Bake or Break Recipes » cheesecakes

Peanut Butter Cheesecake Minis

Jennifer — Tue, 13 Dec 2011 00:34:07 +0000

Recipe adapted from Food Network. Read more at Bake or Break.

Crust

1 & 1/2 cups graham cracker crumbs
4 tablespoons granulated sugar
1/4 cup unsalted butter, melted
12 bite-size peanut butter cups*

Preheat oven to 350°. Place a cupcake liner in 12 cups of standard muffin pan(s).

In a medium bowl, combine graham cracker crumbs, sugar, and butter. Stir until crumbs are moistened. Press crust into each muffin cup. Place 1 peanut butter cup in the center of each crust.

*I used Trader Joe’s mini peanut butter cups and placed 3 in each cup.

Filling

16 ounces cream cheese, at room temperature
1 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon vanilla extract
2 large eggs

Using an electric mixer on medium speed, beat cream cheese until fluffy. Add sugar and mix until combined. Mix in flour. Mix in vanilla, beating well. Add eggs, one at a time, beating well after each addition.

Spoon mixture over peanut butter cups and crusts, filling to the top of each cup.

Bake 20 minutes or until set. Cool completely before serving. Keep any leftover cheesecakes refrigerated.

Makes 12 mini cheesecakes.

Cookies and Cream Cheesecakes

Jennifer — Thu, 25 Jun 2009 15:06:34 +0000

Read and see more at Bake or Break. Recipe from Martha Stewart’s Cupcakes: 175 Inspired Ideas for Everyone’s Favorite Treat.

42 Oreos, 30 left whole and 12 coarsely chopped
2 pounds cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, lightly beaten
1 cup sour cream
pinch of salt

Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.

Beat cream cheese at medium speed using an electric mixer. Gradually sugar, beating until combined. Beat in vanilla.

Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies.

Divide batter among pans. Bake for about 22 minutes or until filling is set.

Cool completely on wire racks. Refrigerate 4 hours or overnight. Remove from pans just before serving.

Makes 30 cheesecakes.

Pecan and Salted Caramel Cheesecake

Jennifer — Wed, 18 Feb 2009 16:56:04 +0000

Read and see more at Bake or Break. Recipe from Chow.

Crust

1 & 1/4 cups graham cracker crumbs
4 tablespoons unsalted butter, melted
3 tablespoons granulated sugar

Preheat the oven to 325°. Butter the bottom and sides of a 9-inch springform pan.

Mix graham cracker crumbs, butter, and sugar in a medium bowl until thoroughly combined. Press into the bottom of prepared pan. Set aside.

Filling

32 ounces cream cheese, softened
1 cup granulated sugar
1 large egg yolk
3 eggs
1 teaspoon vanilla extract

Mix cream cheese and sugar with an electric mixer at medium speed until light, airy, and smooth. Add eggs, one at a time, mixing completely after each addition. Add the vanilla extract and mix until blended.

Pour the mixture into the prepared pan. Bake about 40 minutes or until a toothpick inserted into the cake comes out clean and the center of the cheesecake is just set. Turn off the oven, leave door slightly ajar, and let cheesecake cool completely.

Caramel

1 cup granulated sugar
4 tablespoons unsalted butter
1/2 cup heavy cream
1 cup coarsely chopped pecans
1 large pinch sea salt

Stir together sugar and 1 tablespoon water in a small saucepan. Bring to a boil over medium-high heat. Let boil until amber in color, about 3 minutes. Immediately stir in butter. Remove from heat and stir in cream. Set aside and let cool to room temperature.

Pour caramel over cooled cheesecake. Sprinkle with pecans and sea salt.

Chocolate Pecan Cheesecake Bars

Jennifer — Tue, 18 Nov 2008 02:15:09 +0000

Read and see more at Bake or Break. Recipe from Paula Deen.

1 & 1/2 cups all-purpose flour
1 & 1/2 cups firmly packed brown sugar, divided into 3/4 cup portions
1/2 cup butter, softened
2 cups finely chopped pecans, divided into 1/2 cup & 1 & 1/2 cups
16 ounces cream cheese, softened
1/2 cup granulated sugar
4 large eggs, divided
4 ounces semisweet chocolate, melted and cooled
2 teaspoons vanilla extract
1/2 cup light corn syrup
1/3 cup butter, melted

Preheat oven to 350°. Line a 13″x 9″ baking pan with foil. Grease or spray foil.

Combine flour and 3/4 cup brown sugar. Cut in softened butter until mixture is crumbly. Stir in 1/2 cup chopped pecans. Press mixture into bottom of pan. Bake for 10 minutes.

Using an elecric mixer on medium speed, combine cream cheese and granulated sugar until smooth. Add 1 egg and beat until combined. Stir in chocolate and vanilla extract. Pour over baked crust. Bake 15 minutes. Allow to cool for 10 minutes.

Whisk together 3/4 cup brown sugar, corn syrup, melted butter, and 3 eggs. Stir in 1 & 1/2 cups chopped pecans. Pour over ceam cheese mixture. Bake for 40-45 minutes, or until center is set. Cool completely in pan. Cut into squares and serve.

Makes about 24 bars.

Chocolate Chip Cookie Dough Cheesecake Bars

Jennifer — Fri, 25 Apr 2008 05:16:36 +0000

Read and see more at Bake or Break.Recipe from The Essential Chocolate Chip Cookbook.

Crust

1 & 1/2 cups graham cracker crumbs
5 Tablespoons unsalted butter, melted
2/3 cup miniature semisweet chocolate chips

Preheat oven to 325°. Butter a 9″-square baking pan. Line pan with parchment paper, leaving enough to extend over the sides. Butter the parchment paper.

Combine graham cracker crumbs and butter until crumbs are moistened. Stir in chocolate chips.

Press crust mixture into bottom of pan and 1 inch up sides. Bake for 6 minutes. Set pan on wire rack to cool

Cookie Dough

5 tablespoons unsalted butter, at room temperature
1/3 cup packed light brown sugar
3 Tablespoons granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 cup semisweet chocolate chips

Using an electric mixer , mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth. Decrease mixer speed to low and add flour. Mix just until incorporated. Stir in chocolate chips. Set aside.

Filling

10 ounces cream cheese, at room temperature
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract

Using an electric mixer, beat cream cheese and sugar just until smooth. Add egg and vanilla extract, beating just until blended.

Pour batter into baked crust. Drop cookie dough by teaspoonfuls over the top of the filling.

Bake about 30 minutes, or until set. Transfer to wire rack.

For chocolate topping, melt 1/3 cup semisweet chocolate chips in a double boiler or in the microwave. Add about 1/2 tablespoon of butter if necessary to make chocolate smooth. Drizzle over top of bars. Cool bars in pan completely, about an hour.

Using the edges of the parchment paper, remove bars from pan. Cut into bars and serve.

Hazelnut Mini Cheesecakes

Jennifer — Thu, 13 Dec 2007 04:05:10 +0000

Read and see more at Bake or Break. Recipe from Cooking with Paula Deen.

Crust

1 & 1/2 cups chocolate graham cracker crumbs
3/4 cup finely chopped hazelnuts
1/4 cup sugar
1/2 cup butter, melted

Preheat oven to 350°. Combine cracker crumbs, hazelnuts, and sugar. Stir in melted butter. Press mixture into the bottoms and sides of 18 cups of 2 mini-cheesecake pans*. Bake for 5 minutes.

Filling

16 ounces cream cheese, softened
3/4 cup sugar
2 tablespoons all-purpose flour
1 large egg
1 egg yolk
3 tablespoons Frangelico

Beat cream cheese with an electric mixer until creamy. Add sugar and beat until fluffy. Add flour, egg, and egg yolk, mixing until combined. Stir in liqueur.

Spoon batter into prepared crusts. Bake 18 to 20 minutes or until set.

Cool in pans completely. Then, remove from pans and chill at least 4 hours before serving.

Garnish, if desired, with whipped cream, grated chocolates, hazelnuts, etc.

May be frozen, wrapped in plastic wrap, for up to 1 month. Thaw in refrigerator before serving.

*I used one mini cheesecake pan to make 12 cheesecakes. In addition, I made one 4-inch cheesecake. Baking time was 35 to 40 minutes.

Pecan Pie Cheesecake

Jennifer — Mon, 19 Nov 2007 04:40:32 +0000

Recipe from Taste of the South.

Crust

1 & 3/4 cups vanilla wafer crumbs
1/4 cup firmly packed brown sugar
1/3 cup butter, melted

Preheat oven to 350°. Combine wafer crumbs and brown sugar. Stir in melted butter. Press into bottom and up sides of a 9″ springform pan. Bake for 6 minutes. Set aside to cool.

Pecan Filling

1 cup sugar
2/3 cup dark corn syrup
1/3 cup butter, melted
2 eggs
1 & 1/2 cups chopped pecans
1 teaspoon vanilla extract

Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly. Pour into crust and set aside.

Cheesecake Filling

3 (8-ounce) packages cream cheese, softened
1 & 1/4 cups firmly packed brown sugar
2 Tablespoons all-purpose flour
4 eggs
2/3 cup heavy whipping cream
1 teaspoon vanilla extract

Reduce oven to 325°. With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy. Add brown sugar and flour and beat until fluffy. Add eggs one at a time, beating well after each one. Stir in cream and vanilla. Pour over pecan filling. Bake for 1 hour. Turn off oven and leave cheesecake in oven with the door closed for 1 hour. Remove from oven and run a knife along the outside edges to loosen cheesecake from sides of pan. Let cool. Chill for at least 4 hours before serving.

Chocolate Cheesecake

Jennifer — Wed, 11 Oct 2006 01:40:17 +0000

Chocolate cookie crust

18 chocolate sandwich filled cookies
5 tablespoons butter, melted

Crush cookies and mix crumbs with butter. Press into bottom of a greased/sprayed 10-inch springform pan.

Filling

24 oz cream cheese, softened
3/4 cup sugar
3 tablespoons cornstarch
4 large eggs
1 egg yolk
6 ounces sour cream
2 teaspoons vanilla extract
12 ounces semisweet chocolate chips, melted

Preheat oven to 350 degrees. Beat together cream cheese, sugar, and cornstarch. Add eggs and yolk one at a time and mix well. Add sour cream and vanilla extract. Add melted chocolate. Pour over crust.
Bake for 15 minutes. Reduce heat to 200 degrees. Bake for 2 hours. Run a knife around the edges to separate cake from pan. Turn off oven and place cake back inside for 2 hours. Refrigerate overnight.

Chocolate glaze

12 ounces semisweet chocolate chips
2 tablespoons butter
1/2 cup powdered sugar
1/2 teaspoon vanilla extract

Melt chocolate and butter over low heat, stirring constantly. Add sugar and vanilla. Spread over cheesecake. Garnish with berries or more chocolate or whatever else sounds good! Refrigerate until serving.

Peanut Butter and Chocolate Cheesecake

Jennifer — Thu, 05 Oct 2006 14:11:34 +0000

Recipe adapted from I Love Cheesecake. Read about it here.

Peanut butter cookie crust

2 cups crushed peanut butter sandwich cookies (e.g. Nutter Butters)
1/3 cup peanuts, finely chopped
1/2 cup butter, melted

Combine ingredients and press onto bottom of a greased/sprayed 10″ springform pan.

Filling

32 ounces cream cheese, softened
1 cup dark brown sugar
3 tablespoons cornstarch
1/2 cup sour cream
5 large eggs
2 teaspoons vanilla extract
3/4 cup creamy peanut butter
1 cup semisweet chocolate chips, melted
2/3 cup peanuts, chopped

Preheat oven to 350 degrees. Beat together cream cheese, brown sugar, cornstarch, and sour cream until smooth. Add eggs one at a time, mixing well after each. Add vanilla extract and peanut butter. Mix well. Add melted chocolate and mix well. Add peanuts and mix well. Pour filling over crust.
Bake for 15 minutes. Reduce oven temperature to 200 degrees and bake for 2 hours. Run a knife around the edges to loosen from pan. Turn oven off and leave cheesecake in oven for 2 hours. Refrigerate overnight.

Peanut butter and chocolate swirl topping

6 ounces white chocolate
3 tablespoons creamy peanut butter
1 ounce semisweet chocolate, melted

Melt white chocolate and peanut butter in a saucepan over low heat. Cool to lukewarm. Pour over cheesecake. Drizzle melted semisweet chocolate over top in parallel lines. With the dull side of a knife, draw through the chocolate to create swirls. Chill.

Mini Cheesecakes

Jennifer — Sun, 03 Sep 2006 04:54:44 +0000

Bake or Break recipe. Read about them here.

Graham cracker crust

1 & 1/2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, melted

Mix all ingredients together. Line bottom and sides of greased or sprayed mini cheesecake pan or mini muffin pan.

Filling

8 oz cream cheese
1/4 cup sugar
1 large egg
1 teaspoon vanilla extract

Beat ingredients together with a hand mixer on low speed. Pour batter over crusts. Bake at 350 degrees for 12 to 14 minutes. Yields 12 mini cheesecakes.

Chocolate Whipped Cream

1 cup whipping cream
1/4 cup cream de cacao
1 teaspoon cocoa
1 tablespoon sugar

Whip ingredients together until desired consistency.

White Chocolate Raspberry Glaze

1 ounce baking white chocolate
1 tablespoon raspberry preserves

Melt chocolate and stir in preserves. Use this ratio to make desired quantity of glaze.