Cafe Mocha Cheesecake
Welcome to #16Cheesecakes – part 2!!!
Last year Camilla at Culinary Adventures with Camilla rallied some blogging friends to help her celebrate her 15th wedding anniversary. She was only looking for fifteen cheesecake recipes. But we posted waaaaaay more than #FifteenCheesecakes. It was such a hit and we all had so much fun that she decided to see if she could get enthusiasm for another round of cheesecakes. Yep. This is an encore performance by some of her favorite foodie bloggers.
More than #SixteenCheesecakes
Last year I kept things rather simple with a chocolate caramel cheesecake – something I knew my husband would love. As I mentioned last year, Joe and I also did a cheesecake at our wedding and it was the BEST decision ever. This year I decided to go for something more my style: Cafe Mocha Cheesecake. Don’t get me wrong, Joe’s a huge fan of coffee but not in his dessert so much as with his dessert. I, on the other hand, prefer Double Dunker ice cream by Turkey Hill to almost anything! Coffee and chocolate and just the hint of vanilla to keep things from being too overpowering – perfection!
2 cups vanilla wafers, crushed
1 stick butter, melted
3 8oz packages of cream cheese, softened
1 cup white sugar
2 tbsp kahlua
2 tbsp espresso
1 cup dark chocolate chunks
- Mix together the vanilla wafers and melted butter and press into a 9inch springform pan, going halfway up the sides.
- Preheat oven to 500
- In a blender mix together the cream cheese and sugar until creamy, about 7 minutes. Add in the eggs one at a time while mixing then add in the kahlua and espresso and mix for another 5 minutes.
- Fold in the chocolate chunks and spoon into the springform pan.
- Bake at 500 for 15 minutes, then turn heat down to 200 and bake for one hour, then turn the oven off and allow cheesecake to cool to room temperature before placing in the fridge for three hours.
- Serve and Enjoy!
by AmandaE at dancingveggies.com
Make sure to check out all the other fantastic cheesecakes – perfect addition to a holiday dinner or a substitution for dinner.
Chocolate Caramel Cheesecake
Welcome to #15Cheesecakes – an anniversary celebration for Camilla and her husband. Like Joe and I, Camilla and her husband also celebrated their vows with a delicious cheesecake in place of the standard wedding fare. So when I saw her call for 15 bloggers to make a cheesecake to help them celebrate I KNEW I had to be involved. My first plan was to recreate our wedding cake, a fantastic Dulce de Leche creation but that didn’t exactly work out due to poor dulce de leche making skills on my side – thankfully I had back-up ingredients. One of the biggest take-aways from doing all these blog challenges is to always, always, always have a back-up plan in place. Sometimes the recipe just won’t cooperate while other times it will be life in general. Thankfully my back-up cheesecake worked out perfectly! The real trick is to gradually lower the temperature of the cake to prevent it from cracking – or at least that’s what I heard many moons ago and so far the “trick” works.
2 cups honey graham crackers (or honey Teddy Grahams in a pinch)
3 tbsp unsalted butter, melted
1 1/2 tsp caramel syrup, divided (I use Monin)
2 oz blocks of cream cheese, one reduced and one regular
1 8oz tub of plain yogurt
1/4 cup brown sugar
1/4 cup white sugar
2 tbsp grated dark chocolate
- In a food processor, blend together the melted butter. 1/2 tsp of caramel, and graham crackers. Pulse until pieces are pea sized. Remove from processor and gently press in to an 8 inch springform pan - working from the middle and up the sides. Set Aside
- Cream together the sugar and cream cheese for 6 minutes. Then add the eggs one at a time, continue to cream then add the yogurt and caramel and cream for a final 6 minutes, or until mixture is creamy. Fold in half of the grated chocolate
- Preheat oven to 375
- Pour the cream cheese mixture in to the crust and spread out evenly, then top with the remaining chocolate. Bake for 35 minutes, then turn oven to 250 and bake for a final 15 minutes. Turn the oven off but keep cheesecake inside with the door slightly propped open. Once cool cover and place in the fridge for at least two hours.
- Serve and enjoy!
by AmandaE at dancingveggies.com
Happy 15th Anniversary Camilla and! May you have dozens and dozens and dozens of more cheesecakes together! Also a happy early anniversary to my husband – 5 years together tomorrow and 3 years married (!!!) next month 🙂
Cookie Dough Cheesecake Bars
“The best laid plans of mice and men oft not go astray.” Truer words were never spoken, and many times I find that my baking plans tend to veer off course. This week I was planning to do spread cookies, something I haven’t tried in many, many, many years but was looking forward to. I had idea involving chocolate, caramel, and crushed up oreo cookies however when I opened the fridge I realized I was too low on butter which just doesn’t work. So I started digging around in the fridge, trying to see what was available. Hello there cream cheese (actually neufchatel cheese), how are you doing today? With that an idea was formed. The perfect marriage of chocolate chip cookies and cheesecake….without having to make actual cookie dough cheesecake which is a recipe best left for days when nobody is home. I had the dough and the creamcheese topping ready to go before the oven was heated, so this is a VERY easy recipe to pull together. I also cut back on the normal amount of sugar used in regular cookie dough figuring the cream cheese would add more than and enough sweetness. The result was YUMMY! I have a figure this is a recipe I’ll be making often and based on the reaction of my coworkers today I don’t think I’ll have any issues finding some volunteers to help me enjoy them.
1/2 cup whole wheat flour
1/2 cup all purpose powder
1/4 tsp salt
1/2 tsp baking soda
1 stick unsalted margarine or butter, softened and cubed
1/3 cup white sugar
1/4 cup brown sugar
1/3 cup applesauce (no sugar added)
1 cup chocolate chips
8 oz neufchatel cheese (or low fat cream cheese)
2 tbsp white sugar
1 egg (or egg substitute)
1. Preheat oven to 325 and pre-grease a 9×9 baking pan
2. In a small bowl mix together the flours, salt, and baking powder. Set Aside
3. In a large mixing bowl cream the butter with the two sugars. Mix in the applesauce and then slowly add the flour mixture. Stir in the chocolate chips. Pour and smooth evenly into the pre-greased pan.
4. Cream the cheese, sugar, and egg together. Pour on top of the cookie dough and gently spread out over the dough.
5. Bake for 30minutes. Turn oven off and let pan cool in the oven for at least 30minutes then chill in fridge for an hour before serving. Enjoy!
These cookies are amazing and wonderful and since it’s the holiday season the calories don’t count! When I cut them I wound up with 25 square bars, which was the perfect size for me. I am keeping my fingers crossed that next week the stars will align and I’ll be able to make the spread cookies. Although I wouldn’t be against another happy baking accident.