National Cheesecake Day

PHILADELPHIA Classic Cheesecake

Happy National Cheesecake Day!

One of my favorite cookbooks is from Kraft Philadelphia Cream Cheese which is loaded with all types of cheesecake and other cream cheese delicacies.  The Classic, pictured above from their website, is the mother of all cheesecakes.  The link includes a video for this delicious and easy cheesecake.

Anyway, the cookbook is the most used in my collection and includes the cheesecake I make most often . . . Chocolate Chip Cheesecake.

Click here for all of the cheesecake recipes on my blog.


Here is a list of cheesecake links you can get lost in searching for your perfect cheesecake:

AllRecipes.com Cheesecake Recipes

Taste of Home Top 10 Cheesecake Recipes

Southern Living To-Die-For Cheesecakes

Food Network Cheesecake Ideas

Kraft Recipes Cheesecakes

Martha Stewart - Our Favorite Cheesecake Recipes

Simply Recipes Perfect Cheesecake

The Cheesecake Factory Original Cheesecake Recipe (copycat)

Reddiwip Cheesecake Recipes

The 91 Most Delish Cheesecake Recipes

BBC Good Food Cheesecake Recipes Collection

Epicurious Cheesecake Recipes

Betty Crocker Cheesecake Recipes

Moms Who Think Cheesecake Recipes

Coconut Cream Cheese Pie

Both The Captain and I are big fans of desserts that include cream cheese . . . we are definitely making the pie this week!  

This recipe from Kraft.com is quick and easy . . . only 15 minute prep time!  

Please note the substitutions at the end of the recipe for flavor variations, how to make a lower fat version and how to toast coconut.

Ingredients:

48 vanilla wafers, finely crushed (about 1-1/2 cups)

1/4 cup butter, melted

1-1/4 cups BAKER'S ANGEL FLAKE Coconut, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, divided

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding (see substitutes at the end of recipe)

2 cups plus 1 Tbsp. cold milk, divided

2 cups thawed COOL WHIP LITE Whipped Topping

1 Tbsp. sugar




Directions:


Heat oven to 350º F.

Combine wafer crumbs, butter and 1/4 cup coconut. 

Press into bottom of 9-inch pie plate. 

Bake 10 minutes. 

Cool.

Microwave cream cheese in bowl on HIGH 10 seconds or just until softened.  Stir until creamy. 

Beat pudding mixes and 2 cups milk in large bowl with whisk for 2 minutes. 

Add half the cream cheese and mix well. Stir in 3/4 cup of the remaining coconut and 1 cup COOL WHIP.  Pour into crust.

Add sugar and remaining milk to remaining cream cheese and mix well. Stir in remaining COOL WHIP and spread over pie. 

Refrigerate 3 hours. 

Toast remaining coconut.
Sprinkle toasted coconut over pie just before serving.




Substitutions:

Prepare using 

JELL-O Coconut Cream Flavor Instant Pudding 
. . . or . . . 
JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding

For a lower fat version, substitute low fat or no fat milk and cream cheese.  I have used them in many recipes and can barely notice the difference.



How to Toast Coconut:

Spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. 

Bake at 350°F for 7 to 10 minutes or until lightly browned, stirring frequently. 

Or, spread in microwave pie plate. 

Microwave on HIGH 3 minutes or until lightly browned, stirring every minute. 

Watch carefully as coconut can easily burn!



Recipe and Photo Source

Coconut Cream Cheese Poundcake

A piece of this pound cake, preferably warm out of the oven, with a cup of coffee is my idea of an awesome breakfast.

The combination of cream cheese and coconut topped with that fabulous glaze makes me want to make this pound cake right now!

The recipe can be found here, at Cookies and Cups, one of my favorite food blogs.

Click here for more pound cake recipes on my blog!

Triple-Layered Strawberry Cake

If you love strawberries, this is the cake for you!

The cake was very easy to make, however, it turned out to be a comedy of errors for me. 

First of all, the original recipe called for a buttercream frosting with 1 cup of finely chopped strawberries, which was way too much liquid and made the frosting way too runny. Please note the section about the frosting in the recipe.

Error #2 for me was not paying attention to what I was doing and made the cake with two pans instead of three.  If you choose to make yours two layers, make the cooking time 30 minutes.

The delicious smell of strawberries fills the air when you bake this cake!

Ingredients for cake only:

1 (18.25-ounce) package white cake mix
1 (3-ounce) package strawberry gelatin
4 large eggs
1/2 cup sugar
1/4 cup all-purpose flour
1/2 cup finely chopped fresh strawberries
1 cup vegetable oil
1/2 cup milk



Directions:

Mix all ingredients together for one minute, scrape down the sides, and beat an additional two minutes.

Pour batter into three greased and floured cake pans. Bake for 23 minutes at 350 F or until toothpick comes out clean.

Cool for 10 minutes in the pan, and then remove from the pan to cool completely.

To assemble the cake, place one cake on a plate. Spread the strawberry buttercream frosting over the top, and place the next cake on this. Press slightly, and then spread more buttercream frosting on top of this cake. Place the third cake on top, pressing slightly. Use the remaining frosting to frost the outside of the cake.

Frost cake with your favorite cream cheese or buttercream frosting with 1/2 cup finely chopped strawberries added.  The original recipe called for 1 cup strawberries, but it made the frosting way too runny.


Source: Southern Living

Almond Danish Puff

Pastry is one of my favorite things for a quick breakfast with a cup of coffee. Almond danish is my favorite! I'll have to figure out how to sneak in some cream cheese after I've made it once.

Ingredients:

Pastry
1⁄2 cup butter, softened
1 cup all-purpose flour
2 tablespoons water

Topping
1⁄2 cup butter
1 cup water
1 teaspoon almond extract
1 cup all-purpose flour
3 eggs

Creamy Almond Glaze
1 1⁄2 cups powdered sugar
2 tablespoons butter, softened
1⁄2 teaspoon almond extract
1 or 2 tablespoon warm water or 1 or 2 tablespoon milk
sliced almonds

Directions:

Heat oven to 350º F.

Using pastry blender or crisscrossing 2 knives, cut 1/2 cup softened butter into 1 cup flour, until particles are size of coarse crumbs.

Sprinkle 2 tablespoons water over mixture; mix with fork.

Gather pastry into ball and divide in half.

Form each half into rectangle, 12x3 inches, about 3 inches apart on ungreased cookie sheet.

Heat remaining 1/2 cup butter and 1 cup water to rolling boil in 2-quart saucepan and remove from heat.

Quickly stir in almond extract and 1 cup flour.

Stir vigorously over low heat about 1 minute until mixture forms a ball and remove from heat.

Add eggs and beat until smooth. Spread half of the topping over each rectangle.

Bake about 1 hour until topping is crisp and brown and remove from pan to wire rack.

Cool completely.

Spread with Creamy Almond Glaze and sprinkle with almonds.

Creamy Almond Glaze:

Mix all ingredients until smooth and spreadable.  Glaze the Danish puff.

Source

Pecan Cobbler

This pecan cobbler will be a regular for holiday meals and/or special times on our dessert table.

Bring out the vanilla ice cream when serving this delicious cobbler!

This cobbler recipe originates from Plain Chicken, one of my favorite food blogs.

Ingredients

• 6 Tbsp butter, melted
• 1 3/4 cups sugar, divided
• 1 cup flour
• 1-1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1/2 cup chopped pecans
• 1/2 cup toffee bits
• 1-1/2 cups boiling water

Directions

Preheat oven to 350.

Whisk together 3/4 cup sugar, flour, baking powder, salt, milk and vanilla.

Pour melted butter into an 8x8-inch pan and pour batter over melted butter.

Combine the remaining 1 cup of sugar, the pecans, and toffee bits in a separate bowl and sprinkle evenly over the batter.

Pour boiling water slowly over top of the cobbler.

Bake until top of the cobbler looks set, about 40 to 45 minutes.




Source

Caribbean Rum Cake

Rum cake has to be one of the best cakes ever.  It used to be a regular item at my Christmas parties and always a big hit.  I miss those Christmas parties!

This recipe comes from the King Arthur Flour website.  Check it out for some awesome recipes!

Hope you enjoy this special cake :)

Ingredients

Rum cake base

• 2 cups King Arthur Unbleached All-Purpose Flour
• 1 1/2 cups sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup pastry cream filling mix or instant vanilla pudding mix, dry
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup milk
• 4 large eggs
• 1/2 cup white or golden rum
• 2 teaspoons vanilla
• 1/4 teaspoon butter rum flavor (optional but excellent)
• 1/4 cup pecan or almond flour, for dusting baking pan

Rum soaking syrup

• 1/2 cup unsalted butter
• 1/4 cup water
• 1 cup sugar
• 1/2 cup white or golden rum
• 1/2 teaspoon vanilla

Directions 

Preheat oven to 325°F. 

Spray a 10 to 12 cup bundt pan with cooking spray. Sprinkle on the pecan or almond flour and turn the pan to coat evenly. Set aside.

Combine the cake ingredients except the rum, vanilla and butter rum flavoring in the bowl of your stand mixer on medium speed for 2 minutes. Scrape down the bowl after one minute.

Add the rum, vanilla and flavor to the batter and blend for another minute. 

Pour the batter into the prepared bundt pan and spread level with a spatula.

Bake 50 to 55 minutes. 

You may smell the nut flour toasting at first, especially those not covered in cake batter. When done, the cake will test clean on a cake tester. For best results, try a piece of dry uncooked spaghetti or linguine.

Make the soaking syrup while the cake in the pan cools slightly.

Combine the syrup ingredients, except vanilla in a medium-sized saucepan. Bring to a rapid boil andreduce to a simmer . . . cook for about 5 to 8 minutes, until syrup thickens slightly. Remove from heat and stir in the vanilla.

Poke holes all over the cake using a long skewer. Pour about 1/4 of the syrup over the cake (still in the pan). Allow the syrup to soak in . . . repeat again and again until all the syrup is used.

Cover the pan loosely with plastic wrap and allow the cake to sit out overnight to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert on to your serving plate.

Serve with hot coffee or tea. The cake is very moist, fragrant and potent.

Yield: one large or two small bundt cakes. Cake freezes very well.


Source

Old-Fashioned Oatmeal Cake with Broiled Topping

Oatmeal Cake is something I have not tried, but it looks delicious!

This recipe and photo comes from the Pillsbury website.

Ingredients

Cake

• 1 1/2 cups quick-cooking oats
• 1 1/4cups boiling water 
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1/2 cup butter or margarine, softened
• 1 teaspoon vanilla
• 3 eggs
• 1 1/2cups all-purpose flour
• 1 teaspoon baking soda 
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg

Topping

• 2/3 cup packed brown sugar
• 1/4 cup butter or margarine, melted
• 3 tablespoons half-and-half or milk 
• 1 cup coconut
• 1/2 cup chopped nuts

Steps 

In small bowl, mix oats and boiling water; let stand 20 minutes. 

Preheat oven to 350°F. 

Grease 13x9-inch pan with cooking spray; lightly flour.

In large bowl, beat granulated sugar, 1 cup brown sugar and 1/2 cup butter with electric mixer on medium speed until light and fluffy.  Scrape bowl occasionally. 

Beat in vanilla and eggs. 

Beat in oat mixture and remaining cake ingredients until well blended.  Scrape bowl occasionally. 

Spread batter evenly in pan.

Bake 35 to 45 minutes or until toothpick inserted in center comes out clean.

Set oven control to broil. 

In small bowl, beat 2/3 cup brown sugar, 1/4 cup butter and the half-and-half with electric mixer on high speed until smooth. Stir in coconut and nuts. 

Spoon over warm cake; spread to cover.

Broil 4 to 6 inches from heat 1 to 2 minutes or until bubbly and light golden brown. Cool completely, about 1 hour.

Photo and recipe source

Pink Lemonade Stand Cake

Yummy lemon cake and cream cheese frosting!

This cake sounds super special and worth the fuss in making it.  I would not suggest this cake for a beginner baker.

Such a pretty cake!

Ingredients

1 cup buttermilk
2 tablespoons lemon juice
2 tablespoons seedless strawberry jam, warmed
2 tablespoons thawed pink lemonade concentrate
2 tablespoons grenadine syrup
1 cup unsalted butter, softened
1-1/4 cups sugar
3 tablespoons grated lemon peel
4 large eggs
1/2 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

FROSTING:
1 cup unsalted butter, softened
1 package (8 ounces) cream cheese, softened
1 tablespoon grated lemon peel
4 cups confectioners' sugar
1/3 cup plus 3 tablespoons thawed pink lemonade concentrate, divided
Pink sprinkles

Directions

Preheat oven to 350°. 

Line bottoms of three greased 8-in. round baking pans with parchment paper; grease paper.

Whisk the first five ingredients until blended in a small bowl . 

Cream butter, sugar and lemon peel in a large bowl until light and fluffy. 

Add eggs, one at a time and beat well after each addition. Beat in vanilla. 

Whisk flour, baking powder, baking soda and salt in another bowl. Add to creamed mixture alternately with buttermilk mixture, beating well after each addition.

Transfer batter to prepared pans. 

Bake 20-24 minutes or until a toothpick inserted in center comes out clean. 

Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

For frosting, in a large bowl, beat butter, cream cheese and lemon peel until smooth. Gradually beat in confectioners’ sugar and 1/3 cup lemonade concentrate. If necessary, refrigerate until spreadable, up to 1 hour.

Place one cake layer on a serving plate. Brush 1 tablespoon lemonade concentrate over cake; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer; brush remaining lemonade concentrate over top.

Spread remaining frosting over top and sides of cake.

Decorate with sprinkles. Refrigerate until serving. 

Yield: 12 servings.

Nutritional Facts

1 slice (calculated without optional decorations): 732 calories, 39g fat (24g saturated fat), 172mg cholesterol, 291mg sodium, 91g carbohydrate (68g sugars, 1g fiber), 7g protein

Source

Chocolate Bundt Cake

When it comes to desserts, I always trust that a Martha Stewart recipe will be delicious!

The cake looks dense and moist and that chocolate ganache looks heavenly.

I want some now with a cup of coffee!

Ingredients

For the cake

• 8 ounces (2 sticks) unsalted butter, plus more for pan
• 2 1/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup milk
• 1/2 cup sour cream (4 ounces)
• 1 1/2 cups sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract

For the glaze

• 3 ounces bittersweet chocolate, chopped
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter

Directions

Make the cake: 

Preheat oven to 325 degrees. 

Prepare a 14-cup Bundt pan with butter.

Whisk together flour, cocoa,baking soda, and salt in a large bowl. 

Mix milk and sour cream in a glass measuring cup.

Using an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. 

Add eggs one at a time, beat well after each addition.  Add vanilla. 

Reduce speed to low; add flour mixture in 2 batches, alternating with the milk mixture beginning and ending with the flour.  Beat until just combined.

Transfer batter to prepared pan. 

Smooth top with an offset spatula. 

Bake until a toothpick comes out clean, about 55 minutes. 

Transfer pan to a wire rack and cool completely.


Make the glaze: 

Place chocolate in a heatproof bowl. 

Bring cream to a simmer in a small saucepan. 

Pour over chocolate and let stand 2 minutes. 

Add butter, and mix until smooth. 

Let stand, stirring occasionally, until slightly thickened. 

Pour glaze over cake.

VARIATIONS

The version of this cake originally featured in the December 2008 issue of Living called for 2 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, and 3/4 teaspoon salt. 

The 2008 version of the cake also called for an optional 1/2 cup chopped walnuts, folded into batter after flour mixture is incorporated, and an optional 2 tablespoons Cognac or rum in the glaze, added at the same time as the butter.

Photo and recipe source

Raspberry Lemonade Cheesecake Bars

A delicious looking cheesecake bars recipe from Betty Crocker!

Ingredients

Crust

1 pouch Betty Crocker™ sugar cookie mix

1/2 cup butter, softened 

1 egg 

1 teaspoon finely grated lemon peel

Filling

2 packages (8 oz each) cream cheese, softened 

1/2 cup sugar 

1 tablespoon finely grated lemon peel

2 eggs 

1/3 cup fresh lemon juice

1 cup fresh raspberries

Directions

Heat oven to 325°F. 

Spray bottom only of 13 x 9-inch pan with cooking spray.

Mix crust ingredients with spoon until soft dough forms in a large bowl. 

Press dough in bottom of pan. 

Bake 15 minutes. 

Remove from oven to cooling rack and cool 10 minutes.

Beat cream cheese, sugar and 1 tablespoon lemon peel with electric mixer on medium speed until smooth. Scrape sides of bowl frequently. 

Add eggs, one at a time and beat until just blended. 

Beat in lemon juice. 

Reserve 1/4 cup filling and set aside. 

Spread remaining filling over cooled crust.

Mash raspberries with fork.  Push mixture through small strainer with back of spoon to make 1/4 cup raspberry puree. 

Stir puree into reserved filling. 

Drop spoonfuls of raspberry mixture on cream cheese layer. 

Carefully swirl into top of cream cheese layer with a knife.

Bake 30 to 35 minutes or until filling is set. 

Cool 30 minutes on cooling rack. 

Refrigerate about 2 hours or until cooled completely. 

Cut in 6 rows by 4 rows.

Watch Video

Photo and recipe source

Quick and Easy Cherry Cobbler

It doesn't get any easier than this Cherry Cobbler recipe from Betty Crocker. OK, I guess you could use canned biscuits, but other than that . . . easy enough for a beginner!

Let me deviate from the recipe for a minute and discuss the concept of semi-homemade, using convenience foods in meal preparation.  

A comment from a disgruntled reader brought this discussion to a food website comment board making advocates of semi-homemade cooking seem lazy and uncaring about their family by fixing a meal using these shortcut tricks.  

You know, there is a time and place for everything!  

I am an advocate of both styles of cooking.  While I can make the best "from scratch" biscuits using the same recipe I've used since junior high school home ec class, there are times I want quick and easy.  That is why I always have a box of Bisquick on hand.  The Captain and I have recently added canned fruit filling, puff pastry sheets and OMG . . . jarred spaghetti sauce to our pantry for those times.  If I really think about it, we probably stock many other convenience foods . . . oh yeah, chicken stock!

There have been times that I've spent hours in the kitchen making a spaghetti sauce using tomatoes, peppers and herbs from my garden.  No convenience there!  It is all about the time you have on your hands.

In my working days, I wanted quick and easy semi-homemade meals since after a day at the office, I didn't want to spend hours in the kitchen.  A good meal and time to unwind is what I wanted.  On the weekends, I would go crazy cooking and many times making and freezing extra food for during the week. It is all about choice!

She probably thinks that using a slow cooker is also evil . . .

OK, rant over . . . the woman's comments really upset me!

So . . . having said all that . . . you can change up this recipe by using a different canned fruit like apple.  If it makes you feel better to make your scratch biscuits, knock yourself out!  It is a guide . . .

Thank you to Betty Crocker for providing these convenience foods and showing us how to use them  :)

Ingredients

1 can (21 ounces) cherry pie filling

1 cup Original Bisquick™ mix

1/4 cup milk 

1 tablespoon sugar

1 tablespoon butter or margarine, softened


Directions

Spread pie filling in ungreased 1 1/2-quart casserole. Place in cold oven and heat to 400ºF and let heat 10 minutes. Remove pan from oven.

While pie filling is heating . . . stir remaining ingredients until soft dough forms. Drop by spoonfuls onto warm pie filling. Sprinkle with additional sugar.

Bake for 18 to 20 minutes or until topping is light brown.

Photo and recipe source