New York Cheesecake

Cheesecake is just plain awesome!  I have a little restaurant in Baton Rouge, LA that I personally think have the BEST cheesecake, but since that is a four hour drive from Houston, I have to settle for this awesome recipe instead.  It is a pampered chef recipe that I got back in the days when I was a consultant.

Here is what you need:

For the Crust:

1 sleeve graham crackers crushed in the blender (About 1 1/4 cups)

4 TBS butter

For the Filling:

4 packages of cream cheese, softened

1 Cup sugar

3 TBS flour

1 tsp lemon zest

1 TBS lemon juice

4 eggs, room temperature

1/2 cup sour cream

1 tsp vanilla


Dump your graham crackers (You can use butter cookies or Oreo’s if you prefer) in the blender and grind them fine.  Melt the butter in the microwave.  Mix the crumbs and the butter and press firmly in the bottom of a springform pan. Bake on 325 for 8 minutes.

20131231-222315.jpgPlace your softened cream cheese, sugar, flour, lemon zest and lemon juice in a blender and mix on low until it is creamy.  About 3 minutes.

20131231-222407.jpgAdd the eggs and mix on low for 3 minutes.

Blend in sour cream and vanilla by hand.

20131231-222416.jpgPour filling into your springform pan and bake on 325 for 55-60 minutes.

20131231-222426.jpgI have burned plenty of cheesecakes in my day.  They never seem done because the middle is still a little jiggly. (Is that a real word?)  But when you pull it out you want it to jiggle just a little in the middle.

20131231-222434.jpgWhen you pull it out of the oven, you want to run a knife all the way around the edge immediately.  Then let it cool completely


20131231-222455.jpgHere I topped it with some candied pecans and chocolate.  To. Die. For!

Pumpkin Cheesecake Muffins

I’ve had a baking obsession lately…  “I need to stop,” I whisper to myself as I find my next delicious recipe:)  I can’t get enough!!  It’s not my fault these fall recipes keep hounding my taste buds. Right?   This recipe was adapted from With Lovely and they were absolutely AWESOME!! If you’re looking for something that screams fall you must try these muffins! TODAY!


For the cheesecake filling: For the pumpkin muffins: For the crumble topping:
12 oz. cream cheese 1 1/2 c all-purpose   flour 1/4 cup sugar
1   egg 1/2 tsp ground cinnamon 2 Tbsp brown sugar
1 Tbsp   flour 1/2 Tbsp pumpkin pie spice 2 1/2 Tbsp flour
1 c   powdered sugar 1 tsp vanilla 1/2 tsp ground cinnamon
1 tsp   vanilla extract 1/2 tsp salt 2 Tbsp   unsalted butter, cut into pieces
1/2 tsp baking soda
2 eggs
3/4 c sugar
1/4 c brown sugar
1 c pumpkin puree
1/2 c vegetable oil
2 Tbsp unsalted


First prepare the Cheesecake filling by combining cream cheese, egg, flour, and powdered sugar in a medium bowl and mix with a fork until blended and smooth.  20130929-195408.jpg

Preheat the oven to 350 and line the muffin pans with paper liners.  In a medium bowl, whisk together flour, cinnamon, pumpkin pie spice, vanilla, salt, and baking soda.  20130929-195415.jpgIn the bowl of a stand mixer combine eggs, sugars, pumpkin puree, oil, and butter and mix on medium-low speed until blended.  Add the dry ingredients in three additions, scraping the sides and mixing just until incorporated after each addition.


In a small bowl, whisk together sugars, flour, and cinnamon.  Add in the butter pieces and cut into the dry ingredients until mixture is crumbly.  Fill each muffin about 1/2 full with batter.  20130929-195437.jpg

Add a generous dollop of filling on top.  (For full-size muffins I did two layers each of muffin batter and cheesecake filling, alternating.)  Sprinkle with topping.  Bake mini muffins for 14 minutes or full-size muffins for about 24 minutes.


Soapapilla Cheesecake

This is one of those recipes that I wish I could take credit for.  But I can’t.

All the credit goes to the dough boy.  Hee, hee!

It is out of this world awesome!!!  A fantastic combination of buttery crust and cream cheese.  If you need a quick dessert to take on the go, or just want to impress your family, this is the one for you!

Here is what you need:

1 package of Pillsbury crescent rolls (Or these awesome copy cat ones!)

1 package of cream cheese, softened

1/2 cup sugar

1/2 teaspoon vanilla

1/4 cup butter, melted

1/4 cup sugar (topping)

1-2 Tablespoons cinnamon (topping)


Take half of your crescent rolls and lay them on the bottom of a well-greased 8X8 pan.

20130729-195554.jpgIn a small bowl, mix the cream cheese, sugar and vanilla and mix well.

20130729-195617.jpgSpread your cream cheese mixture evenly over the crescent rolls.  Take the remaining crescent rolls and place them on top of the mixture.  pour the melted butter evenly over the top.  (Please excuse the lack of pictures.  In my excitement, I forgot to snap them. 🙂 )

20130729-195625.jpgSprinkle your sugar evenly over the butter.

20130729-195633.jpgSprinkle your cinnamon evenly over the top. Bake on 350 for about 25 minutes.


If you want to do a 9X13 pan,  just double it!


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