Home Maid Simple

Tag: cheesecake

  • Walkers Mint Chocolate Crunch Cheesecake

    Walkers Mint Chocolate Crunch Cheesecake

    Recipe for Walkers Mint Chocolate Crunch Cheesecake was provided by Walkers Shortbread. All opinions are my own. 

    Top this Mint Chocolate Crunch Cheesecake with chocolate, pomegranates, and some Walkers Festive Stars for an irresistible holiday treat. This post contains affiliate links and I will be compensated if you click on and purchase through them.

    Serve up this festive Walker's Mint Chocolate Crunch Cheesecake at your next holiday party.

    Doesn’t that look delicious?! I think I could look at this cheesecake all day, but we eventually had to cut into it and see just how it tasted. I was really nervous with this recipe. This recipe is unlike any cheesecakes I’ve made before. When reading through the recipe, I felt it was more a custard/tart then cheesecake. However, it is the name given, so we won’t change that. 

    Chef Darren McGrady, a former chef for Queen Elizabeth II and Princess Diana, is now working with Walkers Shortbread to create seasonal recipes to dress up your holiday table. This Mint Chocolate Crunch Cheesecake is just one of the many he’s created to pair with the delicious buttery shortbread cookies from Walkers. 

    Walkers Shortbread cookies make a fantastic crust for tarts, pies, and cheesecake!

    I’ve been a big fan of using items other than graham crackers for my cheesecake crusts. From sugar cookie dough to Thin Mints, the crust can really shine in a cheesecake if you let it. Walkers shortbread cookies are just another fantastic find for my cheesecake making forays. 

    I made a few adjustments to my version of the Walkers Mint Chocolate Crunch Cheesecake. For one, we don’t do alcohol in this house, so I exchanged the Creme to Menthe for Peppermint Extract. Instead of milk chocolate shavings, I went with semi-sweet. And the last change, I used 2 packages of the Festive Stars for the crust, instead of Walkers Shortbread Fingers. 

    Walkers mini festive stars are the perfect dessert topper, and crust maker for your holidays

    Even with the changes, I got great reviews from the adults. The kids were a little less appreciative of the flavors, but truly enjoyed the beauty of this dessert as much as everyone else has. So enjoy, and if you give it a try, let me know!

    Walkers Mint Chocolate Crunch Cheesecake
    Serves 8
    A creamy mint tart topped with chocolate shavings and pomegranates
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    Ingredients
    1. 3 – 4.4.oz pack Walkers mini festive stars
    2. 6 Tbs unsalted butter, melted
    3. 4 egg yolks
    4. 2 tsp Pure Peppermint Extract
    5. 2/3 cup granulated sugar
    6. 4 egg whites
    7. 2 packets unflavored powdered gelatin
    8. 2 Tbs cold water
    9. 1 ½ cups heavy cream
    10. 4oz semisweet chocolate, grated
    11. 1/2 cup pomegranate seeds
    Instructions
    1. Pulse 2 packages Walkers mini festive stars in a food processor until coarse.
    2. Place in a large bowl and stir in the melted butter.
    3. Pack firmly into the bottom of a 9inch tart pan and refrigerate for at least 15 minutes.
    4. Place the yolks, peppermint extract and sugar into the top pan of a double boiler.
    5. Boil water in the bottom of the boiler, and place the top pan on top. Whisk consistently for about 2 minutes.
    6. Remove from the heat and continue whisking until the mixture is cold.
    7. Soften the gelatin in 2 TBS water in a small pan and place over a low heat to warm and dissolve the gelatin.
    8. Whisk the gelatin into the egg mixture. Set aside.
    9. Whip the egg whites until stiff.
    10. Fold into the egg mixture.
    11. Spoon onto the biscuit base and refrigerate for at least 2 hours or until firmly set.
    12. Whip the heavy cream in a large bowl until stiff. Spread on top of the set egg mix.
    13. Decorate tart with grated chocolate, pomegranate seeds and lat package of Walkers mini festive stars.
    Notes
    1. If you find it difficult to fold the egg white into the egg/gelatin mixture, go ahead and use the electric beater. It won’t be as fluffy, but I found this extremely difficult to “fold” in.
    Adapted from Walkers Shortbread
    Adapted from Walkers Shortbread
    Home Maid Simple https://www.homemaidsimple.com/

    Walkers Mint Chocolate Crunch Cheesecake is the perfect festive dessert this holiday season.

     

     


  • Peppermint Cheesecake Sugar Cookie Cups

    Peppermint Cheesecake Sugar Cookie Cups

    Sugar cookies, cheesecake, and a delicious hint of Peppermint – what could be better than combining them all into a Peppermint Cheesecake Sugar cookie cup? That’s what I thought too. 

    peppermint Cheesecake Cookie Cups

    When Minerva Dairy reached out to me and asked if I had a fantastic cookie recipe to share, I had to think about it. I make cookies. Often from a recipe I’ve pulled somewhere else, but I do make them. Then I remembered about a year ago I took my favorite sugar cookie recipe and formed them into these little cookie cups, and filled them with cheesecake. The kids and adults went crazy for them, and couldn’t stop sneaking cookies when no one was looking. 

    With the holidays upon us, I couldn’t help but recreate them again only this time using peppermint as the flavor to usher in the holidays. It helped that my neighbor also gifted me some mint extract she was no longer going to use, and I had also just picked up a large bucket of soft mints to fill the candy jar. 

    Peppermint Cheesecake Sugar Cookie Cups

    When making these cookies, the most difficult part is getting the cookie to smoosh down in the center to form the cup. I’m sure there are many tools in your kitchen you could find to fit perfectly, but in my kitchen, it’s the handle of my lemon juicer. Dip it in powdered sugar then begin smooshing. It will most likely take a couple of dips to get through the whole pan, but you’ll end up with beautiful cookie cups. 

    Easily make cookie cups in a mini muffin pan

    Check out more cookie recipes in Minerva’s Great Cookie Exchange and vote for your favorite! One voter will win a years supply of Minerva’s Amish Roll Butter. That means you don’t even have to do the work of making the cookies, you just have to go vote! 

    Peppermint Cheesecake Sugar Cookie Cups
    Sugar cookies formed into a cup, filled with a Peppermint Cheesecake are perfect for the holiday season.
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    Ingredients
    1. 1 bag Sugar Cookie Mix
    2. 1 egg
    3. 1/2 cup butter, softened
    4. 8oz cream cheese, softened
    5. 1TBS whipping cream
    6. 3TBS Sugar
    7. 1tsp Lemon Juice
    8. 1/4 tsp Mint extract
    9. 1/4 cup crushed Peppermints
    Instructions
    1. Preheat oven to 350 F.
    2. In a medium bowl, combine sugar cookie mix, egg, and butter.
    3. Form dough into 1inch balls, and place in a greased mini muffin pan.
    4. Using the back of a spoon, or other rounded object, smoosh dough down to create cups.
    5. Bake for 8-10 minutes, or until edges begin to lightly brown.
    6. Cool in the pan for 20 minutes, then remove from pan and finish cooling on a cooling rack.
    7. In a medium mixing bowl combine cream cheese, cream, sugar, lemon juice and mint extract.
    8. Fold in crushed peppermints.
    9. Fill cooled cookies with cheesecake mixture.
    10. Top with extra crushed peppermints and enjoy
    Home Maid Simple https://www.homemaidsimple.com/
    A big thanks to Minerva Dairy for inviting me to join in their Great Cookie Exchange!


  • Blueberry Cheesecake

    Blueberry Cheesecake

    This post is sponsored. Product was exchanged for an honest review. All thoughts are 100% my own. 

    I LOVE cheesecake. You all knew that by now though I’m sure. It’s the one recipe I make, and make well. When I was given the assignment to bring dessert to Thanksgiving this week, of course Cheesecake was the first thing on the menu! Thanks to a fun blueberry picking outing earlier this year, this quickly became a Blueberry Cheesecake. 

    Blueberry Cheesecake

    When we moved here, I didn’t realize just how much Mark’s family was going to love my cheesecake. While I normally make 2 or 3 a year, I’ve now made about 3 or 4 in the last 5 months! I can’t blame them of course, rather I rejoice. After cutting into the Blueberry Cheesecake last Thursday Mark’s nephew sat and just stared at it – hoping for a second piece, but knowing he had to wait for everyone else to get dessert. 

    While talking with my sister-in-law’s friend who joined us for the Thanksgiving feast,  she told me cheesecake is hard to make – or at least sounds intimidating. I used to think the same thing! Then I started making it, and found it’s really not all that bad. Truth be told, I actually find no-bake cheesecakes to be a little harder to get right. I’ve had some that were more like a pudding then a cake. My baked cheesecakes on the other hand, always turn out.  

     

    To make cheesecake even easier, I got a new pan from The Love Cooking Company. The Push Pan is similar to a spring form pan, but without the spring. With a silicone lined removable base, taking the cheesecake out of the pan was so simple. You can watch me do it in the slideshow above! Ahh, how cool was that, huh?

    Enjoy this recipe for Blueberry Cheesecake. Make sure to share it with your friends!

    Blueberry Cheesecake
    Serves 8
    Easy Blueberry Cheesecake with a Shortbread crust you can wow your family and friends with
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    Cook Time
    45 min
    Cook Time
    45 min
    Ingredients
    1. Crust
    2. 1 package Shortbread Cookies (or about 16 cookies)
    3. 5 TBS Butter, melted
    4. Cheesecake
    5. 2 packages Cream Cheese
    6. 1 cup Sugar
    7. 2 Eggs
    8. Blueberry Topping
    9. 2 cups Frozen Blueberries
    10. 3 TBS water
    11. 1/4 cup Sugar
    12. 1/2 of 1 lemon, squeezed
    Instructions
    1. Preheat oven to 350 F
    2. Crush the shortbread cookies, and mix with the melted butter. Press down into your pan and up the sides. Set aside.
    3. Mix cream cheese, sugar until smooth. Add eggs, and continue to beat until smooth. Pour on top of the shortbread crust. Bake for 45 minutes.
    4. While Cheesecake is baking, make your blueberry topping. Combine 1 cup blueberries, water, sugar and lemon in a medium saucepan. Cook for about 8 minutes, stirring periodically. Add 2nd cup of blueberries, and cook for another 8-10 minutes.
    5. Let cheesecake cool and top with blueberry topping.
    Notes
    1. Bring cream cheese to room temp to get a smooth cheesecake filling.
    Home Maid Simple https://www.homemaidsimple.com/
    Pin it for later! Blueberry Cheesecake

  • Strawberry Cheesecake Shortcake

    Strawberry Cheesecake Shortcake

    Strawberry Cheesecake Shortcake is a sponsored recipe. This post contains affiliate links, purchasing through them gives me a commission at no extra cost to you. All opinions are my own
     
    I love strawberry season! Those fresh plump red berries call my name every spring. I find they pair perfectly with these cheesecake filled shortcakes.
    Delight in strawberries this spring with this Strawberry Cheesecake Shortcake.
    I was so excited when I learned The Daily Meal and Driscoll’s berries were holding a Strawberry Shortcake contest. I remember as a kid going to the pick your own strawberry patch, and just loading up on strawberries and wishing I could stay there forever – or at least all day.  Now I take my kids to our local pick your own patch to fill baskets of their own. They even encourage the kids to taste some berries while picking. 
    Strawberry Cheesecake Shortcake
     
    The crumbly shortcake makes a perfect base for the no-bake cheesecake filling. Topped with a bright red berry they go from being delicious to taste but also to the eye.  
    Strawberry Cheesecake Shortcake
     
    When I first heard about the contest from Driscoll’s and The Daily Meal my mind kept jumping to cheesecake. I don’t know why, but a nice pink cheesecake from fresh strawberries sounded so delightful. I debated making a shortcake crust but finally chose to make the cheesecake compliment the shortcake. I hope you enjoy these!
    Strawberry Cheesecake Shortcake
     
    Strawberry Cheesecake Shortcake
    A delicious shortcake holds this Strawberry Cheesecake in place for a feast of the tastebuds and eyes.
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    Shortcake
    1. 2 cups All Purpose Flour
    2. 1/4 cups Sugar
    3. 1 TBS Baking Powder
    4. 1 tsp Baking Soda
    5. 1/4 tsp salt
    6. 1/2 cup Shortening
    7. 1/2 cup Buttermilk
    8. 1 tsp McCormick Valencia Orange Peel
    9. 2 eggs – 1 whole, 1 divided
    Cheesecake
    1. 1 cup finely chopped Driscoll Strawberries
    2. 4oz cream cheese, at room temperature
    3. 1/2 can sweetened condensed milk
    4. Juice from 1/2 a lemon
    5. 1/2 tsp Almond Extract
    6. Whole Strawberries for garnish
    Instructions
    1. Preheat oven to 450
    2. Combine flour, sugar, baking powder, baking soda, and salt in a medium bowl.
    3. Cut in the shortening, until well combined.
    4. Add the buttermilk, orange peel, 1 whole egg, and 1 egg yolk. Mix until well combined.
    5. Split the batter between 6 mini cheesecake wells.
    6. Beat the remaining egg white, and brush the tops of the batter. Bake for 10 minutes, or until golden brown on top.
    7. Remove from pan and set aside to cool.
    8. Using a mixer, combine cream cheese, milk, lemon juice, and almond extract until smooth.
    9. Stir in cut Strawberries.
    10. Cover and refrigerate for 1-2 hours.
    11. Once the shortcake is cooled, scoop out the centers. Set aside the crumbs for garnishing.
    12. Fill the shortcake with 2-3 TBS of Strawberry Cheesecake Filling.
    13. Refrigerate until ready to serve. Or for a more stiff filling and cool treat, freeze for 30 minutes.
    14. Before serving, top each shortcake with a whole strawberry and crumble the extra shortcake across the top.
    Home Maid Simple https://www.homemaidsimple.com/
     

    How do you like your Strawberries?

     


  • Raspberry Marbled Mini Cheesecakes #Moms4JNJConsumer #ad

    Raspberry Marbled Mini Cheesecakes #Moms4JNJConsumer #ad

    This post is part of the HEALTHY ESSENTIALS® 2014 program by Johnson & Johnson Consumer Companies, Inc. and The Motherhood, who sent me a box of products and compensated me for my time. Opinions, experiences and photos shared here are all my own, and I hope you enjoy them.
     
    Whether it’s for Valentines, a date night at home, or just because you need a little indulgence without the guilt, you’ll love these Raspberry Marbled Mini Cheesecakes. 
    Healthy Essentials has all you need for a Sweet Valentines Day #Moms4JNJConsumer #ad

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    My friend recently wrote a great post about taking the time to look good for our husband. If there is one day of the year we ought to take that time it is Valentines!  Neutrogena Cosmetics can help add that extra touch to heighten your features this V-day. Get a printable coupon for $1 off any NEUTROGENA® Cosmetics product at HealthyEssentials.com.
     
    What I’m really excited about though is the Splenda No-Calorie Sweetener. Splenda can be used anywhere sugar is used with equal portions, but without all the calories. That is 678 calories less than sugar on a cup to cup basis. Now you can enjoy these Raspberry Marbled Mini Cheesecakes with your spouse (and kids!) without worrying too much about your waistline.
     
    FYI – I may have scoured my county for a mini cheesecake pan solely so I could create this recipe for you guys. It was the only one I could find and was the absolute last one in Williams & Sonoma! I love you that much. You’re welcome. Now go bake these!
     
    Raspberry Marbled Mini Cheesecakes with Splenda No Calorie Sweetener #Moms4JNJConsumer #ad
     
    Raspberry Marbled Mini Cheesecake
    Enjoy your favorite cheesecake with less calories thanks to SPLENDA in this Raspberry Marbled Cheesecake
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    Crust
    1. 1/2 cup unsalted butter, softened
    2. 3/4 cup Splenda
    3. 1/2 cup light brown sugar
    4. 1 tsp vanilla
    5. 1 cup flour
    6. 3/4 cup Cocoa Powder
    7. 1/2 tsp baking soda
    8. 1/4 tsp salt
    9. 1/4 cup milk
    Cheesecake
    1. 2 pkgs Philadelpia Original Cream Cheese
    2. 3/4 cup Splenda
    3. 2 tsp Lemon Juice
    4. 1 egg, whipped
    5. 6 tsp raspberry preserves
    Instructions
    1. Preheat oven to 350 F.
    2. Mix butter, Splenda, sugar, and vanilla until well mixed.
    3. In a small bowl combine flour, cocoa, baking soda and salt.
    4. Slowly add the flour to the butter mixture. Mix well.
    5. Add milk and combine.
    6. Separate and roll into 6 balls about 2 inches in diameter.
    7. Press into the bottom of your mini cheesecake mold. If you don’t have a mini cheesecake mold, leave the dough combined as one, and press into a 9inch spring form pan.
    8. Bake for 12 minutes.
    9. The cookies puff up a bit, so when you take them out of the oven, use the back of a spoon to push them down a bit.
    10. Let cool.
    11. Turn oven down to 300 F.
    12. Meanwhile, mix cream cheese, Splenda, and Lemon Juice.
    13. Slowly mix in the egg.
    14. Scoop 1/2 cup cheesecake mix on top of the cookie crusts.
    15. Whip the raspberry preserves until less jelly like, and more liquid like.
    16. Add one tsp raspberry preserves to the top of each cheesecake. Swirl around with a toothpick to get a marbled look.
    17. Bake in your 300 F oven for 40 minutes.
    18. Let cool, then top with whipped cream and fresh raspberries.
    Adapted from Crust adapted from Cooking Channel TV
    Adapted from Crust adapted from Cooking Channel TV
    Home Maid Simple https://www.homemaidsimple.com/
     
     
    Raspberry Marbled Mini Cheesecakes with SPLENDA No calorie Sweetener #Moms4JNJConsumer #ad
    So Yummy! I may or may not have eaten these Raspberry Marbled Mini Cheesecakes for my breakfast and lunch today….shh.
     

    Get a printable coupon for $1 off any SPLENDA® No Calorie Sweetener product at HealthyEssentials.com. To sweeten the deal Healthy Essentials is offering a 30 minute consultation with a registered dietitian when you buy $10 worth of SPLENDA Sweetener products between now and February 17th. That’s a $75 value! After you’ve indulged in some Raspberry Marbled Mini Cheesecakes, try out Rembrandt’s Deeply White + Peroxide Fresh Mint Toothpaste to freshen up your smile before some snuggling time with that special one – Get a $3 off printable coupon from Healthy Essentials!!

  • Caramelized Pumpkin Cheesecake

    Caramelized Pumpkin Cheesecake

    Caramelized Pumpkin Cheesecake is just what it appear to be! A layer of old fashioned cheesecake, followed by a layer of pumpkin cheesecake, topped off with some brown sugar caramelizing. Family and friends will love it!
     
    Caramelized Pumpkin Cheesecake

    Thanksgiving is right around the corner!  Are you so excited?  I am. I just love Thanksgiving. All the food and a day to completely relax with family. I really don’t think there is anything better than that. So, I have had a little fun whipping up some recipes for you to take to your feast.

    This particular cheesecake started out as an idea to combine pecan pie and pumpkin pie into a cheesecake, but it slowly morphed into no pecans and a little caramelizing.

    Caramelized Pumpkin Cheesecake
    Serves 8
    Delicious Cheesecake with a layer of pumpkin and caramelized top
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    Crust
    1. 1 pkg graham crackers
    2. 1 TBS sugar
    3. 3 TBS butter
    Filling
    1. 1 1/2 pkg cream cheese
    2. 1/4 cup pumpkin puree
    3. 3/4 cup sugar
    4. 1 egg
    5. 1/4 cup brown sugar
    Instructions
    1. Preheat oven to 350 F.
    2. For the crust, crush the graham crackers.
    3. Min in the sugar.
    4. Cut in the butter until crumbly.
    5. Place in a 9 inch pie plate and bake for 11 minutes.
    6. Mix the cream cheese, sugar, and egg until well blended.
    7. Divide the batter in half.
    8. Add pumpkin puree to one half of the batter.
    9. Pour the cream cheese batter into the crust.
    10. Swirl the pumpkin batter on top.
    11. Bake for 45 minutes
    12. Let the cheesecake cool for at least 2 hours.
    13. Sprinkle brown sugar on top.
    14. Caramelize the sugar with either a butane torch or a few minutes under the broiler.
    Home Maid Simple https://www.homemaidsimple.com/
     
     What’s you favorite cheesecake flavor?
     
  • Cherry Almond Cheesecake #FoodieFriday

    Cherry Almond Cheesecake #FoodieFriday

    Cherry Almond Cheesecake.

    I really want to stop writing this post and go eat more cheesecake, but then you’d all be wondering where the party is. And I think my kids might like dinner at some point tonight as well, so I’ll finish this up, and then you can bet I’ll be watching some sappy show like Robin Hood (BBC television series) while eating another slice of this.

    It all started a month ago when I kept looking at my cherry pie filling, thinking I really ought to use it up. Mmm, cheesecake sounds good. And then I just never made the time for it. Plus, I’ve never made cheesecake from scratch before either. So then Saturday rolls around and my Dad calls and invites us over for Sunday dinner. Great! What can I bring? Anything. OK let’s do that cheesecake.

    Then a search for a recipe ensued. I’m not a fan of sour cream cheesecakes, so I passed all those up, and landed on this one from Taste of Home.  Of course as I go to grab the vanilla extract, I glance at the almond extract and decide what the hey, I love almond extract. So the exchange was made. This is what I brought to my parents….

    I won’t lie to you. It was good! I know you’re wondering, but where’s the cherries? I saw all this fresh fruit at the store, so I bought it, and on the cheesecake it went. My only complaint with this particular cheesecake was it was too deep. Way too deep. I could barely finish my one slice.
    So then I sat and stewed on it all week, and decided I was going to play around with the recipe (IE cut it in half) and see what happens. It’s really hard to cut 3 eggs in half though, so the following is a Home Maid Simple original (inspired from Taste of Home).

    Cherry Almond Cheesecake
    Cherry Almond Cheesecake
    Almonds and Cherries are the perfect pairing with this cheesecake
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    Cook Time
    56 min
    Cook Time
    56 min
    Ingredients
    1. 1 package or 10 Honey Graham Crackers, crushed
    2. 1 1/2 TBS Almonds, crushed/chopped finely
    3. 1 TBS Sugar
    4. 3 TBS butter
    5. 2 packages Philadelphia Cream Cheese, softened
    6. 3/4 cups sugar
    7. 1 1/2 tsp lemon juice
    8. 1 tsp Rodelle Almond Extract
    9. 1 egg, lightly beaten
    10. 500 ML Cherry Pie Filling (or about 17oz)
    Instructions
    1. Preheat over to 350 F.
    2. Combine graham crackers, almonds, and sugar.
    3. Use a pastry cutter or fork to cut the butter in, until evenly mixed and crumbly.
    4. Press into a 9 inch pie plate.
    5. Bake for 11 minutes. Cool on a wire rack.
    6. Leave the oven at 350 for the cheesecake
    7. Beat together cream cheese and sugar until smooth.
    8. Add lemon juice and almond extract.
    9. Lightly beat your egg, and then beat it into the cream cheese mixture.
    10. Pour into your crust, and smooth out the top.
    11. Bake for 45 minutes.
    12. Let the cheesecake cool for 30 or so minutes on a wire rack, and then cool in the fridge for at least 2 hours, or over night.
    13. Top with cherry pie filling, and serve.
    Notes
    1. I used a knife to chop my almonds small, but if you have a food processor it would come in handy for the almonds and graham crackers.
    2. To avoid brown edges you can cover the edge with foil. Or just let it brown, you’ll be covering it in cherries soon enough.
    Home Maid Simple https://www.homemaidsimple.com/

     


    Cherry Almond Cheesecake
    This recipe is linked up to these Fun Parties!
     
    Welcome back to Foodie Friday at Home Maid Simple and Simple Living and Eating. 
    We are so excited to see what you’ve been cooking up this week!
    Please remember to only share food related posts. All others will be deleted. Thanks!
     
     
    ~Features from Last Week~
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    Honey and Zucchini Muffins
     
    Mexican Restaurant White Sauce
    Mexican Restaurant White Sauce
     
    Caprese Bites | Cooking on the Front Burner
    Cheese Bites and other fun Appetizers