Coffee Cheesecake with Chocolate Ganache

Coffee & Kahlua baked into this Creamy Cheesecake topped with Chocolate Ganache, Fresh Cream and Chocolate Covered Espresso Beans let this Coffee Cheesecake be the next stunner at your dinner table! 

Coffee Cheesecake www.confessionsofabakingqueen.com

 

Ugh you guys, coffee cheesecake and chocolate? Wow. New fave for sure. MY DAD who does not eat cheesecake went for this in an array of 8 other desserts and he liked it! Shocking. I actually made an apple strudel just for him, did he have strudel no! Just Cheesecake. I can’t blame him.

 

Coffee Cheesecake www.confessionsofabakingqueen.com

 

The coffee flavor is there, it does kind of hit you, in a good way of course. Then the smooth chocolate ganache. And fresh cream, duh. I would top about anything with fresh cream, it really is one of my all time favorite things.

What really inspired this Cheesecake was a random Trader Joe’s trip. You know the ones were you end up spending $200 at Trader Joe’s and you’re like how is that even possible? Well, impulse purchases, specifically  the chocolate covered espresso beans for this Coffee Cheesecake, and the 3 million other things I had to have.

 

Coffee Cheesecake www.confessionsofabakingqueen.com

 

While you could totally leave off the Chocolate Covered Espresso Beans I really do believe it gives it that something extra. You know like Elle Woods spraying her resume with perfume?

 

I made this along with 3 other desserts for Easter as well as the 2 desserts my auntie made- a total of 6 large desserts for 11 people. A bit much you say? Not enough I say!!

 

 

Make it. Chill it. Eat it. Love it. You will not be disappointed with this stunner.

And while I never want a Cheesecake that cracks if you’re pouring chocolate ganache on top who the heck cares!

Coffee Cheesecake www.confessionsofabakingqueen.com

 

Now what cheesecake flavor next?

Coffee Cheesecake

Ingredients

    Crust
  • 12oz Oreos, completely crushed into a crumb
  • 3 Tablespoon Butter, melted
  • Cheesecake
  • 675 Grams (24oz) Cream Cheese, very soft at room temp.
  • 220 Grams (1 cup) Granulated Sugar
  • 139 Grams (1/2 heaping cup) Sour Cream or Greek Yogurt
  • 77 Grams (1/3 Cup) Heavy Cream
  • 1 Tablespoon Vanilla Paste
  • 2 Tablespoons Instant Coffee Granules
  • 3 Tablespoons Kahlua Liquor (Water can be substituted for Kahlua)
  • 3 Large Eggs, at room temp.
  • Chocolate Ganache
  • 8oz Dark Chocolate Finely Chopped
  • 4oz Heavy Cream
  • Whipped Cream
  • 8.4 ounces (1 Cup) Heavy Whipping Cream
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Dry Milk Powder
  • Chocolate Covered Espresso Beans (Optional)

Instructions

    Crust
  1. Grease a 9 inch springform pan, set aside. Preheat oven to 350F. In a food processor, crush the Oreos till they become a fine crumb. Add melted butter, stirring until fully combined. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
  2. Cheesecake
  3. In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for another 3 minutes. Add in heavy cream, sour cream, and vanilla paste mixing until fully combined.
  4. In a small bowl mix together coffee granules and Kahlua until coffee is dissolved. Add to cheesecake batter mixing until just combined, scraping the sides to make sure fully incorporated. Add in eggs one at a time. You should have a creamy batter with no lumps. Pour into prepared pan. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
  5. Bake for 70 to 80 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan and wrap with plastic wrap. Let sit in fridge over night.
  6. Chocolate Ganche
  7. In a medium bowl add chopped chocolate and set aside. In a small saucepan add cream and cook until just boiled. Pour directly over chocolate, let sit for 3 minutes. Then using a whisk, mix the chocolate and cream until a silky texture. Pour over chilled cheesecake then put back in fridge to set.
  8. Whipped Cream
  9. When ready to serve Cheesecake, take your bowl and whisk attachment to the mixer chill it in the freezer for 5 minutes. When ready whisk heavy cream for 1 minute, add a splash of vanilla and milk powder. Whisk until stiff peaks form. Using a pastry bag and any tip you like pipe the whipped cream around the edges of the cake, I like to pipe mine pretty high. Then top with Chocolate Covered Espresso Beans, as many or as little as you would like. Store in fridge for up to 5 days.
http://confessionsofabakingqueen.com/coffee-cheesecake/

As I write this post I have one last bite, until next time Coffee Cheesecake!

Coffee Cheesecake www.confessionsofabakingqueen.com

Oreo Cheesecake

Pillsbury™ Brownie Bottomed M&M’s® Cheesecake

Blueberry Cheesecake

Nutella Cheesecake

Cinnamon Roll Cheesecake

Lemon Cheesecake

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Oreo Cheesecake

Creamy Oreo Cheesecake topped with Chocolate Ganache,  fresh whipped cream and a sprinkling of Oreos you will love this recipe for an Oreo Cheesecake with Chocolate Ganache.

If you know me, you know me and chocolate are soul mates. Chocolate is my numba one. My lovah. My best friend…. you get the picture.

And the only shake I ever get is an Oreo Cookie Shake and Jack in the Box has the best ones. Unfortunately I hardly ever treat myself to one.  But damn every time I do I am in heaven. Seriously go get one.

You’d think with my cheesecake obsession that I would have had an Oreo cheesecake before? Well no, I hadn’t. As my friend Hayley said this was the best cheesecake so far. It really was.

The creamy cheesecake, the chocolate ganache, fresh whipped cream and crunch of the Oreos really put the cheesecake in its own league.

Like any cheesecake you must be patient, it’s not a dessert you whack together in 30 minutes. But it is so worth the wait. I always make my cheesecakes the day before I want to serve them. Chilling the cheesecake over night ensures the best end result, in my opinion.

 

I know you have an Oreo lover in your life. Make this Oreo Cheesecake for them. You will be forever their favorite person. This is decadance in its finest form.

 

These are a few things I always do when baking a cheesecake:

  • Room temperature Cream Cheese, NEVER use cold cream cheese
  • Bake my Cheesecake in a Springform Pan
  • Place the Springform Pan in a Large Round Cake Tin
  • Place the Cake Tin in a Roasting Pan and fill it with hot water, stopping halfway up the side of the cake tin
  • When about the inner 2 inch diameter of the cheesecake is jiggly and the rest is set I turn the oven off and let the Cheesecake rest in the oven for 1 hour
  • Take Cake Pan out of Roasting pan and let Cheesecake cool further on a wire rack for one hour
  • Wrap in plastic wrap and let the cheesecake chill overnight or minimum of 8 hours
  • When cutting the cheesecake to serve always have a hot cloth near by to wipe the knife clean after each cut

 

Oreo Cheesecake

Ingredients

    Crust
  • 12oz Oreos, completely crushed into a crumb
  • 3 Tablespoon Butter, melted
  • Cheesecake
  • 675 Grams (24oz) Cream Cheese, very soft at room temp.
  • 220 Grams (1 cup) Granulated Sugar
  • 139 Grams (1/2 heaping cup) Sour Cream or Greek Yogurt
  • 77 Grams (1/3 Cup) Heavy Cream
  • 1 Tablespoon Vanilla Extract
  • 2 Vanilla Bean Pods (cut in half and the caviar extracted with a knife)
  • 3 Large Eggs, at room temp.
  • 5oz Oreos, crushed with some larger pieces
  • Chocolate Ganache
  • 8oz Dark Chocolate Finely Chopped
  • 4oz Heavy Cream
  • Whipped Cream
  • 8.4 ounces (1 Cup) Heavy Whipping Cream
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Dry Milk Powder
  • 2oz Oreos, crushed

Instructions

    Crust
  1. Grease a 9 inch springform pan, set aside. Preheat oven to 325F. In a food processor, crush the Oreos till they become a fine crumb. Add melted butter, stirring until fully combined. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
  2. Cheesecake
  3. In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for another 3 minutes. Add in heavy cream, sour cream, vanilla extract, vanilla bean caviar mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps. Gently fold in crushed Oreos. Pour into prepared pan. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
  4. Bake for 70 to 80 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan and wrap with plastic wrap. Let sit in fridge over night.
  5. Chocolate Ganche
  6. In a medium bowl add chopped chocolate and set aside. In a small saucepan add cream and cook until just boiled. Pour directly over chocolate, let sit for 3 minutes. Then using a whisk, mix the chocolate and cream until a silky texture. Pour over chilled cheesecake then put back in fridge to set.
  7. Whipped Cream
  8. When ready to serve Cheesecake, take your bowl and whisk attachment to the mixer chill it in the freezer for 5 minutes. When ready whisk heavy cream for 1 minute, add a splash of vanilla and milk powder. Whisk until stiff peaks form. Using a pastry bag and any tip you like pipe the whipped cream around the edges of the cake, I like to pipe mine pretty high. Then crumble crushed Oreos on top. To serve use a hot clean knife cut slices of cheesecake. Store in fridge.
http://confessionsofabakingqueen.com/oreo-cheesecake/

 

Blueberry Cheesecake

Nutella Cheesecake 

 

Lemon Cheesecake

Pumpkin Cheesecake with Biscoff Crust

Salted Caramel Chocolate Cheesecake Bars

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Pillsbury™ Brownie Bottomed M&M’s® Cheesecake

This shop has been compensated by Collective Bias, Inc. and its advertiser, MARS Incorporated. All opinions are mine alone. #BakeInTheFun #CollectiveBias

Brownie Bottom Cheesecake Recipe www.confessionsofabakingqueen.com

Pillsbury™ Brownies create a chewy, moist, chocolatey brownie crust that is then topped with a creamy dreamy cheesecake swirled with mini M&M’s® make this Brownie Bottom Cheesecake Recipe perfect for your Christmas Party! 
Brownie Bottom Cheesecake Recipe www.confessionsofabakingqueen.com

 

The other day we had a fundraiser for my high school reunion. Yes, I am that nerd that is on the board for the high school reunion. Thanks to Cassie and Jackie that is. I had somehow convinced, really forced, one of my besties, Tiffany, to come with me. I picked her up and on the way we stopped in to Walmart so I could pick up Pillsbury™ Family Size Chocolate Fudge Brownie Mix for this Brownie Bottom Cheesecake. We galavanted around the store, naturally getting caught up in the wine and makeup aisle but eventually made our way to the baking aisle for the Pillsbury™ Brownie mix.
Brownie Bottom Cheesecake Recipe www.confessionsofabakingqueen.com Brownie Bottom Cheesecake Recipe www.confessionsofabakingqueen.com

We headed to the fundraiser and while it wasn’t a great turn out, our host was very generous in his donation to our reunion. And it was a great excuse for me to have a burger on a Wednesday night 😉

 

Brownie Bottom Cheesecake Recipe www.confessionsofabakingqueen.com

 

Fast forward to a few days later and cheesecake time it was. My favorite time. If you’ve been on my blog before you may have seen a cheesecake or two.

These are a few things I always do when baking a cheesecake:

  • Room temperature Cream Cheese, NEVER use cold cream cheese
  • Bake my Cheesecake in a Springform Pan
  • Place the Springform Pan in a Large Round Cake Tin
  • Place the Cake Tin in a Roasting Pan and fill it with hot water, stopping halfway up the side of the cake tin
  • When about the inner 2 inch diameter of the cheesecake is jiggly and the rest is set I turn the oven off and let the Cheesecake rest in the oven for 1 hour
  • Take Cake Pan out of Roasting pan and let Cheesecake cool further on a wire rack for one hour
  • Wrap in plastic wrap and let the cheesecake chill overnight or minimum of 8 hours
  • When cutting the cheesecake to serve always have a hot cloth near by to wipe the knife clean after each cut

Brownie Bottom Cheesecake Recipe www.confessionsofabakingqueen.com

 

If you follow those steps you should be able to make a show stopping cheesecake with no problems!

I absolutely love making a cheesecake. Dessert is really two in one, I have so much fun making it the night before usually with my sisters or mom and then the next day sharing it with the rest of my family. I always make a cheesecake for a family party, whether its Christmas or a Birthday it is so nice to make something the day before. And who doesn’t love the gift of a sweet treat? My family sure does!

 

Brownie Bottom Cheesecake Recipe is perfect for Christmas Day dessert or any other special paaaarty with your friends and family.

 

Brownie Bottom Cheesecake Recipe www.confessionsofabakingqueen.com

 

hub-marsholidayco-op-v2-nov2016_ibottaoffer

Brownie Bottomed Cheesecake

Ingredients

    Crust
  • 1 Box of Pilsbury Chocolate Fudge Family Size
  • Ingredients listed on box
  • Cream Cheese
  • 24oz Cream Cheese
  • 1 Cup Granulated Sugar
  • 1/3 Cup Heavy Cream
  • 1/3 Cup Sour Cream/ Greek Yogurt
  • 1 Tablespoon Vanilla Extract
  • 3 Large Eggs, at room temp.
  • 1/2 Cup M&M’S® Brand Minis Milk Chocolate Baking Bits
  • 1 Tablespoon Flour
  • Whipped Cream
  • 8.4 ounces (1 Cup) Heavy Whipping Cream
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Dry Milk Powder
  • 1/3 Cup M&M’S® Brand Minis Milk Chocolate Baking Bits for decorating

Instructions

    Crust
  1. Spray a 9 inch Springform pan and a 8X8 or 9X9 pan with non stick cooking spray, and preheat oven to 350F.
  2. Prepare the brownie mix according to the back of the box. Divide batter between two pans equally. Bake at 350F for 20 minutes or until when sticking a toothpick in only moist crumbs crumbs stick, let cool on a wire rack. The springform pan press the brownies down a little bit, this will be your crust. Go ahead and eat other pan of brownies.
  3. Cheesecake
  4. In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for another 3 minutes. Add in heavy cream, sour cream and vanilla extract until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps.
  5. In a small bowl mix the M&M’S® Brand Minis Milk Chocolate Baking Bits and flour. Then gently pour into cheesecake mixture.
  6. Pour the batter into prepared pan. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
  7. Bake for 80 to 90 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan and wrap with plastic wrap. Let sit in fridge over night.
  8. Whipped Cream
  9. When ready to serve Cheesecake, take your bowl and whisk attachment to the mixer chill it in the freezer for 5 minutes. When ready whisk heavy cream for 1 minute, add a splash of vanilla and milk powder. Whisk until stiff peaks form. Using a pastry bag and any tip you like pipe the whipped cream around the edges of the cake, I like to pipe mine pretty high. Use the remaining M&M’S® Brand Minis Milk Chocolate Baking Bits to decorate.
  10. To serve use a hot clean knife cut slices of cheesecake. Store in fridge.
http://confessionsofabakingqueen.com/brownie-bottom-cheesecake/

 

Want some more ideas to bake with M&M’S® Brand Minis Milk Chocolate Baking Bits?

 

Another slice?

Lemon Cheesecake

Lemon Cheesecake with Raspberry Sauce www.confessionsofabakingqueen.com

Nutella Cheesecake

Nutella Cheesecake www.confessionsofabakingqueen.com

Cinnamon Roll Cheesecake

Cinnamon Roll Cheesecake www.confessionsofabakingqueen.com

Blueberry Cheesecake

Blueberry Cheesecake www.confessionsofabakingqueen.com

 

 

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Blueberry Cheesecake

Vanilla & Lemon Infused Cheesecake is topped with Fresh Whipped Cream and a gorgeous Homemade Blueberry Topping

Blueberry Cheesecake www.confessionsofabakingqueen.com

 

JAAAYSUS! Wow this Cheesecake is my favorite that I have made yet?! Is it possible with such other fabulous cheesecakes (Nutella, Lemon Raspberry)

 

Blueberry Cheesecake www.confessionsofabakingqueen.com

 

The first time I had cheesecake was probably when I was around 10 and my mother made a blueberry cheesecake. I can still visually see it sitting in the fridge. And remember sneaking as many bites as I possibly could. Something about the cooked blueberries agains the creamy dreamy cheesecake.

 

Blueberry Cheesecake www.confessionsofabakingqueen.com

I don’t know why it’s taken me this long to indulge in this childhood favorite.

As my mother said the cheesecake is so light. I hate the dense, cakey like cheesecakes. And against the blueberry sauce and fresh whipped cream, it truly is like heaven in your mouth.

Blueberry Cheesecake www.confessionsofabakingqueen.com

 

To create that light creamy texture I add greek yogurt or sour cream and heavy cream. Since I wanted the Blueberries to shine I kept the cheesecake simple with lemon zest but amped up the vanilla with vanilla beans and vanilla extract.

 

Blueberry Cheesecake www.confessionsofabakingqueen.com

 

I made a graham cracker crust and added finely chopped pecans to it. While some people aren’t bothered about the crust, I love the crust so I always make a large amount of crust so it can be packed in thick and tall.

Blueberry Cheesecake www.confessionsofabakingqueen.com

As always I highly suggest you take these steps to make sure you have the best cheesecake possible

  • Bake the Cheesecake in a Springform Pan
  • Place the Springform Pan in a Large Round Cake Tin
  • Place the Cake Tin in a Roasting Pan and fill it with hot water, stopping halfway up the side of the cake tin
  • When about the inner 2 inch diameter of the cheesecake is jiggly and the rest is set I turn the oven off and let the Cheesecake rest in the oven for 1 hour
  • Take Cake Pan out of Roasting pan and let Cheesecake cool further on a wire rack for one hour
  • Wrap in plastic wrap and let the cheesecake chill overnight or minimum of 6 hours
  • When cutting the cheesecake to serve always have a hot cloth near by to wipe the knife clean after each cut
  • When serving let the cheesecake sit for 5-10 minutes before serving

Enjoy 🙂

 

Blueberry Cheesecake

Ingredients

    Crust
  • 8oz Graham Cracker
  • 3oz Pecans
  • 4 oz Butter
  • 1 Tablespoon Granulated Sugar
  • Cheesecake
  • 675 Grams (24oz) Cream Cheese, very soft at room temp.
  • 220 Grams (1 cup) Granulated Sugar
  • 139 Grams (1/2 heaping cup) Sour Cream or Greek Yogurt
  • 77 Grams (1/3 Cup) Heavy Cream
  • 1 Tablespoon Vanilla Extract
  • 2 Vanilla Bean Pods (cut in half and the caviar extracted with a knife)
  • 1 Tablespoon Lemon Zest
  • 3 Large Eggs, at room temp.
  • Blueberry Sauce
  • 270 Grams (2 Cups) Blueberries
  • 1 Lemons Zest
  • 3 Tablespoons Granulated Sugar
  • 1 Teaspoon Cornstarch
  • 1 Lemons Juice
  • Whipped Cream
  • 8.4 ounces (1 Cup) Heavy Whipping Cream
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Dry Milk Powder

Instructions

    Crust
  1. Grease a 9 inch springform pan, set aside. Preheat oven to 325F. In a food processor, crush the pecans till they become a lumpy flour then add the graham crackers mixing until a fine crumb. Add melted butter and press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
  2. Cheesecake
  3. In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for another 3 minutes. Add in heavy cream, sour cream, vanilla extract, vanilla bean caviar and lemon zest mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps. Pour into prepared pan. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
  4. Bake for 70 to 80 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan and wrap with plastic wrap. Let sit in fridge over night.
  5. Blueberry Sauce
  6. In a medium saucepan over medium-low heat cook blueberries and granulated sugar and lemon zest. In a small bowl mix lemon juice and cornstarch together then pour into saucepan. Mix everything together, after 5 minutes of cooking take off of heat and pour into container, store in fridge until ready to use.
  7. Whipped Cream
  8. When ready to serve Cheesecake, take your bowl and whisk attachment to the mixer chill it in the freezer for 5 minutes. When ready whisk heavy cream for 1 minute, add a splash of vanilla and milk powder. Whisk until stiff peaks form. Using a pastry bag and any tip you like pipe the whipped cream around the edges of the cake, I like to pipe mine pretty high. Then pour the cooled blueberry sauce in the middle of the cheesecake. To serve use a hot clean knife cut slices of cheesecake. Store in fridge.
http://confessionsofabakingqueen.com/blueberry-cheesecake/

 

Cheesecake Lover?

Cinnamon Roll Cheesecake

Cinnamon Roll Cheesecake www.confessionsofabakingqueen.com

 

Nutella Cheesecake
Nutella Cheesecake www.confessionsofabakingqueen.com

Lemon Cheesecake

Lemon Cheesecake with Raspberry Sauce www.confessionsofabakingqueen.com

 

Peppermint Chocolate Cheesecake

Peppermint Chocolate Cheesecake www.confessionsofabakingqueen.com

Pumpkin Cheesecake with Biscoff Crust

Pumpkin Cheesecake www.confessionsofabakingqueen.com

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Nutella Cheesecake

Nutella is baked into a rich cheesecake batter, topped with melted Nutella, toasted hazelnuts, fresh whipped cream and fresh raspberries. This cheesecake is the perfect Valentine’s Day Dessert. 

Nutella Cheesecake www.confessionsofabakingqueen.com

 

 

If you’ve read my blog before then you must know Cheesecake is one of my favorite desserts. It’s lovely to make something so rich, decedent and special. And if you top the cheesecake like this one the its a show stopper. And come on, who doesn’t like to bake a show stopping dessert?

 

Nutella Cheesecake www.confessionsofabakingqueen.com

Valentine’s Day is just around the corner. Well a month or so away. But being in the blogging world or the restaurant world you are always way ahead, well planning wise. I love to plan. I am one of those people who writes things down on their to do list that they have already done, just to cross it off. It makes me feel more accomplished for the day. I write everything down. The only time I lack writing things down is when I start baking. I WISH I was better at writing as I go. It would really make it easier for me. Luckily I did write things down as I made this cheesecake.

 

The batter is filled with lots of Nutella. I added cocoa powder as well. Baked the cheesecake, chilled it, and then drizzled it with more Nutella, toasted hazelnuts, fresh whipped cream and raspberries. Nutella Cheesecake www.confessionsofabakingqueen.com

 

When I make a cheesecake these are a few steps I take to make sure I end up with a crack free cheesecake:

  • Beat the cream cheese by itself for a few minutes. Add everything else besides the eggs and beat to combine. Once you add the eggs, one at a time and slowly, do not over beat.
  • Bake the cheesecake in a springform pan and place that in a large size cake deep cake pan. I bake my cheesecakes in a 9 inch springform pan and place that in a 10 inch round deep cake pan.
  • Bake the cheesecake in a water bath. I place the 10 inch cake pan holding the springform pan inside a large roasting pan and fill the pan halfway up the sides of the 10 inch pan with water.
  • Once the cheesecake is done baking, just a little jiggle in the center, turn the oven off and let the cheesecake cool down slowly, by keeping it inside the oven for an hour or so. Then place the cheesecake on a wire rack to cool and then wrap in plastic wrap and chill over night.
  • When cutting the cheesecake I always have a bowl of hot water and a towel so I can use a clean knife for each slice.

 

This is an OVER THE TOP dessert. It is extremely rich. You only need a little slice. Or if you are like me you need a big slice and a fork, keep that in the fridge and have a bite every time you pass the fridge or open it. Side note: Why do I always open the fridge and look what is in it even if I have just come home from a restaurant/ had a huge meal? #fatgirlproblems

Nutella Cheesecake www.confessionsofabakingqueen.com

Whether its Valentine’s Day or a dinner party. This cheesecake will be a hit. Enjoy!

 

Nutella Cheesecake

Ingredients

    Crust
  • 2 cups finely crushed graham cracker crumbs
  • 6 tbsp butter, melted
  • Cheesecake
  • 2 lbs cream cheese, completely softened to room temp.
  • 1 1/2 cup Nutella
  • 1/2 cup granulated sugar
  • 2/3 cup cocoa powder, sifted
  • 1/3 cup heavy cream
  • 1/2 cup sour cream or greek yogurt
  • 1 tsp vanilla extract
  • 5 large eggs, at room temp.
  • Topping
  • 1 cup heavy whipping cream
  • 1 tsp vanilla extract
  • 2 tsp powdered sugar
  • 1/2 cup Nutella, melted
  • Fresh Raspberries

Instructions

    Crust
  1. Grease a 9 inch springform pan, set aside. Preheat oven to 350F. In a small bowl combine graham crackers and melted butter. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
  2. Cheesecake
  3. In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add Nutella and mix to combine. Add granulated sugar and beat for another 3 minutes. Add in cocoa powder and beat until fully combined. Add in heavy cream, sour cream, vanilla extract- mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps. Pour into prepared pan. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
  4. Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan and place on a wire rack to cool for another 30 minutes. Then wrap with plastic wrap and chill in fridge over night.
  5. Topping
  6. Drizzle melted Nutella on top of cheesecake. Sprinkle on toasted hazelnuts.
  7. In a chilled bowl of an electric mixer fitted with the whisk attachment beat the whipping cream until soft peaks form then add vanilla and powdered sugar. Beat until hard peaks form. Put whipped cream in a piping bag fitted with a star attachment. Pipe cream on edges of cheesecake. Top with raspberries. Serve immediately using a hot clean knife cut slices of cheesecake.
http://confessionsofabakingqueen.com/nutella-cheesecake/

Nutella Cheesecake www.confessionsofabakingqueen.com

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Lemon Cheesecake

Loads of fresh lemon juice and zest make this Lemon Cheesecake irresistible. The perfect make ahead dessert. Lemon Cheesecake filled with fresh lemon juice and zest make this a creamy lemon dream. http://confessionsofabakingqueen.com/lemon-cheesecake

SO… I made this Cheesecake for Easter. And my life has been all over the place since I last blogged in November (eeeeeek).

Lemon Cheesecake filled with fresh lemon juice and zest make this a creamy lemon dream. http://confessionsofabakingqueen.com/lemon-cheesecake

Working in the restaurant industry December is a crazy busy month, then I went on holiday to England, Amsterdam, Prague and Dublin. Then I had to get back into the swing of things at work. And then the oven nightmare began.

The oven stopped working, the lighter would not light. The oven is 1.5 years old. Basically the oven saga started in beginning of April and Sears was a PAIN in the BUTT! Sears sent us a company they hire and the guys were USELESS! We demanded a Sears rep and we got one. But each guy had a new idea of why it wasn’t working. It was fixed a total of 6 times until now they have officially decided we can get a new oven. Mind you 6 times means 12 visits. And in between the oven has worked then one day just doesn’t. Believe me when you have cracked the eggs, whisked the cream…etc and then when you turn your oven on and you can’t bake it… it is SOOO frustrating.

So we are going to look at ovens later this week and do some major research. Hopefully by the end of next week I will be living with a working oven again.

Lemon Cheesecake filled with fresh lemon juice and zest make this a creamy lemon dream. http://confessionsofabakingqueen.com/lemon-cheesecake

 

But on to what is really important here, Cheesecake. Specifically Lemon Cheesecake with or without a raspberry sauce.

 

This recipe calls for fresh lemon juice, lemon zest and lemon extract. If you don’t like as much lemon flavor then leave now. Just kidding 🙂 Take the lemon extract out.

Lemon is so refreshing and makes what is normally a heavy dessert, Cheesecake, taste lighter.

Lemon Cheesecake filled with fresh lemon juice and zest make this a creamy lemon dream. http://confessionsofabakingqueen.com/lemon-cheesecake

I adore making cheesecakes but they are a tad bit time consuming. I find it easiest to bake the cheesecake around 8pm done by 9:30/10 then let it sit in the oven for an hour or so and then wrap and chill over night.

I hope you love this as much as my family and friends did !


lemon cheesecake (1 of 1)-7

Lemon Cheesecake

Yield: 9 inch Cheesecake

Lemon Cheesecake

Ingredients

    Crust
  • 1 12 oz package Golden Oreos, crushed
  • 1/4 cup butter, melted
  • Cheesecake
  • 2 lbs cream cheese, completely softened to room temp.
  • 1 1/2 cup granulated sugar
  • 1/3 cup heavy cream
  • 3/4 cup sour cream or greek yogurt
  • 1/2 cup fresh squeezed lemon juice
  • 4 tbsp lemon zest
  • 1 tsp lemon extract
  • 5 large eggs, at room temp.
  • Raspberry Sauce
  • 2 1/2 cups frozen raspberries
  • 1/2 cup granulated sugar
  • 1/2 cup lemon juice
  • 1 tsp corn starch

Instructions

    Crust
  1. Grease a 9 inch springform pan, set aside. Preheat oven to 350F. In a small bowl combine Oreos and melted butter. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
  2. Cheesecake
  3. In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for another 3 minutes. Add in heavy cream, sour cream, lemon juice, lemon zest and lemon extract- mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps. Pour into prepared pan. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
  4. Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan and wrap with plastic wrap. Let sit in fridge over night.
  5. Raspberry Sauce
  6. In a medium saucepan over medium-low heat cook raspberries and granulated sugar. In a small bowl mix lemon juice and cornstarch together then pour into saucepan. Mix everything together and using a masher help break raspberries up, after 5 minutes of cooking take off of heat and pour into a food processor. Process raspberries until liquid. Strain sauce into a clean bowl to chill overnight in the fridge.
  7. The next day take the cheesecake out of the fridge and using a hot clean knife cut slices of cheesecake, pour a few tablespoons or however much you like on top of each slice of cheesecake.
http://confessionsofabakingqueen.com/lemon-cheesecake/

Chocolate Peppermint Cheesecake 

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Pumpkin Cheesecake with Biscoff Crust  

pumpkincheesecakepicmonket

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Double Chocolate Cheesecake Cupcakes  with Biscoff Crust  

doublechocolatecheesecakecups (1 of 1)-7

 

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Peppermint Chocolate Cheesecake

Chocolate Peppermint Cheesecake www.confessionsofabakingqueen.com #christmasdessert

 

I’ve been gone from the blogging world for a few weeks now, and I don’t really know how that happened. Well, I sort of do. At workwe are going into the busy season… THE CHRISTMAS SEASON!! 🙂 Also known as my favorite time of year.

 

Peppermint Chocolate Cheesecake  www.confessionsofabakingqueen.com

 

I have also been working out, thus trying to not eat as many sweets. And while I do admire the bloggers who can bake a ton of desserts and not eat any of them I am not one of those people. I must eat everything so I know I LOVE IT. And if I love it, well we know I have no self control. So basically what I am saying is I have not been baking a ton.

 

Peppermint Chocolate Cheesecake  www.confessionsofabakingqueen.com

 

 

I did bake for my best friends sisters wedding, 250 pieces and I have made a few birthday cakes but I always use my favorite cakes for birthdays, chocolate strawberry or salted caramel chocolate cake. Hey, they are great cakes that I know will turn out amazing.

But last week I made a this Chocolate Peppermint Cheesecake… and OH MY GAWWWWWSH!!! TO DIE!

Cheesecake has to be my favorite thing to make. I enjoy that it’s a process but an easy process kind of like making cinnamon rolls. I like to make both the night before. It’s weirdly relaxing. And then the next day you get to devour an amazing product.

 

Peppermint Chocolate Cheesecake  www.confessionsofabakingqueen.com

Peppermint Chocolate Cheesecake

Peppermint Chocolate Cheesecake

Ingredients

    Crust
  • 8 oz Oreos, crushed
  • 1/4 cup butter, melted
  • Cheesecake
  • 16oz cream cheese, completely softened to room temp.
  • 3/4 cup granulated sugar
  • 1/3 cup sweetened cocoa powder
  • 1/3 cup Peppermint Mocha Coffee Creamer or Heavy Whipping Cream
  • 1/3 cup sour cream or greek yogurt
  • 1/4 teaspoon peppermint extract
  • 2 large eggs, at room temp.
  • Garnish (Optional)
  • Whipped Cream (homemade or store bought)
  • Hersheys Candy Cane Bar, Melted

Instructions

    Crust
  1. Grease a 9 inch springform pan, set aside. Preheat oven to 350F. In a small bowl combine Oreos and melted butter. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
  2. Cheesecake
  3. In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for another 3 minutes the beat in cocoa powder until combined. Add in creamer, sour cream & peppermint extract mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps. Pour into prepared pan. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
  4. Bake for 45-55 minutes, until the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan and wrap with plastic wrap. Let sit in fridge over night.
  5. The next day take the cheesecake out of the fridge and using a hot clean knife cut slices of cheesecake.
  6. Garnish (Optional)
  7. Drizzle melted Hershey's Candy Cane Chocolate Bar over cheesecake. Squirt whipped cream in dollops around edge of cheesecake.
  8. Store in fridge in a sealed container for up to 8 days.
http://confessionsofabakingqueen.com/peppermint-chocolate-cheesecake/

 

Pumpkin Cheesecake with Biscoff Crust  

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Raspberry Swirled Lemon Cheesecake  

lemonraspberryswirlcheesecake (1 of 1)-4

 

Salted Caramel Cheesecake Bars  

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Vanilla Bean Cheesecake with Strawberry Glaze   

vanillabeancheesecakestrawberrysauce (1 of 1)-4

 

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doublechocolatecheesecakecups (1 of 1)-7

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Pumpkin Cheesecake with Biscoff Crust

 

Pumpkin Cheesecake with Biscoff Crust www.confessionsofabakingqueen.com


There is something about the month of October, that just makes me happy.  It’s as if the year starts to turn and the weather cools of (although it has not yet here in CA, 90 degrees is really getting OLD), its halfway to my birthday, its my dads birthday and pumpkin desserts seem to pop up everywhere. Especially Pumpkin Cheesecake.

 

Pumpkin Cheesecake with Biscoff Crust www.confessionsofabakingqueen.com

 

There is something about seasonal desserts, I can’t resist them. My favorite Italian restaurant does seasonal cheesecake and I can’t wait for spring and Lemon Cheesecake and then fall and Pumpkin Cheesecake. I can’t get enough. Even though I knew I could make cheesecake whenever I want. And this recipe has just confirmed that.

 

Pumpkin Cheesecake with Biscoff Crust www.confessionsofabakingqueen.com

 

 

The caramelized flavor of the Biscoff crust really sets this pumpkin cheesecake apart from others. Some prefer to do the curst just on the bottom but I think more is better, so up the sides I went. I also like a thick crust, the richness of the crust and creaminess of the cheesecake compliment each other so well.

 
Pumpkin Cheesecake with Biscoff Crust www.confessionsofabakingqueen.com

 

 

I can GUARANTEE you I will be making this again before Halloween, I loved it, my friends loved it and so did my family.

 
Pumpkin Cheesecake with Biscoff Crust www.confessionsofabakingqueen.com

 

 

 

Pumpkin Cheesecake with Biscoff Crust

Prep Time: 15 minutes

Cook Time: 1 hour, 45 minutes

Yield: 1- 9 inch Cheesecake

Pumpkin Cheesecake with Biscoff Crust

Ingredients

    Biscoff Crust
  • 12 oz Biscoff Cookies, finely crushed
  • 4 tbsp butter melted
  • Pumpkin Cheesecake
  • 2 lbs Cream Cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 4 large eggs, at room temp.
  • 1 can pumpkin puree
  • 1 tbsp & 1 tsp pumpkin pie spice
  • 3 tbsp vanilla extract
  • 1/4 cup heavy cream
  • 1/2 cup sour cream
  • Optional Garnish with Whipped Cream & Pieces of Biscoff Cookies

Instructions

    Biscoff Crust
  1. Grease a 9 inch springform pan, set aside. Preheat oven to 350F. In a small bowl combine Biscoff crumbs and butter. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
  2. Pumpkin Cheesecake
  3. In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar, brown sugar and beat for another 3 minutes.Add in eggs one at a time. Add in pumpkin puree, pumpkin pie spice, vanilla extract, heavy cream, and sour cream mixing until fully combined. You should have a creamy batter with no lumps. Pour into prepared pan. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
  4. Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1- 1 1/2 hours then take out of roasting pan and wrap with plastic wrap. Let sit in fridge over night.
http://confessionsofabakingqueen.com/pumpkin-cheesecake-with-biscoff-crust/

 

 

Vanilla Bean Cheesecake

Raspberry Swirl Lemon Cheesecake

Double Chocolate Cheesecake Cups with Biscoff Crust

 

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Raspberry Swirl Lemon Cheesecake

 Raspberry Puree is swirled through a luscious lemon cheesecake all on top of a Lemon Golden Oreo Crust make this Raspberry Swirl Lemon Cheesecake irresistible. 

 Raspberry Puree is swirled through a luscious lemon cheesecake all on top of a Lemon Golden Oreo Crust make this Raspberry Lemon Cheesecake irresistible www.confessionsofabakingqueen.com

Cheesecake is one of my favorite things to make, especially in the summer. A nice cold dessert, oh it hits the spot! Especially lemon desserts and this year I have loved the combination of Lemon & Raspberry. They just go together so well.

 Raspberry Puree is swirled through a luscious lemon cheesecake all on top of a Lemon Golden Oreo Crust make this Raspberry Lemon Cheesecake irresistible www.confessionsofabakingqueen.com

 

So Cal is in the 100’s right now, so freaking hot. But that didn’t stop me and my mom from craving a roast dinner tonight. If you follow me on Instagram you would have seen a delicious dinner.. Yorkshire puddings.. ugh so delicious. I could literally eat 10 yorkies, dipped in gravy or even plain. And then roast chicken, roast potatoes, cheesey cauliflower, brussels sprouts, carrots, mashed potatoes and TONS of gravy all over it all!

 

Makes me so happy.

 Raspberry Puree is swirled through a luscious lemon cheesecake all on top of a Lemon Golden Oreo Crust make this Raspberry Lemon Cheesecake irresistible www.confessionsofabakingqueen.com

And you can’t have a delicious dinner that is not followed by dessert. So I think you should make this one, I brought it into work and it went over very well. But cheesecake usually does, creamy dreamy deliciousness!

 

 

 Raspberry Puree is swirled through a luscious lemon cheesecake all on top of a Lemon Golden Oreo Crust make this Raspberry Lemon Cheesecake irresistible www.confessionsofabakingqueen.com

 

 

 

Raspberry Swirl Lemon Cheesecake

Ingredients

    Crust
  • 1 12 oz package Lemon Oreos, crushed
  • 1/4 cup butter, melted
  • Raspberry Swirl
  • 1 container Raspberries
  • 2 tbsp granulated sugar
  • Cheesecake
  • 16oz cream cheese, completely softened to room temp.
  • 3/4 cup granulated sugar
  • 3 tablespoons heavy cream
  • 1/3 cup sour cream or greek yogurt
  • Zest of two medium sized lemons
  • Juice of 2 medium sized lemons about 1/3 cup
  • 3 large eggs, at room temp.

Instructions

    Crust
  1. Grease a 9 inch springform pan, set aside. Preheat oven to 350F. In a small bowl combine Lemon Oreos and melted butter. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
  2. Raspberry Swirl
  3. In a food processor blend raspberries and sugar until mixture is in liquid form. Pour mixture through strainer to get rid of all seeds, set aside.
  4. Cheesecake
  5. In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for another 3 minutes. Add in heavy cream, sour cream, vanilla beans, lemon zest and lemon juice mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps. Pour into prepared pan, place dollops of raspberry puree and use a knife to swirl the dollops into the cheesecake batter. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
  6. Bake for 60-70 minutes, until the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan and wrap with plastic wrap. Let sit in fridge over night.
  7. The next day take the cheesecake out of the fridge and using a hot clean knife cut slices of cheesecake.
http://confessionsofabakingqueen.com/raspberry-swirl-lemon-cheesecake/

   Raspberry Puree is swirled through a luscious lemon cheesecake all on top of a Lemon Golden Oreo Crust make this Raspberry Lemon Cheesecake irresistible www.confessionsofabakingqueen.com

Caramel Cheesecake Bars

caramelcheesecakebars (1 of 1)-2

 

 Biscoff Apple Cheesecake Bars

biscoffapplecheesecakebars (1 of 1)-5

Classic Vanilla Bean Cheesecake with Strawberry Sauce

vanillabeancheesecakestrawberrysauce (1 of 1)-6

 

Maple Apple Cheesecake Bars

maplecheesecakebars (1 of 1)-3 doublechocolatecheesecakecups (1 of 1)-7

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Biscoff Apple Cheesecake Bars

Biscoff Spread and Apples take these cheesecake bars to the next level!! Don’t share too many of these Biscoff Apple Cheesecake Bars…you will want them all to yourself!  Biscoff Apple Cheesecake Bars www.confessionsofabakingqueen.com

 

I am a big Biscoff Fan. Always have been. Sorry Nutella, it’s all about Biscoff for me. I also love TJ’s version, Cookie Butter. I bake with it all the time.  I also find myself with a spoon and a jar of the stuff. One of my favorite ways to enjoy? Go to Trader Joe’s and Buy a pound plus bar of milk chocolate and a jar of cookie butter then using a chunk of chocolate scoop out a mound of cookie butter. HEAVEN on freaking earth people!! Well, for a foodie like me it is.

Biscoff Apple Cheesecake Bars www.confessionsofabakingqueen.com
Another heavenly food item? Cheesecake so luscious, dreamy, creamy, smooth against  nice crunchy crust. Well I combined the two and added some apples for health reasons 😉 The results were finger lickin delicious. So delicious that these bars were gone FAR too quickly for my liking.

 

Biscoff Apple Cheesecake Bars www.confessionsofabakingqueen.com

 

So I am going to Disneyland on Thursday and wanted to go to Club 33 for dinner, oneof my suppliers used to be the General Manager their so he can hook us up with reservations. Well I asked for the reservations but it is going through renovations!! Ugh I was so excited for dinner.. oh well! Will just have to go to the updated restaurant in August!! Roll on August!! LOL I was at Disneyland yesterday and did have the Monte Cristo Sandwich and then a Cookie Sundae from Ghirardelli Square.. ugh what a fattie.

Now go make these and don’t share. You will be sad if you do!!

 

Biscoff Apple Cheesecake Bars www.confessionsofabakingqueen.com

Biscoff Apple Cheesecake Bars

Prep Time: 25 minutes

Cook Time: 40 minutes

Yield: 16 Cheesecake Bars

Biscoff Apple Cheesecake Bars

Ingredients

    Crust
  • 1 1/2 cup flour
  • 3/4 cup brown sugar
  • 3/4 cup butter, cold
  • Cheesecake
  • 16 oz Cream Cheese, at room temp.
  • 2 Eggs, at room temp.
  • 3/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 1/4 cup Biscoff or Cookie Butter
  • 2 small Granny Smith Apples, diced into small pieces
  • Biscoff Drizzle
  • 1/4 cup Biscoff Spread

Instructions

    Crust
  1. Preheat oven to 350F and line a 9X9 deep baking pan with foil. In a small bowl combine flour, brown sugar and butter. Cut in butter with a pastry blender, two knives or I like to just rub everything together with my clean hands. Press into prepared pan and bake for 12 minutes. Set on wire rack to cool while preparing remaining components. Reduce oven temp to 325F.
  2. Cheesecake
  3. In the bowl of an electric mixer beat cream cheese for 3 minutes. Then add in sugar and beat for another 2 minutes. Add eggs in one at a time and vanilla. Pour in Biscoff Spread and beat for another 2 minutes. Pour on top of cooled crust. Sprinkle apple chunks on top of cheesecake batter and lightly press down with your hand.
  4. Bake for 38-45 minute, until cheesecake is set. Let cool completely. I like to let the pan sit on a wire rack for 1 hour then chill in fridge for 2 hours.
  5. Biscoff Glaze
  6. Place the Biscoff in a microwave safe bowl and cook for 20 seconds to help thin out the consistency. Drizzle on top of cooled bars. Store in fridge.
http://confessionsofabakingqueen.com/biscoff-apple-cheesecake-bars/

Biscoff Apple Cheesecake Bars www.confessionsofabakingqueen.com

 

Cookie Butter Chocolate Chip Cheesecake Bars Cookie Butter Chocolate Chip Cheesecake Bars www.confessionsofabakingqueen.com

Cookie Butter Pudding Cookies 

Cookie Butter Pudding Cookies

Biscoff Stuffed Chocolate Chip Cookie Cups 

Biscoff Stuffed Chocolate Chip Cookie Cups www.confessionsofabakingqueen.com

Sea Salt Cookie Butter CC Cookies

Cookie Butter Seal Salt Cookies www.confessionsofabakingqueen.com

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