{Mini Cheesecakes}

These are the best and easiest little cheesecakes to make. They are perfect for get togethers. You can also make a bunch and freeze them and bring them out when you have a craving for little cheesecakes ūüôā

1 (12oz) package vanilla wafers
1 (8oz) packages cream cheese
3/4 cup white sugar
2 eggs
1 tsp vanilla extract
1 can pie filling of your choice or fresh fruit

Preheat oven to 350 degrees. Line a miniature muffin tin with mini paper liners
Crush the wafers, and place 1/2 tsp of the crushed wafers into each paper cup.
In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each mini muffin liner with this mixture. almost to the top.
Bake for 15 minutes. Cool, and top each one with your choice of topping

Recipe Source: All Recipes 


{Decadent Chocolate Cheesecake}

This is a great cheesecake for chocolate lovers, like me. But you won’t like it if you’re not a chocolate fan, because this is VERY rich. I made this for our Christmas dessert and we loved it.

9-ounce package of chocolate cookies (such as chocolate wafers, graham crackers or teddy grahams)
1 tablespoon sugar
6 tablespoons butter, melted
10 ounces semisweet or bittersweet chocolate, chopped (use the best quality you can afford) 
4 (8-ounce) packages cream cheese, room temperature
1 1/4 cups plus 2 tablespoons sugar
1/4 cup unsweetened cocoa powder
4 large eggs
3/4 cup whipping cream
6 ounces semisweet or bittersweet chocolate, chopped
1 tablespoon sugar
For crust:
Preheat the oven to 350¬įF. Butter a 9-inch springform pan with 3-inch-high sides. Process the chocolate cookies in a food processor (or the old-fashioned way with a bag and a rolling pin) until they are finely ground. Transfer them to a small bowl and mix in the sugar. Add the melted butter and mix until well combined. Press the crumbs evenly onto the bottom¬†only¬†of the prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Keep the oven heated at 350 degrees.
For filling:
Melt the 10 ounces of chocolate in the microwave or in a double boiler until melted and smooth. Cool the chocolate until lukewarm but ensure that it is still warm enough to be pourable. In a large bowl (or with a stand mixer), blend cream cheese, sugar, and cocoa powder until smooth. Blend in eggs one at a time. Mix in lukewarm chocolate. Pour the cheesecake filling over the crust; smooth the top. Bake until the center is just set and just appears dry, about 1 hour. Remove the cheesecake from the oven and cool on a wire rack for 10 minutes. Run knife around sides of cake to loosen. Let the cheesecake cool to room temperature. Cover lightly with plastic wrap and chill overnight.
For topping:
One hour before serving, stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over the center of the cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until the topping is set, about 1 hour.
When ready to serve, release the springform pan sides. Transfer the cheesecake to a platter. Top with chocolate curls. It is preferable to let the cheesecake stand at room temperature for 1-2 hours before serving.

Recipe Source: Mel’s Kitchen Cafe

{Caramel Apple Cheesecake Bars}

This dessert is heaven sent. The crust is perfect and the cheesecake is moist and delicious. And the apple and streusel topping make it the perfect fall treat. This has become a new favorite dessert that I will be making again and again.
Check out more fabulous  Caramel and Apple desserts from other blogs down below!

2 cups all-purpose flour
 1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened

 Cheesecake Filling:
 3 (8-ounce) packages cream cheese, softened
3/4 cup sugar
3 large eggs
1 1/2 teaspoons vanilla extract

3 Granny Smith apples, peeled, cored and finely chopped
2 Tbs sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

 Streusel Topping:
1 cup firmly packed brown sugar
 1 cup all-purpose flour
1/2 cup quick cooking oats
 1/2 cup (1 stick) butter, softened I
n a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

 1/2 cup caramel topping

¬†Preheat oven to 350 degrees F. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9×13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

 In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

 In a small bowl, stir together chopped apples, 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and serve cool. Enjoy!

The Improve Cooking Challenge

{Amazing Cheesecake}

This is my first time ever making a REAL Cheesecake. I went and bought myself a springform pan (something I have wanted for along time) and then found a great recipe that I slightly adapted from Mel’s Kitchen Cafe, a blog I just LOVE. It turned out perfect. My only advice is that you make this when you have company or for someone else. It is dangerous to have something this good all to yourself ūüôā

For the Crust:

3 cups finely ground graham crackers (about 40 squares)
2 tablespoons sugar
1/2 cup butter, melted

For the Filling:

2 (8-ounce) blocks cream cheese, room temperature
1 cup sugar
3 eggs
1 teaspoon vanilla extract
Zest of about half a lemon
1 pint sour cream

To prepare crumb crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9 or 10 inch springform pan with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides on the pan, use your fingers or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.

To prepare filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to 2 minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and lemon zest. Blend in the sour cream. The batter should be well mixed but not overbeaten. Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling. Pour filling into the crust-lined pan and smooth the top with a spatula.

Bake in a preheated 325 degree oven for 50-55 minutes. The cheesecake should still jiggle slightly, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake’s center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours but I found it tasted best after setting over night. Demold and transfer to a cake plate. I served mine with fresh Raspberries and some Whipped cream. DELISH!