Category Archives: cheesecake

Lemon Cheesecake with Honey Topping

Last minute invite to a party, currently without a functioning oven, still needed to make a yummy dessert… wanted to make the Fresh Blueberry Pie, but couldn’t find blueberries at my local supermarket. So… no-bake cheesecake to the rescue! Stirred up the crust as instructed but added lemon zest, added 2 tablespoons of lemon juice to the filling and refrigerated for an hour. Mixed up some greek yogurt and honey to spread over the top, drizzled with a bit more honey and decorated with lemon slices! Fabulous last minute dessert!

Killer Cheesecake

We got the inspiration for this cheesecake from the Killer Bars! Mmmm… so decadent!

Crust Ingredients:

Two packages of graham crackers
1 stick melted butter

Cheesecake Ingredient:

8 ounces 70% chocolate
3 (8-ounce) packages cream cheese, room temperature
1 cup sugar
1/4 cup unsweetened cocoa powder
3 large eggs

Toppings:

8 ounces butterscotch chips
1/2 can sweetened condensed milk
1/2 cup shredded coconut
1/2 cup salted macadamia nuts (for decorating)
1/4 cup chocolate chips (for decorating)


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Lemon Cheesecake

We’ve been super obsessed with lemons recently, so Tami made up this fresh dessert! Top with strawberries and chocolate sauce for an uber-decedant treat! Cut back on the amount of lemon juice for a more subtle flavor!

Crust Ingredients:

2 (generous) cups graham cracker crumbs
1 stick melted butter
1 tablespoon lemon zest
1 tablespoon sugar
1 teaspoon salt

Cheesecake Ingredients:

16 ounces cream cheese
2 large eggs
1 cup sour cream
2 tablespoons lemon zest
6 tablespoons lemon juice


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Pumpkin Cheesecake & Gingersnap Crust

We were so excited to make this cheesecake that we forgot to take pictures when we started! Whoops! The original recipe came from Epicurious–we left some things out, tried the pecan topping but couldn’t get it right, so what follows is our version! The cheesecake also got ravaged at the party we took it to before we could snap any respectable pictures. So you’re going to have to take our word for it that it turned out beautifully!

Crust Ingredients

2 cups gingersnap cookie crumbs
 (we only had one cup of crispy store bought cookies, so we used our soft molasses cookies for the second cup)
1+ teaspoon ground cinnamon
1/2 stick unsalted butter, melted

Filling Ingredients

4  8-ounce packages cream cheese, room temperature
1.5 cups sugar or sucanat
3+ tablespoons all purpose flour
1.5+ teaspoons ground cinnamon
1+ teaspoon ground ginger
4 large eggs
1  15-ounce can solid pack pumpkin
2 teaspoons vanilla extract

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Mixed Berry Cheesecake

Ingredients:

1 8-ounce package cream cheese, room temperature
1/3 cup sugar
1 large egg
3 tablespoons sour cream ~we didn’t have any so we used some yogurt and heavy cream!
2 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
1 teaspoon vanilla extract

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Pumpkin Cheesecake Squares

Found on Epicurious, but we modified how the crust was prepped. These were a HUGE hit at the party we took them to!

Ingredients:

Crust:
1 cup flour (we used wheat pastry flour)
3/4 cup (packed) golden brown sugar
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced
1 cup pecan halves (about 4 ounces)
3/4 cup old-fashioned oats

Filling:
1 (8-ounce) package cream cheese, room temperature
3/4 cup canned pure pumpkin
1/2 cup sugar
1 large egg
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger

Topping:
1 cup sour cream (we didn’t have enough sour cream, but it still came out great!)
2 tablespoons sugar
1/4 teaspoon vanilla extract

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