Baking · Dessert · Home Cooking

and Gumdrops

Cafe Mocha Cheesecake

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!

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Make sure to check out all the other fantastic cheesecakes – perfect addition to a holiday dinner or a substitution for dinner.

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Baking · Dessert · Gluten Free · Home Cooking

I Wanna Marry You

Chocolate Caramel Cheesecake

 choco_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.

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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 🙂

Berry
Cheesecake Bars
by Baking and Creating with Avril
Cherry
Cheesecake Bites
by Cookaholic Wife
Chocolate
Caramel Cheesecake
by Dancing
Veggies
Chocolate
Cheesecake
by My Hobbie Lobbie
Chocolate
Topped Peppermint Cheesecake
by Amy’s Cooking Adventures
Creme
Brulee Cheesecake Bars
by Tara’s Multicultural Table
Easter
Basket Mini Cheesecakes
by Little Bit of Everything
Everyday
Cheesecake
by Things I Make (for Dinner)
Irish
Cream Cheesecake
by A Day in the Life on the Farm
Layered Cinnamon Streusel Cheesecake Cake by Famished Fish, Finicky Shark
Lowfat
Blackberry Cheesecake
by A Kitchen Hoor’s Adventures
Matcha-YuzuCheesecake with a Meyer Lemon Gelée by Culinary Adventures with Camilla
Mini
Churro Caramel Cheesecake
by Cheese Curd In Paradise
Mini Maple Pecan Cheesecakes by Join Us,
Pull up a Chair
Mom’s New York Cheesecake by Taste Cook Sip
Mudslide Cheesecake by Sew You Think You
Can Cook

{No Bake} Marshmallow Cheesecake by An Affair from
the Heart
No-Bake
Pumpkin Cheesecake
by Angels Homestead
Samoa’s cheesecake
by Goodie Godmother
Sopapilla Cheesecake Bars by The Savvy Kitchen
Sopapilla Puff Pastry Cheesecake by Pink Cake Plate
Skinny
Vanilla Bean Cheesecake
by Renee’s Kitchen Adventures
Twix
Cheesecake Brownie Torte
by Making Memories With Your Kids
Uncategorized

Blue Satin Sashes

Cookie Dough Cheesecake Bars

cookeDoughCheesecakeBar

“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.
Ingredients:
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)

Directions:
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.