Tag Archives: cheesecake

Apple Cheesecake Bars

Standard

Happy Fall!

I am enamored with Autumn! Beautiful weather, beautiful leaves! Beautifu colors, beautiful  flavors! Beautiful decorations! I can’t get enough of it. I was so excited about buying decorations for my new school office that when I went to the store I totally forgot to buy what I went for. That is how cute all the decorations out there are right now! Gah!

The flavors of fall are amazing!

In my house as far as dessert goes it’s mostly apple or pumpkin. This recipe for Apple Cheesecake bars is absolutely amazing. All the ingredients were just meant to be together!

I don’t really like apples. I think they are kind of boring on their own but adding cheesecake to them makes them delicious! These bars were sweet, dense and heavy! Loved them!

Apple Cheesecake Bars

Ingredients

For the Crust

  • 12 Graham Cracker Sheets
  • 50 Nilla Wafer Cookies
  • 1/4 teaspoon cinnamon
  • 12 tablespoons butter, melted

For the Cheesecake

  • 2 (8-ounce) packages cream cheese, room temperature
  • 2 eggs
  • 1/2 cup sour cream
  • 1/2 cup sugar, plus 2 tablespoons, divided
  • 1 teaspoon vanilla
  • 2 Granny Smith apples, peeled, cored, and finely chopped
  • 1/2 teaspoon cinnamon

For the Topping

  • 1 cup brown sugar, firmly packed
  • 1 cup flour
  • 1/2 cup quick cooking oats
  • 1/2 cup butter, softened

 

Directions

  1. Line a 9×13” pan with foil and spray with cooking spray. Preheat oven to 350 degrees.
  2. Make the Crust: Pulse graham crackers and Nilla Wafer cookies in a food processor until they are fine crumbs. Place in a bowl and stir in cinnamon and melted butter. Press into prepared pan. Bake for 8 minutes, while preparing filling.
  3. Beat cream cheese, eggs, sour cream, sugar, and vanilla with a hand held or stand mixer. Place apples in a small bowl and sprinkle with 2 tablespoons sugar and cinnamon.
  4. Make the topping by mixing all topping ingredients in a medium bowl with a hand mixer.
  5. Pour cream cheese mixture over hot crust. Sprinkle with apples. Sprinkle evenly with topping. Bake for 40-45 minutes (mine took 43). Cool to room temperature and then chill for at least 3 hours before cutting.

Enjoy!

Besos,

Flor

Recipe source Crazy for Crust

 

 

Advertisements

Mini Cheesecakes

Standard

Hola!

It’s been hot and muggy here…I don’t like that. I don’t mind a dry heat but this muggy weather just wears you down. I can’t have that nor can I handle it! Sorry for the complaining but I really don’t like this weather. I would probably enjoy it more if I were on a beach somewhere and it was humid but breezy…wishful thinking!

One of the many, many things I like is cheesecake. What better way to serve it than it being mini and with delicious toppings? They are the perfect size for one person and of course the toppings can be personalized to everyone’s taste.

I have been making these little beauties for at least 20 years. They are awesome. One of my sister-in-laws didn’t used to like cheesecake. But I would always make cheesecake for holidays and now I have turned her int a cheesecake lover! I like converting people!

Sometimes conversion is good…

Mini Cheesecakes

Ingredients

  • 12 vanilla wafers
  • 2 8 oz pkgs. cream cheese, softened
  • 1/2 cup sugar
  • 1 tspn. vanilla
  • 2 eggs

Directions

Line muffin tin (regular sized tin) with foil liners. Place one vanilla wafer in each liner. Mix cream cheese, vanilla and sugar on medium speed until well-blended;add eggs;mix well;pour over wafters, filling 3/4 full. Bake 25 minutes at 325 degrees.

After they are baked allow to cool. Remove from pan when cool. Top with your favorite toppings such as caramel, nuts, fruit, preserves or chocolate. Be creative!

These mini cheesecakes are always a big hit!

Besos,

Flor

Spring Break 2014

Standard

Hola!

I hope everyone enjoyed their weekend. I enjoyed my weekend and my whole week off. Now it’s back to work! I ate so much over break that I should be thrilled to get back on a schedule.

Last Monday we went to Geneva since the weather was warm.We did a little bit of window shopping and just enjoyed being together. That’s when all the eating really started. We ate at the Oldetowne Pub. The food there is delicious. Whenever we are in Geneva we always eat there!

This burger was delicious and beautiful! You can see my Bloody Mary in the background!

I just love the great shopping in Geneva.

Tuesday we went to the mall with my brother and sister in law to have my nieces picture taken with the Easter Bunny.  She is too cute. On our way home me and my girls stopped for KFC. It was too good!

Wednesday was a quiet day at home.

Thursday we went to check out Eli’s Cheesecake Factory. We saw a short presentation and we all tasted several cheesecake samples. Of course we had to have lunch there too. The sandwiches there are delicious and the people there are so nice. We even met the owner.

How can I say no to this Cuban sandwich?

Thursday evening Eddie and I went to Danny’s Place for Italian food. I had Giambotta, an Italian Stew with chicken, pork, sausage and vegetables in a red sauce. OMG! It was soooo good!

The portion was huge! I ended up taking half of it home.

Friday was another quiet day at home doing some crafting.

Saturday Eddie and I went out to dinner with some of my cousins  at Molly Malone’s and of course delicious food was involved. I had the Bangers and Mash. I’d never had anything like it before.

My cousin had the Chicken Pot Pie. She is hilarious. She said “Flor, do you want to take a picture of my dinner before I start eating?” Don’t mind if I do! Thanks!

I just wanted to lay my head on that puffy pastry pillow!

By yesterday we were kind of done with eating out! There is only so much eating out we can do. When we visited my parents yesterday I actually turned down food from my favorite Chinese restaraunt!

All in all it was a relaxing spring break full of food! I will definitely be cooking all this week to combat all the eating out that we did.

Have a great day!

Besos,

Flor

 

Cheesecake Parfaits with Cherry Pie Filling

Standard

Hey!

I am tired. I can’t seem to get up in the mornings and don’t feel like doing anything when I get home…must be the weather or the anticipation of being on vacation. I have a hard time being at work when I know someone is home without me. They are probably glad I am not home, but I would like to think otherwise!

Isn’t it awesome when you feel like you have found the perfect recipe for every occasion? That is definitely the case with this dessert recipe. Sometimes you want to make something quick but homemade that tastes absolutely divine.

I actually made these parfaits for Mother’s Day. Please excuse my ugly picture. I made the parfaits the night before and when it’s time to eat dessert at my house you better not dilly dally taking pictures!

The cheesecake filling is heavenly . It’s sweet (but not too sweet) and airy.

The whipped cream topping was light and fluffy!

Cheesecake Parfaits with Cherry Pie Filling

Ingredients

  • 1 cup heavy cream
  • 1 (8-ounce) package cream cheese, at room temperature
  • 3/4 cup sugar
  • 1 lemon, juiced
  • 1 teaspoon vanilla extract
  • 1 (20-ounce) can of cherry pie filling

DIRECTIONS:

In the bowl of an electric mixer fitted with the whisk attachment, whip heavy cream until stiff peaks form.

In another clean bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, sugar, lemon juice and vanilla until smooth, scraping the sides of the bowl and beaters as needed. Fold in 1/3 of the whipped cream to lighten it; then add the remaining whipped cream, gently folding until the filling is light and fluffy.

Using 3-4 wine glasses, pour the filling into each glass, layering with the cherry pie filling.

Serve chilled. Makes 3-4 servings

I made this for a work BBQ and everyone loved it. I was so happy! The only difference was that I put them in mini nut cups, added some graham cracker crumbs to the bottom of the cup then layered the cheesecake filling, some pie filling and then a few sprinkles of graham crackers crumbs to make them pretty.

If you don’t feel like turning on your oven this is the perfect dessert.

Besos,

Flor

Recipe adapted from http://damndelicious.net/

Strawberry Cheesecake & Weight Update

Standard

Hola!

Yesterday was such a great day! Didn’t fall asleep at work, barely yawned. That’s a good day to me!

I met with my monthly stamp group and had such a great time! We always laugh so much together!I will share the card I made later this week. I made a dinner that none of my family liked including me! I will never share that recipe nor will I have cabbage for a looooong time!

So yesterday was my hubby’s birthday. We don’t do a big to do for our (mine and my husbands) birthdays, but I did make him a delicious cheesecake. He wold prefer a fruit flavored dessert to a cake type dessert, so this worked out perfect.

It was not too sweet, you can taste the fruit and just the right consistency.

Come to Mama!!!! I only had one bite. I could never post a recipe here without testing it first. It was hard but I made the sacrifice!

Ingredients

  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter or margarine, melted
  • 2 (10 ounce) packages frozen sweetened strawberries, thawed
  • 1 tablespoon cornstarch
  • 3 (8 ounce) packages cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 1/4 cup lemon juice
  • 3 eggs
  • 1 tablespoon water

Directions

  1. Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes. In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving. In a mixing bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until combined. Pour half of the cream cheese mixture over crust. Drop half of the reserved strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce. Bake at 300 degrees F for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.
I had triple berry mix in the freezer(strawberries, raspberries and blueberries) so I used that instead of just the strawberries. Other than that I followed the recipe to a T and it was perfection. I guess I should call it Triple Berry Cheesecake. This would be a perfect dessert for valentines day by actually using just strawberries for the color and by swirling heart shapes in it.
On to the weight…I have been following my Weight Watchers recipes and menus religiously and I have lost…..5 pounds in 5 days!
I am super excited and realize that I must continue on this journey even if I miss delicious desserts like the above mentioned cheesecake. I  did taste the cheesecake, but only one bite. It will be so worth it!
Besos,
Flor
Recipe from allrecipes.com