German Chocolate Cheesecake

It was my brother's birthday a couple of weeks ago.  He was coming over for dinner and I wanted to make a fun (and delicious) dessert that I hadn't made before.  My brother is pretty easy to please when it comes to food.  Not saying that he isn't picky, he's just grateful and that makes me want to cook for him anytime.

He asked for chocolate chip cookies for his birthday present.  Easy enough.  So we made him some Wicked Chocolate Chip Cookies (which were wickedly good!)  So I wanted to make a "fancier" dessert for the occasion.  This is what we chose - German Chocolate Cheesecake. 

It was amazingly delicious!  The cheesecake and cake combination (along with the frosting) was pure heaven.

Make sure you read the directions through so you don't have any surprises.  There are a lot of steps but it is so worth it.  

German Chocolate Cheesecake

Source: Adapted from  Willow Bird Baking

Crust Ingredients:

• 1 package of Oreos, crushed
• 6 Tbsp. butter, melted

 Ganache Layer Ingredients:

• 1/2 cup heavy cream
• 6 ounces semi sweet chocolate chips

Cheesecake Ingredients

• 3 packages (8 ounces each) of cream cheese, room temperature
• 3/4 cup sugar
• 3/4 tsp. vanilla
• 3 eggs, room temperature
• 3 ounces (or about 6 Tbsp.) semi sweet chocolate chips

Cake Ingredients

• I used a chocolate cake mix
• ingredients on the box

Frosting Ingredients

•  1-2 tubs of Coconut Pecan frosting

Directions

Make the crust layer

Crush the Oreos in a food processor.  Add melted butter to Oreo crumbs and mix.  Press into the bottom and sides of a 9 inch springform pan.  (Cuisinart 9-Inch Nonstick Springform Pan)
Make sure you go up the sides of the pan to the top. 

Make the ganache

Heat the heavy cream in a microwave safe bowl for 30 seconds.  Stir.  Heat for another 30 seconds and stir.  You want the cream to be hot (but make sure you don't bring it to a full boil.)  Place the chocolate chips in a bowl.  Pour cream over chocolate chip and whisk until smooth and creamy.

Make the cake layer

Mix the cake according to the directions on the box.  Bake in two 9 inch round pans.  You will only use one of the cakes but freeze the other one for future use (or gobble it up warm.)  Cool on a wire rack.

Make the cheesecake layer

In a stand mixer, mix cream cheese until smooth.  Add sugar and mix until smooth.  Add vanilla and eggs.

In a small bowl, melt the chocolate chips in a microwave safe bowl in 30 second bursts.  Stir after each one.  When completely melted and smooth, set aside to cool.  Add melted chocolate to cheesecake filling and stir until combined.

Assembly

Pour ganache over the crust layer.  Spread out and place in the freezer for 30 minutes until ganache is form.

Pour cheesecake filling over the ganache layer.  Spread out evenly.  Bake in a 350 degree oven for 55 minutes or until almost firm.  The center might crack but that's okay.  You'll be covering it up with deliciousness =o)  Let cool.

Spread a thin layer of Coconut Pecan frosting over the top of the cheesecake.

Place cake on top of frosting layer.

Mine was super tall at this point.  I'm not sure if I did something wrong or not (because it was way taller than the recipe I was following.)

Spread frosting on top of cake layer.  I frosted the sides of the cake too since they were showing.

Chill for 3 hours or overnight.

When completely chilled, loosen the sides of the springform pan and remove the sides.

I have to say that this was one of the best desserts I have ever made.  It was amazing.  I think it was the combination of all of my favorite things.  Totally worth the effort!  I mean, look at that!

Enjoy!

 

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Red Velvet Cheesecake Bars

I found out that my Dad loves Red Velvet.  I really haven't tried anything red velvet before.  I always thought it was some fancy new type of cake - like spice or something.  But I'm gathering that it's basically a chocolate type cake with lots of food coloring in it.  Am I right?  Or did I totally miss the boat on this one?

Either way, I wanted to make something red velvet for my Dad when he came over for dinner.  We decided on Red Velvet Cheesecake Bars.  Do I have to say way?  It's cheesecake for heaven's sake!

They were delicious and I was so glad that my Dad loved them.  And don't they look pretty?  Perfect for Valentine's Day.  

Red Velvet Cheesecake Bars

Source: Baking Bites

* 1/2 cup butter

* 2 ounces dark chocolate, coarsely chopped

*  2 large eggs

* 1 cup sugar

* 1 tsp. vanilla

* 1 1/2 tsp. red food coloring

* 2/3 cup all purpose flour

* 1/4 tsp. salt

* 8 ounces cream cheese, room temperature

* 1/3 cup sugar

* 1 large egg

* 1/2 tsp. vanilla

Preheat oven to 350 degrees.  Line a 9x9 inch pan with parchment paper.  Set aside.

In a small saucepan, heat butter and chocolate until melted.  Stir until smooth.  Set aside to cool.

In a large bowl, whisk together eggs, sugar, vanilla and red food coloring.  Slowly add in the chocolate mixture and mix well.  Batter should be red.  If you would like a darker red color, add another 1/2 tsp. red food coloring.  Add flour and salt and stir until combined.

Pour into prepared pan into an even layer.

Beat together cream cheese, sugar, egg and vanilla until smooth.

Drop onto brownie mixture and swirl with a knife.  I think I need to take some swirling lessons.  Mine didn't look as pretty as I had hoped.

Bake for 35-40 minutes until brownies and cheesecake are set.  A knife inserted into the center should come out clean.

Cool in the pan completely before cutting.

Makes 16 large brownies or 24 smaller brownies. 

 

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Polka Dot Cheesecake {Crazy Cooking Challenge}

I love cheesecake!  But it's one of those desserts that I love but it has to be really, really good for me to eat it.  Call me a cheesecake snob if you want.  I'm okay with that.  I don't like the no bake cheesecakes.  There's just something about them that my tastebuds don't like.  But a baked, New York Style cheesecake?  Oh yeah baby!

Tina, over at Mom's Crazy Cooking, has been hosting this very cool cooking challenge for awhile now.   I was a part of the group in the beginning adn then got a little overwhelmed with all the cooking groups I was in so I backed out.  When I saw the theme for this month I was pretty excited and am back in.  Thanks Tina for hosting the Crazy Cooking Challenge and organizing all of this!

Previous Crazy Cooking Challenges:
Macaroni and Cheese
Chocolate Chip Cookies
Mashed Potatoes
Fudge
Chocolate Cake

So on to the cheesecake.  How cool is this?!?!  A polka dot cheesecake.  YUM!  It's the best of both worlds: regular cheesecake AND chocolate cheesecake!

Polka Dot Cheesecake
Source: The Baker's Daughter

Crust
* 1 cup graham cracker crumbs
* 1/4 cup cocoa powder
 * 2 Tbsp. sugar
* 1/4 cup melted butter

Filling
* 16 ounces softened cream cheese
* 1/2 cup sugar
* 2 eggs
* 1 tsp. vanilla
* 2/3 cup sour cream
* 2 ounces dark chocolate, melted

Combine graham cracker crumbs, sugar and cocoa powder.  Add melted butter and stir.  Press into the bottom of an 8 inch springform pan (greased and the bottom lined with parchment paper.)

In a mixing bowl beat cream cheese until smooth.  Add sugar.  Scrape down the sides of the bowl and add the eggs, one at a time.  Add vanilla and sour cream.

Spread cream cheese mixture over the crust, reserving about 1/2 cup.  Spread out to the edges.

Melt the 2 ounces of chocolate slowly in the microwave or in a double boiler.  Add to the reserved 1/2 of cheesecake filling and mix well.

To make the dots, put the chocolate cheesecake mixture in a decorating bag with a round tip.  I don't have any so I just use a ziplock bag.  An easy way to fill a bag is to place the tip in a glass.  It makes it so much easier to fill!

Gently place the tip in the cheesecake and squeeze, forming a dot.  Repeat all over the cheesecake until all of the chocolate mixture is gone.  (Note to self: I should have made more dots closer together for a better look.)

Place in a 300 degree oven for 60 minutes.  Turn off oven and keep the cheesecake in the oven for another 60 minutes.

Refrigerate for at least 24 hours before serving.  You can also place in the freezer for about 30 minutes to help with cutting.  A knife dipped in hot water also helps to make a clean cut.

I just love how it looks.  And it really was so easy to make.

Are you ready for your own personal cheesecake-palooza.  Check out all the cheesecake recipes below!

 

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{Secret Recipe Club} Cinnamon Chip Cookie Dough Cheesecake Bars

I just love participating in the Secret Recipe Club each month. It gives me the opportunity to read new blogs and find amazing recipes and learn new techniques and cooking styles.  Our amazing host Tina from Mom's Crazy Cooking does a great job coordinating it all and helping Amanda from Amanda's Cooking out.

My blog assignment this month was {Sweetly}Serendipity.  Taryn doesn't have much about herself on her blog but I can tell from her recipes that she loves to bake.  And her recipes are fantastic!  Such a great variety.  From her Sopapilla Pumpkin Cheesecake Bars to her Raspberry Chocolate White Chocolate Whole Wheat Waffles and her Honey Dijon Chicken Tenders.  I'm in love with everything!  But when I clicked on the Chocolate Chip Cookie Dough Cheesecakes Bars I knew that was the recipe I was making.  It's all my favorite things in one!  (And I've never made the cookie dough you can eat raw before.)

One thing I changed was I switched the chocolate chips with Hershey's Cinnamon Chips.  I fell in love with them when I made my Cinnamon Chip Oatmeal Cookies and I've been searching for something to make with them.  This sounded perfect.  And I was totally NOT disappointed.  It was amazing!!!  I will be making this again for sure.

For the Crust:
1 1/2 cups graham crackers, crushed (we used cinnamon graham crackers)
5 Tbsp. butter, melted

For the cookie dough:
5 Tbsp. butter, melted and cooled
1/3 cup light brown sugar
1/4 cup flour
1/2 tsp. vanilla
3/4 cup cinnamon chips (or chocolate chips)

For the cheesecake:
10 ounces cream cheese, room temperature
1/4 cup sugar
1 egg
1 tsp. vanilla

Preheat the oven to 325 degrees.  Spray an 8x8 pan with non-stick cooking spray and line with parchment paper.  Spray parchment paper with non-stick cooking spray.

In a food processor, crush graham crackers.  Add the melted butter and mix until blended.  Press into the bottom of your prepared pan.  Bake for 6 minutes or until lightly browned.

To make the cookie dough, mix the butter and sugar until smooth.  Stir in flour and vanilla and mix well.  Add cinnamon chips.  Refrigerate until firm (about 30 minutes).  Roll dough into 1 inch balls (or smaller) and place on a plate.  Place back in the fridge while you are making the cheesecake filling.

Beat together the cream cheese and sugar until smooth.  Add the egg and vanilla and mix thoroughly.

Remove the cookie dough balls from the refrigerator and toss with flour.  Add to cheesecake filling and mix carefully.  Pour over crust, making sure the filling covers the crust evenly.

(Next time I will probably put the cookie balls on the crust and then pour the cheesecake filling over them  That way there won't be lots of cookie dough balls in one spot and none in another.

Bake for about 30 minutes or until the cheesecake is set and doesn't jiggle.  Transfer to a wire rack and cool completely.  Refrigerate for at least 2 hours before serving.

The butter kind of pooled while it was cooking so I'm thinking the next time we make this I'll add less butter to the cookie dough mixture.

Using the parchment paper as handles, remove bars from the bar.  Cut into squares.

If you have any leftovers (ha!) store in the refrigerator.

Come take a look at all the amazing recipes from this months reveal.

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{Secret Recipe Club} Cinnabun Cheesecake

I was so excited to get my blog assignment this month for the Secret Recipe Club --- Betcha Can't Eat Just One.  As soon as I clicked on Katie's blog I knew I was in heaven.  Her blog is amazing and I just love every single one of her recipes!  Katie lives on Vancouver Island in British Columbia.  (Thank you for not posting your recipes in metric.)  =o)

It was so hard to pick just one thing to make.  I seriously had about 6 recipes that were a "must try" but how in the world was I going to narrow it down to just one.  I mean really.  Her Baked Pumpkin Spiced Donuts look amazing!  And then there's her Danish Pastry - oh my!  But as soon as I clicked on her Cinnabun Cheesecake post - I'm pretty sure I heard harp music and a dim light started to glow off the walls.  It was a sign.

Do you want to know more about the Secret Recipe Club?  Check out the website and see how it works.  Amanda of Amanda's Cooking explains it all.  There are so many bloggers that participate each month we were assigned into different groups.  So a huge thanks to Tina of Mom's Crazy Cooking for hosting my group!

Now on to this amazing recipe.

For the crust:

* 1 1/2 cups finally crushed cinnamon cookies (I couldn't find cinnamon cookies so I used cinnamon graham crackers.)

* 1/4 cup butter, melted

* 2 Tbsp. brown sugar

For the filling:

* 1 1/2 pounds cream cheese, softened (3 packages)

* 1 cup sugar

* 1/2 cup whipping cream

* 4 large eggs

* 2 tsp. vanilla extract

* 1/4 cup flour

* 1 cup course chopped cinnamon cookies

* 2 Tbsp. cinnamon plus 1/4 cup sugar

* caramel sundae topping

Note: Katie put raisins in her cheesecake but we opted to leave those out.

Preheat the oven to 325 degrees.  Line a cookie sheet with parchment paper.  Spray a 9" springform pan with cooking spray.

For the crust, mix the cookies, butter and sugar and press into the springform pan.

In the bowl of a mixer, blend cream cheese, sugar and whipping cream until smooth (about 3-4 minutes.)  Stir in the eggs, flour and vanilla and mix until smooth (about another 3 minutes.)

Pour 1/3 of the filling over the crust and sprinkle with crushed cookie crumbs and cinnamon and sugar.  Repeat with more filling, cookies and cinnamon and sugar to make 3 layers.

Bake for 60-75 minutes.  Make sure you start checking the cheesecake after about 60 minutes.  If it's jiggly, continue cooking for another 5 minutes and check.

DO NOT REMOVE FROM THE OVEN!

Turn oven off and open the door a crack to allow the cheesecake to cool for one hour.

Place in the refrigerator for at least 6 hours or overnight.  (This is the torture part!)

Before you serve it, cover drizzle caramel syrup over the top.

My thoughts on this recipe?  HOLY COW!!!  It was so darn good.  I'm so sad that I only made one =o)  Definitely a recipe we will make again.

Here are the other amazing bloggers who are participating in group B. Wow, right???

Sopapilla Cheesecake

Have you entered my Disney Family Fun magazine giveaway?  If not, you can enter here!

 
I don't even know what to say about this recipe except... IT'S UNBELIEVABLE!!!  I am totally serious.  It's one of the best desserts I've had in quite awhile.  (I use dessert kind of loosely... I had it for breakfast a couple of times.)  =o)

I first saw this over on Mickey's blog, Monster Mama.  It was love at first site.  Doesn't it look wonderful?!?!  And it's so easy!

Ingredients:
* 2 cans of Cresent Roll dough
* 2 (8 oz.) packages of cream cheese, softened
* 1 1/2 tsp. vanilla
* 1 cup sugar
* 1/4 cup butter, melted
* Cinnamon and sugar

Roll out on of the can of cresent dough in the bottom of a 9 x 13 inch pan.  You'll have to squish it out to cover the bottom of the pan and seal the holes.

Combine cream cheese, vanilla and 1 cup sugar.

Spread over cresent dough.

Top with the other can of cresent dough. 

Drizzle with melted butter and then sprinkle generously with cinnamon and sugar over the top.

Bake in a 350 degree oven for 20-30 minutes.  When it's lightly golden brown and bubbly it's done.  (Or when you can't take it anymore because it smells so good!)


What do you think?  Heaven, right? I had to cut into it when it was still warm.  I about passed out.  It was so good!

Oh yeah, and don't forget to refrigerate it =o)








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