Caramel Praline Cheesecake by Homeade by Holman

Oh yes please! This looks so good and I love cheesecake! I'll have to make this one!

Caramel Praline Cheesecake

Crust:

1 package (about 10) graham crackers

1 T sugar

6 T unsalted butter, melter

Filling:

4 8 oz packages cream cheese, softened

1 1/2 cups sugar

1/4 cup all purpose flour

5 large eggs

2 cups sour cream (16 oz)

1/4 cup milk

1 T bourbon vanilla extract

Topping:

1 cup sugar

1/4 cup water

1 cup heavy whipping cream

1 T unsalted butter

1 tsp pure vanilla extract

10-12 pecan halves

Spray a 10-inch springform pan with baking spray and place on a double layer of aluminum foil big enough to fold up around the pan.  Wrap the overhanging foil around the sides of the pan to seal it.  

In a food processor, combine the graham crackers and sugar for the crust.  Pulse 5-6 times until fine and crumbled.  Add melted butter and pulse 2-3 more times until the mix begins to hold together slightly.  Pour mix into prepared pan and press into the bottom in an even layer.  Refrigerate for 30 minutes.

Preheat oven to 325 degrees.  Heat a few cups of water in a tea kettle or microwave in a large measuring cup.  In a large bowl, beat cream cheese and sugar for 3-5 minutes on medium speed until smooth.  Beat in flour and then eggs, one at a time, mixing on low speed just until combined.  Add sour cream, milk, and vanilla and mix to combine.  Pour mixture into crust.  Place the springform pan inside another larger pan (like an 11"x13" baking pan or a 12" cake pan) and pour the hot water around the outside of the springform pan to a depth of approximately 1" to form a water bath.

Bake for about 75 minutes, until the center appears dull.  The cake should still jiggle slightly in the center.  Remove springform pan from the water bath and transfer to a wire rack.  After about 10 minutes, run a knife around the edge of the pan to loosen and continue to cool about 1 hour.  Transfer to the refrigerator and chill at least 4 hours or overnight.

For the topping, stir together sugar and water in a heavy saucepan over medium heat.  Stir constantly with a wooden spoon until the sugar is melted.  Cook approximately 15 minutes more without stirring until golden brown.  Reduce heat to low and gradually add the heavy cream.  Cook and stir until the sugar is completely melted and smooth.  Using a candy thermometer, increase heat to medium and cook, stirring constantly until the temperature reaches 225 degrees.  Remove from the heat and add butter and vanilla.  Cool to room temperature.  Pour evenly over the cheesecake.  

In a small skillet, toast pecan halves over medium heat for a few minutes just until fragrant.  Press one pecan into each slice of the cheesecake or garnish as desired.

Dessert #5- Cookie Dough Cheesecake Bars by My Baking Addiction

Another yummy one!

Cookie Dough Cheesecake Bars

For the Crust:

1 1/2 cups graham cracker crumbs

5 tablespoons unsalted butter, melted

Chocolate Chip Cookie Dough:

5 tablespoons unsalted butter, room temperature

1/3 cup packed light brown sugar

3 tablespoons granulated sugar

1/4 teaspoon salt

1 teaspoon pure vanilla extract

3/4 cup flour

1 cup chocolate chips

For the Cheesecake Filling:

10 oz cream cheese, room temperature

1/4 cup sugar

1 large egg, room temperature

1 teaspoon pure vanilla extract

PREPARATION:

1. Preheat the oven to 325 F. Line an 8 inch square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.

2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Do not turn your oven off.

3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps, distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough. You will cover most of the cheesecake batter.

5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.

6. Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature

Dessert #4- Chocolate Peanut Butter Cheesecake by Erin's Food Files

Tyler and I love peanut butter, so this recipe is perfect!

 Chocolate Peanut Butter Cheesecake

CHEESECAKE:
1 1/4 pounds bar cream cheese (20 oz), room temperature
3/4 cups sugar
1/2 tablespoon vanilla extract
1/4 teaspoon coarse salt
2 large eggs
1/2 cup sour cream

CAKE:
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large or large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

FROSTING:
8 ounces cream cheese
3 cups confectioners' sugar (more or less, depending on consistency, your preference)
3/4 teaspoon salt
1 1/2 cups creamy peanut butter (not natural)
1 teaspoon pure vanilla extract
3/4 cup heavy cream (more or less, depending on consistency, your preference)

Directions:

CHEESECAKE:
Preheat oven to 325 degrees. Set a kettle of water to boil. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in vanilla extract and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.

Cut parchment paper in a circle and line the bottom of the cheesecake pan. Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 45 minutes. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight, then wrap in plastic wrap and freeze.

CAKE:
Preheat the oven to 350 degrees F. Butter 2 (9-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

FROSTING:
Beat cream cheese and peanut butter with a mixer on medium speed. Add salt, then vanilla. Alternating, add confectioners' sugar and heavy cream until desired consistency is reached.

Use immediately, or cover and refrigerate until needed.

ASSEMBLY:
Place one layer of cake on cake stand. If desired, frost top with peanut butter frosting. Remove cheesecake from freezer, unwrap, and remove from metal bottom of the pan, then peel off parchment paper. Place cheesecake layer on top of the cake. If the cheesecake is wider than the cake, and it is necessary to to trim it, wait approximately 10 minutes for the cheesecake to soften, then trim it with a knife. Place top layer of cake on top of the cheesecake, and coat with a layer of the peanut butter frosting to act as the crumb coat. Be careful not to get any crumbs in the bowl of frosting! Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary. Top with shaved chocolate, chocolate chips, or decoration of your choosing. Refrigerate until ready to serve.

Dessert #3- Cookies and Cream Cheesecake Bars by Six Sister's Stuff

Love cookies and cream, these look amazing!

Cookies and Cream Cheesecake Bars

CRUST:
1 (1 pound) package Oreo cookies 
4 Tablespoons unsalted butter, melted 

FILLING:
3 (8 ounce) packages cream cheese, at room temperature  (I used low fat!)
3/4 cup granulated white sugar 
3/4 cup sour cream, at room temperature 
1 teaspoon vanilla extract 
1/2 teaspoon salt 
3 large eggs, at room temperature

Directions:

1. Preheat oven to 325°F. Line a 9 x 13-inch pan with foil, leaving a 2-inch overhang on two sides (I spray mine with cooking spray).

2. Make the crust: Place 28 Oreos in a food processor and process until finely ground. Pour into a large bowl, add the melted butter, and stir with a flexible spatula until all crumbs are moistened. Place the cookie-crumb mixture in the lined pan and, using your fingers, press the mixture firmly and evenly into the bottom. Bake 10 minutes, then remove to a wire cooling rack (leave the oven on) while you make the filling. Snap the remaining Oreos in half, put them in the food processor, and turn on and off quickly a few times, just until the cookies are roughly chopped.

3. Make the filling: In a large bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until well blended, about 2 minutes. Scrape down the sides and bottom of the bowl with a flexible spatula and beat again until uniform. Beat in sour cream, vanilla and salt. Scrape down the bowl and mix again. Add the eggs, one at a time, beating well after each. After beating in the last egg, scrape down the sides and bottom of the bowl and beat one more time, to make sure the mixture is fully combined. Stir in chopped Oreos with the same spatula.

4. Pour the cream cheese mixture over the baked cookie crust, smooth the top with the spatula, and bake for 40 minutes, until the filling is set around the edges but still slightly wobbly in the center when you gently shake the pan. Remove the pan to a wire rack to cool to room temperature, about 1 hour. When cool, cover it with foil and refrigerate until well chilled, at least 3 hours. (I chill mine overnight)

5. To cut, use the foil overhang to lift the cheesecake out of the pan and place on a large cutting board. Use a sharp chef's knife to cut the cheesecake into bars, rinsing off the knife with hot water and wiping it dry between each cut. Keep refrigerated until ready to serve.

Dessert #2- Brownie Bottom Raspberry Swirl Cheesecake by A Crafty Cook

Amazing...

Brownie Bottom Raspberry Swirl Cheesecake

What you need:
Brownie mix for an 8x8 pan
6oz raspberries
2 tablespoons sugar

What to do:

Prepare brownies according to package instructions. Pour brownie batter in bottom of greased 9 inch spring form pan. Bake brownie at 350F for 10 minutes. Brownie should be under cooked. (I cooked it for 15 minutes and that was too long.  The brownie was just a little too overdone after baking with the cheesecake) 

While brownie is cooling prepare cheesecake filling.  Poor filling over brownies. Take raspberries and puree them in a blender then run through a sieve to remove seeds. Add 2 tablespoons sugar to the raspberry puree.  Drop dots of raspberry puree over the top of the cheesecake filling. We are looking for a nice polka dotted top. You probably won't need all of the raspberry puree I only used about half.  Then run a toothpick along the top, through the dots of raspberry puree leaving a swirled pattern. 

Bake and cool cheesecake according to cheesecake filling recipe instructions. I baked mine at 375F for about 35 minutes, because that's what the cheesecake supreme recipe called for.

Cinn-a-bun Cheesecake by Perry's Plate

Wow this looks so good!

Cinn-a-bun Cheesecake by Perry's Plate

Crust:
1 1/2 c finely crushed Mother's Iced Oatmeal cookies or any spice cookie
1/4 c butter, melted
2 T brown sugar

Filling:
3 8-oz packages cream cheese, softened
1 c sugar
1/2 c sour cream or whipping cream
4 eggs
2 tsp vanilla
1/4 c flour
1 c coarsely chopped cookies (same kind as above)
1 c raisins (optional)
1/4 c butterscotch or caramel sundae topping
1 tsp cinnamon mixed with 1/4 c sugar

Preheat oven to 325. Place a pan of water on the bottom rack.

For crust, mix cookie crumbs, butter and brown sugar and press into the bottom of an 8-inch springform pan. Spray the sides of the pan with non-stick cooking spray.

For filling, blend cream cheese, sugar and sour cream until smooth, scraping bottom and sides of bowl, about 3-4 minutes. Stir in eggs, vanilla and flour and blend well, 2-3 minutes.

Spoon 1/3 of filling into pan and top with half of each chopped cookies and raisins. Drizzle on some butterscotch topping. Dust on some cinnamon sugar mixture. Pour on another 1/3 of cream cheese mixture and other layers. Add last bit of cream cheese filling and finish top of cake with cookies and cinnamon sugar.

Bake 50-55 minutes or until cheesecake is set about 2 inches from the side and wiggles slightly in the center. Turn oven off, leave door open and let cheesecake cool until you can take it out of the oven without oven mitts. Leave cheesecake on the counter until it's room temperature, then refrigerate overnight.

Serve with whipped cream and butterscotch topping.

Sopapilla Cheesecake by My Yellow Umbrella

Tyler and I both have a sweet tooth, and I love to bake, so this recipe looks perfect!

Sopapilla Cheesecake

What you need:

3 cans pillsbury butter crescent rolls
2 (8oz) packages cream cheese (softened)
1 cup sugar
1 teaspoon vanilla
1/4 cup butter (melted)
Cinnamon & sugar

Instructions:
Unrolled and spread 1 & 1/2 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.

Red Velvet Cheesecake

Tyler and my wedding cake was Red Velvet, so needless to say, we love it... check out the new recipe I found on The Urban Un-Martha blog for Red Velvet CHEESEcake!!

Red Velvet Cheesecake

For the Crust:1 ½ cups Oreo cookie crumbs
¼ cup butter, melted
1 TBSP granulated sugar

For the Filling:3 (8 ounce) packages cream cheese, at room temperature
1 ½ cups granulated sugar
4 large eggs, lightly beaten
3 TBSP unsweetened cocoa
3/4 cup sour cream
½ cup whole buttermilk
2 tsp vanilla extract
1 tsp distilled white vinegar
1 (1 oz) bottles red food coloring

For the Topping:4oz cream cheese, at room temperature
2 tbsp butter, at room temperature
1 cup powdered sugar
1/2 tsp vanilla extract

Directions:1. Preheat the oven to 325F.

2. Stir together cookie crumbs (if you're making the crumbs at home from whole Oreo cookies, there's no need to remove the cream filling), melted butter and 1 TBSP sugar; press mixture onto bottom of a 9-inch spring form pan (it's fine if you have an 8-inch pan or a 10-inch one).

3. Bake the crust for 8 minutes, then take it out and leave to cool.

4. In a blender, add eggs, unsweetened cocoa, sour cream, buttermilk, vanilla extract, vinegar, cream cheese, and sugar. Mix until fully combined. I had to do mine in two batches, because my blender just couldn't contain all that filling.

5. Pour the mixed batter into a large bowl and add the food coloring. Mix well with an electric beater.

6. Pour batter into prepared pan with crust. Put it on a baking sheet (very important, in case you get any leaks!). Bake at 325F for 10 minutes, then reduce heat to 300F, and bake for 1 hour and 15 minutes or until center is firm.

7. Turn oven off, prop open the oven door a little bit, and let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack for 30 more minutes. Then cover and chill for 8 hours.

8. For the topping: Beat cream cheese and butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Remove cheesecake from refrigerator and spread topping evenly over top of cheesecake. Remove sides of spring form.