Tag Archives: cheesecake

January 11, 2013 · 5:00 am

Candy Cane Cheesecakes

Candy Cane Cheesecakes // Pale Yellow

One last holiday recipe, it’s January 11th and I’m finally done posting all my Christmas cookie and holiday treat recipes.  I would say it’s time for some healthy, whole foods, because it is time, buuuuuut that’s not happening at my house.  There is still plenty of dangerous baking going on around here; January has a quite a few birthdays that simply require cupcakes.

Candy Cane Cheesecakes 6

My New Year’s Resolution is simple – each month I will pick one area of my life and focus on improving that area for the month.  This month it is working out.  My goal, not resolution, is to run or workout at least three times a week with another walk or two thrown in.  Right after a good sweat I feel fantastic, but trying to motivate myself is another story…

Candy Cane Cheesecakes // Pale Yellow

If you have been following the blog since the summer, you hopefully haven’t noticed the sad excuse for a Recipe Index.  It was not well organized or maintained.  This past week I’ve been working to update things, SO GO THERE NOW!!!!  It’s not fancy, but it has a picture each recipe I’ve posted with a link.  It’s a Pinterest board of me.

Candy Cane Cheesecakes // Pale Yellow

These cupcakes were made for the dessert tray at my family Christmas party.  My dad’s side of the family always meets up on a non-holiday day to celebrate Christmas and it’s kind of awesome – family, food, and drinks without the obligations of the actual holiday.  Also on the tray were naughty bars and gingerbread cupcakes, please notice this week’s blogging theme.

Candy Cane Cheesecakes // Pale Yellow

The candy cane cheesecakes are not in-your-face minty.  They have the sweetness and peppermint-ness of candy canes, not mint leaves.  The crust is perfectly crunchy and provides contrast to the silky cheesecake on top.  A little swirl of rich, creamy, decadent chocolate ganache never hurt anyone and it pulls the mini cheesecakes all together.  Keeping the cheesecakes in individual cupcake wrappers make these desserts super easy to serve for a party!

Candy Cane Cheesecakes // Pale Yellow

One Year Ago: Vanilla Cupcakes with Peanut Butter Frosting

Print the Recipe!

Candy Cane Cheesecakes
Adapted from Annie’s Eats
Yield – 24 cupcake size cheesecakes

2 cups (2/3 of a package) Oreo cookie crumbs
4 tablespoons unsalted butter, melted
2 tablespoons sugar
12 ounces cream cheese, room temperature
1/2 cup sour cream
2/3 cup sugar
1 egg
1 teaspoon peppermint extract
pinch of salt
5 crushed candy canes
4 ounces bittersweet chocolate
1/2 cup heavy cream
1 tablespoon unsalted butter, room temperature
3 broken candy canes for garnish

  1. Preheat the oven to 350 F.  Place cupcake liners into 24 cupcake tins.
  2. Crush the oreos into small grounds.  Mix with 4 tablespoons of unsalted, melted butter and 2 tablespoons of sugar.
  3. Place 1 tablespoon of the oreo mixture into each cupcake liner.  Press down firmly to make a solid bottom.
  4. Bake for 10 minutes.
  5. Meanwhile, make the cheesecake mixture.  Beat together the cream cheese and sour cream until light and fluffy.
  6. Beat in the egg, sugar, salt, and peppermint extract.  Make sure the mixture is well mixed.  Fold in the crushed candy canes.
  7. Reduce the oven to 300 F and scoop 2 tablespoons on the mixture on top of each oreo bottom.
  8. Bake for 20 minutes or until the tops are set.
  9. Let cool completely in the fridge.
  10. To make the ganache garnish – Bring the heavy cream to a simmer and pour over the bittersweet chocolate.
  11. Allow the chocolate to sit and then whisk until melted.  Whisk in the butter.
  12. Let cool completely whisking every few minutes.
  13. Pipe onto the chilled cheesecakes and place a piece of candy cane on top.Candy Cane Cheesecakes // Pale Yellow
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November 26, 2012 · 5:00 am

Pumpkin Cheesecake Brownies

I spent Thanksgiving with Ruth’s brother, sister-in-law, and adorable nieces.  The meal was already planned and taken care of and was asked to make something with chocolate.  That is a request I can happily fulfill!

Obviously I went to Pinterest and poked around.  I was first looking for something chocolatey and then looking for a dessert that would easily travel by subway, train, and car.  Also, I needed a recipe I could make Monday night to eat on Thursday.  Clearly you can tell by the photos I was taking the pictures at night :-(   Personally, I wanted a dessert that was still in the spirit of fall and Thanksgiving.

Luckily, I found it, the perfect dessert!  Dark chocolate layer?  Check!  Spicy pumpkin layer? Check!  Could be made ahead?  Easy to travel with?  Yes and yes!  Bridget from Bake at 350 knows what she is doing and her blog is one of the first I started following.  Two Bridget recipes in row is alright in my book.

These brownies were well received, so much so we started eating them Wednesday night after Ruth and I arrived!  My favorite part was the rich spiciness from the freshly grated nutmeg, but I worried it would be too much for the little girls.  Luckily, even the little ones enjoyed the brownies asking for more bites, two bites in particular, because when you are two, you get two bites, obvi!  The deep, dense, rich sweetness from the brownies pair perfectly with the light and spicy pumpkin cheesecake.  This is a great dessert to add to any holiday table!

Print the Recipe!

Pumpkin Cheesecake Brownies
Adapted from Bake at 350
Yield – 9×13” pan (24-30 bars)

Cheesecake layer
16 ounces cream cheese, 1/3 fat at room temperature
1/2 cup pumpkin puree
3/4 cup sugar
2 teaspoons vanilla
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg, freshly grated
pinch of salt
1/4 cup sour cream
2 eggs

Brownie layer
12 tablespoons (1 ½ sticks) unsalted butter
2 cups sugar
1 cup cocoa powder, Hershey’s Special Dark
1 teaspoon Kosher salt
1/2 teaspoon baking powder
1 tablespoon vanilla
3 eggs
1 cup flour

  1. Preheat the oven to 325 F.  Grease a 9 x 13” pan and then cover with parchment paper.  Grease the parchment paper.
  2. Make the cheesecake layer first: In the bowl of a stand mixer, beat the cream cheese with the paddle attachment until smooth.  Beat in the pumpkin, sugar, vanilla, cinnamon, ginger, allspice, nutmeg, and salt.  Scrape the bowl as needed.
  3. Add in the sour cream and eggs and beat on low speed until well combined and smooth, set aside.
  4. Make the brownie layer:  Melt the butter in a medium saucepan and add the sugar.  Cook and stir until the mixture is shiny.
  5. Turn off the heat and stir in the salt, baking powder, cocoa, and vanilla.  Whisk in the eggs one at a time and then stir in flour until just combined.
  6. Pour about two-thirds of the brownie batter into the prepared pan.  Spread out evenly.
  7. Pour the pumpkin cheesecake on top of the brownie layer and gently spread over the top.
  8. Dollop the remaining brownie batter on the cheesecake.  Use a butter knife to swirl on top.
  9. Bake for 40-45 minutes or until the top is set.  Let cool and then refrigerate.  Cut into pieces and enjoy!

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November 5, 2012 · 5:00 am

Apple Pie Cheesecakes

Yummy, yummy!  I saw this recipe the day before I went apple picking and I knew I was going to make it with my freshly picked apples.  Since I had so many apples, I wanted to make my own apple butter.  Making apple butter is super easy!  Just dice some apples, cook them until they are really soft, and then puree.  I had always assumed apple butter was difficult to make and fancy, but I was wrong.

This post was supposed to go out on Friday, but somehow it just didn’t seem right.  This whole blogging thing seems trivial and I could be doing so many more useful things with my time then typing up recipes, taking pictures, and writing about them.  It’s a shame because this amazingly delicious recipe is being overshadowed by the dark cloud over my heart.

People don’t have heat, electricity, warm food, or clean water, and I’m writing about apple cheesecakes.  It all seems inappropriate.  Hurricane (Post-Tropical Storm) Sandy has left us, yet the devastation left in her wake is still being uncovered.  Saturday I made the decision to push forward and find some degree of normalcy.  Time has not stopped, life is pushing forward and I need to move with it.

I’ve been out of work for a week and I have used that time to volunteer, gather what supplies I can for those who need it, and reach out to those I care about.  Eventually I will find the balance I need to help those in need and do the things that bring me joy.  If you want to know what you can do to help, please email me – palyellowbakes@gmail.com.  Thank you!

These mini apple cheesecakes really are wonderful!  They have a crunchy, cinnamon-filled crust and a simple, sweet, no-bake cheesecake filling.  The apple-walnut compote on top adds the extra burst of appleness this recipe needs.  This dessert was well received by the roommates and co-workers.  I believe this would make an excellent addition to any Thanksgiving dinner!

And this seems so silly, but I’m in love with the pictures I took!  I struggle with my photography so much!  Nothing is straight, almost all the pictures are blurry, and I just don’t have great natural light spots.  These pictures were taken in the early evening out on the back porch.  Everything just works.  It’s a rare moment I’m impressed by my own photography, this is one of those occasions!

Print the Recipe!

Apple Pie Cheesecakes
Adapted from Shutterbean
Yield – 12 individual cheesecakes

1 1/4 cups graham cracker crumbs
1/3 cup walnuts
1/4 teaspoon salt
1/2 teaspoon cinnamon
7 tablespoons unsalted butter
8 ounces 1/3-fat cream cheese, room temperature
1/2 cup powdered sugar
1/2 teaspoon vanilla
3/4 cup heavy cream
1/2 cup apple butter, see recipe below
2 tablespoons unsalted butter
1 medium apple
2 tablespoons brown sugar
1 teaspoon cinnamon
1/3 cup walnuts, coarsely chopped

  1. Preheat the oven to 375 F and make the apple butter if you’re making it from scratch.  If you have store bought, use it!
  2. Pulverize the graham crackers and then measure 1 1/4 cups into a small bowl.  Pulverize the walnuts as well and add to the graham crackers.
  3. Melt the butter and add it along with the salt and cinnamon to the walnut/graham cracker mix.  Stir until everything is moistened.
  4. Spray silicone cupcake molds with cooking spray and press 2 tablespoons of the crust mixture into each cupcake mold.  Use your fingers to press the crust into the bottom and up the sides.
  5. Bake for 12-15 minutes or until the crusts are brown.  Let cool completely befroe filling.
  6. Beat the cream cheese for 2-3 minutes or until light and fluffy.  Beat in the powdered sugar, vanilla, and apple butter.
  7. In another bowl beat the heavy cream on high until stiff peak form.  Gently fold the whipped cream into the cream cheese.
  8. Use a standard size ice scoop to portion the cream cheese mixture into each crust.  Smooth the tops with a spatula.  Refrigerate at least 1 hour before serving.
  9. To make the apple-walnut topping melt 2 tablespoons of butter in a small saucepan.  Chop up one apple into small pieces and add it to the butter.
  10. Add in the walnuts that are coarsely chopped and the cinnamon.  Sprinkle in a pinch of salt.  Stir and heat until the apples are soft and a nice sauce has formed.  Set aside to cool.
  11. Place about 1 tablespoon of the mixture on top of each cheesecake.

Apple Butter
Adapted from Chef in You
Yield ~ 3 cups

2 pounds chopped apples
2 tablespoons apple cider
splash of water

  1. Add the chopped apples to a medium sized sauce pan with the apple cider.  Stir and cover with a lid.
  2. Cook until the apple are easily mashed with a wooden spoon.  If the mixture becomes too dry, add in a splash of water.
  3. Use an immersion blender to puree into a smooth mixture.
  4. Store the mixture in the fridge in an airtight container.

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May 30, 2012 · 5:00 am

Chocolate Chip Cookie Dough Cheesecake Cake

This cake was kind of a lot of work, but with careful planning and making a few things ahead, it wasn’t too bad!  Here was my schedule:

Mon. – Bake the cake and cheesecake, wrap both in plastic wrap, freeze. (1 hour active time + 3-4 hours baking & cooling time)

Tues. – Make the cookie dough, wrap and freeze. (1/2 hour active time)

Sun. – Make the frosting, assemble, and serve. (1 hour active time)

That really isn’t too much time when you consider this cake can easily serve 20 people, it’s a lot of cake!  Plus, it’s very rich and that is phrase I rarely use.  None of the parts are difficult on their own.  This is the type of baking project I still find challenging and really enjoy!

I made this cake in honor of my roommate Ruth’s birthday.  Her parents were in town visiting for the weekend and I really wanted to make something impressive!  This is an impressive cake!  We enjoyed eating it very much!

My only complaint about the cake was the molasses.  I found the flavor very over powering and I would leave it out next time.  I usually like molasses, but I guess I like the flavor in a spice cookie, not a cheese cake.  Everything else was delicious, especially the cookie dough part!  One tip – let the cake, cheesecake, and cookie dough thaw a bit before assembly.  The frosting was freezing to the side causing to crack when I cut pieces.

Print the recipe.

Chocolate Chip Cookie Dough Cheesecake Cake
Adapted from Sprinkle Bakes

Chocolate Cake
1 ounce bittersweet chocolate
1/4 cup + 2 tablespoons cocoa powder
1/2 cup hot coffee
1 egg + 1 yolk
2 tablespoons plain Greek yogurt, I used non-fat
1 teaspoon vanilla
1 cup + 2 tablespoons flour
3/4 cup packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature

  1. Preheat the oven to 350 F.  Grease the inside of a 9” cake pan (I used my springform) and then place a piece of parchment at the bottom.  Grease the parchment and dust the inside with extra cocoa powder, shake out the extra cocoa powder.
  2. Chop up the chocolate and add it and the cocoa powder to the hot coffee.  Stir to melt the chocolate and set aside.
  3. In a small bowl whisk together the eggs, yogurt, and vanilla.  Add in about half the chocolate mixture and whisk to combine.
  4. In your stand mixer, add the flour, sugar, soda, and salt.  Mix on low to combine with the paddle attachment.  Add the butter and the other half of the chocolate mixture and beat on low to combine.
  5. Add the egg mixture in two parts and scrape down the sides of the bowl as needed.
  6. Pour the batter into a prepared pan and bake 25-30 or until the cake is set and then let cool on a wire rack.  After about 10 minutes, remove the cake from the pan.
  7. Trim the top of the cake with a cake leveler so the top is flat.
  8. Once the cake is completely cooled, wrap completely in plastic wrap and freeze.

Chocolate Chip Cheesecake
8 tablespoons unsalted butter, room temperature
16 ounces cream cheese, room temperature
2 eggs
1/4 cup + 2 teaspoons cook and serve vanilla pudding mix
2 tablespoons molasses
2 teaspoons vanilla
1 teaspoon baking powder
1/2 cup bittersweet chocolate chips

  1. Preheat the oven to 325 F and grease a 9-in springform pan.  Line the bottom with parchment, grease the parchment, and then dust the inside with flour.
  2. Cream the butter and sugar in the bowl of a stand mixer with a paddle attachment until pale yellow.  Add in the cream cheese a little at a time and beat until well combined.
  3. Scrap down the bowl and add the eggs one at a time and then the pudding, molasses, vanilla, and baking powder.  Mix on medium until everything is well incorporated.  Fold in the chocolate chips by hand.
  4. Pour the batter into the prepared pan and bake 50 minutes until the top is set.
  5. Let the cheesecake cool completely in the pan. Use a cake leveler to make the top of the cheesecake flat.
  6. Wrap in plastic and place in the freezer until assembly.

Chocolate Chip Cookie Dough
3 cups flour
3/4 teaspoon salt
1 1/4 cup packed light brown sugar
3/4 cup sugar
1 cup unsalted butter melted
1 1/4 teaspoon vanilla
1 cup bittersweet chocolate chips
6 tablespoons whole milk

  1. Line a 9-in springform pan with plastic wrap with plenty hanging over the side.
  2. Add the flour, salt, brown sugar, and sugar to the bowl of a stand mixer with a paddle attachment.  Mix on low until well combined.
  3. Pour in the butter and vanilla and mix until a dry dough forms.  Add in the chocolate chips.
  4. Add milk 1 tablespoon at a time until the dough becomes soft.
  5. Press into the springform pan and tightly wrap in plastic.  Freeze until assembly.

Buttercream Frosting
1 1/2 (3 sticks) unsalted butter, room temperature
4 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons molasses
1 tablespoon cocoa powder
1/4 teaspoon salt

  1. Beat together the butter and powdered sugar in the bowl of stand mixer with paddle attachment on low to combine everything.  Then beat on high speed until the mixture is light and fluffy.
  2. Add in the vanilla, molasses, cocoa, and salt.  Again beat on high until everything is well combined.  Scrap the bowl as needed.

Assembly
Chocolate chips for decoration

  1. Place the chocolate cake on the serving plate.  Places small strips of wax paper under the edges of the cake to assist with clean up.
  2. Spread a small layer of frosting on top of the cake.
  3. Top with the cheesecake.
  4. Top the cheesecake with the cookie dough.
  5. Frost the sides of the cake with an offset spatua.  No need to frost the top.
  6. With a piping bag and a star tip, pip stars on the top edge of the cake, place a chocolate chip in the center of each star. If you want candles on your cake, pipe a big swirl for each candle.  Place the candles in the middle of the swirls.
  7. Remove the wax paper, wipe down the edge of the plate, and pipe stars at the bottom.
  8. Refrigerate until serving.

 

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March 12, 2012 · 5:20 am

Irish Car Bomb Bronwies

The first Saturday in March is St. Patrick’s Day in Rockaway.  It’s always a fun day of parades, Irish food at Grandma’s, a beer tent, and live music.  These are pretty much all of my favorite things, and they happen on one awesome day!  I offered to bring the dessert and my first inclination was to make Irish Car Bomb Cupcakes, but I have made them quite a few times already.  I wanted something different and when I saw this recipe, I was instantly intrigued!

The brownie layer is super fudgy, thick, and moist.  There is just enough Guinness flavor.  I really think Guinness does wonders for textures in baked goods.  The cheesecake layer is creamy and sweet with the wonderful flavor of Baileys.  And to top it all off, there are these little shamrocks pipped on top that are dark and fudgy with a rich scent of whiskey!

Pipping the whiskey shamrocks were a little tricky!  I poured the mix into a pipping bag and snipped the end.  Next time I would probably use a tip to have better control of the batter.  As you can see from the picture, my shamrocks are all unique individuals!

Print the Recipe!

Irish Car Bomb Brownies
Yield 24-30
Adapted from – Endless Simmer

Brownie Layer
2 cups flour
3/4 cup unsweetened cocoa – Hershey’s Special Dark
1 teaspoon soda
1/2 teaspoon salt
2 sticks unsalted butter, room temperature
2 eggs
1 tablespoon vanilla
1/2 cup Guinness
4 tablespoons whiskey

  1. Preheat the oven to 325 F.  Place foil in a 9×13” pan so there is enough foil hanging over the edge to act as handles to pull out the brownies.
  2. Cream together the butter and sugar until pale yellow in the bowl of a stand mixer with a paddle attachment.  Add in the eggs and vanilla, beat to combine.
  3. Sift together the flour, cocoa, soda, and salt.  Add half of dry ingredients into the mixer and mix on low.  Add in 1/4 cup of Guinness.
  4. Remove the bowl from the mixer and mix the rest of the dry ingredients and Guinness by hand.
  5. Remove one cup of batter and add in the whiskey, pour into a pipping bag and place in the fridge.
  6. Pour the rest of the batter into the prepared pan and refrigerate for 30 minutes.  Bake for 25 minutes until the brownie is set.  Let cool on a wire rack.


Cream Cheese Layer + Assembly
12 ounces cream cheese
1/2 cup + 2 tablespoons powdered sugar
1 tablespoon vanilla
1 egg
1/4 cup Bailey’s Irish Cream

  1. Add all the ingredients to a bowl and beat until combined.
  2. Pour the cheesecake mixture over the cooled brownie base.
  3. Pipe shamrocks about 1/2 inch apart.
  4. Bake 25-30 or until the cheesecake topping is set.
  5. Cool on a wire rack, use the foil to lift the brownies out of the pan, and then cut according to the shamrocks.


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