Keto Mini Cheesecakes

 

Keto Mini Cheesecakes are low carb and sugar free!  

Top 10 recipes for 2015

Here are recipes that I posted in 2015 that had the most views.  To view the recipe post just click the title below each picture.

Cheesecake Brownies

Two of my favorite desserts combined..... brownies and cheesecake.  

Crock Pot Turtle Cheesecake

Yum Here is another Yummy crock pot cheesecake.  My crock pot peanut butter cup cheesecake has been such a hit I have decided to come up with some more flavors of these awesome cheesecakes.

Crock pot Peanut Butter Cup Cheesecake

Yum

I have another crock pot cheesecake for you.  This one has a hint of peanut butter in the cheesecake and is topped with gooey hot fudge topping and cut up Reese Cups...... Oh my!

Crock Pot New York Cheesecake

Yum

I found a new favorite cheesecake.  It was small because it was baked in a 6 inch spring form pan but it was thick and heavy!  A little piece will do ya.  We have had 5 servings out of ours and still have probably 2 left.  I would say this could serve 8. 

Slow-Cooker Pumpkin Swirl Cheesecake

I am teaming up with 25 other bloggers for an awesome giveaway.  Be sure to get yourself entered at the bottom of this post!

This recipe was just ok for me.  I did not think it was very sweet.  Next time I am going to use this method but use my own cheesecake recipe and see how that turns out.

I saw this recipe on the Rachel Ray show and it was made by the Chews Carla Hall.  I adapted the recipe to use a different crust and a different size cheesecake.

Slow-Cooker Pumpkin Swirl Cheesecake
adapted from Carla Hall's recipe on Rachel Ray

For the Crust:

3/4 cups graham cracker crumbs 
1 tablespoon sugar
1/2 teaspoon salt 
3 tablespoons melted butter

Strawberry Cheese Cake Ice Cream

Strawberry Cheese Cake Ice Cream.  Bill and Cally really enjoyed this ice cream.  Me, not so much but I do not care for strawberry ice cream.  I did however like that the ice cream had real cheese cake chunks in it.

Peanut Butter Cup Cheesecake

I hope everyone had a wonderful Christmas.  I sure did.  It was nice having both my kids home for Christmas!  I have gotten spoiled and now they will both have to go back to school.  Are you ready for New Years Eve?  Cally and I have been talking about what we are going to make for New Years Eve.  So far we have decided on Baked Pizza Dip, Nacho Dip, BBQ Wienies and Dried Beef dip.

This is my very Talented niece Marley.  Marley had a Birthday last week.  Happy 11th Birthday Marley!!

The Peanut Butter Cup Cheesecake was very rich.  You could not eat a very big piece at one time.  I liked it with whipped Cream on top, like the cheesecake at the Cheesecake Factory.

Peanut Butter Cheesecake

1 1/2 Cup graham cracker crumbs
1/3 Cup sugar
3/4 Cup creamy peanut butter
6 Tablespoon butter, melted
filing
24 ounces cream cheese
1 Cup sour cream
2 teaspoons vanilla
1 Cup sugar
3 eggs, slightly beaten
3/4 Cup hot fudge topping

In a bowl, combine cracker crumbs, sugar and butter.  Press into the bottom of a 8x8 pan that has had foil placed inside and over lapping the edges of the pan.  Bake at 350 degrees for 7-9 minutes.  Cool on a wire rack.  In a microwave safe bowl, heat the peanut butter on high for 30 seconds or until softened.  Spread over crust.

In a large mixing bowl, beat cream cheese, sugar and sour cream until smooth.  Add eggs and beat on low speed just until combined.  Stir in vanilla. Pour over the peanut butter crust.

Bake cheesecake in a 350 degree oven for 55 to 65 minutes or until center is almost set.  Cool on wire rack for 1 hour.

Microwave the hot fudge topping for 30 seconds or until warmed.  Spread over cheesecake.  Garnish with Reese cups.  Refrigerate overnight.  To serve lift the cake out of the pan by the foil.  Remove the foil from the cake and serve with whipped cream if desired

New York Cherry Cheesecake

I hope everyone had a Happy Thanksgiving!  Our family went to my Mom and Dad's for Thanksgiving dinner.  I made this cheese cake to go along with the desserts that Mom and Marley made and the pie's that my Dad made.  I love Dad's Butterscotch pie!

I have made this cheesecake a few weeks ago to try out the recipe.  It was a hit with Bill.  He really liked this recipe.  Cally said it reminded her of the cheesecake her and I shared at the Cheesecake Factory.  When I made it the other night I was out of flour so I just left it out.  I do not think it tasted different but the texture sure was different without the flour.  It was light and fluffy with the omission of the flour.  With the flour added it was more dense and less fluffy.  I liked it better with the flour.

Well I am going to close this post as Bill has just come in from outside and we have decided to go into town to the Springfield City Christmas Tree lighting and fireworks show.  I will take some pictures and post them later.

Update:  We are home from the Holiday in the City.  Wow what a good time we had.  After finally finding a parking spot we walked down to the City Hall.  It started out with the lighting of the Christmas Tree and then  a parade with Santa Clause coming to town on a fire truck and ending with the biggest fireworks display that was awesome....We have decided we are going to make this a tradition and go every year.

New York Cherry Cheesecake
adapted from Kraft
crust:
1 1/4 C graham cracker crumbs
1/3 C butter, melted
1/4 C sugar

cheesecake:
5 pkg Cream Cheese
1 C sugar
3 T flour
1 T vanilla
1 C sour cream
4 eggs

Topping:
1 can cherry pie filling

crust:
Line a 9x13 inch pan with foil, with ends of foil extending over sides.  Mix graham cracker crumbs, sugar and melted butter; press onto bottom of pan.  Bake for 10 minutes at 325 degrees

cake:
Meanwhile, beat cream cheese, sugar, flour and vanilla with mixer until blended.  Add sour cream; mix well.  Add eggs, 1 at a time, mixing on low after each just until blended.  Pour over crust.

 Bake at 325 degrees for 40 min, or until center is almost set.  Cool completely.  Use foil handles to lift cheesecake from pan before cutting to serve.  Top with pie filling.

Raspberry Cheese Cake 4th place Clark County Fair

Bill and I have been super busy the last couple of weeks.  We had our cousins Dudley and Ann from Georgia come stay with us for a few days.  Dudley is a UAB alumni and Ohio State happened to play them this past weekend.  We all went to the game and then hung out at Billy's house afterwards.

Billy transferred to Ohio State this fall and is living in Columbus just off campus in a house with his friends.  A good time was had by all.

Billy took this picture from his seat.  I thought it was an awesome picture!

Here is a picture from our seats

 It was an alumni game and 650 former band members also marched and played at this game.

This Raspberry Cheese Cake was one of the dishes I entered in the fair.  I entered it in the Raspberry dish and placed 4th with this cheese cake.

Raspberry Cheesecake

Crust

1 cup Graham Cracker Crumbs

1/2 cup Pecans, chopped

1 stick Butter, Melted

1/2 cup sugar

1 t Vanilla Paste

Filling

3 packages 8 Ounce Cream Cheese

1-1/2 cup Sugar

4 whole Eggs

1/2 cup Sour Cream

Topping

2 cups Raspberries

1/2 cup Sugar

1/2 cup Water

2 T Cornstarch

Preparation Instructions

Preheat oven to 350 degrees.

Place graham cracker crumbs and pecans into the bowl  Add melted butter and vanilla and mix with fork until combined. Pour into a 10-inch springform pan and press crumbs into the bottom of the pan.

For the filling, beat cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition. Add sour cream and mix again. Pour mixture into crust, smooth the top, and bake for 1 hour, 10 minutes. Turn off oven and open door and allow to sit in the oven with the door opened for 15 minutes. Remove and allow to cool.

For the topping ,put cornstarch in water and stir to dissolve. In pan add raspberries, sugar, and cornstarch water to a saucepan or skillet. Bring to a boil over medium-high heat and cook for 4 to 5 minutes. Turn off the heat and allow to cool .  Pour raspberries over the cheesecake and place pan into the fridge to set up for at least 2 hours---several hours is better.

Root Beer Float Cheesecake ---- 2nd Place Desserts 2012 Clark County Fair

Root Beer Float Cheesecake

1 1/2 Cups shortbread cookie crumbs
2 Tablespoons butter, melted
4  8 oz packages cream cheese, softened
1 Cup sugar
1 teaspoon vanilla
4 eggs
1 1/2 teaspoons root beer extract
1 1/2 Cups whipping cream
1/2 Cups plus 2 Tablespoons powder sugar

Combine cookie crumbs and butter, press into the bottom of a 9 inch springform pan.  Beat cream cheese, sugar, and vanilla for 2 minutes in a large bowl with electric mixer at medium speed until well blended.

Add eggs, beat until blended.  Transfer 1 1/4 cups of batter to a small bowl.  Add root beer extract and stir. Spoon half of the cream cheese mixture into crust.

Spoon half of the root beer mixture over the cream cheese mixture.  Repeat layers.  Swirl with a knife to create marbled effect.

Bake at 350 degrees for 45-50 minutes or until center is almost set.  Loosen cake from rim of pan, cool completely.  Remove rim of pan.  Chill.  Beat whipping cream in a large bowl with electric mixer at high speed until thickened.  Add powdered sugar.  Beat at high speed until stiff peaks form.  Spread over cheesecake.  Refrigerate until ready to serve.

Snickerdoodle Cheesecake and a Girls day out in Tipp

 I have been on vacation this week.  Cally and I have been shopping for her college dorm stuff.  On Monday we decided we would go shopping in Tipp City.  It is a small old fashion town with a lot of antique shopping, shabby chick stores and mom and pop diners.  We had a great time walking Main St and exploring.

We ate at Sam and Ethel's.  It was built in 1869 as a single family home and first became a restaurant in 1944.  It had several owners before Sam and Ethel Moore purchased it in 1957 and that is how it got the name Sam and Ethel's.  It has since left the Moore family and has had the current owner since 2009.

Cally and I had Roundhouse Club Sandwich with homemade potato chips that are fried fresh daily.  These are the best chips I have ever had in my life.  They were thick and crispy with a little salt.  I will go back again even just for the chips!  Our sandwich was also very good.  It was a nice homey diner that reminded me of something you would see in Mayberry.

Here are some pictures we took as we walked around Tipp City.  All the buildings are very old and at one time I believe a lot of them were family homes.  This is a very old city with many old fashion memories.

This was suppose to be Cookie Dough Cheese Cake Bars.  The original recipe called for them to have chocolate chip cookie dough but my favorite is snickerdoodle cookie dough so I used the recipe for the cheesecake bars and then made up my own snickerdoodle cookie topping.  However my cheesecake does not look like the ones that Becky Bakes made.  Hers are compact and firm while my cheesecake is fluffy.

I really like the fluffy texture of the cheesecake and the cinnamon vanilla flavoring is divine.  Mine you would probably put on a plate and eat with a fork rather than as a cookie bar.  Either way they are heavenly.

In the cookie dough recipe I omitted eggs because I was not sure how the cookie dough would bake up and did not want some raw cookie dough on top of the bars if it did not bake up the way I thought it would.

It did bake up crispy just like a cookie so mine is really not like the recipe says as "Cookie Dough".  I really like the crispy crust on the bottom and the creamy fluffy cream cheesecake filling sandwiched in with the crispy cinnamon vanilla topping.  The only thing I might add is to drizzle the top of the cheesecake with some melted caramel.  I refrigerated mine overnight and I do like it really cold right out of the fridge.

Snickerdoodle Cheese Cake 
adapted from:  Becky Bakes

Crust
2 C graham cracker crumbs
1/2 C sugar
1/2 C melted butter

Filling
3  (8oz) pkgs cream cheese, softened
1 C sugar
3 eggs
3/4 C sour cream
1 t vanilla

Cookie topping:
1/4 C butter
1/2 C sugar
scant 1/4 C cinnamon applesauce
1 t vanilla
1 C flour
1/4 t soda

sprinkle over topping
2 T sugar
1 t cinnamon

Crust:  Line a 9 x 13 pan with parchment paper or foil.  Mix together graham cracker crumbs, sugar and melted butter.  Press cracker mixture into pan and bake at 350 degrees for 10 min.

Filling:  With a mixer, beat together cream cheese and sugar at medium speed until smooth.  Reduce speed to low and add eggs 1 at a time, beating until incorporated.  Beat in sour cream and vanilla until combined.  Pour over crust and bake at 325 degrees for 30-35 minutes.  Edges should be set but the middle will still be jiggly.

Cookie topping:  mix together the butter and sugar until fluffy.  Beat in the applesauce and vanilla until combined.  Add the flour and soda.  Dot evenly with cookie dough, mix together the sugar and cinnamon and sprinkle over the whole top of the cookie cheesecake.  Return to the oven for an additional 10-15 minutes, until cookies are the desired texture ( I baked mine for 15 minutes because I like them crunchy on top but if you like chewier cookies I would bake them for 10 minutes).  Cool completely.  Cover and refrigerate several hours or overnight.  May drizzle with melted caramel if desired.

Cookies and Cream Cheesecakes

It has been a busy week so far.  The weather has still been really nice, today it was 86 here in Ohio.  Spring has sprung early, which is a good thing since we have a lot to do before Cally's graduation party.  Hopefully it stays nice because I am planning on tidying up my flower beds and seeing what needs replace on my day off on Friday.  It feels so good to sit outside with the sun on your face.

I was busy last night making these cookies and cream cheesecakes, I made 96 of them and took most of them to the soup kitchen to be served with dinner tonight.

If you like oreo cookies you will enjoy these cheesecakes.  The crust is a whole oreo cookie... yum

And the filling has 9 chopped up oreo cookies mixed in 

Martha Stewart's Cookies and Cream Cheesecakes

57 cream filled sandwich cookies, such as oreos,  48 left whole and 9 coarsely chopped

2 pounds cream cheese, room temp

1 C sugar

1 tsp vanilla extract

4 large eggs

1 C sour cream

pinch of salt

Preheat oven to 325 degrees.  Line standard muffin tins with paper liners.  Place 1 whole cookie in the bottom of each lined cup

With an electric mixer on medium speed, beat cream cheese until smooth, scraping down sides of bowl as needed.  Gradually add sugar and beat until combined.  Beat in vanilla

add eggs one at a time, mixing after each egg.  Beat in sour cream and salt.  Stir in chopped cookies.

Divide batter evenly among cookie lined cups.  Bake for 20 minutes or until cheesecakes are set.  Cool on wire racks and then place in refrigerator for at least 4 hour or overnight.  Garnish with whipped cream and small oreo cookies if desired.

Makes 48 cheesecakes

Happy New Year!!!

Happy New Year!!  Tonight Bill and I decided to just stay home for New Years.  Cally is having her friends over tonight so I have made a few appetizers for them.  I made Real Buffalo Chicken dip, bacon wrapped jalapenos and these Little Cherry Cheesecakes.  When you start eating these cheesecakes it is hard to stop.

The cheesecakes are a bit hit with Billy and his friends.  When Matt and Mike come over I make these cheesecakes for the guys.  Not only are they good but they are fast and easy.

I hope everyone has a safe and Happy New Years!!  May 2012 be your best year yet!

Little Cherry Cheesecakes

16 ounces cream cheese
2 eggs
3/4 Cup sugar
1 teaspoon vanilla

crust:
1 Cup graham cracker crumbs
1/4 Cup sugar
1/4 Cup melted butter

Topping:
20 ounce can cherry pie filling

Line cupcake pans with liners.  Mix together crust ingredients and put about a tablespoon in each cupcake liner.  Press crust mixture down forming the crust.

In a bowl mix the cream cheese and eggs until well blended.  Mix in sugar and vanilla until smooth.  Pour into cupcake liners.  Bake in 350 degree oven for 20 minutes.

Cool cheesecakes and then top with cherry pie filling and refrigerate for at least an hour before serving.