Individual Cheesecakes

Look at these sweet little cakes!  Aren't they perdy?  They taste perdy and are perdy darn easy to make too!  This recipe is one that my mom always made while we were growing up.  In my opinion, it's a perfect amount of cheesecake.  (Okay, so I'll fess up.  Sometimes I eat more than one.)  I topped these little cheesecakes with raspberry because it's in season here, but you could top them with any berry or topping. 

Individual Cheesecakes

Ingredients:
2 8-ounce packages cream cheese, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
18-24 vanilla wafers
18-24 cupcake liners
Topping (See below for my homemade raspberry topping)

Directions:
Preheat oven to 350 degrees.  Mix cream cheese and sugar.  Add eggs and vanilla.  Beat until smooth.  Line muffin tins with paper liner and drop a vanilla wafer flat side down into muffin paper.  Cover wafer with cream cheese mixture, 2/3 full.  Bake at 350 degrees for about 10-15 minutes or until firm.  (Watch carefully while baking or the wafer could burn.)  Cool.  Top with whatever topping you'd like.

Homemade Raspberry Topping
1 1/2  cups water
1/2 cup sugar
1 (1.6 oz.) package raspberry flavored gelatin
1 1/2 Tbsp. cornstarch

In medium saucepan, bring water and sugar to a boil. Mix jello with cornstarch and gradually add to boiling mixture. Cook over medium-high heat, stirring constantly for 5 minutes or until mixture is clear and thickened slightly. Remove from heat and cool completely.  Spoon a small amount of topping onto the individual cheesecakes.  Then top with 2-3 raspberries. 

Lion House Cheesecake

Holy smokes people!  This cheesecake is heavenly!  I really, really enjoy a good cheesecake, and this cheesecake is among the best I've ever had.  You wanna hear my theory on why it is so delectable and more desirable than other cheesecakes?  Okay, so it has this sour cream topping layer, and I tell you what, that is the secret ingredient to making it so fabulous.  Cheesecake can get really rich at times, but watch out, because the sour cream layer tones the richness down and makes it purely delicious until the very last bite.  Thus, I eat way bigger pieces than I should multiple times a day.  It's that addicting!  This cheesecake is just so smooth and creamy.  It's perfection in a graham cracker crust.  Oh peeps, you have to have some.  Do y'all want to come over for dessert?

Ingredients
Crust:
1 1/2 cups graham cracker crumbs
3 tablespoons sugar
6 tablespoons butter or margarine

Filling:
3 8-ounce packages softened cream cheese
1 cup sugar
3 eggs
3/4 teaspoon vanilla

Topping:
1 pint sour cream
3 tablespoons sugar
1/2 teaspoon vanilla

Directions:
Crust:  In a medium bowl thoroughly mix the ingredients.  Press firmly into a 10-inch springform pan, lining bottom and sides; set aside.  Make filling.

Filling:  In a large mixer bowl beat cream cheese well.  Add sugar a little at a time; add eggs one at a time; add vanilla.  Combine thoroughly.  Pour into crust; fill to within 1/2 inch of top to allow room for topping.  Bake 55 to 60 minutes at 300 degrees.  While cheesecake is baking, prepare topping.

Topping:  In a small mixer bowl whip sour cream; add sugar gradually, add vanilla.  Pour over baked cheesecake and bake at 300 degrees for 10 minutes.  Allow to cool.  Refrigerate until ready to serve.  Makes 10-12 servings.

Recipe Source:  Lion House Desserts

We topped it with raspberry topping, but you could use any topping or leave it naked. ;)

Linked to:  Sweets for a Saturday, Potluck Sunday, A Themed Bakers Sunday

Raspberry Cheesecake

I'm going to be honest here.  This thing was a booger to make!  This cheesecake is very touchy with temperatures.  Just check out the recipe.  It is really good though.  Who can go wrong with cheesecake and raspberries?  That is the question.  Plus, if you like lemon, this also has a nice hint of lemon, not super strong, but definitely there and very refreshing.  Doing it again, I would probably change out the red jelly for a homemade glaze.  I'm not a huge fan of store bought jellies, but even so, the cheesecake was yummy.  I just thought it would be even better with a homemade raspberry glaze.   

Raspberry Cheesecake

Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1 tablespoon sugar
6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:
2 1/2 pounds cream cheese, at room temperature
1 1/2 cups sugar
5 whole extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest (2 lemons)
1 1/2 teaspoons pure vanilla extract

For the topping:
1 cup red jelly (not jam), such as currant, raspberry, or strawberry
3 half-pints fresh raspberries

Directions:
Preheat the oven to 350 degrees F.

To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.

Raise the oven temperature to 450 degrees F.

To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.

Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.

To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

Recipe Source:  Ina Garten from the Food Network

Linked to:
Sweets for a Saturday #4 hosted by Sweet as Sugar Cookies
Sweet Tooth Friday hosted by Alli 'n Son

Chris' Outrageous Chocolate Cake from the Cheesecake Factory

All the layers of this heaven sent cake before frosting the edges.

Mmmmmm!!!!!

The frosted edition.

After digging in!

This is a little piece of heaven on earth for me! I love this cake from Cheesecake Factory. Maybe we should call it a big piece of heaven on earth because the cake is huge. It has eight layers. Yes, eight delicious layers. It's actually 4 layers repeated twice. What are these delicious layers you might ask? Here goes: Moist chocolate cake, creamy chocolate chip coconut cheesecake, chewy brownie, and toasted coconut pecan frosting. Oh my mouth is watering! So I searched and searched online for a copycat recipe for this dessert. I couldn't find one much to my dismay! That's when I decided to create my own. I was so happy with how it turned out! Now I don't have to pay $7.50 when I want a piece of this baby. The cake itself is easy to make. It just takes time because you have to freeze and refrigerate parts of it in order to assemble it. It is so worth it though! The cake is very similar to the Cheesecake Factory's. The big difference is that I put buttercream frosting around the edges of mine. The Cheesecake Factory has a different frosting around the outside. The buttercream frosting was fabulous.

Kimmy's Version of Chris' Outrageous Chocolate Cake from the Cheesecake Factory

Ingredients:

Chocolate Cake Layer:
1 Box Mix of German Chocolate Cake

(Plus ingredients to make cake)

Brownie Layer:

1 Brownie Mix
(Plus ingredients to make brownies)

Chocolate Chip Coconut Cheesecake Layer:

2 8 oz. packages cream cheese

2 eggs
1/2 cup granulated sugar

1/2 cup chocolate chips
1/2 cup coconut

1/2 tsp. vanilla

Coconut Pecan Frosting:

1 cup granulated sugar

1 cup evaporated milk

1/2 cup butter, cubed

3 egg yolks, lightly beaten

1 teaspoon vanilla

2 1/2 cups flaked coconut

1 1/2 cups chopped pecans

Chocolate Buttercream Frosting:

1 lb. powdered sugar
1/3 cup cocoa powder

1 cube butter or margarine

1 teaspoon vanilla

1/4 cup milk (adjust to get to the right consistency)

Directions:

1. The Cake Layer

Make cake according to directions on box. Prepare 2 9 inch cake pans by putting wax paper in it and spraying it with cooking spray. Pour half the cake mix into each of the pans. Cook according to box mix for the 9 inch pans. Check with toothpick to make sure they're done. Cool. Cover with plastic wrap and freeze overnight. (You can wrap them in the pans or remove them from the pans and wrap them.)

2. The Brownie Layer

Make brownies according to directions on box. Prepare 2 9 inch cake pans by putting wax paper in it and spraying it with cooking spray. Pour half the brownie mix into each of the pans. Cook for 25 minutes or until toothpick comes out clean at the degree specified on the brownie mix box. Cool. Cover with plastic wrap and freeze overnight. (You can wrap them in the pans or remove them from the pans and wrap them.)

3. The Cheesecake Layer

Preheat oven to 350. Mix together softened cream cheese, eggs, and sugar. Then add the coconut, chocolate chips, and vanilla. Prepare 2 9 inch springform pans by putting wax paper in it and spraying it with cooking spray. Pour half the cheesecake mix into each of the pans. Cook for 15 to 20 minutes or until middle is set. Remove from oven and let cool. Cover and refrigerate overnight.

4. The Coconut Pecan Frosting Layer

In a heavy saucepan, combine the sugar, milk, butter and egg yolks. Cook and stir over medium heat until thickened. (It should be thick enough to coat the back of a metal spoon.) Remove from heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency.

5. The Buttercream Frosting
Mix all ingredients until light and fluffy. Not too long or it will get too gooey.

Putting it all together:

I froze the cake and brownie layers overnight. The cheesecake was refrigerated overnight. The next day I made both the frostings. I leveled the chocolate cake with a cake leveler. If you don't have a leveler, just eyeball it. The first layer of the cake was the chocolate cake. Next the cheesecake. Then brownie. Then coconut pecan frosting. Repeat the layers: chocolate cake, cheesecake, brownie, coconut pecan frosting. Use the buttercream frosting around the sides. I left the cake out for 1/2 a day so the layers could settle together. Yummy, yummy, yummy in my tummy!

Linked to:  A Themed Baker's Sunday

Recipe Source:  This is my personal creation!

German Chocolate Cheesecake

This is heaven on a plate. I love German Chocolate Cake and Cheesecake. Combine the two and you have got something I'm going to savor for life! This is one of my favorite desserts now! I found the recipe when I was pregnant and have saved it for when I wasn't constantly nauseous! I'm so glad I did because it was scrumptious! The recipe came from Mommy's Kitchen.

German Chocolate Cheesecake

CAKE:

1 package german chocolate cake mix

CREAM CHEESE FILLING:

2 packages (8 ounces each) cream cheese, softened

1-1/2 cups granulated sugar

4 eggs, lightly beaten

FROSTING:

1 cup granulated sugar

1 cup evaporated milk

1/2 cup butter, cubed (not margarine)

3 egg yolks, lightly beaten

1 teaspoon vanilla extract

2-1/2 cups flaked coconut

1-1/2 cup chopped pecans

DIRECTIONS:

Prepare cake batter according to package directions; set aside. In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour half of the cake batter into a greased 13-in. x 9-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan. Bake at 325° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 1 hour. For frosting, in a heavy saucepan, combine the sugar, milk, butter and egg yolks Cook and stir over medium-low heat until thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers. Yield: 16 servings

Cheesecake Factory Pumpkin Cheesecake

I got this recipe from my friend Krista's blog. She's got tons of delicious recipes. I am a huge fan of cheesecake and love to try new ones. This one is really tasty! (Sorry, I didn't take a picture of this one. There is one on Krista's blog though.)

Crust:
1 1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar

Filling:3- 8oz.pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice

Whipped Cream

Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 min. at 350. Set aside.

Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. add pumpkin eggs, and spices, beat till smooth and creamy. Pour into the crust. Bake for 60-70 min. or till the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream.

PHILLY Brownie Cheesecake

I got this recipe from Kraftfoods.com. It's really easy to make and really tasty. Especially for Mike and I since we both love brownies and cheesecake.

What You Need:
1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 eggs
2 squares BAKER'S Semi-Sweet Chocolate

Make It:

PREHEAT oven to 325°F. Spray 13x9-inch baking pan with cooking spray. Prepare brownie batter as directed on package; pour into prepared pan. Bake 25 min. or until top of brownie is shiny and center is almost set.

MEANWHILE, beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Gently pour over brownie layer in pan. (Filling will come almost to top of pan.)

BAKE 40 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen side of dessert from pan; cool. Refrigerate at least 4 hours or overnight.

MELT chocolate as directed on package; drizzle over cheesecake. Refrigerate 15 min. or until chocolate is firm. Cut cheesecake into 16 pieces to serve. Store any leftover cheesecake in refrigerator.