn starch mixed with 1 tablespoon water. Stir until berries are nice a thick. Press through fine mesh strainer. Set aside.

Make crust: Mix ½ cup graham cracker crumbs, 1 tablespoon white sugar and 1 tablespoon melted butter. When thoroughly mixed together, press into the bottom of the foil lined mini-loaf pan. Set aside.

Make filling: Melt ¼ cup of white chocolate chips with 1 tablespoon cream and set aside. In a bowl, with an electric mixer, cream 3 ounces of room temperature cream cheese and 2 tablespoons sugar. When thoroughly creamed, add 1 egg white, ½ teaspoon vanilla and 2 teaspoons all purpose flour (don't over beat). Stir in melted white chocolate chips.

Pour half of the batter onto the crumb crust and top with half of the berry mixture. Top with the second half of the batter then decorate the top with the rest of the berry mixture. *see note

Water bath: Place the mini-loaf pan (with cheesecake in it) inside of a larger pan (I used a 9" cake pan) and pour very hot water into the larger pan, making sure that the hot water comes half way up on the sides of the mini-loaf pan.

Bake in a 325 oven for 28 to 33 minutes (my oven takes 33 minutes). The cheesecake is done when you gently tap the side of the pan and the cheesecake sort of jiggles (kind of like jello).

Cool for 30 minutes in the pan, then chill for at least 3 hours. To serve, lift the cheesecake out of the mini-loaf pan (using the foil "handles") then cut it into two pieces.

NOTE: You don't have to strain the seeds out of the raspberries if you don't want to. To decorate the top of the cheesecake, I spooned small amounts of the berrys in a random pattern, then ran the tip of a toothpick through the berries to make a design.

CHEESECAKE FOR TWO

This mini-cheesecake is baked in a foil lined miniature loaf pan (6"x 3"x 2"). The loaf pan is all one piece, so there is no concern about water leaking into the cheesecake when you bake it in a water bath, which is pretty handy!!

We really enjoyed this dessert. I also have a chocolate version that I will post later. Serve it plain or top it with ANY kind of cooked fruit. Today's cheesecake was topped with fresh peach & cinnamon. Yummy!!

CRUST

½ cup graham cracker crumbs
1 tablespoon granulated sugar
1 tablespoon melted butter
 
Mix the crumbs, sugar and melted butter and press them into the bottom of a 6"x 3"x 2" foil lined miniature loaf pan that has been very lightly sprayed with cooking spray. Make sure you leave enough foil hanging over the edges of the pan, to use as "handles" for lifting the cheesecake out after it is chilled.

CHEESECAKE FILLING

4 ounces cream cheese, soft
3 tablespoons granulated sugar
¼ teaspoon vanilla extract
2 teaspoons white flour
1 large egg white, room temperature

In a small bowl, beat the room temperature cream cheese, sugar and vanilla until smooth. Beat in the flour just until well mixed. Stir in the room temperature egg white.

Pour mixture over graham cracker crust and spread evenly. Place loaf pan inside of an 8" or 9" cake pan and fill the round cake pan with hot water (depth of hot water should be half way up the loaf pan). Bake on center rack at 325 for 28 to 33 minutes (my oven took the full 33 minutes). Cheesecake is done when the center is set but it still jiggles just a little.

Be careful when you remove this from the oven, the water is really hot. Have a towel ready to set the loaf pan on after you take it out of the water. Let the cheesecake cool (in the pan and on a rack) for about half an hour then chill in the fridge for at least 2-3 hours.
To serve, lift the cheesecake out of the loaf pan by using the foil ends as lifting tabs. Cut the cheesecake in half (you will get two 3" x 3" servings), top with fruit filling and serve.

PEACH FRUIT FILLING
1 large ripe peach
1 teaspoon butter
1 tablespoon brown sugar
1 tablespoon granulated sugar
1/8 teaspoon cinnamon
½ teaspoon vanilla extract
½ teaspoon corn starch
1 teaspoon water
Peel, pit and chop the peach. Place it, and the butter,in a small saucepan. Add the sugars, cinnamon and vanilla. Cook on medium low heat, stirring, until the peaches are half way tender (watch them, they cook quickly). Stir the cornstarch into the water and add to the peaches while stirring. Cook until thick and bubbly (about another minute). Serve warm (or chilled) on the cheesecake.

FLOURLESS CHOCOLATE & VANILLA MARBLE CAKE

Flourless baked goods are a curiosity to me. It just doesn't seem "right" but the process intrigues me. This specific recipe has been beckoning me since I bought the Christmas issue of Fine Cooking's magazine called Sweet Cakes.

It is a flourless chocolate and vanilla marble "cake" and it was absolutely delicious, although I don't know if I would really classify it as a cake. It tasted very much like a fudgy cheesecake. I will definitely be making this again.

VANILLA BATTER
8 ounce cream cheese (room temperature)
2/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
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CHOCOLATE BATTER
10 ounces bittersweet chocolate finely chopped
10 tablespoons unsalted butter cut into pieces
3 large eggs
1/3 cup granulated sugar
1 tablespoon espresso
1 teaspoon vanilla extract
pinch of table salt
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Preheat oven to 300F and position rack in the middle of your oven. Lightly grease a 9"x2" round cake pan and line bottom with parchment paper (I used a springform pan).
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In a medium bowl, beat the cream cheese with electric mixer until smooth, add sugar and beat until well blended and no lumps remain. Add eggs and vanilla and beat just until blended, set aside.
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In another medium bowl, melt the chocolate and butter over a pan of simmering water (or in the microwave), whisk until smooth and let cool slightly.
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Using a stand mixer fitted with whisk, beat the eggs, sugar, espresso, vanilla and salt on medium high until pale and thick (3 or 4 minutes). Turn mixer to low and gradually pour in the melted chocolate mixture and continue beating until well blended.
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Spread half of the chocolate mixture into the prepared 9" pan. Alternately add large scoops of the vanilla batter and the rest of the chocolate batter to the cake pan. Use a knife to gently swirl the two batters together so they are mixed, but not completely blended. Rap the pan against the counter top a few times to settle the batters.
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Bake 40 to 42 minutes (mine took 48 minutes) or until a pick inserted 2" from outer edge of cake comes out gooey but not liquid. The top of the cake will be puffed and slightly cracked around the edges (it will settle as it cools).

 This is a close up, showing the
texture of this cake

NOTE: Cover and refrigerate until very cold, at least 4 hours or overnight.

NOTE: This cake is extremely rich, much like cheesecake, so cut small slices.

NOTE: I didn't have bittersweet chocolate, so I used semi-sweet.

TOFFEE CHIP CHEESECAKE BARS

I've been trying out potential sweets for my Christmas cookie boxes and I found a real winner last week. It's from a cookbook called "Brand Name Recipes". The bars have a cocoa based cookie bottom (I used the new Hershey's dark chocolate cocoa which is very tasty) and on top of that is a creamy cheesecake-toffee bit layer and it is all topped with more toffee bits. Need I say more?

 1¼ cups all purpose flour
1 cup powdered sugar
½ cup unsweetened cocoa (I used dark chocolate cocoa)
¼ teaspoon baking soda
¾ cup butter (cold)
(1) 8 ounce package cream cheese (room temperature)
(1) 14 ounce can Eagle Brand Sweetened Condensed Milk
2 eggs
1 teaspoon vanilla extract
1½ cups English toffee bits (divided)

Combine the flour, powdered sugar, cocoa and baking soda in a medium bowl; cut in butter until it is crumbly (I did this step in my food processor). Press firmly on the bottom of an un-greased 9" x 13" baking pan. Bake for 15 minutes.

Beat the cream cheese until it is fluffy then add the sweetened condensed milk (not evaporated milk), eggs and vanilla and beat until it is smooth. Stir in one cup of the English toffee bits. Pour this mixture over the hot crust. Bake at 350F for 25 minutes or until set and the very edges just start to turn golden. Cool 10 minutes and then sprinkle on the remaining one half cup of toffee bits. Cool completely, then refrigerate until the bars are cold. Store leftovers (covered) in the fridge.

NOTE: These bars are to be kept in the fridge, but we think they taste best after they had been out of the fridge for 10-15 minutes.

NOTE: Make sure you use sweetened condensed milk, not evaporated milk

CHOCOLATE-VANILLA CHEESECAKE

I served this delicious new recipe last weekend. Hubby and I couldn't stop nibbling on it. It has a bottom chocolate layer and a top vanilla layer, then I topped it with my newly discovered cream cheese-whipped cream. Talk about a one-two punch!! It is super quick to make and baked up without a single "crack".

CHEESECAKE
4 squares semi-sweet baking chocolate
(2) 8 ounce cream cheese (divided)
1/2 cup sugar (divided)
2 eggs (divided)
(1) 6 ounce Oreo pie crust
1 teaspoon vanilla extract

Microwave the chocolate (on high) for 1½ minutes (stirring every 30 seconds) or until completely melted. My microwave only took about 50 seconds.

To the melted chocolate, add one 8 ounce package of cream cheese, 1/4 cup of white sugar and one egg. Beat until well mixed and pour into Oreo crust. In a different bowl, mix one 8 ounce package of cream cheese, 1/4 cup of white sugar, one egg and 1 teaspoon vanilla extract. Beat until smooth and pour over the chocolate filling. Bake in preheated 350 oven for 40 minutes or until center is almost set. Chill for at least 3 hours then frost with whipped topping and sprinkle with toasted sliced almonds.

CREAM CHEESE-WHIPPED CREAM TOPPING
(1) 8 ounce package of cream cheese
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups heavy whipping cream
toasted sliced almonds

Combine room temperature cream cheese, sugar and extracts in a large mixing bowl. Beat until very smooth. With the mixer still running, slowly pour in the whipping cream (stop once in a while to scrape down the interior walls of the bowl). Continue to beat until cream forms stiff peaks.

This is a very sturdy whipped cream and will not deflate (there is still one piece of this cheesecake in the fridge (calling my name) and the whipped cream still looks as good as it did on Sunday).

NOTE: I did not have an Oreo crust, so I made a graham cracker crust and used a 10" pie plate. I didn't find out, until the cheesecake was in the oven, that an Oreo crust is only 8½" across, so my cheesecake came out a little on the thin side.

NOTE: Next time I make this recipe, I plan on making individual size cheesecakes by baking them in (cupcake paper lined) muffin tins. I am also going to alternate spoonfuls of chocolate and vanilla batter and run a knife through the batter to "marble" it.

NOTE: If you ever forget to bring the cream cheese up to room temperature, use this trick: unwrap cream cheese completely and microwave it on high for 10-15 seconds. (my microwave takes 13 seconds).