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Category Archives: Cheesecakes

Creamy Coconut Cheesecake

Posted on March 30, 2012 by Ruthanne

Chewy layers of coconut covered in dark chocolate cheesecake make this dessert irresistible!

A few months ago I made coconut macaroons– yum. I love coconut. I kept thinking that the macaroons would be good with chocolate. I used Nestle’s new Dark Chocolate Morsels in a Triple chocolate cheesecake a few weeks ago and decided then and there that the dark chocolate cheesecake would be perfect with the coconut macaroons. I didn’t get too creative with this recipe- I just used the coconut macaroon recipe and spread it in the bottom and used the dark chocolate cheesecake recipe over the top—-fingers crossed and YUM! It worked wonderfully!

This recipe is not hard, but it is going to take you some time, so you will want to make it ahead.

INGREDIENTS:

  • Oreos (2 to 2 1/2 cups, finely crushed)
  • 1/4 c. butter (melted)
  • 2 egg whites (beaten until soft peaks form)
  • one (14oz.) bag of sweetened shredded coconut
  • one can of sweetened condensed milk
  • 2 (8oz.) packages of Philadelphia Cream Cheese (softened)
  • 1/2c. sugar
  • 3 eggs
  • 2 c. Nestle Dark Chocolate Morsels (melted)
  • 1 c. whipping cream
  • 3 t. vanilla

DIRECTIONS:

  • Finely crush Oreos and mix with melted butter. Press into bottom of a 9-Inch Round Springform Pan.
  • In a medium bowl combine egg whites, coconut and sweetened condensed milk. Press this macaroon mixture gently over the top of the crust (if you are too vigorous in spreading this it will pull up your Oreo crust).
  • In a large bowl, cream together cream cheese and sugar.
  • Add eggs one at a time, beating with mixer between each egg.
  • Add remaining ingredients and beat until smooth.
  • Pour over coconut layer.
  • Set springform pan on a cookie sheet and allow batter to settle at room temperature for 30 minutes (this will help prevent cracks). Preheat your oven to 325 degrees at this time.
  • Bake cheesecake at 325 degrees for 1 hour. At one hour, turn oven off, crack open the oven door and allow cheesecake to sit in oven for another 30 minutes.
  • Remove cheesecake from oven and cool at room temp for 30 minutes.
  • Carefully run a sharp knife around the edge of the springform pan to loosen the edges (I found that this cheesecake tended to stick on the edges just a little because of all that gooey coconut- you might want to try a little parchment paper on the sides and bottom to make it easier.)
  • Remove edges of pan and allow cheesecake to set until it is room temperature.
  • Refrigerate overnight before serving.
  • Serve with some whipped cream or sprinkle with coconut….yum!

My thoughts: They have a cheesecake at The Cheesecake Factory called Coconut Cream Pie Cheesecake and I LOVE it. Originally I thought I would try to copy it exactly, but the chocolate cheesecake is SO much better than vanilla. I didn’t top this cheesecake with any fancy chocolate or drizzles because it is already SO rich…but you certainly could top this with a ganache- or even a caramel sauce. (Especially if your top cracks a bit and you want to hide that). All of my other cheesecake recipes have toppings on them if you need some topping inspiration 🙂 Enjoy! -r

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Chocolate Chip Cookie Cheesecakes

Posted on March 3, 2012 by Ruthanne


These individual mini cheesecakes have cookie bottoms topped with chocolate chip cheesecake. A beautiful dessert for fancy parties- or for just surprising your friends and family with a fun treat!

I have to give much of the credit for the “cuteness factor” of these to a wonderful cheesecake pan.  I’ve been seeing a lot of mini-cheesecakes online recently  and I just love how beautiful they are- and how fun!  I finally went on a search for how these are being made and saw everything from circular molds with tin foil wrapped tightly around the bottoms to this wonderful (WONDERFUL!) mini cheesecake pan.  I got the Chicago Metallic brand and I just love it.  I want to hug whoever invented these—they are perfect.

Check it out– you have a muffin tin sized pan but each cup has a hole in the bottom.  You get a metal disk that goes inside each cup.  Make your cheesecakes and push up on the disk– out comes this fun (!!) dessert.  I *love* this idea.  (Plus they make them in Squares too- but they are a little more expensive so I’m waiting….)

I love cookies and cheesecake together- thats why I chose this combination.

INGREDIENTS:

  • One Nestle Chocolate Chip Cookie Dough Bar (the refrigerated dough that is scored into squares)
  • 8 oz. of Philadelphia Cream Cheese
  • 1/3 c. granulated sugar
  • 2 t. vanilla
  • 1 (8 oz) container of Cool Whip
  • 1 c. mini chocolate chips
  • 12 mini Chips Ahoy cookies.

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Prepare pan by placing the metal disks into each cup.
  • Break apart 1/2 of cookie dough bar.  (This recipe makes 12 cheesecakes but the bar contains 24 cookies.  You can double this recipe and make 24 cheesecakes or just make the other 12 cookies another time.)
  • Roll each cookie dough square into a ball and put it into an un-greased cup in the cheesecake pan.

  • Bake at 350 for 12-14 minutes.
  • Cool completely.
  • Cream together softened cream cheese and sugar. 
  • Add vanilla.
  • Fold in about 2/3 of Cool Whip and  1 c. chocolate chips.
  • Spoon cheesecake mixture into a large zip-top bag.  Clip a large piece of one corner off and pipe filling evenly over each crust.
  • Use a knife or spatula to smooth tops of cheesecakes flat across top of pan.
  • Freeze for about 3-4 hours (or overnight)
  • Remove from freezer, pop cheesecakes out by pushing up on the bottom of each cup. (This took a little practice for me- you have to push it up high enough to grab it by the cookie part.)
  • Remove the metal disk from the crust.
  • Pipe remaining 1/3 of Cool Whip on top of each cheesecake and decorate with a mini Chips Ahoy cookie.  Keep refrigerated until serving.

My thoughts:  I think a perfect dessert is one that makes you say, “wow- that looks amazing” but then tastes just as good as it looks.  Try this one and let me know what you think dear readers.   Let’s hear it for the inventors of fun new kitchen gadgets!!!!  Yay!  Have a great weekend!

4-17-12:  I just love it when you all try a recipe I’ve posted and share it on your blogs!  Here’s an adorable blog called Two Girls Cooking that tried this recipe and posted it with wonderful step-by-step photos (cute kids and all…)  Thanks for sharing your adventures with us Patricia!!!

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Triple Chocolate Cheesecake

Posted on March 1, 2012 by Ruthanne

Smooth and creamy dark chocolate cheesecake covered in white and milk chocolate toppings….yum.

INGREDIENTS:

Crust:

  • 9 oz. chocolate wafer cookies (I use chocolate animal crackers)
  • 1/4 c. margarine (melted)

Cheesecake:

  • 2 (8oz.) packages of Philadelphia Cream Cheese (softened)
  • 1/2c. sugar
  • 3 eggs
  • 2 c. Nestle Dark Chocolate Morsels (melted)
  • 1 c. heavy whipping cream
  • 2 tbsp. margarine (melted)
  • 3 tsp. vanilla

Toppings:

  • 1/2c. heavy whipping cream (divided)
  • 1/2c. white chocolate chips
  • 1/2c. milk chocolate chips

DIRECTIONS:

Cheesecake:

  • Preheat oven to 325 degrees
  • Crush cookies into fine crumbs and add melted margarine. Combine well and press into the bottom of a 9-Inch Springform Pan
  • Beat softened cream cheese with sugar until smooth.
  • Add eggs one at a time, beating in between each one.
  • Add remaining cheesecake ingredients, beating until smooth.
  • Pour into crust and allow to sit at room temp for 30 minutes.
  • Place on a cookie sheet and bake for 60 minutes,
  • Turn off oven, open oven door a little and allow to sit for another 30 minutes.
  • Remove from oven and run knife around edge of pan. Remove edge of pan.
  • Allow cheesecake to cool to room temperature before adding toppings.

Toppings:

  • Put 1/4 cup of whipping cream into small saucepan and heat just until bubbling at edges. Turn heat off, add white chocolate chips, cover and allow to sit for 5 minutes.
  • After 5 minutes, stir until smooth.
  • Repeat this process in another saucepan with the milk chocolate chips.
  • Pour white chocolate over cheesecake and then drizzle with milk chocolate until entire cheesecake is covered.
  • Chill overnight before serving.

My thoughts: I love the new Dark Chocolate Morsels by Nestle. I’m not a huge fan of dark chocolate, but these have just the right amount of sweet. They make a very flavorful cheesecake. My favorite thing about this cheesecake is that everything is smooth and creamy- no chips, no nuts- just rich smooth chocolates. Need a chocolate fix? This is your dessert! Enjoy!

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Peanut Butter Cup Cheesecake

Posted on November 23, 2011 by Ruthanne

Creamy peanut butter piled high on rich dark chocolate cheesecake makes this dessert absolutely decadent!

INGREDIENTS:

Cheesecake:

  • 9 oz. chocolate wafer cookies (I use animal crackers)
  • 1/4 c. margarine (melted)
  • 2 (8oz.) packages of Philadelphia Cream Cheese (softened)
  • 1/2c. sugar
  • 3 eggs
  • 2 c. dark chocolate chips (melted)
  • 1 c. heavy whipping cream
  • 2 tbsp. margarine (melted)
  • 3 tsp. vanilla

Chocolate Topping:

  • 1/4c. heavy whipping cream
  • 1/2c. semi-sweet chocolate chips

Peanut Butter Topping:

  • 1/2c. heavy whipping cream
  • 1c. peanut butter baking chips

DIRECTIONS:

  • Preheat oven to 325 degrees
  • Crush cookies into fine crumbs and add melted margarine.  Combine well and press into the bottom of a 9-Inch Springform Pan
  • Beat softened cream cheese with sugar until smooth.
  • Add eggs one at a time, beating in between each one.
  • Add remaining cheesecake ingredients, beating until smooth.
  • Pour into crust and allow to sit at room temp for 30 minutes.
  • Place on a cookie sheet and bake for 60 minutes,
  • Turn off oven, open oven door a little and allow to sit for another 30 minutes.
  • Remove from oven and run knife around edge of pan.  Remove edge of pan. 
  • Allow to come to room temperature (make toppings during this time)
  • PEANUT BUTTER: Put whipping cream into saucepan and heat just until bubbling at edges.  Turn heat off, add peanut butter chips, cover and allow to sit for 5 minutes.
  • CHOCOLATE:  Put whipping cream into saucepan and heat just until bubbling at edges.  Turn heat off, add chocolate chips, cover and allow to sit for 5 minutes.
  • After 5 minutes, stir both until smooth.
  • Pour peanut butter over top of cheesecake, smoothing to edges
  • Refrigerate about 10 minutes.
  • Pour chocolate over peanut butter and smooth into a center circle.  
  • Decorate as desired.
  • REFRIGERATE cheesecake overnight before serving for best consistency. Remove bottom part of pan when cake is chilled.

My thoughts: This is my dessert contribution for Thanksgiving dinner tomorrow.  My family is starting to get used to getting desserts that already have a piece cut out- for photo purposes of course!  I’m also bringing broccoli (lest you think I am truly the most unhealthy person in the universe!)  I’ve made this cheesecake for years and it always is just soooo creamy and smooth.  So here’s my little Thanksgiving treat for you my faithful readers!!  I’m very thankful for YOU and all of your encouragement in this crazy new venture in my life!  HAPPY THANKSGIVING!!!!!!

one. last. bite………

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Mocha Cheesecake Tart (gluten free!)

Posted on November 12, 2011 by Ruthanne

A little slice of happiness!!!

This recipe was created by myself and my gluten-free friend Brie.  It was an experiment and we LOVED it (mostly)…Our only mistake was adding too much coffee to our topping– and I am fixing the recipe to correct that!  If you LOVE coffee, add more (I LOVE coffee, so I thought the tart was perfect– but it is 11pm and I am still going strong…so maybe less is better!)

Brie is a photographer…so this post will be filled with her fun photos of the process!

My fun friend Brie!

INGREDIENTS:

Crust:

  • 2 1/2 cups of crushed graham cracker crumbs (gluten free!!!!)
  • 1/3 c. margarine
  • 2 T. sugar

Tart filling:

  • 1 box of PHILADELPHIA cream cheese- softened
  • 1/2c. sugar
  • 1/4 c. cocoa powder (Nestle)
  • 1 t. vanilla
  • 1 tub (8 oz) Cool Whip- thawed
  • 1/2c. mini chocolate chips (Nestle are gluten free)

Topping:

  • 1c. heavy whipping cream
  • 1T. instant coffee granules
  • 1/4 c. powdered sugar (check ingredients- I used Wal-mart brand and no gluten!)

DIRECTIONS:

  • Preheat oven to 350 degrees
  • Mix crushed grahams with sugar and melted butter.
  • Press into an 8 inch tart pan.
  • Place on a cookie sheet and bake at 350 degrees for 12-14 minutes- until edges are firm and crispy.
  • Remove from oven and cool completely.  Remove out tart ring.
  • Mix coffee granules in whipping cream and allow to sit for about 10 minutes. (If you don’t like coffee, just skip this step and make topping by whipping cream and powdered sugar without the coffee granules!)

Whipping cream plus coffee!

  • In a large bowl, cream together cream cheese, sugar, cocoa and vanilla until smooth.

Adding vanilla to the rich chocolatey goodness!

  • Fold in Cool Whip and blend until smooth.
  • Mix in mini-chocolate chips (saving a few for the top).
  • Spread in cooled tart crust.

Spread the filling into the crust…

yum!

  • In medium bowl, mix whipping cream/coffee blend with powdered sugar and whip on high until stiff peaks form.
  • Spread over top of tart and sprinkle with a few mini- chocolate chips.
  • Serve immediately if you want– or keep refrigerated until use.
  • Take pictures!!!! 🙂

Give me all your chocolate chips and nobody gets hurt…..!

My thoughts– YUM!!!!  Rich and creamy and I LOVED the gluten free crust (I would use it again for the flavor and consistency- and I’m not on a gluten free diet).  I really would use just whipped cream next time and skip the coffee altogether though- I think the two layers clashed in color- lol!  Really though– suprise your friends who have to be gluten free with this pie– they will love you for it!!!

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Chocolate-covered Strawberry Cheesecake!!

Posted on June 4, 2011 by Ruthanne

White chocolate cheesecake covered with chocolate dipped strawberries??? I’ll have some of that! (in fact I went off my diet and did– just a little….)  This is my standard cheesecake recipe with a twist- it’s surrounded by Nilla Wafers and topped with loads of dipped strawberries!  Fun and fancy- you will impress your guests with this cheesecake!

INGREDIENTS:

Cheesecake:

  • 9 oz. chocolate wafer cookies (I use animal crackers)
  • 15-20 Nilla Wafers
  • 1/4 c. margarine (melted)
  • 2 (8oz.) packages of Philadelphia Cream Cheese (softened)
  • 1/2c. sugar
  • 3 eggs
  • 2 c. white chocolate chips (melted)
  • 1 c. heavy whipping cream
  • 2 tbsp. margarine (melted)
  • 3 tsp. vanilla

Toppings:

DIRECTIONS:
Cheesecake:
  • Preheat oven to 325 degrees
  • Crush cookies into fine crumbs and add melted margarine.  Combine well and press into the bottom of a 9-Inch Springform Pan
    .
  • Gently press Nilla wafers upright along the edges of the crust.
  • Beat softened cream cheese with sugar until smooth.
  • Add eggs one at a time, beating in between each one.
  • Add remaining cheesecake ingredients, beating until smooth.
  • Pour into crust and allow to sit at room temp for 30 minutes.
  • Place on a cookie sheet and bake for 60 minutes.
  • Turn off oven, open oven door a little and allow to sit for another 30 minutes.
  • Remove from oven and run knife around edge of pan.  Remove edge of pan. 
  • Allow cheesecake to come to room temperature and then refrigerate overnight.
Toppings:
  • CHOCOLATE:  Put 1/2c. whipping cream into saucepan and heat just until bubbling at edges.  Turn heat off, add chocolate chips, cover and allow to sit for 5 minutes.
  • After 5 minutes, stir until smooth.
  • Pour over top of cheesecake and allow this to harden.
  • STRAWBERRIES: Take the top off each strawberry and wash well.  Allow these to dry completely on paper towel.
  • Melt both dark and white chocolate candy melts in the microwave in 30 second increments, stirring in between until completely melted.
  • Gently dip strawberries in chocolate (half in dark and half in white).  Use a fork to drain away excess chocolate and set on parchment paper to harden.
  • Put remaining melted chocolate in ziplock bags.  Clip a corner and drizzle each strawberry with its opposite color.
  • Allow these to completely harden.
  • Add powdered sugar to remaining cup of  whipping cream and whip with mixer (you could use Cool Whip to save time on this part).
  • Spoon whipped cream into a zip-lock bag with a decorative tip added into one corner.
  • Gently place hardened dipped strawberries on cheesecake.
  • Pipe whipped cream around edges and between berries.
  • Keep chilled.  Serve the same day as you place the berries (they will eventually get “soggy”  if they sit too long.
  • ENJOY!!!
My thoughts:
This is the only recipe I’ve ever won a contest with.  Two, in fact!  The 1st was a recipe contest through our local newspaper.  The second was a contest with Ferrara Pan Candy Company.  It isn’t a recipe thats quick and easy, but it’s fun to make and sure to impress!!!  Here’s a couple of tips:  Get more than enough strawberries- you want similar sizes and you will need to go through a few to find enough of the same size.  Start placing the strawberries in the middle with the largest.  The smaller berries are easier to squeeze in around the edges 🙂  Enjoy!!!  r-
This recipe was shared on these wonderful blogs:

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Cinnamon Cheesecake Sundaes

Posted on April 27, 2011 by Ruthanne

Crispy shells covered in melted cinnamon and sugar hold a surprise- a rich and creamy cheesecake filling covered with your favorite sundae toppings!

INGREDIENTS:

  • 12 wonton wrappers
  • 1 c. sugar (divided)
  • 1 tsp cinnamon
  • cooking spray
  • 1 (8oz) package of Philadelphia Cream Cheese
  • 1 tsp. vanilla
  • 1 (8 oz) tub of Cool Whip
  • chocolate sundae topping (or any flavor you like!)
  • rainbow sprinkles 🙂

DIRECTIONS:

  • CUPS: Lay 12 wonton wrappers out on a flat surface
  • Spray both front and back sides of wrappers with cooking spray.
  • Mix 1/2 c. sugar with the cinnamon
  • Carefully coat each wonton wrapper in sugar and cinnamon on both sides.
  • Poke the wrapper down into a muffin cup that has also been sprayed with cooking spray.
  • Bake wrappers at 350 degrees for 6-8 minutes (check often) until golden brown on edges.
  • Remove from muffin tin and allow to cool on a plate.
  • FILLING:  Mix Philadelphia Cream Cheese with remaining 1/2 c. sugar until well blended
  • Add vanilla and blend well.
  • Stir in 1/2 of a container of Cool Whip and stir until smooth.
  • When cups are cool, spoon filling evenly into each cup (I used a Small Cookie Scoop to get the “ice cream” look)
  • Top with chocolate or other toppings.
  • Pipe or spoon remaining Cool Whip on the top and then decorate with sprinkles.
  • ENJOY!

Serves: 12

 

My thoughts:

I created this recipe for the 2011 Real women of Philadelphia cooking contest.  I love the challenge of these contests- they make me think outside the box!  I’ve made this recipe 3 times now and it turns out perfect every time.  What a fun little dessert!  Hope you get a chance to try it out and make the people in your life smile 🙂

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Turtle Cheesecake

Posted on April 21, 2011 by Ruthanne

This rich vanilla cheesecake is topped with a thick layer of soft caramel, smooth chocolate and pecans–YUM!

INGREDIENTS:

Cheesecake:

  • 9 oz. chocolate wafer cookies (I use animal crackers)
  • 1/4 c. margarine (melted)
  • 2 (8oz.) packages of Philadelphia Cream Cheese (softened)
  • 1/2c. sugar
  • 3 eggs
  • 2 c. white chocolate chips (melted)
  • 1 c. heavy whipping cream
  • 2 tbsp. margarine (melted)
  • 3 tsp. vanilla

Caramel Topping:

  • 32 Kraft caramels (unwrapped)
  • 1/2c. margarine
  • 1 can (14oz.) sweetened condensed milk

Chocolate Topping:

  • 1/4c. heavy whipping cream
  • 1/2c. semi-sweet chocolate chips
  • About 15 pecan halves.

DIRECTIONS:

  • Preheat oven to 325 degrees
  • Crush cookies into fine crumbs and add melted margarine.  Combine well and press into the bottom of a 9-Inch Springform Pan
  • Beat softened cream cheese with sugar until smooth.
  • Add eggs one at a time, beating in between each one.
  • Add remaining cheesecake ingredients, beating until smooth.
  • Pour into crust and allow to sit at room temp for 30 minutes.
  • Place on a cookie sheet and bake for 60 minutes,
  • Turn off oven, open oven door a little and allow to sit for another 30 minutes.
  • Remove from oven and run knife around edge of pan.  Remove edge of pan. 
  • Allow to come to room temperature (make toppings during this time)
  • CARAMEL: Put caramels, condensed milk and margarine into a saucepan and melt over medium heat, stirring constantly until smooth (6-8 minutes)
  • CHOCOLATE:  Put whipping cream into saucepan and heat just until bubbling at edges.  Turn heat off, add chocolate chips, cover and allow to sit for 5 minutes.
  • After 5 minutes, stir until smooth.
  • Pour caramel over top of cheesecake, smoothing to edges
  • Refrigerate about 10 minutes.
  • Pour chocolate over caramel and smooth into a center circle.  
  • Place pecan halves around edges and drizzle with any extra caramel you have (if desired)
  • REFRIGERATE cheesecake overnight before serving for best consistency. Remove bottom part of pan when cake is chilled.

My thoughts:

I made this for my friends Spencer and Rachel this weekend.  They are having a party to celebrate their baby’s 1st birthday!  HAPPY BIRTHDAY ASILINN!!!!!  

I haven’t made a cheesecake in awhile and I’ve missed it!  This cheesecake recipe is my staple recipe– the toppings and crust may vary, but the cheesecake recipe stays the same– I haven’t found another that I like better…  The caramel on this is THICK (you may want to half the recipe for it if you aren’t a huge caramel fan like I am).  This might seem like it’s a difficult recipe because of all the steps, but it really isn’t hard– start early in the evening though because its a process!  Hope you get a chance to try this!  ENJOY!   -r



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