australian desserts: Cheesecake

Showing posts with label Cheesecake. Show all posts

Apple Cinnamon Breakfast Cheesecake {& I'm glad termites don't eat sweets}

Cheesecake for breakfast?? Sure! With this Apple Cinnamon Breakfast Cheesecake ... sandwiched in a crescent roll crust ... you can indulge in cheesecake for breakfast.

We've been indulging in cheesecake for breakfast around here. Yes, cheesecake for breakfast! Hey, why not, right? I figure with cinnamon-spiced apples and creamy cheesecake sandwiched between a crescent roll crust, it's kinda like a danish ... only easier. And in my opinion, yummier.

I'm just glad termites don't eat sweets.

Cheesecake for breakfast?? Sure! With this Apple Cinnamon Breakfast Cheesecake ... sandwiched in a crescent roll crust ... you can indulge in cheesecake for breakfast.

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Thankful ... My Personal Cancer Story {and Chocolate & Cheesecake Cupcakes}

"To everyone who is battling cancer, I hope you are all successful against this disease. I hope that for all those counting down to your dates of being declared *cancer free* that you all celebrate that anniversary with your loved ones. To all those who have never had to deal with this disease personally within your families, I hope that you never do."

~ Paula at Frosting for the Cause

My sentiments exactly.

I originally shared this post on September 23, 2011, over at Frosting for the Cause, a year-long baking adventure to raise money for breast cancer research.

My reasons for re-sharing here on The Kitchen is My Playground are two-fold:

~ Paula at Frosting for the Cause

My sentiments exactly.

I originally shared this post on September 23, 2011, over at Frosting for the Cause, a year-long baking adventure to raise money for breast cancer research.

My reasons for re-sharing here on The Kitchen is My Playground are two-fold:

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Fruit Salad Cheesecake

Holy cow! Can you say B.U.S.Y.????? I feel like I have been running ragged the past few weeks! And, from what I hear 'around,' it seems to be a trend with lots of folks right now. I haven't been in the kitchen at all for about the past two weeks ... we've eaten take out three times this week ... and I've resorted to my stash of 'emergency' frozen foods for the remaining nights. I'm ready for life to settle down a bit. How 'bout you?

Now, the crazy-busy'ness for me is coming mostly from work. The start up of the schoolyear is kickin' my pa-tooty this year! It's always busy for teachers at the start of the schoolyear, but this year is waaaayyyyyy extra busy. We're implementing a 100% completely new curriculum, our staff of instructional assistants was cut in half due to budget constraints, and I have ... well, shall we say ... the most academically diverse class I've ever had. But I'm persevering, will get things running smoothly without running myself ragged, and will be back in the kitchen soon.

[DISCLAIMER: Contrary to my husband's opinion, the prior statements do not constitute 'complaining.' They are simply statements of fact about the current situation, which absolutely is not complaining He seems to confuse the two ... silly, silly man.]

So, for today's post I'm turning to a dish I've had in my queue for a while but just haven't shared yet. I have quite a few of those. I seem to be able to make stuff and photograph it much more quickly than I can edit all those photos and write posts. That queue of stuff sure comes in handy for crazy-busy times like now!

I'm excited to finally share this Fruit Salad Cheesecake with you!

Mark is actually the one who found this recipe. He was reading a magazine while we were visiting his mom one weekend, and it had a page of recipes in it. Obviously knowing how much I love to cook and try out new recipes, he scanned for anything he thought would be of interest to me ... and landed on this Fruit Salad Cheesecake. Isn't he sweet?

Well, he was certainly right ... this recipe was indeed of interest to me. I mean, Fruit Salad Cheesecake?? I had never heard of such a thing! And, of course, had to give it a try.

Think upscale fruit cocktail wrapped in a creamy, light-and-fluffy cream cheese-and-whipped-topping blanket. And what a different way to present fruit salad! I loved it.

I tried it out in two sizes ... full-size cheesecake made in a 9-inch springform pan, and these individual mini cheesecakes made in muffin tins.

Both worked, so size choice is just a matter of what presentation one wants to make.

So, how do you make this unique fruit salad? er, cheesecake?

Simply make a crushed pineapple, cream cheese, and gelatin mixture with a little simple simmering on the stovetop. Then mix in some halved fresh grapes, mandarin orange slices, coarsely chopped maraschino cherries, and chopped pecans.

Fold in some whipped topping, and pour the mixture into a vanilla wafer crust. Chill ... and you're done! Pretty easy, huh?

For the individual mini fruit salad cheesecakes, I wasn't quite sure what would work best as a method for them ... so, I tried a few different ways:

1. Pouring the fruit salad mixture into muffin cups first, topping with three vanilla wafer cookies as the crust, with the plan of then inverting them when I removed them from the pan.
RESULT: Not so great. The vanilla wafers didn't 'fit' well, and they just looked kind of messy when inverted.

2. Placing a single vanilla wafer in the bottom of foil cupcake liners, and pouring the fruit salad mixture on top.
RESULT: Didn't like the look of the ridges from the foil liner, but it wasn't too bad a method.

3. Placing a single vanilla wafer directly in the bottom of muffin tin cups, without any type of cupcake liner, and pouring the fruit salad mixture on top. My worry with this one was that I wouldn't be able to get the mini cheesecakes out of the pan.
RESULT: This was my favorite method. I liked the look of the smoother sides, and ...

... the 'remnants' left in the pan when removing the cheesecakes was minimal. I simply sprayed the pan very lightly with nonstick cooking spray, and ran a knife around the edge of each mini cheesecake before lifting it out of the pan.

The vanilla wafer cookie doesn't completely fill the bottom of the muffin cup, so the bottom comes out looking like this:

... but I don't think it looks too bad! (Hey, how many people will turn their fruit salad over to check out the bottom anyway?)

I think they look pretty cute served up on a cake stand!

So, whether you make individual minis ...

... or a full-sized cheesecake, this is one decidedly different way to serve fruit salad! er, cheesecake. er, fruit salad cheesecake. er, whatever!

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Fruit Salad Cheesecake

Source: Adapted from Taste of Home, as published in Carolina Country magazine, May, 2012

Ingredients

Crust:

1 1/2 c. vanilla wafer crumbs (I give vanilla wafer cookies a quick whirl in the food processor)

2 T. butter, melted

Filling:

1 (20 oz.) can crushed pineapple, drained

3/4 c. sugar

1/2 c. cold water

2 envelopes unflavored gelatin

1 (8 oz.) package cream cheese, cubed

1 1/2 c. halved seedless grapes

1 (11 oz.) can mandarin oranges, drained and cut in half

1 (10 oz.) jar maraschino cherries, drained and roughly chopped

1/2 c. finely chopped pecans

2 c. whipped topping (such as Cool Whip)

Directions

For the Crust:

1. In a small bowl, combine vanilla wafer crumbs and melted butter. Press into the bottom of a 9-inch springform pan coated with nonstick cooking spray; set aside.

For the Filling:

2. In a small saucepan, cook crushed pineapple and sugar over medium heat for 5 minutes or until heated through.

3. Place cold water in a small bowl and sprinkle with gelatin; let stand for 1 minute. Stir gelatin mixture into the warm pineapple mixture.

4. Reduce heat to low and add cubed cream cheese. Cook and stir until cream cheese is melted and the mixture is well blended. Remove from heat and cool completely.

5. Stir the grapes, mandarin oranges, cherries, and pecans into the cooled cream cheese mixture. Fold in the whipped topping. Pour into prepared pan. Cover and refrigerate overnight.

For Minis: Instead of making vanilla wafer crumbs and butter mixture, place a single vanilla wafer cookie in the bottom of muffin tin cups that have been very lightly sprayed with nonstick cooking spray. Fill muffin tin cups full with fruit salad mixture. Cover and refrigerate overnight.

Enjoy!

Both worked, so size choice is just a matter of what presentation one wants to make.

So, how do you make this unique fruit salad? er, cheesecake?

Fold in some whipped topping, and pour the mixture into a vanilla wafer crust. Chill ... and you're done! Pretty easy, huh?

The vanilla wafer cookie doesn't completely fill the bottom of the muffin cup, so the bottom comes out looking like this:

... but I don't think it looks too bad! (Hey, how many people will turn their fruit salad over to check out the bottom anyway?)

I think they look pretty cute served up on a cake stand!

So, whether you make individual minis ...

... or a full-sized cheesecake, this is one decidedly different way to serve fruit salad! er, cheesecake. er, fruit salad cheesecake. er, whatever!

Fruit Salad Cheesecake

Source: Adapted from Taste of Home, as published in Carolina Country magazine, May, 2012

Ingredients

Crust:

1 1/2 c. vanilla wafer crumbs (I give vanilla wafer cookies a quick whirl in the food processor)

2 T. butter, melted

Filling:

1 (20 oz.) can crushed pineapple, drained

3/4 c. sugar

1/2 c. cold water

2 envelopes unflavored gelatin

1 (8 oz.) package cream cheese, cubed

1 1/2 c. halved seedless grapes

1 (11 oz.) can mandarin oranges, drained and cut in half

1 (10 oz.) jar maraschino cherries, drained and roughly chopped

1/2 c. finely chopped pecans

2 c. whipped topping (such as Cool Whip)

Directions

For the Crust:

1. In a small bowl, combine vanilla wafer crumbs and melted butter. Press into the bottom of a 9-inch springform pan coated with nonstick cooking spray; set aside.

For the Filling:

2. In a small saucepan, cook crushed pineapple and sugar over medium heat for 5 minutes or until heated through.

3. Place cold water in a small bowl and sprinkle with gelatin; let stand for 1 minute. Stir gelatin mixture into the warm pineapple mixture.

4. Reduce heat to low and add cubed cream cheese. Cook and stir until cream cheese is melted and the mixture is well blended. Remove from heat and cool completely.

5. Stir the grapes, mandarin oranges, cherries, and pecans into the cooled cream cheese mixture. Fold in the whipped topping. Pour into prepared pan. Cover and refrigerate overnight.

Enjoy!

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Banana Split Cheesecake {Crazy Cooking Challenge}

It's Crazy Cooking Challenge time ... cheesecake edition! Yes, CHEESECAKE. Oh, gracious sakes ... there's a whole slew of cheesecake variations hitting the blogland airwaves today, and I can't wait. Cheesecake is one of my absolute faves, and totally should be it's own food group. Don't ya think?

So when Tina of Mom's Crazy Cooking, our challenge hostess, announced cheesecake as the challenge food for this month ... needless to say ... I was excited. With one caveat ... my husband, just that very week, had decided he wasn't going to eat sugar for a while. Gasp! Horror!! How was I going to participate in a cheesecake challenge without my hubby to taste test and help me eat the result??

But never fear, with a little bit of coaxing, hubby rose to the challenge! (no pun intended) ... He set aside his sugar ban to help out with the creation and testing for this fabulously fun challenge.

And, so, we're happy to bring you another wonderful use for overly-ripe bananas ... Banana Split Cheesecake!

Creamy banana-y cheesecake filling in a vanilla wafer crust, covered with rich chocolate ganache, topped with whipped cream, chocolate spinkles, and a cherry ... yup, it's truly a banana split in cheesecake form. And it's oh so good.

So grab your fork ... or spoon ... and dig on in to this delicious banana split. Er, cheesecake.

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Banana Split Cheesecake
Source: Adapted from Fine Cooking

Ingredients
Crust:
1 1/2 c. vanilla wafer cookie crumbs
2 T. sugar
4 T. butter, melted

Filling:
3 (8 oz.) packages cream cheese, at room temperature
1 c. mashed ripe bananas (3 bananas)
2 T. flour
1/8 tsp. salt
1 1/4 c. sugar
1 T. vanilla extract
4 eggs, at room temperature

Ganache:
3 oz. semisweet chocolate, chopped
5 T. butter
1 T. light corn syrup

Garnish:
Whipped cream
Chocolate sprinkles
Maraschino cherries

Directions
Prepare the Crust:
1. Stir together the vanilla wafer cookie crumbs and sugar. Mix in the melted butter until crumbs are moistened and clump together slightly.

2. Press into the bottom of a greased 9-inch springform pan. Bake at 375 degrees for about 9 minutes, until just slightly beginning to brown. Remove from oven and set aside.

3. Reduce oven to 300 degrees.

Prepare the Filling:
4. Beat together the cream cheese, mashed banana, flour, and salt with an electric mixer on medium speed until very smooth and fluffy, about 5 minutes. Add the sugar and continue beating until well blended and smooth. Add vanilla and beat until combined. Add the eggs one at a time, beating very briefly (just a few seconds) after each addition. Pour the filling into the prepared crust and smooth the top.

5. Bake at 300 degrees for about 55 to 60 minutes. The edges should be set but the center still look moist and jiggle (like Jell-o) when the pan is gently nudged.

6. Cool completely on a baking rack. Cover and refrigerate until well chilled, at least 8 hours and up to 2 or 3 days.

Prepare the Ganache & Garnish:
7. In a small bowl, melt together the chopped chocolate and butter - you can use the top of a double boiler or the microwave on medium power. Add the light corn syrup and whisk until smooth. Pour over cheesecake and spread evenly. Chill until set.

8. When ready to serve, garnish each slice with a dollup of whipped cream, chocolate sprinkles, and a maraschino cherry.

Enjoy!

This post is linked with Trick or Treat Tuesday, Totally Tasty Tuesdays, Crazy Sweet Tuesday, Tuesday Talent Show, Whatcha Whipped Up Wednesday, Cast Party Wednesday, It's a Keeper Thursday, Share Your Creations, Full Plate Thursday, Sweet Treats & Swanky Stuff, Foodie Friday, Inspiration Friday, Weekend Potluck, Foodie Friday with Diane Balch, Sweets for a Saturday, Strut Your Stuff Saturday, Weekend Wrap Up Party.

Check out the other Crazy Cooking Challenge cheesecake creations through the linky party below. Yum!

So grab your fork ... or spoon ... and dig on in to this delicious banana split. Er, cheesecake.

Banana Split Cheesecake
Source: Adapted from Fine Cooking

Check out the other Crazy Cooking Challenge cheesecake creations through the linky party below. Yum!

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Creamy Pumpkin Cheesecake

Wow! Do I ever feel behind this Christmas season, or what? Let's see ... my tree is half-lit. I experienced the age-old problem of burned out light strands while attempting to get the tree decorated this past weekend. After stops at two stores earlier this week, I still had no lights ... they were sold out of white lights. Really? Sold out?? Two stores??? So the next day, I stopped at the drug store close to my house and picked up a few sets of lights. Got them home and started to put them on the tree ... and can you guess? ... Yep, I had bought the wrong kind! So, today I finally have come home with new lights. Haven't put them on the tree yet, but I'm at least moving in the right direction.

Christmas shopping ... until today I hadn't completed one person yet. Nope - not a one. I used to be the "have-my-Christmas-shopping-done-by-July" type. Not quite sure what's happened to me, but that has certainly changed! I'm happy to report, though, after a whirl-wind afternoon of shopping, I'm able to check off five (and a 1/2) people on my list. Progress!

Christmas cards ... haven't even thought about them. Well, until right now to type this.

Baking? ... behind on that, too.

Oh well. I will get all my Christmas preparation done. I always do. And to quote a friend, "I'm too blessed to stress!" That's right! ... Life is good. I am super blessed with great things in life. Too blessed to stress. Love that saying.

So what does all this have to do with creamy, dreamy Pumpkin Cheesecake? Absolutely nothing. Well, other than the fact that I am blessed to have been given this fabulous recipe by a friend of mine at my bridal shower seven years ago. Each guest at the shower brought a favorite recipe to give to me, which the shower hostesses then slyly collected and placed in a monogrammed recipe box. So sweet. I think that is one of the most wonderful, touching, and cherished gifts I've ever received.

So no matter how crazy holiday preparation gets, remember ... "Too blessed to stress!" And if you do get stressed, you can always eat cheesecake. It helps.

Pumpkin Cheesecake
Source: A friend

Ingredients
Crust:
1 1/2 c. graham cracker crumbs
1/4 c. granulated sugar
1 tsp. ground cinnamon
1/3 c. butter, melted

Cheesecake:
3 (8 oz.) packages cream cheese
1 c. granulated sugar
1/4 c. light brown sugar
2 eggs
1 (15 oz.) can 100% pure pumpkin
2/3 c. evaporated milk
2 T. cornstarch
1 1/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Topping:
1 (16 oz.) container sour cream
1/3 c. granulated sugar
1 tsp. vanilla extract

Directions
Prepare the Crust:
1. Combine graham cracker crumbs, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, and melted butter. Press into the bottom of a 9" springform pan lined with parchment paper.

2. Bake for 6-8 minutes. Do not let it brown.

Prepare the Cheesecake:
3. Make sure your cream cheese and eggs are at room temperature (this is important!). Beat cream cheese, 1 cup granulated sugar, and brown sugar together until fluffy. Beat in eggs, pumpkin, and evaporated milk. Add cornstarch, 1 1/4 teaspoons ground cinnamon, and nutmeg. Beat well.

4. Pour into prepared crust. Bake at 350 degrees for 55-60 minutes. The edge should be set and the middle still moves slightly.

Prepare the Topping:
5. Combine sour cream, 1/3 cup granulated sugar, and vanilla. Spread over cheesecake. Bake for 5 minutes more. Refrigerate cheesecake over night.

Enjoy!

This post is linked with These Chicks Cooked hosted by This Chick Cooks, Full Plate Thursday hosted by Miz Helen's Country Cottage, Foodie Friday hosted by Designs by Gollum, It's a Keeper Thursday hosted by It's a Keeper, Inspiration Friday hosted by At the Picket Fence, Friday Food hosted by Mom Trends, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes.

Pumpkin Cheesecake
Source: A friend

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Caramel Apple Cheesecake Squares {Improv Cooking Challenge}

Think apple crisp. Drizzled with caramel. Served over cheesecake with a brown sugar crust. With a little bit more caramel for good measure. And there you have Caramel Apple Cheesecake Bars. Are you drooling? Well, you probably should be.

I made these bars for the first-ever Improv Cooking Challenge, orchestrated and hosted by the fabulous Sheryl at Lady Behind the Curtain. Our challenge? Bake up a dish using the two ingredients specified by our challenge hostess - this time around, apples and caramel.

Truth be told, I'm not a fan of apples and caramel together. Apple desserts? Love them! Caramel? Love it! Together? Not so much. Those ooey-gooey, oh-so-sticky, almost-pull-my-teeth-out caramel apples on a stick? Detest them. So, probably needless to say, I wasn't just absolutely over-the-moon thrilled about this ingredient pairing (sorry, Sheryl!).

But, I really wanted to participate in the Improv Cooking Challenge, with this group of bloggers. So off I went in search of a caramel-and-apple recipe that would pique my interest. Oh, how I do love a challenge!
I came across several possibilities in my searching travels, but none grabbed me quite like these cheesecake bars from The Girl Who Ate Everything. My mind and my eyes just kept on coming back to them. So, these little gems are what I went with! And I'm so glad I did.

I mean, basically apple crisp on top of cheesecake?? With caramel??? Come on! What's not to love?

You build these little beauties in layers - starting with a brown sugar-based crust. Then you pour on cheesecake batter, layer on cinnamon-coated apples, and top that with a buttery streusel layer.

Pop it in the oven until it's set and golden brown, and then drizzle on some caramel topping.

The only change I made to this recipe was to reduce the amount of butter in the crust and the streusel topping. I think it could be reduced even more, if you would like. It is, originally, a Paula Deen recipe, after all! ... and we all know how she loves her butter.

When the bars are cooled, cut into 'em and drizzle on a little more caramel topping ... ya know, just because you can. Then dig on in! I shared these with my team at school, and almost everyone asked for the recipe. Yes, this is one of those recipes.

And I have to say, this is one caramel and apple combination even a non-caramel apple lover can get behind! And biting into it won't pull your teeth out. I promise.

Caramel Apple Cheesecake Squares
Source: Adapted from The Girl Who Ate Everything (who adapted from Paula Deen)

Ingredients
Crust Layer:
2 c. all-purpose flour
1/2 c. firmly packed brown sugar
3/4 c. (1 1/2 sticks) butter, softened

Cheesecake Layer:
3 (8 oz.) packages cream cheese, softened
3/4 c. sugar
3 eggs
1 1/2 tsp. vanilla extract

Apple Layer:
3 tart apples (such as Rome or Granny Smith), peeled, cored and finely chopped
2 T. sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Streusel Layer:
1 c. firmly packed brown sugar
1 c. all-purpose flour
1/2 c. quick cooking oats
1/3 c. butter, softened

Caramel Layer:
1/2 c. caramel topping

Directions
1. Preheat oven to 350 degrees.

Crust Layer:
2. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly.

3. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil and sprayed with cooking spray. Bake 15 minutes or until lightly browned.

Cheesecake Layer:
4. In a large bowl, beat cream cheese with the 3/4 cup sugar in an electric mixer at medium speed until smooth. Add eggs, 1 at a time, and then add vanilla. Stir to combine. Pour over warm crust.

Apple Layer:
5. In a small bowl, stir together chopped apples, 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.

Streusel Layer:
6. In a small bowl, combine all streusel ingredients. Using your hands or a fork, mix until the ingredients come together and form small crumbs. Sprinkle apples evenly with Streusel topping.

7. Bake 40-45 minutes, or until filling is set.

Caramel Layer:
8. Drizzle baked bars with caramel topping and let cool. Serve cold.

Enjoy!

Click the pictures below to visit other Improv Cooking Challenge participants. Looks like there are lots of creative and delicious caramel and apple dishes to choose from!

This post is linked with It's a Keeper Thursday hosted by It's a Keeper, Foodie Friday hosted by Designs by Gollum, Friday Favorites hosted by Simply Sweet Home, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Sundae Scoop hosted by I {heart} Nap Time, Cure for the Common Monday hosted by Lines Across My Face, Savvy HomeMade Monday hosted by Home Savvy A to Z, Tasty Tuesday hosted by For the Love of Blogs, Tea Party Tuesday hosted by Sweetology, Crazy Sweet Tuesday hosted by Crazy for Crust, and Tuesday Talent Show hosted by Chef in Training, Countdown to 2012: Best Desserts of 2011 hosted by Finding Joy in My Kitchen, A Themed Baker's Sunday hosted by Cupcake Apothecary.

Pop it in the oven until it's set and golden brown, and then drizzle on some caramel topping.

And I have to say, this is one caramel and apple combination even a non-caramel apple lover can get behind! And biting into it won't pull your teeth out. I promise.

Caramel Apple Cheesecake Squares
Source: Adapted from The Girl Who Ate Everything (who adapted from Paula Deen)

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Come See Me at 'Frosting for the Cause!'

I'm guest-posting and sharing my personal cancer story over at Frosting for the Cause today. Oh, and sharing these decadently rich and delicious Chocolate & Cheesecake Cupcakes with Cream Cheese Frosting. Come on over and see me!

Frosting for the Cause is a year-long project dedicated to raising funds and awareness for research into women’s cancers. Beginning January 1, 2011 a total of 365 sugar cookie & cupcake bakers/decorators and bloggers from across Canada and the United States are taking turns guest posting at Frosting for the Cause, treating readers to new recipes and goodies every day. Almost everyone, everywhere, has been touched by cancer in one form or another. Frosting for the Cause guest bakers will also share, in a very personal manner, about a woman in their life who has had to face cancer head-on. Come read my story.

Show your support for all women currently battling this terrible disease by visiting Frosting for the Cause today.

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Black Bottom Cupcakes - mnah, mnum!

Well, that jukebox my Mom says I have in my head is at it again! See, I grew up watching Sesame Street and The Muppets. Thinking back, that Jim Henson is truly a genius, isn't he? Remember the song "Mnah, Mnum" from The Muppets? You know, it goes ... "Mnah, mnum, do-do-do-do-do. Mnum, mnum, do-do-do-do." My Mom and I used to sing that song whenever we were cooking and something turned out really good.

So why am I talking about this song now? Because these Black Bottom Cupcakes deserve to have that song sung for them!! Yup, they're that good. Dark chocolate cupcake with a chocolate chip cheesecake center ... Oh. My. Gracious. Amazingly delicious. And we owe my Mom for this fabulous recipe - I have no idea where she got it, but I'm so glad she shared!

So, in honor of these cupcakes and all the great times I've shared with my Mom in the kitchen, here's Animal (and a few other Muppets) singing "Mnah, Mnum." I love Animal! He was always my favorite. Take it away, Muppet friends!

Thanks for indulging me on that! Animal always cracks me up.

Okay, time to step off Memory Lane and come on back to baking cupcakes. It's hard to believe, as delicious as these cupcakes are, that they're so easy to make.

First, mix up a simple cheesecake batter ... cream cheese, an egg, a bit of sugar, and some mini chocolate chips. Set that aside ...

Batter for the cheesecake center

... and mix up a really easy chocolate batter.

Chocolate batter

Spoon some chocolate batter into paper cupcake liners, and then top each with a heaping teaspoon of cheesecake batter.

A perfect pair!

Bake them up, let them cool (this is the hardest part!) ...

Cooling ... the toughest step.

... and then dig in! I love how the cheesecake just peeks out on the top, but then is a really big ol' hunk of cheesecake when you bite in. De-lish. I bet Animal would destroy the whole batch in about 30 seconds flat!

Mnah-mnum.

Black Bottom Cupcakes
Source: My Mom

Ingredients
Cheesecake center:
1 c. cream cheese
1/3 c. sugar
1 unbeaten egg
1/8 tsp. salt
1 c. mini chocolate chips

Chocolate bottom:
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. sugar
1/4 c. cocoa
1 c. water
1/3 c. oil
1 T. white vinegar
1 tsp. vanilla

Directions
Prepare the cheesecake center:
1. Combine cream cheese, 1/3 cup sugar, egg, and 1/8 teaspoon salt in a small bowl. Beat well.

2. Stir in mini chocolate chips. Set aside.

Prepare the chocolate bottom:
3. In a large bowl, combine flour, baking soda, 1 cup sugar, 1/2 teaspoon salt, and cocoa. Add water, vinegar, oil, and vanilla; stir to combine.

4. Line a muffin pan with paper cupcake liners. Fill each cup 1/3 full of chocolate batter. Top each with a heaping teaspoon of cream cheese mixture.

5. Bake at 350 degrees for 30 - 35 minutes. Makes 18'ish.

I always seem to have extra cheesecake batter. I drop a 'Nilla Wafer, an Oreo, a crushed up graham cracker ... or whatever I have on hand ... into the bottom of a couple of cupcake liners as a crust, top them with the leftover cheesecake batter, and bake these up as mini cheesecakes right along with the cupcakes. I've even used a couple of animal crackers as the crust! These make-shift mini cheesecakes are quite tasty, too.

Enjoy!

This post is linked with Cast Party Wednesday hosted by Lady Behind the Curtain, These Chicks Cooked hosted by This Chick Cooks, Muffin Monday hosted by Talking Dollars and Cents, It's a Keeper Thursday hosted by It's a Keeper, Creative Juice hosted by Momnivore's Dilemma, Friday Potluck hosted by EKat's Kitchen, Foodie Friday hosted by Designs by Gollum, Friday Favorites hosted by Simply Sweet Home, Foodie Friday hosted by Not Your Ordinary Recipes, Fat Camp Friday hosted by Mangoes and Chutney, Sweets This Week hosted by Sugar Bananas, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Sharing Sundays hosted by Everyday Sisters, Savvy HomeMade Monday hosted by Home Savvy A to Z, Crafty Lassie Tuesday hosted by Sew Stylish Boutique, Tuesday Tutorials hosted by The Kurtz Corner, and Tea Party Tuesday hosted by Sweetology.

Batter for the cheesecake center

... and mix up a really easy chocolate batter.

Chocolate batter

Spoon some chocolate batter into paper cupcake liners, and then top each with a heaping teaspoon of cheesecake batter.

A perfect pair!

Bake them up, let them cool (this is the hardest part!) ...

Cooling ... the toughest step.

Mnah-mnum.

Black Bottom Cupcakes
Source: My Mom

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Mini Mocha-Toffee Crunch Cheesecakes {Party Series 5}

Coffee. Toffee. Crunch. Yum.

My Mom's and my favorite way to do dessert for a party is a collection of "little bites." You know, tasty bars cut into small squares, hand-dipped truffles, mini tarts ... things like that. These mini Mocha-Toffee Crunch Cheesecakes certainly fit the bill! Serve the collection on a tiered stand or two, and you have a fabulous-looking and delicious display. Another plus ... finger-food dessert! No need for guests to worry about cutting pieces or juggling forks while trying to hold their beverage glass and plate at the same time.

Now, before we get into looking at how to make these tasty treats, here's a funny little story about this recipe. Last summer I published a family cookbook and gave it to all the women in our family as a Christmas gift. When preparing my own recipes for the book, I couldn't find this recipe anywhere. I was going crazy searching for it. Thankfully, I had shared it with my Mom so finally just got it from her. Here's what I now think happened to this recipe ... One day I had several of my recipe folders (I'm a bit obsessed with collecting recipes!) in the backseat of Mark's car. While driving down the interstate, he opened his sunroof. Well ... he says recipes started flying everywhere, with several flying right out the sunroof! I'm guessing this is one that took the flying leap.

Now on to the cheesecakes...
Combine some Kahlua (ohhhh, I love a recipe that starts out that way!), instant coffee granules, and a tiny bit of water.

I love Kahlua

Mix that up with your usual cheesecake suspects ... cream cheese, sugar, and an egg and such.

Mocha cheesecake batter

Spoon the cheesecake batter into mini phyllo shells, sprinkle toffee bits on top, and pop them in the oven for a few minutes. That's it! You now have a tasty "little bite" for easy entertaining.

Filling the shells. They're so cute.

Oh, and here's a handy-dandy storage tip. Save the boxes and little trays from your miniature phyllo shell packages. After the cheesecakes cool, place them back in the trays and slide the trays back into the boxes. You can then stack the boxes in the refrigerator for safe and space-saving storage until party time. Enjoy!

Easy storage

Mini Mocha-Toffee Crunch Cheesecakes
Source: Adapted from Cooking Light magazine

Ingredients
3 packages miniature phyllo shells
1 tsp. Kahlua
1 tsp. hot water
1 1/2 tsp. instant coffee granules
1 (8 oz.) package cream cheese
1/2 c. sugar
1 egg
1/4 tsp. vanilla
1 T. flour
3 T. crushed toffee bits

Directions
1. Place phyllo shells into mini muffin pan cups.

2. Combine coffee granules, water, and Kahlua in a small bowl; stir to dissolve coffee granules. Place coffee mixture and all remaining ingredients (EXCEPT toffee bits) in the bowl of an electric mixer or food processor. Process until smooth.

3. Fill each phyllo shell with cream cheese mixture; sprinkle tops with toffee bits.

4. Bake at 350 for 15 minutes or until set. Remove from pan and cool.

Enjoy!

The {Party Series} Posts:
My Mom Throws a Great Party! {Party Series 1}
Grand Marnier & Spiced Rum Fruit Dip {Party Series 2}
Antipasto Platter with Grape Tomato & Caper Salad {Party Series 3}
Marinated Cheese {Party Series 4}
Mini Mocha-Toffee Crunch Cheesecakes {Party Series 5}
Raspberry Chocolate Truffles & Drunken Cherries {Party Series 6}
Raspberry-Almond, Caramel-Walnut, & Lemon-Coconut Bars {Party Series 7}
Toasted Pesto Rounds {Party Series 8}

This post is linked with Sweet Tooth Friday hosted by Alli-n-Son, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Weekend Show Off Party hosted by Ladybird Ln and Sweet Indulgences Sunday hosted by A Well-Seasoned Life.

Coffee. Toffee. Crunch. Yum.

I love Kahlua

Mix that up with your usual cheesecake suspects ... cream cheese, sugar, and an egg and such.

Mocha cheesecake batter

Spoon the cheesecake batter into mini phyllo shells, sprinkle toffee bits on top, and pop them in the oven for a few minutes. That's it! You now have a tasty "little bite" for easy entertaining.

Filling the shells. They're so cute.

Easy storage

Mini Mocha-Toffee Crunch Cheesecakes
Source: Adapted from Cooking Light magazine

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