Category Archives: cheesecake

Cheesecake Swirled Pumpkin Bread

Cheesecake Swirled Pumpkin BreadHas anyone else’s week been five years long? Mine started with two babkas, three layer cakes and a Rosh Hashanah dinner, continued with some early morning construction in my apartment, and was followed up with a neck-ache and a midweek heatwave.Cheesecake Swirled Pumpkin BreadThe good news is that NYC weather is finally starting to get with the autumnal program (I am so tired of summer clothes) and that my only plans for this weekend are to take my visiting godparents out for lunch and watch postseason baseball. Then two more work days before going on vacation next Wednesday—it can’t get here soon enough! But more on that later. For now, let’s talk about Cheesecake Swirled Pumpkin Bread.Cheesecake Swirled Pumpkin BreadCheesecake. Swirled. Pumpkin. Bread.

Perfectly spiced pumpkin bread with a tunnel of creamy cheesecake running through it.

The easy autumnal quickbread/loaf cake/whatever of my dreams. Call me “basic” all you want. This stuff is delicious.Cheesecake Swirled Pumpkin BreadCheesecake Swirled Pumpkin Bread begins with a half-recipe of my Pumpkin Bundt Cake. I went back and forth trying to determine if I should call this a pumpkin cake or a pumpkin bread, eventually determining that my Pumpkin Bundt batter is what many bakers would use for a pumpkin quickbread and ohmygawdthisexplanationissodull.

Anyway, the batter is from a cake recipe, but it’s baked in a loaf pan and I’m calling it a quickbread, okay? Okay.Cheesecake Swirled Pumpkin BreadCheesecake Swirled Pumpkin BreadCheesecake Swirled Pumpkin BreadCheesecake Swirled Pumpkin BreadTo assemble, you’ll need the pumpkin batter and a small batch of cheesecake—don’t worry, they’re both easy to make. Set aside a cup of the pumpkin batter and put the rest in your loaf pan. Top it with the cheesecake, followed by the remaining batter. Swirl it all with a thin knife or skewer before baking for the better part of an hour. The bread will be puffed when it comes out of the oven, but sink a bit as it cools. This is just the cheesecake buckling a bit—not a bad thing.Cheesecake Swirled Pumpkin BreadThis bread needs to be cooled at room temperature and then chilled in the refrigerator, making it an ideal make-ahead treat. Don’t rush to serve this. Pumpkin is a flavor that blooms over time and nobody loves room temperature (or warm 😬) cheesecake. Good things come to those who wait.

This is a very good thing.Cheesecake Swirled Pumpkin Bread

Cheesecake Swirled Pumpkin Bread
makes one 9×5-inch loaf, about 10-12 servings

Cheesecake:
8 ounces (1 brick) full-fat brick-style cream cheese, room temperature
3 tablespoons granulated sugar
1 large egg
1 teaspoon pure vanilla extract

Pumpkin Batter:
1 cup + 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon Kosher or sea salt
1 1/2 teaspoons Pumpkin Pie Spice
2 large eggs, room temperature
1/2 cup light brown sugar, packed
1/3 cup granulated sugar
1/2 cup neutral-flavored oil (I like canola)
1 cup pure pumpkin purée (I like Libby’s)

Preheat oven to 325F. Grease a 9×5-inch loaf pan. Line with parchment, leaving overhang on the two long sides for ease of removal. Grease again. Set aside.

Make the cheesecake. In a medium mixing bowl, use an electric mixer to beat cream cheese until fluffy. Mix in sugar, followed by egg and vanilla. Set aside.

Make the pumpkin batter. In a small mixing bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.

In a large mixing bowl, whisk eggs until frothy (about 1 minute). Whisk in light brown and granulated sugars followed by oil, vanilla, and pumpkin purée. Add dry ingredients in two installments, mixing just until combined. Set aside 1 cup of batter.

Pour remaining batter into prepared pan and smooth with a spatula or wooden spoon. Dollop cheesecake over the top and smooth again. Spoon reserved batter over the top and smooth again. Use a skewer or long, thin knife to swirl the batter a bit.

Tap the full pan on the counter 5 times to release any large air bubbles. Bake 40-50 minutes, or until a toothpick inserted in a few spots comes out with just a few moist crumbs (not soupy batter).

Let cake cool completely in the pan on a rack. Cover and refrigerate for 4 hours or overnight, until chilled through. Run a small, thin knife around the edge of the pan and use the parchment overhang to lift out the bread. Discard parchment. Slice and serve.

Leftovers will keep in the refrigerator for up to 5 days.Cheesecake Swirled Pumpkin BreadCheesecake Swirled Pumpkin BreadCheesecake Swirled Pumpkin Bread

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Mini Mason Jar Cheesecakes

Mini Mason Jar CheesecakesThree years ago, I went home to Texas for three weeks over Christmas. I was there for the holidays and a family wedding a week into the new year, and I had determined that it was easier to spend an extended period in my home state than it was to fly back and forth. My little sister was home for her winter break too, so we had an odd period of time where our childhood living arrangements were real again, except that everyone had a driver’s license and their own bathroom this time.

Our parents were happy to have us home, even though three weeks is a long time to have company. They made sure we were fed and had transport and as much access to their miniature schnauzer as we wanted (which was all of the access), and requested little in return. In fact, the only thing that was asked of me was to teach my mom to make a cheesecake. Her mom, my grandmother, made wonderful cheesecakes, so I liked the idea that my mom would know how to make one too.Mini Mason Jar Cheesecakes

Of course, there was one problem: I had never made a traditional cheesecake. I still haven’t. Sure, I have baked layers and swirls of it into other things and I have even made a couple of vegan cheesecakes, but I have never done the full springform in a water bath thing. I know it’s not technically difficult, but I live in fear that water will seep into my cake no matter how tightly-wrapped it is and that the work and necessary 24-hour chill will be for nothing. Other people are afraid of pie crust. I am afraid of cheesecake.Mini Mason Jar CheesecakesBut! But. I was going to make a cheesecake with my mom, even going so far as to have my older sister give her a Fat Daddio cheesecake pan for Christmas. I was going to do this thing. And then…I didn’t because we found 43 other ways to fill our time and there was the wedding and then it was time to go back to NYC.Mini Mason Jar CheesecakesNow it’s Mother’s Day weekend three years later and I still owe my mom a cheesecake. I remain reticent about attempting a big one (yes, I know it’s silly) and I don’t know when I’ll be with her long enough to carve out the time, so I have made it easy on both of us and made miniature versions that don’t involve a foil-wrapped pan. Happy Mother’s Day, Mom! I made you six cheesecakes.Mini Mason Jar CheesecakesMini Mason Jar CheesecakesThis small-batch recipe makes just enough to fill six 4-ounce mason jars, but you can easily scale it up depending on your needs. The cheesecake itself is remarkably easy to make—it has a total of nine ingredients and two major steps (both of which are easy), and most of the time commitment is spent waiting for things to cool.Mini Mason Jar CheesecakesMini Mason Jar CheesecakesAs for the water bath (“bain-marie”) step that I fear so much, it’s a breeze. Mason jars are water-tight, so my fear of soggy cheesecake foiled-by-foil doesn’t apply here. These mini desserts bake up evenly and beautifully every time!Mini Mason Jar CheesecakesThey are delicious, too: rich, creamy and tangy with a brown sugary graham cracker crust. You can top them with anything you like: strawberry-rhubarb compote, cherry pie filling, whipped cream, peanut butter caramel…anything! I kept it simple by piling on fresh berries. Why create more work for myself when the perfect topping is sitting in the produce department, you know?!Mini Mason Jar CheesecakesAside from being cute, delicious, and portion-controlled, I love that these cheesecakes are portable. Just press a little plastic wrap to their surfaces after chilling, screw on the mason jar lids, and pack them into a cooler for premium picnicking. Pack the topping(s) separately and let everyone customize their own!Mini Mason Jar CheesecakesSo, after 3.5 years of blogging, there is my first “traditional” cheesecake! Maybe I’ll be brave enough for the real deal before Labor Day. Got any leak-proofing tips for me? Leave them in the comments!Mini Mason Jar CheesecakesHappy Mother’s Day to all those celebrating, especially my cute mom ❤Mini Mason Jar Cheesecakes

Mini Mason Jar Cheesecakes
makes 6 small cheesecakes

Crust:
9 graham crackers
1/4 cup light brown sugar, packed
pinch of Kosher or sea salt
6 tablespoon unsalted butter, melted

Cheesecake Filling:
1 8-ounce brick full-fat cream cheese, room temperature
1/4 cup granulated sugar
1 large egg, room temperature
1/4 cup full-fat sour cream, room temperature
1 teaspoon pure vanilla extract

For Garnish:
seasonal berries
strawberry-rhubarb compote
whipped cream
peanut butter caramel sauce

Preheat oven to 325F. Grease 6 4-ounce mason jars.

Make the crust. Place graham crackers in the bowl of a food processor and process until no large pieces remain. Add light brown sugar, melted butter, and salt. Process until the mixture resembles wet sand, scraping down the sides of the bowl as necessary.

Place 3 tablespoons of the crust mixture into eat prepared mason jar. Press down to form a crust. Place mason jar crusts in a high-rimmed dish. Bake crust for 10 minutes. Cool on a rack while you prepare the filling.

Make cheesecake. In a medium mixing bowl, use an electric mixer to beat cream cheese until fluffy. Mix in sugar, followed by egg, sour cream, and vanilla, until mixture is smooth.

Place 3 tablespoons of the cheesecake mixture in each mason jar. Use the back of a spoon to lightly smooth out the tops, then tap each one on the counter a few times to release any air bubbles. Return jars to the high-rimmed pan, and place the pan on a counter near the oven.

Bring a small pot of water to a boil. Remove from heat. Carefully pour water into the baking pan until it is halfway up the sides of the cheesecakes. Do not get water in the mason jars. Carefully move pan into the oven. Bake 30 minutes until puffed and ever-so-slightly golden.

Carefully remove pan from oven. Use tongs to remove mason jar cheesecakes to a rack. Do not get water in the mason jars.

Let cheesecakes cool completely on a rack. Transfer to the refrigerator for at least 3 hours, or until thoroughly chilled. If not serving immediately, press plastic wrap to the surface. Garnish with berries or other desired topping before serving.

Store leftover cheesecakes in the refrigerator for up to 4 days. To freeze, press plastic wrap to the surfaces of the cheesecakes and screw on mason jar lids. Freeze for up to one month. Thaw in the refrigerator overnight or in a dish of lukewarm water at room temperature for 90 minutes.Mini Mason Jar CheesecakesMini Mason Jar CheesecakesMini Mason Jar Cheesecakes

Chocolate Cheesecake {Vegan & Grain-Free}

Chocolate Cheesecake {Vegan & Grain-Free}Did you know that you can make a spectacular chocolate cheesecake without ever opening a brick of cream cheese?Chocolate Cheesecake {Vegan & Grain-Free}It’s true—this Chocolate Cheesecake is cool, creamy, chocolaty, and completely vegan!Chocolate Cheesecake {Vegan & Grain-Free}It’s made primarily of softened cashews and coconut cream…Chocolate Cheesecake {Vegan & Grain-Free}…and melted chocolate, of course 🙂 Chocolate Cheesecake {Vegan & Grain-Free}

This cheesecake is grain-free, too. Where you might normally find a crunchy graham cracker crust under all that creamy filling, this crust is made of dates, almonds, and cocoa powder.Chocolate Cheesecake {Vegan & Grain-Free}Chocolate Cheesecake {Vegan & Grain-Free}Both the crust and the filling come together in the bowl of a food processor before being layered into springform pan and chilled until solid. No need to crank the oven for this no-bake cake!Chocolate Cheesecake {Vegan & Grain-Free}Once the cake is chilled all the way through, remove it from the springform and give it a drizzle of homemade chocolate shell.Chocolate Cheesecake {Vegan & Grain-Free}Chocolate Cheesecake {Vegan & Grain-Free}Chocolate Cheesecake slices like a dream. It definitely stands on its own, but I couldn’t resist plating each piece with a few fresh sweet cherries!Chocolate Cheesecake {Vegan & Grain-Free}You’ll love this smooth, creamy, chocolaty cheesecake! It’s easy to make, no-bake, vegan and grain-free—perfect for sharing with your favorite gluten-free vegans! Out of all the good things about this cake (and there are *a lot*), I think the number of people I can share it with is the very best one ❤ Chocolate Cheesecake {Vegan & Grain-Free}
Want more vegan, grain-free cheesecake? Try my Peachy Paleo Cheesecake!

Chocolate Cheesecake {Vegan & Grain-Free}
makes one 9-inch cheesecake

Filling:
1 cup raw cashews
1 14-ounce can coconut cream (not cream of coconut)
3 tablespoons maple syrup
2 teaspoons apple cider vinegar
1 teaspoon espresso granules (optional)
1 tablespoon pure vanilla extract
1/4 teaspoon Kosher or sea salt
8 ounces bittersweet chocolate, melted and cooled slightly
1/3 cup coconut oil, melted and cooled slightly

Crust:
15 Medjool dates, pitted
1 cup raw almonds
3 tablespoons natural unsweetened cocoa powder

Topping:
Homemade Chocolate Shell

The night before you want to make the cheesecake, place cashews in a small container with a lid. Cover with water. Refrigerate for 4-12 hours.

Lightly grease a 9-inch springform pan with coconut oil.

Make the crust. Combine dates, almonds, and cocoa powder in the bowl of a food processor, and process until the almonds are broken down and the filling starts to form a ball. Mixture should hold together when pinched. Transfer crust mixture to prepared pan, and press it to the edges to form an even layer. Set aside.

Wash and dry the food processor, or wipe it out very well with a paper towel.

Make the filling. Drain soaked cashews and place them in the food processor. Add coconut cream, maple syrup, apple cider vinegar, espresso granules, vanilla, and salt. Process until the mixture is smooth. Add melted chocolate and process again. With the food processor running, drizzle coconut oil through the feed tube. Continue processing until everything is smooth and fully combined.

Pour filling mixture over crust and smooth with an offset spatula. Refrigerate for 8 hours (or freeze for 2 hours).

Run a thin, flexible knife around the edge of the pan. Release the cheesecake from the springform pan, and allow it to sit at room temperature for 10 minutes. Drizzle with chocolate shell. Slice with a large, sharp chef’s knife, wiping the blade clean between cuts. Serve.

Leftovers will keep covered in the refrigerator for a few days.

Note:

If you cannot find coconut cream, use two 13.5-ounce cans of full-fat coconut milk. Chill them overnight and scoop off the coconut cream to use for the cake. Reserve the leftover liquid for another use.Chocolate Cheesecake {Vegan & Grain-Free}Chocolate Cheesecake {Vegan & Grain-Free}

Cheesecake Blondies

Cheesecake BlondiesI have been debating for three days whether or not I should post these Cheesecake Blondies or use Independence Day as a “free pass” to take a rare blog day off.Cheesecake BlondiesCheesecake Blondies won out though, because they are the perfect treat to sink your teeth into while you watch the fireworks. Creamy cheesecake and chewy brown butter blondie in near-equal layers? Sign. me. up.Cheesecake BlondiesAnother great thing about these blondies? They are super easy to make and bake up in just 25 minutes!Cheesecake BlondiesThe most difficult part of making Cheesecake Blondies is waiting for them to chill. Those three hours can seem eternal, but they are completely necessary—nobody likes warm cheesecake.Cheesecake BlondiesOnce the chill time is up, slice up the blondies and revel in their cuteness. Chocolate chips have a way of making things more adorable, don’t they?Cheesecake BlondiesMake a batch of Cheesecake Blondies for your holiday cookout or pack a box into a cooler and take them on the go! You and your friends and family will love the combination of tangy cheesecake and sweet, brown buttery blondie ❤ Cheesecake BlondiesHappy Fourth of July!Cheesecake Blondies

Cheesecake Blondies
makes one 8- or 9-inch square pan, about 9-16 blondies

Blondie Batter:
1/2 cup unsalted butter
1 cup light or dark brown sugar, packed
1 large egg, room temperature
1 1/2 teaspoons pure vanilla extract
1 cup all-purpose flour
pinch of Kosher or sea salt
1 cup semisweet chocolate chips + more for scattering

Cheesecake:
8 ounces (1 brick) full-fat brick-style cream cheese, room temperature
3 tablespoons granulated sugar
1 large egg
1 teaspoon pure vanilla extract

Preheat the oven to 350F. Line an 8- or 9-inch square baking dish with foil and grease lightly. Set aside.

Brown the butter. Place butter in a light-colored saucepan over medium heat. Let butter melt. Butter will bubble and crackle as the water content evaporates. Swirl the pan frequently for 5-7 minutes, keeping an eye on the color. When the solids are turning brown and the butter is nutty and fragrant, remove the pot from the heat and immediately pour the brown butter into a large mixing bowl.

Add brown sugar to the brown butter and stir to combine. Whisk in egg and vanilla. Use a silicone spatula to stir in flour and salt, scraping down the bowl as needed. Fold in chocolate chips. Spread batter into prepared pan. Set aside.

Make cheesecake. In a medium mixing bowl, use an electric mixer to beat cream cheese until fluffy. Mix in sugar, followed by egg and vanilla. Pour on top of blondie batter and smooth to the edges of the pan. Scatter additional chocolate chips over the top.

Bake for 20-25 minutes, tenting with foil at the 15 minute mark or if anything begins browning too quickly. Blondies are ready when the cheesecake just barely jiggles when the pan is jostled. Let cool in the pan on a rack until they reach room temperature. Refrigerate for 3 hours or until completely cold.

Use foil overhang to lift blondies out of the pan. Carefully peel off foil. Use a large, sharp chef’s knife to slice bars, wiping the blade clean between cuts. Serve.

Leftover Cheesecake Blondies will keep in an airtight container in the refrigerator for up to a week. For best storage, separate layers with wax paper.Cheesecake Blondies

Cheesecake Brownies {Grain-Free}

Cheesecake Brownies {Grain-Free}For a baking blogger, I sure haven’t baked much lately. It’s not because I haven’t wanted to–no, I always want to bake–but because I’ve been so crazy busy. Eliot was here, I went to Texas, my best friend from college was in town, I turned 32…I simply haven’t had the time!

Cheesecake Brownies {Grain-Free}My last three recipes haven’t required an oven at all. I’m not complaining though; I’ve been enjoying lots of Iced Matcha Lattes, Whole Wheat Pancakes, and Key Lime Pie Popsicles lately 😊

But enough about that. Today, let’s get back to baking.

Cheesecake Brownies {Grain-Free}Cheesecake Brownies are a classic for a reason–who can resist a fudgy brownie swirled with a layer of creamy cheesecake?! Add to that that this recipe is completely grain-free, thanks to my spin on Katharine Hepburn Brownies, and you’ve got a surefire crowdpleaser for all your cookouts this summer!Cheesecake Brownies {Grain-Free}

Cheesecake Brownies {Grain-Free}
makes one 9-inch square pan, about 16 brownies

Cheesecake:
8 ounces full-fat brick-style cream cheese
3 tablespoons granulated sugar
1 large eggs
1 teaspoons pure vanilla extract

Brownies:
1/2 cup unsalted butter, cut into small pieces
2 ounces unsweetened chocolate, chopped
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/4 cup cocoa powder (natural or dutch process)
1/4 teaspoon Kosher or sea salt

Place oven racks in the top and bottom positions. Preheat oven to 325F. Line a 9-inch square pan with foil, leaving overhang on two sides. Grease foil with butter. Set aside.

Make cheesecake. In a medium mixing bowl, use an electric mixer to beat cream cheese until fluffy. Mix in sugar, followed by egg and vanilla. Set aside.

In a double boiler or the microwave, melt butter and unsweetened chocolate together until smooth. Let cool slightly before transferring to a large mixing bowl.

Whisk in granulated and light brown sugars, followed by eggs and vanilla. Mix in cocoa powder and salt. Reserve 1/3 cup of batter in a small bowl.

Transfer the rest of the batter to the prepared pan and spread in an even layer. Drop spoonfuls of cheesecake over the top, followed by spoonfuls of the reserved brownie batter. Swirl with a small, thin knife. Tap full pan five times on the countertop to release air bubbles and distribute. Cover pan with foil. Bake on the top rack for 20 minutes. Uncover pan. Bake on the bottom rack for an additional 20-30 minutes, until cheesecake just barely jiggles when the pan is jostled.

Let brownies cool completely in the pan on a cooling rack. Refrigerate in the pan for four hours (or overnight). Use foil overhang to remove brownies to a cutting board. Peel off foil. Slice and serve.

Leftover Cheesecake Brownies will keep in an airtight container in the refrigerator for up to five days.

Cheesecake Brownies {Grain-Free}