This cheesecake almost didn’t happen. The night I had planned to make it for a lunch we were holding the next day, I conveniently forgot where the springform pan’s base was. I sat for a while on Pinterest trying to get inspirations for another dessert to make, but nothing was appealing to me. Once I had the idea to make this cheesecake, I just couldn’t forget it and that was the problem. I tried again, opening every cabinet and looking between pans that the springform base could be hidden in. Just when I was about to call it a night, my mom yelled over to me and there it was in her hand. Apparently it was in our outside refrigerator; an area that I never thought to check. Cheesecake is one of those desserts that is really worth making because the end product never fails to satisfy. Check below to enjoy your own home-made version as well!
New York Style Cheesecake
Printable Recipe Here
- 2 cups crushed graham wafers
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 32 ounces (4 of the 8 ounce packages) cream cheese, softened
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 5 eggs
- 1/3 cup heavy whipping cream
- 1 tablespoon lemon zest (optional)
- 1 teaspoon vanilla extract
- Put the wafers in a food processor and blend until they are small crumbs
- Pour the crumbs in a bowl and add the 1/4 cup of sugar and melted butter
- Spray the springform pan with cooking spray and press the crumbs on the bottom and halfway up the pan
- Refrigerate while you make the cheesecake filling
- Put the cream cheese, 1 cup of sugar, and flour in a mixing bowl and beat until well incorporated (1 minute)
- Add the eggs, one at a time, until they are blended in
- Scrape the sides of the bowl as you mix so that you do not have any lumps of cream cheese remaining
- Add the whipping cream, lemon zest, and vanilla extract and beat for a minute or until well mixed
- Before you pour the filling into your crust, cover the outside of the springform pan with aluminum foil (so no water gets in)
- Pour the filling into the aluminum wrapped springform pan
- Put the springform pan in a large baking dish and fill the dish with water (so the water is halfway up the pan)
- Bake at 350 F for 15 minutes
- Reduce to 250 F and bake for 1 hour and 30 minutes or until only the center is a little wobbly when you shake the pan
- Cool and refrigerate overnight and decorate/serve the following day
- For the design, I melted semi-sweet chocolate and dipped strawberries in it. For some strawberries, I covered them with chopped almonds and for the others, I dipped them in a ready made strawberry glaze.
- If you do not have graham wafers (as I did not), be creative and improvise with ANYTHING that you have. I used waffle cones that we had and just put those in the food processor. I have also used animal crackers in the past so anything will work.
- Baking the cheesecake in a water bath will prevent it cracking because then the outer edge will not bake faster than the center (the hottest the water bath can get is 100 C).
- Short 1 minute video for how to assemble a water bath here
Recipe modified from ZoomYummy
For more ideas check out some of my past cheesecakes below:
Have you ever liked Reese’s so much that you needed it in more than just your cereal or average candy bar? Don’t get me wrong, nothing can beat the original Reese’s peanut butter cups. You know something is good though when you leave a pack of it out on the countertop and return to find that it has disappeared. So if you are planning on buying the Reese’s and making it the same day, you may be fine. Those who are planning for later in the week, mmmm… You may want to store the Reese’s somewhere safe and hidden. Any who, I always love a good occasion to celebrate. Events = a chance to test out a Pinterest recipe or make some dessert that I’ve been craving. A few days before I made this cheesecake, I actually had made a Strawberry Glazed NY Style Cheesecake for some relatives who were visiting from out of town. I didn’t make the Reese’s flavored cheesecake for them, because it is a hit or miss flavor. People usually either hate or love peanut butter, so I decided not to take the chance. A few days passed and my brother took his LSAT, so I was like- hey, why not make some cheesecake- everyone loves it. It was a success. And you can only guess what I made when some friends came over for dinner a week later… Yes. Chocolate chip cookie dough cheesecake. In reality, I’d rather wait a few weeks before making another cheesecake again just so that it becomes that much more exciting to see a slice of cheesecake (rather than ugh, not again). And that, my friends, was the end of my mini cheesecake baking marathon.
- 6 tablespoons unsalted butter, melted
- 1 1/4 cups sugar
- 1 tablespoon vanilla extract
- 2 eggs
- 1 cup flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 whole peanut butter cups
Preheat: 350 °F
- Line a 10-inch springform pan with parchment paper
- Mix the butter, sugar, and vanilla extract
- Add eggs to the mixture and then stir in the flour, cocoa, baking powder, and salt
- Pour and spread the brownie mix in the springform pan
- Bake for about 25 minutes
- Chop the peanut butter cups into pieces and place on top of the brownie crust
- Set aside while you prepare the cheesecake filling
Preheat: 325 °F
- 32 ounces of cream cheese (4 of the 8 ounce packages), room temperature
- 5 eggs
- 1 1/2 cups brown sugar, packed
- 1 cup peanut butter
- 1/2 cup heavy cream
- 1 tablespoon vanilla extract
- Beat the cream cheese until it is smooth
- Add the eggs, one at a time, while beating on low
- Mix in the sugar, peanut butter, cream, and vanilla extract until well incorporated
- Before you pour the cheesecake mix into the prepared pan, wrap the outside of the springform pan with aluminum foil so that water cannot get into it
- Fill a large glass or disposable baking dish (that will fit your springform pan) with about an inch of water
- Place your springform pan in the baking dish into the oven
- Bake at 325 °F for about 1 hr and 30 minutes
- Cool to room temperature before placing into the refrigerator and chill overnight for best results (3-4 hours will do though if you are in a rush)
If you are looking for other cheesecake recipes, check out my Original NY Style Cheesecake or even my Chocolate Pecan Cheesecake.
Recipe adapted from Hugs and Cookies Reese’s Peanut Butter Cup Cheesecake blog post here
What is the most unique flavor of cheesecake you have tasted?
Cheesecake. A delightful and creamy dessert, that has the ability to turn your day into the perfect one. Although, many are horrified at the task of making one, it is actually pretty simple. The wait can be quite painful though, as you have to leave it in the fridge overnight. Patience is definitely one of the top lessons learned after baking one of these. There’s just something special though about making mini versions of anything, especially cheesecake. They are best shared by two after a meal or can be eaten alone for a filling dessert. Pecan flavored desserts are a classic so I ventured to make a mini cheesecake in this flavor and it was a success!
Printable Recipe here
Chocolate Cookie Crust
Length of Time: 15 minutes
- 18 Oreos, without the creme filling
- 4 tablespoons of butter, melted (1/2 stick)
- Crush the chocolate cookies in a food processor until they are fine crumbs
- Add the crumbs to a small bowl along with the melted butter
- Mix well and press the crumb mixture in your spring form pan evenly
- Refrigerate the crumb lined springform pan while you make the cheesecake mixture
Chocolate Pecan Cheesecake Filling
Length of Time: 20 min preparing, 1 hr 35 min in oven, 1 hr cooling, & overnight in fridge
- 32 ounces cream cheese, room temperature
- 4 large eggs
- 1/2 cup dark brown sugar
- 1/2 cup sour cream
- 1/3 cup corn syrup
- 3 tablespoons corn starch
- 2 teaspoons vanilla extract
- 12 ounces milk chocolate chips, melted
- 1/3 cup pecans, chopped
- In a large mixing bowl, beat together the cream cheese until smooth
- Stir in the brown sugar, corn starch, and corn syrup
- Add the eggs, one egg a time, mixing well after each addition
- Stir in the sour cream and vanilla extract
- Lastly, mix in the melted chocolate and chopped pecans
- Pour the filling into the chocolate crust
- Fill a large baking dish with an inch of water
- Cover the outside of the springform pan with aluminum foil so water can’t enter and place in the water bath
- Bake for 15 minutes at 350 degrees
- Reduce the heat to 250 and bake for an hour and 20 minutes (or until the center is almost set but jiggles slightly when you shake it)
- Wait for it to cool and refrigerate overnight before serving
Sprinkle chopped pecans and drizzle melted chocolate over the finished cheesecake
- For the crust, any type of cookie will do. Sometimes when I run out of Oreos, I will make half of the crumbs from graham cookies or even animal crackers!
- If you are not a fan of chocolate, simply do not mix in the melted chocolate chips
- You can make a marbled version of this cheesecake (pictured below is one that I made- I split the cheesecake filling in half and flavored half with chocolate and left half of it vanilla flavored, and then I filled the mini springform pan with both mixes)
- For other combinations, you can try making a Nutella flavored cheesecake but subbing Nutella for the melted chocolate chips
- You can order the mini springform pans from Amazon or get them from a local store like Target
What’s your favorite kind of cheesecake? What are some unique variations that you have tried?
Feel free to share any tips you have learned along the way while making cheesecake :)
Cheesecakes. Nuff’ Said. Yea this blog post should probably end right here huh? Lol. Fine fine I’m sure y’all want to hear allll about cheesecake and how to actually make it yourself!! It’s funny because I always get random inspirations after I try delicious dishes at random restaurants & then later try to recreate them at home. Lobster bisque, fondant cakes, broccoli cheddar soup… The list can go on and on. Well, as it happens we have the Cheesecake Factory known for their intricate & flavorful cheesecakes. You really do get overwhelmed just looking at their lengthy menu! It just so happens that this place is quite a drive from my area so going there was always a treat. Just recently though, they opened a Cheesecake Factory in my area & you can only imagine how crazy everyone went when they heard about it. Me & my friends decided to have a Cheesecake Movie night. This was a really smart move because we got to taste like half the menu by sampling the various flavors each of us got. After this though, I really wanted to bake a cheesecake. What better than being able to have your cravings whenever you want, because you can make it? Thankfully, my first try was a success. What’s neat about cheesecakes is that you can use whatever you have available to decorate it. We had some fruits, so I made a chocolate ganache and covered that with an assortment of fruits. For my next try though, I wanted to make it a little different as shown below. I drizzled the cheesecake with caramel and chocolate, sprinkled it with nuts & coconut, & last of all surrounded it with a variety of cheesecake truffles.
For the cheesecake recipe that I used, click here!
I know it’s been a while, but here is the post I’ve been meaning to write finally. Nope, it’s not a recipe. Even better, a stunning and exquisite presentation of some pretty talented cupcake bakers around my area! We held the competition at a carnival & it’s funny because this marvelous idea popped up randomly during one of our planning meetings for the carnival. I, myself, was very surprised at the extent to which people decorated their cupcakes. Not only that… But the stands as well!!
When the judging time came near to discern the cupcake winner, it was pretty intense. Groups of people stood near the door in huddles waiting for the results. Friends, family, even the bakers themselves as well… No news came for a while. While it was quite noisy outside, me and the other judges were quite busy at a serious task. Tasting all the cupcakes that is. I didn’t think it would be difficult with only 8 competitors, but it was more time-consuming considering we had to discuss each cupcake, pros and cons. We already knew who each cupcake belonged to, so we asked the bakers to come in, one at a time, and describe their cupcake to us and answer any questions we had. It was quite the experience. Y’all should have seen the judges table where we split the cupcakes. Haha what a mess. Anyways, onto the cupcakes themselves :)One of the display tables with a variety of four cupcakes, all displayed differently. These varied from lemon cupcakes to cotton candy even! I absolutely love the creativity that each competitor demonstrated.The second table with the remaining cupcakes. Not all can be seen, but detailed pictures are coming after! Four different cupcake entries were here as well.Rose patterned Red Velvet Cheesecake cupcakes (YES there was indeed cheesecake inside- toooo yummy) & Chocolate Espresso cupcakes. Gotta say, these two cupcakes are my favorite combos ever :)These were 4 different cupcake flavors submitted by the same baker. They range from Red Velvet Cream Cheese, Reeses, Cinnamon, and even Strawberry topped with Cotton Candy.Beautiful Lemon & Raspberry Cupcakes with Lemon filling as well!! Lovin’ these healthy choices. Definitely make you less self conscious as you eat one after another of these cupcakes hahaYet another creative entry which were topped off the mocha flavored icing along with those addicting chocolate sticks! My favorite flavor-espresso!!
Creativity hands down for this one! This competitor went all out and even designed a humongous styrofoam cupcake along with a colorful Candy Land-like stand with a glittery water interior to compliment the many toned Cotton Candy Cupcakes topped with fondant. Yes, they were just as beautiful inside as well.Dense & moist Lemon Cupcakes with a curd filling. The top was done creatively with chocolate molded swirls, assorted berries, and coarse sugar as well!Lemon Meringue Cupcakes blowtorched to give them the toasty look. A very light and healthy choice as well, although I prefer the other type of icing to this light meringue one.At LAST… The Winner of it all went to these Moist and delicate Chocolate Chip Cupcakes stuffed with Choc Chip Cookie Dough inside as well! The cookies on top were homemade too! This entry was submitted alongside to the Lemon Meringue Cupcakes on top ^^^. The other two places went to the extravagant stand of Cotton Candy Cupcakes as well as the Lemon Curd Cupcakes topped with the chocolate molds and berries.
Hope you enjoyed this medley of fanciful desserts. Do you have a cupcake that you would enter into a competition? Which of these ones was your favorite?