Peanut Butter Cheesecake

Peanut Butter Cheesecake

Oreo Crust:

• 2 rows oreos, crushed.
• 1/4 cup butter, melted
• 1 cup peanut butter cups, chopped
• 1/2 cup chocolate chips

In 9" spring form pan, mix crushed oreos and melted butter until combined.  Press onto bottom and sides of pan.  Sprinkle peanut butter cups and chocolate chips on top.

Cheesecake Batter:

• 4-8 oz. bricks cream cheese, softened
• 5 eggs
• 1 1/2 cups brown sugar
• 1 cup creamy peanut butter
• 1/2 cup heavy whipping cream
• 1 Tbsp. vanilla

Beat cream cheese in large mixer until smooth.  Add eggs, one at a time until combined.  Add the rest of the ingredients and mix until smooth.  Pour onto crust.  Set two ramekins or small baking dishes full of water on either side of oven.  Place cheesecake in the center of the oven.  Bake at 350 for 45 minutes, or until just browned on top and slightly jiggles in center.  Cool on stove-top or counter for 1 hour.  

Ganache Topping:

• 1/4 cup heavy whipping cream
• 1 cup chocolate chips

Heat cream in saucepan until boiling.  Take off heat and add chocolate chips.  Whisk until smooth.  Pour or drizzle on top of cheesecake.  Add peanuts and more peanut butter cups if desired.  Refrigerate overnight.  Enjoy!

Buffalo Blue Cheese Wontons

Hope on over to Mother's Niche to find the recipe for these bad boys!  And by "bad," I mean sooooo good!

Chocolate Swirl Cheesecake

Hop on over to Mother's Niche for my Chocolate Swirl Cheesecake recipe!

Mini Fruit Tarts

I made these fruit tarts as a last minute dessert for a family get together.
They were a huge hit and SO yummy!

Mini Fruit Tarts

• 1 batch of your favorite sugar cookie dough (can use store-bought.)
• 1 8 oz. package cream cheese, softened
• 1/4 cup sugar
• 1 8 oz. carton cool whip
• 1-2 cups of your favorite fruit, chopped.  (Ideas: blueberries, kiwi, peaches, strawberries, pineapple, raspberries, etc.)

Grease a mini-cupcake pan.  Roll out dough about 1/4 inch thick.  Using a cookie cutter or a cup, cut circles out of dough- about 2 inches in diameter.  Press into 24 mini cupcake wells.  Bake at 350 for about 10-12 minutes.  Let cool, and carefully take out each cup and set on rack to cool some more.  (They can break, so you really need to be patient and be careful.) 

While they are cooling, mix cream cheese and sugar until smooth.  Fold in cool whip.  Spoon into each cup.  Top with your favorite fruit!  Enjoy!

Salted Caramel Dulce de Leche Cheesecake

So, I have never been on a diet. I just love food too much. But, I am getting older and the years and years of horrible eating are catching up to me. So, this week I started working out every day, and counting my calories. It's not my cup of tea, but I have been feeling a little better physically. But not eating any treats has been killing me!! And I think I did a pretty good job this week, so I made myself a little reward. (If I'm counting calories, might as well see how high I can count, right?) :)

Here is a delicious combo of 2 of my favorite things: Salted Caramel, and Cheesecake.

This was really easy to make, and tastes amazing. The sweetness of the cheesecake with the saltiness of the topping is perfect. Not too much, just right.

First, start off by making my simple plain Cheesecake. Then, you just make this easy topping, pour it on, and there you have it.

Dulce de Leche Topping

10 Caramel Chews

2/3 cup Dulce de Leche

3 Tbsp. whipping cream

Place caramels and whipping cream in small saucepan. Turn on medium heat and whisk until melted and combined. Take off heat, and add dulce de leche and whisk until smooth. Pour over top of cooled cheesecake. Refrigerate. Right before serving, add a sprinkle of sea salt. Enjoy!

LemonBurst Cheesecake

I juuuust started a Twitter and a Facebook page for "Becky's Recipes" so if you have 2 seconds, I would love it if you went just to the left of my blog and clicked on them to follow me! Thanks!!

We are hitting record breaking weather here in Utah: April and almost 90 degrees!! I love it! And the perfect thing to accompany a hot day? Cheesecake, of course! (I know, cheesecake is perfect every day.) But there is something about the flavors of lemon and cream cheese that are so refreshing. They just make me happy! I decided to make this cheesecake with a shortbread crust and I am so glad I did. It works perfectly! I couldn't wait to sneak a slice. I have no self control. None!! I made it for some friends who are coming over tonight. Do you think they will notice the missing piece? Yeah...I'm sneaky like that. But once they have a taste, I'm sure they will understand!

LemonBurst Cheesecake with Shortbread Crust

Crust

• 1/2 cup butter, softened
• 1 cup flour
• 1/4 cup powdered sugar
• dash of salt

Mix together until crumbly. Press onto greased springform pan. Bake at 350 for 15 minutes. Let cool.

Cream Cheese Filling

• 4 bricks cream cheese, softened
• 1 1/2 cups plus 2 tbsp. sugar
• 2 tbsp. flour
• 4 large eggs, at room temperature
• 1 tsp. vanilla
• 1 lemon, juiced and zested
• 2 tbsp. whipping cream

Mix the cream cheese with an electric mixer until smooth. Add the sugar and mix until creamy. Next add the flour. Add the eggs one at a time mixing until smooth after each one. Mix in the lemon juice, zest, and vanilla. Last, add the whipping cream and mix all together until smooth.

Pour the batter into the partially baked shortbread crust. Place two small baking cups (like a ramekin or souffle pan) filled with water on each side of your cheesecake in the oven. Bake at 350 for 45-50 minutes.

When the cheesecake is done, place a damp towel over it and let cool on the counter for 45 minutes. When it is cooled, take towel off and cover with plastic wrap and place in refrigerator and let chill overnight or for at least 4 hours.

Theee Cheesecake

When it comes to Cheesecake, I am a purist. I do like other flavors of Cheesecake- I mean come on, it's Cheesecake! In fact, I am in the middle of a self-proclaimed mission: trying one of every kind of Cheesecake at The Cheesecake Factory. :) But you can't beat the simple pleasure of of this melt-in-your-mouth Cheesecake.

I call it "Theee Cheesecake" because I am hoping to eventually post many different Cheesecake recipes, but they will probably all start with this basic plain recipe, and maybe build from there. Enjoy!

Graham Cracker Crumb Crust

• 1 package (about 8-10) graham crackers, crushed
• 1/3 cup Sugar
• 1/3 cup melted Butter

Combine all ingredients in a springform pan. Press onto bottom and sides into a crust.

Cheesecake Filling

• 4 bricks Cream Cheese, softened
• 1 1/4 cups plus 2 tbsp. Sugar
• 2 tbsp. Flour
• 4 large Eggs, at room temperature
• 2 tsp. Vanilla
• 1 tbsp. Lemon Juice
• 2 tbsp. Whipping Cream

Mix the cream cheese with an electric mixer until smooth. Add the sugar and mix until creamy. Next add the flour. Add the eggs one at a time mixing until smooth after each one. Mix in the lemon juice and vanilla. Last, add the whipping cream and mix all together until smooth.

Pour the batter into the graham cracker crust. Place two small baking cups (like a ramekin or souffle pan) filled with water on each side of your cheesecake in the oven. Bake at 350 for 1 hour.

When the cheesecake is done, place a damp towel over it and let cool on the counter for 45 minutes. When it is cooled, take towel off and cover with plastic wrap and place in refrigerator and let chill overnight or for at least 4 hours.

Red Velvet Cheesecake

This is pretty time consuming and there are a lot of steps, but it IS easy!!

First, bake a cheesecake. If you have a recipe you like, great. If you need one, here is mine! Make sure it has NO crust. You will want to use a spring form pan, and line the whole thing with parchment paper, so it's easy to get out. Let it refrigerate overnight.


The next day, bake a red velvet cake, in a 9" pan. (Recipe below). You can either bake one layer, and cut it into 2, or for thicker layers, bake 2 layers, and just level them so they are flat and even. Set them in the freezer for a couple hours.


Oh- don't forget to save the shavings from your cake. You'll need them later.

When you are ready to assemble your cake, take your cheesecake, and unwrap it.


Place it upside-down, on top of your bottom layer of cake.


Then, take off the pan, and the parchment paper.




Then place the other layer of cake on top! At this point, my daughter said it looks like one giant oreo! Yup! I placed it in the freezer for another hour before I frosted it.


Frost it with the cream cheese frosting (again, recipe below)! You don't need to worry about the sides looking perfect, because you'll be covering it up with those cake crumbles you saved.

Just stick those crumbles right on the side, they'll stick good. You can press them down if they don't.

MMMMmmmmmmmmmmm.....

It looks yummy, doesn't it? It IS!

Here's a slice....oh wait- that one's for me! Yum!

Red Velvet Cheesecake

Cheesecake Recipe Here

Red Velvet Cake

• 1 Red Velvet Cake Mix (yes, that's how we roll)


• 1 small box instant vanilla pudding


• 4 eggs


• 1 3/4 cup water


• 1/4 cup flour


• 1/2 cup oil
  

Mix all together and beat well. Pour into 2 9" round pans. Bake at 350 for 35 minutes.

Cream Cheese Frosting

• 1 8 oz. cream cheese, softened


• 4 Tbsp. butter, softened


• 1 tsp. vanilla


• 2 1/2 cups powdered sugar

Beat cream cheese and butter together until creamy. Add vanilla and beat well. Then add powdered sugar. Add to your desired consistency. If it's too thick, you can add a little milk.

Peanut Butter Chocolate Molten Lava Cake

Ingredients:

• 4 squares Baker's semi-sweet chocolate


• 1/2 cup butter


• 1 cup powdered sugar


• 2 whole eggs


• 2 egg yolks


• 6 Tbsp. flour


• 4 oz. cream cheese (softened)


• 3 Tbsp. creamy peanut butter


• 2 Tbsp. brown sugar


• 1/4 tsp. vanilla


• Cool Whip, if desired

Pre-heat oven to 425 degrees. In large bowl, microwave chocolate squares and butter for 1- 1 1/2 minutes until chocolate is almost melted. Stir with whisk until chocolate is completely melted. Stir in sugar. Blend in eggs, and yolks. Stir in flour and set aside.

In smaller bowl, mix together cream cheese, peanut butter, brown sugar and vanilla. Pour half the chocolate mixture into a 1 qt. souffle dish, sprayed with cooking spray.

Top with peanut butter mixture, then the rest of the chocolate mixture.

Bake for 20 minutes or until edges are set, and middle is still soft.

Right out of the oven...

Let cool slightly, but serve warm. This was SOOO good!

Spinach Alfredo Pizza

Doesn't that look divine? It is!! It's way easy too.

First, start off making this Pizza Crust.
Then, bake it on 450 for about 7-8 minutes.

Then, when it comes out of the oven, poke holes in the crust with a fork.
Next, pour on this yummy Alfredo Sauce.

Top it off with grilled chicken seasoned with oregano and garlic salt, and dried spinach, and mozzarella cheese.

Bake for about 10 more minutes, or until brown and bubbly :)
Enjoy!!

Cream Cheese WonTons

This isn't really a recipe because it's SO simple to make, but here are the instructions:

Put a spoonful of cream cheese inside a wonton wrapper. Get the edges wet and seal together. Fry in oil on stove until they are light brown and crispy. Enjoy!

This is one of my favorite treats. I used to fork out $5 to buy 10 of them at a Chinese restaurant! I didn't do it often-just when I was really craving them. So I just figured I could make them myself. They were really easy and tasted even better! You could add other things to the cream cheese if you wanted, (i.e. crab, chicken, onion, etc.) I like them best plain. Oh, here is the last one:

Fruit Pizza

CRUST
1/2 cup butter (softened)
1/2 cup shortening
1 1/2 cup sugar
2 eggs
1/4 tsp. salt
1 tsp. baking soda
2 3/4 cup flour
1 tsp. cream of tartar

Beat butters and sugar. Add eggs one at a time. In separate bowl, combine dry ingredients. Add to egg mixture. Roll out on jelly roll pan and bake 10 minutes at 375.

FILLING
1 8 oz. cream cheese (softened)
1 1/2 - 2 cups powdered sugar
Mix together then fold in:
4 oz. Cool Whip (about half of a container.)

Spread on top of crust and add your favorite fruit slices on top. Refrigerate.

Jalepeno Cream Cheese Dip

1 8oz. package Cream Cheese
1/4 cup (or so) of sliced jalapenos
milk

Place all ingredients in a blender or food processor. You can put more jalapenos in if you like it really spicy. You will just have to taste it as you go along to see how much you like. Add the milk to make it as creamy as you like. I just put in a dash~however much that is :)

Serve cold with tortilla chips. It is SO good!

Chocolate Fudge Cake

I have been in the mood for really moist fudgey cake lately. So, I made up this recipe and it was SOOO good!

Cake:
1 package Chocolate Cake Mix (and ingredients)
3/4 cup sour cream

Mix all together and bake according to instructions on box. (It may take a little longer to bake with the sour cream, so just watch it.)

Fudge Topping:
1 stick butter (1/2 cup.)
6 oz. chocolate chips (half bag)
1 1/3 cup evaporated milk
2-3 cups powdered sugar
1 tsp. vanilla

Melt butter in saucepan. Add chocolate chips and stir well. Add evaporated milk and powdered sugar. Boil for 3-5 minutes. Take off heat and add vanilla.

Poke holes in cake and pour over.
**If you want it a little thicker and yummier, try beating in 8 oz. of cream cheese to the topping, then frost!**

Creamy Spinach Ravioli

-2 pkg. (9 oz. each) refrigerated cheese ravioli
-1/2 cup (1/2 of 8-oz. tub) Chive & Onion Cream Cheese Spread
-1 cup milk
-1/4 cup plus 2 Tbsp. Parmesan Cheese, divided
-4 cups baby spinach leaves
-2 Tbsp. chopped fresh dill
-Grated peel from 1 lemon
-6 cherry tomatoes, quartered

COOK pasta as directed on package.
MEANWHILE, place cream cheese spread in large skillet. Add milk; cook on medium heat 1 to 2 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Add 1/4 cup of the Parmesan cheese, the spinach, dill and lemon peel; mix well.
DRAIN pasta. Add to cream cheese sauce; toss to coat. Serve topped with tomatoes and remaining 2 Tbsp. Parmesan cheese.

Cheesecake Tarts

My Rating: 5 Stars

1 pkg. Vanilla Wafers

2 8 oz. pkgs. Cream Cheese

3/4 cup Sugar

1 tsp. Vanilla

2 tsp. Lemon Juice

Mix everything but wafers together. Put 1 wafer in bottom of cupcake papers. Put approx. 1 Tbsp. of filling in papers. Bake at 350 for 20 minutes. Refridgerate.

Oreo Cookies

My Rating: 5 Stars

1 Chocolate Cake Mix
1/2 cup Shortening
2 Eggs

Mix and roll into balls. Bake at 375 for 8-10 minutes.

Frosting:
6 oz. Cream Cheese
1/4 cup Margarine
1/2 tsp. Vanilla
3/4 cup Powdered Sugar

Take two cookies and sandwich them with some frosting in the middle.

Cream Cheese Cake

My Rating: 4 Stars

1 pkg. Yellow Cake Mix
4 Eggs
1 stick Butter, melted
1 box (1 lb.) powdered sugar
1 pkg. (8 oz.) cream cheese

Mix together the cake mix, two of the eggs, and melted butter. Spread in a greased 9x13" pan. Blend remaining 2 eggs, powdered sugar and cream cheese. Spoon on top. Bake at 350 for 35 minutes or until the top has a brown glaze and pulls away from sides.

Wild Rice Soup

My Rating: 5 Stars

I'm not much of a soup person, but I love this soup! It is really tasty!

1 (6 oz.) package Wild Rice mix
5 cups water
1/2 package California Blend frozen veggies (broccoli, cauliflower, carrots)
2 tsp. dried minced onion
1 can cream of chicken soup
1 package cream cheese (cubed and softened)

In large saucepan, combine rice, contents of seasoning package, and water. Bring to a boil. Simmer 10 minutes, then add everything but cream cheese. Bring to a boil, then add cream cheese. Simmer about 10 more minutes.

Chicken Turnovers

My Rating: 3 1/2 Stars

Crust:
3 sticks (1 1/2 cup) butter
3 cups flour
8-9 oz. cream cheese
~Mix these together. Chill. Roll thin and cut into rounds.
Filling:
2 cups cooked chicken chunks
1 can cream of chicken soup or cream of mushroom soup
1/2 cup chopped celery
1/4 cup finely chopped onions
~Mix ingredients. Put filling on each round. Top with another round and press together with a fork. Pril top of pastry with fork. Bake at 400 for 15 minutes. Serve hot with chicken gravy. Makes 16 tarts.