Caramel Apple Crumble Cheesecake

INGREDIENTS

Serves: 12
Crust:
2 cups graham cracker crumbs
⅛ cup brown sugar
⅓ cup butter, melted
Filling:
16 ounces cream cheese, softened
¼ cup brown sugar
¼ cup white sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
¼ teaspoon ginger
1 teaspoon vanilla extract
2 green apples, peeled and thinly sliced
Topping:
¼ cup rolled oats
¼ cup flour
¼ cup brown sugar
1 teaspoon cinnamon
2 tablespoons butter, melted
Caramel sauce

PREPARATION

1. Preheat oven to 350°F/180°C.
2. In a bowl, mix the crust ingredients. Press into the bottom of a greased 8-inch springform pan. Bake for 5 minutes.
3. In another bowl, mix all the filling ingredients except the apples. Spread over the graham cracker crust, then layer the apple slices on top.
4. In another bowl, mix all the topping ingredients except the caramel, and sprinkle evenly over the apple layer. Bake for 30 minutes.
5. Drizzle on caramel sauce.
6. Enjoy!

Strawberry Cheesecake Old-Fashioned Donuts

INGREDIENTS

Donut
4 ounces cream cheese, softened
½ cup sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons strawberry jam
½ cup strawberries, chopped
1½ cups pancake mix
1 cup flour (plus extra for dusting)
Vegetable oil for frying
Frosting
4 ounces cream cheese, softened
¼ cup powdered sugar
1 teaspoon vanilla extract
¼ cup milk


PREPARATION

1. In a large bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth.
2. Add in the strawberry jam and fresh strawberries, and beat until combined.
3. Using a spatula or wooden spoon, stir in the pancake mix and flour until fully incorporated. (The dough will be sticky and pink in color.)
4. Turn the dough out onto a well-floured surface and sprinkle the top with more flour.
5. Press out dough until it is about half an inch thick.
6. With a round cookie cutter, drinking glass, or mason jar lid, cut the dough in as many circles as will fit. In the center of each circle, cut a smaller circle with a cookie cutter or shot glass.
7. Remove the cut donuts to another floured surface and gather up excess dough.
8. Repeat steps 5 through 7 until all the dough is used up.
9. Heat oil in a large pot to 350ºF/180ºC.
10. Carefully place a few donuts in the hot oil, being careful not to crowd the pot.
11. Once the bottom is browned, flip the donut over in the oil and cook the other side.
12. Once both sides are browned, remove the donut and place it on a rack to cool.
13. For the frosting: beat cream cheese in a bowl until smooth. Add powdered sugar and continue to beat until fully incorporated, then add vanilla extract, and finally add milk.
14. Dunk the tops of the donuts in the frosting and garnish with slices of fresh strawberries.
15. Enjoy!

Gooey Cinnamon Roll Cheesecake

INGREDIENTS

Yields: One 9-inch cheesecake
INGREDIENTS
16 ounces cream cheese, softened
½ cup sugar
½ cup sour cream
1 teaspoon vanilla extract
2 eggs
⅓ cup butter, melted
½ cup light brown sugar
2 tablespoon. cinnamon
1 pack refrigerated cinnamon rolls with frosting (8 regular sized)


PREPARATION

1. Preheat oven to 325°F/160°C.
2. In a bowl, beat the cream cheese and sugar until smooth.
3. Add the sour cream and vanilla, and beat until there are no lumps.
4. Add the eggs one at a time, mixing completely after each one. Set aside.
5. In another bowl, mix the butter, brown sugar, and cinnamon until fully combined. Set aside.
6. In a greased springform pan, press all of the cinnamon rolls flat, until they completely cover the bottom of the pan.
7. Evenly spread the cheesecake batter, then drop spoonfuls of the butter mixture onto the cheesecake batter.
8. Swirl the butter mixture into the cheesecake using a knife (try to keep it away from the edges!).
9. Bake for 30-35 minutes, until the cheesecake is firm around the edges but still slightly jiggly in the middle. Remove from oven and cool completely.
10. Top with frosting from the cinnamon rolls.
11. Refrigerate at least 4 hours.
12. Enjoy!

Strawberry Cheesecake Poke Cake

INGREDIENTS

Servings: 9
Cooking spray
6 graham crackers, whole
½ box vanilla cake mix, prepared according to package
1 pound strawberries with tops removed
1 8-ounce block cream cheese, softened
1 14-ounce can sweetened condensed milk
1 cup milk
8 ounces whipped topping
Strawberries for garnish


PREPARATION

Preheat oven to 350°F/175C.
Spray a 9×9 baking pan with cooking spray.
Take 5 of the graham crackers and arrange them in the pan, breaking some of them to fill in the gaps.
Crush the remaining graham cracker and set aside.
Pour the vanilla cake batter on the graham cracker base, then bake for 25-30 minutes until an inserted toothpick comes out clean.
Using the back of a wooden spoon, poke 4 rows of 4 holes in the cake, making 16 holes total.
In a large bowl, mash strawberries with a whisk until very fine.
Add cream cheese and condensed milk, whisking until there are no large lumps.
Add the milk, stirring until smooth.
Pour the mixture over the cake and set until the cake has absorbed as much of the mixture as it can. Some of the mixture will still stay on top, which is okay.
Spread the whipped topping evenly on top.
Chill the cake anywhere from 3 hours to overnight.
Slice, and serve with strawberries and the reserved graham cracker crumbs.

Mint Chocolate Chip Cheesecake Brownies

INGREDIENTS

Servings: 12
Cheesecake:
8 ounces cream cheese, softened
¼ cup sugar
1 egg
½ teaspoon mint extract
4 drops green food coloring
1 cup mini chocolate chips
Brownie:
½ cup flour
1 cup sugar
⅓ cup dark cocoa powder
½ teaspoon baking soda
½ cup butter, melted
2 eggs


PREPARATION

1.Preheat oven to 350°F/180°C

2.For the cheesecake, in a bowl, beat the cream cheese until smooth.

3.Add sugar, egg, mint extract, and food coloring, and beat until smooth. 

4.Fold in the chocolate chips. Set aside.

5.For the brownie, in a separate bowl, whisk the dry ingredients until combined.

6.Add the butter and eggs, and beat until smooth.

7.To assemble, fill each cup of a standard, lined muffin tin half full of brownie, then half full of cheesecake mixture. 

8.Bake 25 - 30 min.

9.Enjoy!

No-Bake Chocolate Cookie Cheesecake

RECIPE:
Crust-
- 24 chocolate cream cookies
- 1/3 cup butter, melted

Filling-
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1/4 cup sugar
- 1 Tbsp. vanilla extract1 cup semisweet chocolate chips
- 8 oz heavy whipping cream
Crush cookies into crumbs—either in a food processor, or seal in a bag and hit with a rolling pin. Mix cookie crumbs with butter, and press into a pie dish. Refrigerate for 30 min. Meanwhile, in a bowl, beat the heavy whipping cream until it forms still peaks when you remove the beaters. In a separate bowl, beat cream cheese, butter, sugar, and vanilla until there are no lumps. Melt the chocolate chips in the microwave in 30 second intervals until smooth, and add to the mixture. Fold in the whipped cream, and spoon into the pie crust. Decorate however you want (we used chocolate syrup and piped whipped cream), and freeze for 30 minutes.

Enjoy!

Philly Cheesesteak Cups

Here's the recipe: 
Ingredients

1 green pepper, chopped
1/2 medium onion, chopped
1 cup mushroom, chopped
1 lb rib eye steak, thinly sliced
olive oil
1/2 tsp salt
1/4 garlic powder
1/4 ground pepper
1/3 cup milk
1/3 cup heavy cream
1 package puff pastry, thawed
1/2 cup provolone cheese, grated
Sautè chopped pepper and onions in a skillet over medium heat for 5 mins. Add mushrooms and cook another 5 minutes. Set aside.


In another skillet, cook the sliced rib eye (the meat will cook in it’s own fat so no oil necessary!)

Once meat is cooked through, add the pepper mixture, and season with salt, pepper and garlic powder to taste.

Add cream and milk. Bring to a light boil, stirring frequently, until mixture thickens. Remove from heat.

Cut thawed pastry dough into 3-4 inch squares and place in a greased muffin tray.

Fill with 1/4 cup cheesesteak mix and bake for 10-12 minutes at 400 degrees Fahrenheit.

Take out of oven and cover with shredded parmesan cheese.

Bake again until cheese has melted.

Serve and enjoy!

Cheesecake Baked Apples

RECIPE:

Mix 8 oz softened cream cheese, 1/4 cup sugar, 1 tsp cinnamon, 1 tsp vanilla extract, and 1 egg.

Hollow A Honeycrisp (or baking apple of your choice) with a melon baller, fill 2/3 with cream cheese mixture.
Bake 25-30 minutes at 176C / 350F.

For maple pecan sauce, boil 1 cup whipping cream, 3/4 cup maple syrup until thick, and add crushed pecans before serving.