Berry Sour Cream Pie

It was my sweet Mother-in-Laws Birthday. I do think birthdays demand a special dessert. I reviewed my Pinterest boards, favorite treats and finally came up with what turned out to be a winner. I knew Geneel liked cheesecake, she also likes pie and fruit. I found a recipe on Jamie Cooks it Up that fit my criteria, I changed it to suit my needs. Mostly because I did not wast to go to the store so I made it with what I had in the freezer/pantry.

Berry Sour Cream Pie
Crust
I started out with a homemade graham cracker crust
1 sleeve of graham crackers, crushed
1/4 cup granulated sugar,
5 tablespoons of melted butter.
A pinch of salt
Add graham crackers to a food processor--process till smooth, finely ground.
Add sugar and pulse until combined.
Add butter and salt and pulse again to combined
Put damp crumbs in a deep dish pie plate--I used a stoneware pie plate. Evenly press crumbs on the bottom of the pan as well as up the sides. I use a small measuring cup and press the crumbs firmly in the corner and then up the side. Be patient--this might take a minute. Get the crust as even as possible. Put the crust in the freezer to chill.
You could also use a store bought graham cracker crust. A homemade or purchased regular pie crust.

Topping
3/4 cup sugar
1/4 cup cornstarch
10 tablespoons water
2 tablespoons lemon juice (fresh squeezed)
3 cups fruit--if frozen defrost it in the microwave for a minute of so. You want the fruit room temperature when you add it to the sauce.
dash salt
1/2 teaspoon vanilla
1 tablespoon butter
Mix cornstarch and sugar in a medium sauce pan stir well, add water and lemon juice. Heat on medium heat until mixture has thickened and is very hot. Stir rapidly so it doesn't lump. Add fruits and gently stir until mixture is thick, bubbling and shiny. Stir in salt, vanilla and butter. Pour sauce in a bowl, put in the refrigerator and cool to at least room temperature. I used one cup of blue berries and 2 cups of raspberries--it is what I had in the freezer.

Filling
1 8 ounce package of cream cheese--softened
1 cup powdered sugar
1 cup heavy cream (whipped)---you can use an 8 ounce container of Cool Whip in place of the cream, if you do, use all of the powdered sugar and vanilla in the cream cheese mixture.
3/4 cup sour cream
1 teaspoon vanilla
dash salt
In you stand mixer with a whip attachment whip the cream till soft peaks  appear. Add 1/4 cup of the sugar and 1/2 teaspoon of the vanilla. Don't bother to clean your whip. Using a rubber scrapper scrape the cream into a small bowl. Using the slightly dirty bowl and whip (it is ok today) add your softened cream cheese. Now cooks when I say 'softened' cream cheese I mean almost warm--very soft. Put it in the not so clean bowl, add the not so clean whip and whip the living daylights out of the cream cheese. Lumpy cream cheese is not fun in any dessert. Now is your moment to get the lumps out. Add the 3/4 cup sugar and beat again until very smooth and creamy. This is how your dessert will look. Add the sour cream, half teaspoon of vanilla and dash of salt. Beat gently again. You should have a smooth, dreamy, light almost white filling. Now with a rubber spatula fold in the whipped cream. Do not over mix once the whipped cream has been added as the cream will slightly deflate. No one likes deflated cream! Now you have one delicious filling!
Take the pie shell out of the freezer, add the creamy mixture to the pie and smooth.
Cover the white filling with the now cooled fruit filling. Don't try and overfill--it will make a mess. Scrape the leftovers into a small container and top you waffles, pancakes or french toast with it.
I realize that this pie looks like too much work but take it a step at a time and it will come right together. This recipe makes one deep dish pie or 12 individual tart servings. Purchase the cute little graham cracker shells, who doesn't like their very own dessert!
Printable Recipe

Oreo Cheesecake Bites ala Jess

My sweet Daughter-in-Law Jess came to visit the other day. She brought dessert, she brought amazing dessert. We ate it and enjoyed every bite. Good job Jess. Dessert is always welcome at our home! This rich dessert feeds a crowd, it also keep well in the refrigerator for several days. Tightly wrapped it will keep for a month in the freezer. Wouldn't it be great to have a few goodies in the freezer for unexpected company--great idea!

Oreo Cheesecake a la Jess
36 Oreo Cookies
4 tablespoons butter
4 8 ounce packages of cream cheese--softened
1 cup sugar
1 cup sour cream
1 teaspoon vanilla
4 eggs
4 ounces semi-sweet melts--purchased at Winco or Gygis
4 ounces vanilla melts--purchased at Winco or Gygis
Line a 9x13 inch pan with foil--leave a 2 inch overhang--this will help in removing the bars. Spray the foil with Pam.
Finely crush 24 of the Oreos, add melted butter and combine. Press Oreo crumbs onto the bottom of the 9x13 pan, put in the freezer while mixing filling.
Beat the soften cream cheese till smooth. add sugar and mix well. Gently add sour cream and vanilla. Add eggs one at a time--beat gently after each addition. Coarsely chop the remaining cookies and fold them into the batter. Remove crust from the freezer--pour filling over crust. Bake at 325 for 35-40 minutes. Cheesecake is done when the sides are set and the center is almost set. Cool completely on a rack, When cool cover with plastic wrap and put in the refrigerator for 2 hours. When cold remove cheesecake from the pan using the foil over hangs--aren't you glad you left them! Remove foil and cut in bite size bars, these are quite rich so keep squares small. Put cheesecake bites on parchment paper. Put semi sweet chocolate melts in a heavy baggie. Melt in the microwave at 30 second intervals, knead the chocolate until it is melted and smooth. Cut a small hole in the corner of the bag and drizzle the chocolate onto the bars--have fun. It is good to drizzle! Repeat with the white chocolate. The chocolate will harden quite quickly but as with any good cheesecake the flavors will marry and be much better tomorrow. Tightly wrapped these bites will keep several days in the fridge. Wrapped tightly they will keep a month in the freezer. Thanks Jess
Printable Recipe
Inspired by Kraft

Pumpkin Cheescake--in a Jar!

I am always on the look out for desserts that are easily transported and shared. This is is the delicious answer to my problem. Nothing better than your own little dessert in a jar! This is a delightful combination of cheesecake and pumpkin pie. I have made it twice in the last 2 weeks--it is that good. Try it - it is a perfect portion of wonderful!

Pumpkin Cheesecake in a Jar
Chocolate Crust
6 chocolate graham crackers
1/3 cup pecans
2 tablespoons sugar
3 tablespoons melted butter
Break chocolate graham crackers and put in bowl of food processor, add pecans and process until coarse crumbs. Add sugar and melted butter and process until fine crumbs.
Put 2 tablespoons of crumbs in the bottom of 7 jelly jars (4 ounces). I used a Tart Tamper to compress crumbs.

Pumpkin Cheesecake Filling
8 ounces cream cheese--softened
1/2 cup sugar
2 tablespoons dark brown sugar
1 cup pumpkin puree
1 egg--lightly beaten
1 tablespoon vanilla
2 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
Whisk together ingredients for filling. Pour into jars. Put a kitchen towel in the bottom of a large roasting pan add about 1/2 inch of hot water. Place the filled jars on the kitchen towel, this will keep the jars from sliding around. Bake at 350 for about 40 minutes or until a thin knife inserted near the center comes out clean. Remove from water bath and cool completely. Serve with whipped cream or ice cream.

Recipe inspired by Soup Addict
Try these other recipes from Everyday Insanity--they are all delicious!
1 year ago------Harrison's Favorite Scalloped Potatoes
2 years ago-----Pumpkin Bars
3 years ago-----Chocolate Chip Pumpkin Bread
4 years ago-----Baked Potato Soup

Coconut Lime Dessert

You know I love a good chocolate dessert but lately I have been craving citrus! It started with Lemon Pie Bars and now I have a wonderful lime/coconut dessert. This dessert is made in the food processor, it comes together in a moment but the waiting time is difficult. This no bake dessert needs to chill for several hours. The good thing is that you can make it a day or two ahead. Keep it in the freezer, remove 10 minutes before serving and it is just delicious.
This recipe came from Jill's high school friend Sarah. She blogs at Red Head Recipes. Thanks Sarah for one great recipe.

Coconut Lime Dessert
Crust
1 sleeve graham crackers
1/2 cup coconut
2 tablespoons brown sugar
6 tablespoons melted butter
Put graham crackers, coconut and brown sugar in food processor till crumbly. Add melted butter, pulse. Press crumbs in a 10 inch tart pan that has been sprayed with Pam. I used 3,  6 inch pie pans--perfect for sharing. Bake for 10 minutes at 350 for a crisper crust or put in the freezer for 15 minutes.
Filling
2 8 ounce packages cream cheese
1 can cream of coconut,15 ounces--found on the drink aisle
1/2 cup fresh lime juice, 3 or 4 large limes
grated zest from 1 large lime
1/4 cup sugar
1/2 cup heavy whipping cream
Wipe crumbs from food processor, put in cream cheese--it can be cold, coconut cream, lime juice, zest and sugar. Process until very smooth and creamy. Scrape mixture in a large bowl. Add cream to the bowl of the food processor (no need to wash--isn't this easy) watching closely turn food processor on for a few seconds--it will whip the cream. If you overdo it you will get butter--which isn't a bad thing but for this recipe we want whipped cream. Fold cream into cream cheese/lime mixture pour into pan(s). Freeze for 4 hours. Remove from freezer 10 minutes before serving. Enjoy one delicious dessert!
To make this gluten free--just pour mixture into ramekins or individual small bowls. It is delicious without the crust.
Printable Recipe

The Ultimate Brownies

This delicious brownie recipe came from a friend of a friend of a friend. She claims it came from a bakery. But it matters not where it came from the important thing is that now I have it!
 This is one amazing brownie, I served it at Mom's 85th birthday party and it was an instant hit. It makes plenty so it is the perfect party food.

The Ultimate Brownies
1 C. butter
2 oz. unsweetened chocolate
Melt butter and chocolate together in a small pan.

Then add:

2 cups sugar

4 eggs beating well after each addition

1 tablespoon vanilla

Gently add:
2 C. flour
2 T. baking powder
1 C. lightly chopped pecans

Spread into greased pan. The pan is a Wilton 11x15x2 inch pan. It can be purchased at Wal-Mart for about $12.00. The deep pan is important because it is a tall brownie.

Cream Cheese layer:

Mix together
1 C. sugar
12 oz. softened cream cheese
1/2 C. butter—very soft
4 T. flour
2 eggs, beaten
1 tsp. vanilla

Spread on top of chocolate layer.  Bake at 350 for 35 minutes or until a toothpick comes out with a few crumbs attached. Brownies should also begin to pull away from the pan.
Spread 3/4 package mini marshmallows on top of brownies and put back in the
oven until puffed and just beginning to brown.
Icing:
Melt together in a pan.
2/3 cup butter
2/3 cup milk
4 ounces of unsweetened chocolate

Mix in with a hand mixer:
2 tsp. vanilla
4 oz softened cream cheese
7 cups powdered sugar

Mix until smooth.  Drop on warm brownies and using an offset spatula gently spread the frosting. It will mix with the marshmallow to make beautiful swirls. I used about 2/3 of the frosting. I don’t mind having some frosting in the fridge for a quick dessert.
Plan ahead--this desert is best made the day before you serve it. Store in the refrigerator. Well chilled it cuts beautifully. 

Easy Chocolate Swirl Cheescake

Sometimes I want a cheesecake--not the get out the spring form pan, crush crackers, melt butter, zest lemons, soften 4 blocks of cream cheese kind. I don't need enough for a dinner party. I just need a small cheesecake for 2 to 4. This is my remedy for Cheese Cake Now!

It's easy, has all the components, tastes delicious and is easy. You will love it and did I say it was easy??
Purchase a graham cracker or chocolate crust from the supermarket. Yes, you could make your own but then it starts getting labor intensive and this recipe is about easy. Luckily I had a crust in my storage room just waiting for such an endeavor.
Here is the complete easy recipe:

Easy Chocolate Swirl Cheese Cake
Soften 2- 8 ounce packages of cream cheese (left over from holiday baking that didn't happen) by soften I mean put it in the microwave on the soften cream cheese setting--works like a charm.
2 eggs, room temperature
1/2 sugar
1/2 cup sour cream
2 teaspoons vanilla
3 ounces semi sweet chocolate-melted

Combine cream cheese, sugar, vanilla and sour cream in the bowl of a mixer and mix until there are no lumps. This will take a few minutes. Now add eggs one at a time and beat until just combined. Remove 1 cup of the cheesecake mixture and mix it with the chocolate. It's beautiful!
Pour 2/3 of the remaining cheesecake mixture in the graham cracker crust. Using a spoon put dollops of chocolate cheese cake randomly on the cheese cake. Cover with remaining cheese cake batter. Now get a butter knife and gently swirl the two mixtures together. Every swirlier will be different, each cake will be wonderful.
Put pie pan on a cookie sheet for stability. Bake at 350 for about 35 minutes. The most difficult part of this recipe is letting it cool for 4 hours. So if you want it for dinner make it early in the day, it's even better made the day  before. Cheesecake ages beautifully.
Top with fresh fruit, whipped cream, chocolate shavings or ice cream. This recipe is meant to be enjoyed!

Pumpkin Chocolate Cheesecake Bars

It's October and my youngest son's birthday. He requested a roast beef dinner which is not surprising--all our kids like roast beef. I think it must be comfort food, and it's good! I didn't ask Max what he wanted for dessert, what if he said vanilla ice cream? I know he likes cheesecake, chocolate and pumpkin. I checked my Pinterest boards and found the perfect dessert. It is from Better Homes and Gardens. It was a hit, a perfect combination of favorite flavors

Pumpkin Chocolate Cheesecake Bars

1 1/4   cups graham cracker crumbs

1/4      cup sugar

1/3      cup butter

2         8 ounces packages cream cheese, softened 

1 3/4   cups sugar

3         eggs

1         cup canned pumpkin

1/2      teaspoon pumpkin pie spice

1/2      teaspoon vanilla

1/4      teaspoon salt

6         ounces semisweet chocolate, cut up or 1 cup semisweet chocolate chips

2         tablespoons butter

Combine graham cracker crumbs, 1/4 cup sugar and 1/3 cup melted butter. Press mixture evenly in a greased 9 by 13 inch baking pan.

In a large bowl combine cream cheese and 1 3/4 cups sugar. Beat with electric mixer on medium speed until smooth. Add eggs one at a time, beating on low speed until just combined. Beat in pumpkin, pumpkin pie spice, vanilla and salt. Remove 1 1/4 cups of the mixture.

Heat the chocolate and butter on low heat until melted. Whisk chocolate mixture into the 1 1/4 cups pumpkin mixture. Pour over crust, spread evenly and bake at 325 degrees for 15 minutes.

Pour the remaining pumpkin mixture over the  baked chocolate layer, spread evenly. Bake for 40-45 minutes more or until filling is puffed and center is set.

Cool for 3 hours. Serve with whipped cream or vanilla ice cream.

One year ago---Pumpkin Cheesecake and the Birthday Boy
Two years ago--Caramel Pumpkin Pie
Three years ago-Pumpkin Patch Cupcakes

Pumpkin Cheescake with Sour Cream Topping

I know I already have one Pumpkin Cheesecake recipe, and it it's very good. So why another? Because this Pumpkin Cheesecake has a wonderful sour cream topping. It is smooth and delicious. A perfect compliment to the spicy pumpkin cheesecake. It also has some ginger cookies mixed with the graham crackers for a delicious ginger spiced crust. So now you have two choices. Both are delicious! Please see Joy of Baking for the complete recipe. I turn to Joy of baking often, they have great recipes and many have video tutorials. I do like watching a pro cook. I always learn something new.

Have a Happy Thanksgiving!

Pumpkin Cheescake and a Birthday Boy

Our 'newborn' turned 23 this week. Family tradition allows the birthday child to choose their favorite meal. Over the years meals have varied from pizza to hamburgers and many things in between. As children get older their tastes seem to get more expensive. No longer will a Happy Meal suffice!

That's Max and his cute girlfriend, Jess

Max chose grilled pork tenderloin, twice baked potatoes, yummy rolls and cheesecake.
Today we will focus on the cheesecake. Max didn't mention what kind of cheesecake he wanted (OK, I didn't ask). Being the middle of October I have pumpkin on my mind, pumpkin cheesecake to be exact.  A Google search lead me to a Pumpkin Cheesecake recipe by Paula Dean. This recipe had over 500 five star reviews. I read several of the reviews and made a few changes. It was a heavenly combination of a pumpkin pie and a cheesecake. Here is Paula Deen's Recipe with my modifications.

Pumpkin Cheescake

Crust:

• 1 3/4 cups graham cracker crumbs--I used 2 cups
• 3 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 stick melted salted butter
• Filling:

• 3 (8-ounce) packages cream cheese, at room temperature
• 1 (15-ounce) can pureed pumpkin or 2 cups
• 3 eggs plus 1 egg yolk
• 1/4 cup sour cream
• 1 1/2 cups sugar-- I used 1 cup
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg
• 1/8 teaspoon ground cloves
• 2 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• Mix together cracker crumbs, brown sugar, cinnamon and melted butter. Press in bottom and up sides of a 9 inch springform fan. Put in freezer.
• Mix cream cheese in bowl of mixer till smooth. Add pumpkin, eggs and egg yolk, sour cream, sugar and seasonings. Mix untill combined. Pour mixture into chilled crust. I had about 1 1/2 cups too much filling. It would have filled my pan to the brim. There were complaints of the cheescake spilling over the pan. Since I didn't want a mess in my oven I reserved some of the filling and will make mini cheesecakes. Maybe a 10 inch pan would have worked (I didn't have one).
• I wrapped the bottom of my springform pan with 2 layers of foil and baked  the cheese cake in a water bath. Put wrapped pan in a larger pan--such as a roaster pan and add an inch or two of boiling water in the roaster pan. I went to a chessecake class taught by a chef at Thanksgiving Point. He praised this waterbath method as the best way to cook cheesecake. It does have a wonderful texture when cooked this way. Bake cheesecake at 350 for about an hour and 10 minutes. Remove cheesecake from oven and let cool at room temperature for 15 minutes. Cover and refrigerate at least 8 hours or overnight. 
• Cut cheesecake with a knife that has been dipped in hot water, clean after each cut. Serve with ice cream or whipped cream. Cheesecake improves with age. I had a slice for breakfast today (day 4) it was perfect, and then gone. I don't know how it would taste on day 5! It is certainly a dessert that can be made a day or two ahead. That's great news for a busy cook.
• This was a delicious dessert that was enjoyed by all. Yes, 5 stars!
• 
  

Cream Cheese Brownies

Thanks to Amy I have a new hobby/interest/addiction. It's Pinterest. I have been pinning my favorite recipes, crafts, quotes, books I'm reading etc. It's fun, but as I was wildly pinning I decided that before I pinned another thing I would actually make something I had pinned. It was not a difficult choice,
Cream Cheese Brownies by Brown Eyed Baker was the winner. And it was a winner. Luckily I had Book Club to share the treats with. They were easy to make, just dirtied a few bowls, all the mixing was done by hand, it couldn't be easier. A perfect back to school (or pinning) treat!

 Cream Cheese Brownies

For the Brownies:
2/3 cup all-purpose flour
¼ teaspoon salt
½ teaspoon baking powder
2 ounces unsweetened chocolate, chopped
4 ounces bittersweet chocolate, chopped
8 tablespoons (½ cup) butter, cut into pieces
1 cup sugar
2 teaspoons vanilla
3 eggs

For the Cream Cheese Filling:

8 ounces cream cheese, at room temperature
¼ cup granulated sugar
½ teaspoon vanilla extract
1 egg yolk

 Whisk the flour, salt and baking powder together in a small bowl; set aside.


In a medium bowl, combine the chocolate and butter. Microwave gently stirring every 30 seconds. Whisk in the sugar and vanilla, cool slightly. Whisk in the eggs, one at a time, fully incorporating each before adding the next. Whisk until mixture is completely smooth. Gently add the dry ingredients and stir just until incorporated.
Make the cream cheese filling by beating the cream cheese, sugar, vanilla and egg yolk together in a small bowl until evenly blended.

Heat oven to 325 prepare 8 inch square pan. Cut two 16 inch pieces of foil, fold each piece in half, you will now have 2 eight inch pieces of foil. Put one piece in sprayed pan, put the other piece perpendicular in pan. You now have a clever sling that will help in removing the cooled brownies, Spray again. Pour half the brownie batter into the prepared pan, spreading it in an even layer. Drop half the cream cheese mixture, I used a small Pampered Chef Scoop, by spoonfuls, over the batter. Repeat, layering the remaining brownie batter and cream cheese filling. Use a butter knife to gently swirl the brownie batter and cream cheese filling, creating a marbled effect.
Bake until the edges of the brownies have puffed slightly, the center feels not quite firm when touched lightly, and a toothpick or cake tester inserted into the center comes out with several moist, fudgy crumbs adhering to it, 50 to 60 minutes.
Cool the brownies in a pan on a wire rack for 5 minutes. Remove the brownies from the pan using the foil handles. Place the brownies on a wire rack; allow them to cool to room temperature. Refrigerate until chilled, at least 3 hours. Cut into squares and serve. The brownies can be stored in an airtight container in the refrigerate for up to 5 days (ours were gone in 24 hours).

(Recipe adapted from Baking Illustrated)

Cheesecake Bites

My love for cheesecake began about 35 years ago. Greg and I met during the 'disaster' movie era (think Poseidon Adventure, Earthquake, Towering Inferno, Airport). Each Friday we would enjoy the current disaster, go out to dinner and finish the evening at my house chatting with my little brothers, parents and watching TV.

One night Greg produced a 'Reams' sack with a Jello Cheesecake mix. Simple; add butter to the package of cracker crumbs, press into a pie pan. Add milk to the dry 'cheesecake mix', beat for 2 minutes, pour the thick creamy liquid into the cracker crust and in 30 minutes you had 'cheesecake', or something close to it. It was a hit, we made cheesecake often during our dating days.

My taste for cheesecake is now a bit more refined, but hey, it had to start somewhere!

Amber surprised me on Mother's Day with this fun 'mini' cheesecake pan. This is the recipe on the back of the box and it is delish. The lemon flavor is tangy, the cheesecake is rich. It is a bite of wonderful. Thanks Amber and Tadd.

Cheesecake Bites
Crust:
1 cup cookie or cracker crumbs
2 Tablespoons sugar
2 Tablespoons melted butter
Mix together and divide between 12 mini cheesecake cups, press evenly into the bottom of each cup. Bake at 350 for 10 minutes, cool.
Filling:
16 ounces cream cheese
2 eggs
¼ cup heavy cream
½ cup sugar
Pinch salt
2 Tablespoons fresh lemon juice
Zest from 1 lemon
Beat cream cheese for 2 minutes, add eggs one at a time beating well after each addition. Add cream, lemon juice and zest, beat until incorporated, about 1 minute. Add sugar and salt, beat about 2 minutes. Pour batter into cups. Bake at 300 for about 20 minutes or until set. Cool at least 2 hours before unmolding. Serve with fresh berries.
Linked to: A Well Seasoned Life

Mini Almond Cheesecake--A Bite of Wonderful!

I'm a sucker for those cute little cookbook/magazines you find near every grocery checkout. This little gem was entitled, "Great Cheesecakes" it was published by Betty Crocker. The photography was great and the book boasted 30 most popular cheesecake recipes. It was mine! Several of the recipes will be tested for sure. I love cheesecake! But I needed a bite size treat for a dinner party so I knew

Mini Almond Cheesecakes would be perfect--and they did not disappoint! Just a bite of wonderful I would say.

1/2 cup slivered almonds, toasted and ground

1 8 ounce package cream cheese, softened

1/2 cup sugar

1 egg

1/2 teaspoon vanilla

1/2 teaspoon almond extract

1/3 cup sour cream

2 Tablespoons powdered sugar

1/4 teaspoon vanilla

1/4 cup slivered almonds, toasted

Grease 24 mini muffin pans. Sprinkle 1 teaspoon ground almonds into each cup. Gently shake to coat bottom and sides of cups with almonds (do not shake out excess nuts).

Combine cream cheese and sugar. Beat with electric mixer until smooth . Add egg and 1/2 teaspoon vanilla and almond extract. Beat on low speed till just combined. Spoon mixture in muffin cups filling each 3/4 full.

Bake at 350 for 18 minutes or till golden. Cool in pans. Carefully remove from muffin cups.

For topping combine powdered sugar, sour cream and 1/4 teaspoon vanilla extract. Spoon topping on cheese cakes and garnish with almonds just before serving.