Cheesecake

Classic cheesecake is my most favorite dessert and this recipe is the best one that I’ve ever made. The recipe comes from Ina Garten, so you know it’s going to be fabulous! 

I like simple dessert recipes and this simple recipe doesn’t require a water bath. I think you will love how easy it comes together. The hardest part is waiting on it to chill!

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How to Make Cheesecake:

• Mix graham cracker crumbs and butter together and press into a springform pan. Bake for 10 minutes at 350° and set aside to cool.
• Add cream cheese and sugar to a mixing bowl and beat at medium speed. 
• Next, add in eggs 2 at a time, beating until incorporated. 

• Add sour cream, vanilla and lemon zest and beat at medium speed. 

Pour cheesecake batter over crust. 

• Bake at 450° for 15 minutes. Lower temperature to 225° and bake another 1 hour 15 minutes. 
• Turn off oven, leaving cheesecake in the oven with the door open wide for 30 minutes. 
• Remove to a wire rack to cool completely.
• Cover tightly with plastic wrap and chill overnight. 
• Run a hot knife around the springform pan to loosen. Remove outer ring, leaving cheesecake on the bottom of the springform pan for serving. 

• Serve it plain or topped with raspberry jam and your favorite berries if desired. 
• Refrigerate leftover cheesecake tightly wrapped with plastic wrap.

How Long Will Cheesecake Keep?

Wrap cheesecake tightly with plastic wrap and it will keep for 5 days in the refrigerator. You can freeze it by wrapping in plastic wrap and a layer of foil for up to 3 months. Thaw in the refrigerator before serving.

Cheesecake makes a wonderful celebration dessert for birthdays or holiday parties. It’s a great make ahead dessert that can be made a few days in advance.

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Tips for Making Cheesecake:

• You need a mixer to make cheesecake and a stand mixer works best.
• A springform pan works best, a nine inch pan is the standard size for most cheesecakes.
• Bake on a lower oven rack to keep the top from over browning. 
• Allow your cheesecake to chill completely before slicing and serving. 
• If your cheesecake cracks, it is not ruined. Just top it with some of your favorite jam such as raspberry or strawberry. Fresh whipped cream and berries are also great additions to any cheesecake.

More Cheesecake Recipes to Try:

Chocolate Cheesecake with Caramel Ganache is extremely decadent and delicious. 

Mini Cherry Cheesecakes are always a hit for parties and they are beyond simple to make. 

Mini Chocolate Chip Cheesecakes are made with vanilla cheesecake and loaded with mini chocolate chips for a simple and delicious mini dessert.

My sister in law has been making this cheesecake for my birthday for a few years and I finally got around to baking one myself. It has the most incredible light texture and the taste is beyond delicious. 

Add this cheesecake to your baking list to serve for your next special get together or birthday celebration.

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Cheesecake

A classic cheesecake that is easier to make than you might think! Cheesecake i decadent and delicious. Serve it plain or topped with berries, it is sure to earn a top spot on your favorites list. Adapted slightly from Ina Garten.

Course Desserts

Cuisine American

Keyword best cheesecake, Ina Garten cheesecake

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Additional Time 14 hours hours

Total Time 16 hours hours

Servings 12 servings

Calories 674kcal

Author Milisa

Ingredients

• 9 graham crackers crushed into crumbs
• 6 tablespoons melted butter
• 2 ½ pounds cream cheese softened
• 1 ½ cups sugar
• 6 whole large eggs at room temperature
• 2 large egg yolks at room temperature
• ¼ cup sour cream
• zest of 2 lemons
• 1 ½ teaspoons vanilla extract
• 1 cup raspberry jam
• fresh berries for serving optional

Instructions

• Preheat oven to 350°.
• Mix graham cracker crumbs and melted butter together in a small bowl. Press into bottom of a 9 inch springform pan.
• Bake for 8 minutes. Remove from oven and set aside to cool. Raise oven temperature to 450*.
• Add cream cheese to a mixing bowl with sugar on medium- high for 5 minutes. Scrape down sides of bowl.
• On medium speed add eggs, 2 at a time beating until incorporated.
• Add sour cream, lemon zest and vanilla.
• Continue mixing until well combined.
• Pour into prepared crust.
• Bake on a lower oven rack for 15 minutes. Lower oven temperature to 225° and continue baking 1 hour 15 minutes.
• Turn oven off, leaving cake in oven. Open oven door wide for 30 minutes.
• Remove cake from oven to a wire rack to cool completely.
• Wrap cake tightly with plastic wrap and chill overnight.
• Run a hot knife around edge of pan to loosen. Remove sides of pan, leaving cheesecake on springform pan bottom for serving.
• Stir jam until smooth and spoon over cheesecake. Top with berries if desired.

Notes

Store cheesecake wrapped tightly in plastic wrap in refrigerator up to 5 days.

Nutrition

Serving: 1g | Calories: 674kcal | Carbohydrates: 60g | Protein: 12g | Fat: 44g | Saturated Fat: 25g | Polyunsaturated Fat: 15g | Cholesterol: 253mg | Sodium: 453mg | Fiber: 2g | Sugar: 46g

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No Bake Peanut Butter Cheesecake

I love no bake desserts when it’s too hot to cook but they are also great for entertaining and family holidays. If you are a Reese’s Peanut Butter Cup fan, you are bound to love this no bake cheesecake dessert! 

No bake desserts are my favorite for something quick and easy. My kids go crazy for these No Bake Butterfinger Cheesecakes too.

Just take me to the No Bake Peanut Butter Cheesecake Recipe!

You will find the printable recipe card by scrolling all the way to the bottom. Read on to get the details on how quick and easy this recipe comes together. 

How to Make No Bake Peanut Butter Cheesecake:

1. Add softened cream cheese, peanut butter and powdered sugar to a mixing bowl and beat until creamy. Add cool whip and beat until well blended.
2. Chop mini Reese’s Peanut Butter Cups into fourths. 
3. Pipe or spoon cheesecake filling into individual glasses or bowls, layering with chopped peanut butter cups.
4. Top the cheesecakes with cool whip and a mini peanut butter cup.
5. Refrigerate 4 hours or until ready to serve. 

Another great dessert for peanut butter cup lovers are these Easy Peanut Butter Bars. They seriously taste exactly like a peanut butter cup and are so easy to make!

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Tips for making individual no bake cheesecake desserts:

I use these 5 oz juice glasses to make individual servings. 

Spoon filling into a disposable piping bag or zip top plastic bag to pipe the filling. 

If you are not a fan of whipped topping, substitute 1 1/2 cups whipping cream, whipped with 1/2 cup powdered sugar and 1 teaspoon of vanilla. 

No bake cheesecake is best if served in the first 24 hours but will keep for 2-3 days, covered in the refrigerator. 

More No Bake Cheesecakes to Try:

No Bake Cookie Dough Cheesecake is probably the favorite at our house. Made with vanilla cheesecake and edible chocolate chip cookie dough, they are so irresistible!

No Bake Snickers Cheesecake is a quick and easy dessert for any occasion, great for those candy bar fanatics in your life.

No Bake Oreo Cheesecake is crazy-delicious and seriously simple to make. If you can’t resist cookies and cream desserts, this one’s for you.

For a classic Cheesecake, this recipe is my absolute favorite. It has the best texture and taste and it doesn’t even need a water bath!

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If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!

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No Bake Peanut Butter Cheesecake

No Bake Peanut Butter Cheesecake is a super easy and delicious dessert for any occasion. This quick dessert comes together in just five minutes with only 5 ingredients!

Course Desserts

Cuisine American

Keyword cheesecake parfait, no bake dessert, Reese's Peanut Butter Cup dessert

Prep Time 5 minutes minutes

Additional Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 6 servings

Calories 487kcal

Author Milisa

Ingredients

• 8 oz cream cheese softened
• ½ cup peanut butter
• ½ cup powdered sugar
• 8 oz whipped topping divided use
• 24 mini Reese's Peanut Butter Cups divided use

Instructions

• Add softened cream cheese, peanut butter and powdered sugar to a mixing bowl and beat until creamy, scraping down sides.
• Add 3/4 of the whipped topping and beat until combined.
• Chop 18 of the mini peanut butter cups into fourths.
• Spoon filling into a piping bag or zip top bag and pipe into individual glasses or bowls, layering with chopped peanut butter cups.
• Top each dessert with remaining whipped topping and a whole mini peanut butter cup.
• Refrigerate 4 hours or until ready to serve.

Nutrition

Serving: 1g | Calories: 487kcal | Carbohydrates: 33g | Protein: 9g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 14g | Cholesterol: 39mg | Sodium: 281mg | Fiber: 2g | Sugar: 27g

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Easy Bacon Stuffed Mushrooms

Stuffed Mushrooms are always on the holiday appetizers list for our family and a must- have for the big game. Usually my sister in law makes them and they are always the first to disappear!

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I’m quite the bacon fanatic, so I just had to load these mushrooms with crispy bacon, delicious cream cheese and lots of smoked gouda cheese, plus caramelized onions.

They have a ton of flavor and they are low-carb! These days, a low-carb snack is a must-have for any get together. These really are the best stuffed mushrooms!

I’ve been thinking about trying the Keto diet, but so far, I have only talked about it. No sugar is a tough one for me! If you have tried it, give me your thoughts!

How to Make Bacon Stuffed Mushrooms:

1. Wash and dry baby Portobello Mushrooms.
2. Remove the stems and set aside for another use. 
3. Cook bacon in a pan or try my bacon cooked in the oven!
4. Add olive oil and onions to a skillet and cook until caramelized.
5. Add cream cheese, smoked gouda, garlic, salt and pepper to the skillet. 
6. Stir until cheese is melted. 
7. Stir in 8 slices of crumbled bacon. 
8. Stuff mixture into mushroom caps.
9. Top with remainder of crumbled bacon.
10. Bake for about 20 minutes or until mushrooms are soft and cheese is. 
11. Garnish with fresh parsley if desired. 
12. Serve immediately. 

Scroll to the bottom for full printable recipe. 

Tips for Making the Best Stuffed Mushrooms:

• Choose larger mushrooms to allow for the filling. 
• White Button Mushrooms or Baby Portobellos will work.
• Lightly rinse mushrooms and dry them with paper towels. 
• Mound your filling over the top of the mushrooms for the most flavor. 
• Stuffed mushrooms are best made the day you plan to serve them.
• Leftovers can be stored in an airtight container in the refrigerator.
• Reheat stuffed mushrooms at 300° for about 15 minutes.

More Bacon Appetizers to Love:

You know bacon makes everything better! Some of my favorite bacon appetizers are these three ingredient Barbecue Bacon Wrapped Tater Tots  or Bacon Wrapped Water Chestnuts. 

 Chicken Fried Bacon ( I mean seriously, could life get any better?), and Jalapeno Poppers with Brisket and Bacon – loaded to the max are amazing as well. 

Still not enough bacon for you? Check out all of my Bacon Recipes!

Recipes for Mushroom Lovers:

Meatballs with Creamy Mushroom Gravy is one of my favorite meals and these Gourmet Burgers with Red Wine Braised Mushrooms is over the top amazing. This Ham, Spinach and Mushroom Quiche is my go- to brunch recipe and I can’t get enough of this Sausage Mushroom Pesto Pizza! These Mini Mushroom & Gorgonzola Bites from Cookin’ Canuck are right up my alley!

Easy Bacon Stuffed Mushrooms are the most delicious appetizer for just about every occasion. Using portobello mushrooms makes for a hearty base for all of that melted cheese and crispy bacon. The perfect hand held snack.

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Easy Bacon Stuffed Mushrooms

Easy Bacon Stuffed Mushrooms are the perfect party appetizer for the holidays, game day gatherings and cookouts with friends and family. Baby Portobello mushrooms are stuffed with cream cheese, smoked gouda, garlic, caramelized onions and crispy bacon for the ultimate delicious appetizer.

Course Appetizers

Cuisine American

Keyword appetizers, bacon stuffed mushrooms, keto stuffed mushrooms, low carb stuffed mushrooms, stuffed mushrooms, stuffed mushrooms with cream cheese

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 188kcal

Author Milisa

Ingredients

• 16 ounces baby portobello mushrooms
• 2 tablespoons olive oil
• 1 medium sized onion diced
• 8 ounces cream cheese
• 1 cup shredded smoked gouda cheese
• 1 teaspoon granulated garlic
• 1 teaspoon black pepper
• ¼ teaspoon kosher salt
• 12 slices cooked bacon divided use
• 1 tablespoon chopped fresh parsley for garnish

Instructions

• Preheat oven to 375°
• Lightly rinse and dry mushrooms.
• Remove stems and set aside for another use.
• Add olive oil and onion to a skillet and cook over medium heat, stirring often until onions are caramelized. About 8-10 minutes.
• Add cream cheese and smoked gouda cheese.
• Stir until cheeses are melted and smooth.
• Add garlic, pepper and salt and stir to combine.
• Crumble 8 slices of bacon into cream cheese and onion mixture, stirring until well combined.
• Remove from heat and spoon into mushroom caps, mounding over the top.
• Place on a rimmed baking sheet.
• Bake for 17-20 minutes or until mushrooms have softened.
• Garnish with parsley and serve immediately.

Nutrition

Serving: 1g | Calories: 188kcal | Carbohydrates: 4g | Protein: 9g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Cholesterol: 41mg | Sodium: 376mg | Fiber: 1g | Sugar: 2g

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This Whipped Feta Spread is an amazing appetizer that is perfect any celebration or game day get together. I love how easy it is to make and the flavors are beyond delicious.

Serve it as a dip with pita chips and veggies or spread it on a burger or grilled chicken sandwich. You just can’t go wrong with the tangy feta mixed with garlic, lemon and rosemary.

How to Make Whipped Feta Spread:

1. Add Feta, cream cheese, olive oil, lemon juice, garlic, salt and pepper to an electric mixer bowl.
2. Whip until smooth.
3. Spoon into a bowl, garnish with lemon zest & rosemary.
4. Serve with pita chips or fresh vegetables.

Scroll to the Bottom for Full Printable Recipe.

What is feta cheese?

Feta cheese is the most famous of Greek cheeses. It has a salty and tangy taste because it is brined. You can find it in a block or crumbles. It can be made with sheep or goats milk and also cow milk.

I prefer the block for this recipe, I think it is creamier and better suited for a dip or spread. Feta cheese is usually in the dairy isle of your local grocery store and I sometimes find it in the deli also.

How to Store Whipped Feta Spread:

Whipped feta can be stored in an airtight container for up to 3 days. It is best served at room temperature, so remove from refrigerator about 30 minutes before serving.

More Recipes with Feta Cheese:

My favorite Greek Salad with Roasted Garlic Dressing is a staple for any family dinner. I also love these simple Greek Salad Skewers for an easy hand held party snack and this Feta and Spinach Frittata from The Mediterranean Dish is amazing.

I love simple appetizers for parties and get togethers, especially if they can be made ahead of time. Easy Clam Dip and  Knorr Spinach Dip are also simple and delicious party dip recipes.

I made this amazing Whipped Feta 5 Years ago for a surprise virtual Baby Shower for Liz of The Lemon Bowl! My how time flies.

I adapted this recipe from What’s Gaby Cooking, where she serves it with crostini. It’s always been one of my favorites, so I decided it could use a little photo update.

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Whipped Feta Spread with Lemon, Garlic and Rosemary

Whipped Feta Spread with Lemon, Garlic and Rosemary is a tasty appetizer for your next party or holiday celebrations. Just a few ingredients and it is easy to make ahead!

Course Appetizers

Cuisine American

Keyword feta dip, feta spread, Greek feta recipes, whipped feta

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12 servings

Author Milisa

Ingredients

• 8 oz Feta crumbles
• 4 oz cream cheese softened
• 3 tablespoons olive oil
• 1 teaspoon fresh lemon juice
• 1 garlic clove finely grated
• ¼ teaspoon salt
• ¼ teaspoon pepper
• lemon zest and fresh rosemary for garnish
• Pita chips or veggies for serving

Instructions

• Add Feta, cream cheese, olive oil, lemon juice, garlic, salt and pepper to an electric mixer bowl.
• Whip until smooth.
• Spoon into a shallow bowl, garnish lemon zest and rosemary.
• Serve with pita chips or veggies.

The post Whipped Feta Spread with Lemon, Garlic and Rosemary appeared first on Miss in the Kitchen.

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No Bake Blackberry Cheesecake

I went on a blackberry picking spree on the ranch and we have been enjoying all things blackberry this last couple of weeks.  Man has it been delicious! Did you see the Blackberry Lemonade? Incredible! We love berry desserts including these No Bake Raspberry Cheesecakes.

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I guess we are mid-summer here but I don’t want it to end! We had a great time at the lake on Sunday and then enjoyed the incredible fireworks that the Choctaw Casino puts on every year. It seriously rivals the fireworks that I watched as a kid at Disney Land.

We enjoyed a pretty laid back July 4th with the family with a slightly smaller fireworks show on the ranch.   It doesn’t get any better than that.

Getting back to the blackberry patch to pick a few more before they dry up is still on my list. I hope to freeze some so we can enjoy a few this fall and winter.

I just get a huge kick out of picking wild blackberries.  Thank goodness the chiggers don’t seem to like me but the rest of the family is not so lucky.

I’ve been craving a batch of Blackberries and Cream Ice Cream and it’s just not summer without having a blackberry cobbler!

This No Bake Blackberry Cheesecake is ridiculously simple. It’s perfect to enjoy on a busy weeknight and impressive enough for guests.

If you love no bake desserts, here are a few of my favorites: No Bake Peanut Butter Cheesecake, No Bake Chocolate Cheesecake, No Bake Snickers Cheesecake, No Bake Oreo Cheesecake and the ever popular Caramel Apple Pie Cheesecake Shooters.

This Banana Pudding from Spaceships and Laser Beams is also an easy dessert to try and I love these Berry Cheesecake Parfaits or summer parties.

 The individual servings are so pretty but you could also make it in a square baking dish, a pie plate or a springform pan just as easily.

I’ve not been spending as much time as I would like in the garden but it’s coming along so good!  We have been enjoying fried squash and the best cucumbers.

We have 7 puppies and they literally destroyed the corn in the garden. We put up an electric fence and so far that seems to be keeping them from running amok in the garden.  Little stinkers.  Anyone want a puppy? I’m serious!

My tomatoes should be ripe any day now and I am hoping to pick some of the eggplant this week.  I desperately need to weed but it’s not my favorite chore.  I’d much rather make dessert!

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No Bake Blackberry Cheesecake

No Bake Blackberry Cheesecake is one of the easiest desserts you can make. It's rich, creamy and so delicious. You will want to make them over and over this summer!

Course Desserts

Cuisine American

Keyword blackberry desserts, no bake cheesecake, no bake dessert

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 578kcal

Author Milisa

Ingredients

• 2 cups heavy whipping cream
• 1 ¼ cups powdered sugar
• 2 teaspoons vanilla extract
• 8 oz cream cheese softened
• 2 cups fresh blackberries plus more for garnish
• 4 whole chocolate graham crackers crushed (about a heaping 1/2 cup)
• 1 tablespoon melted butter

Instructions

• Add heavy whipping cream to a mixer bowl and beat with wire whisk attachment until thickened on medium speed.
• Add powdered sugar and vanilla and beat until combined at low speed. Raise to high and beat until stiff peaks form. Pour into another bowl and cover and refrigerate.
• Add cream cheese to mixer and beat until fluffy, about 1-2 minutes. Add blackberries and beat until well combined, about 2 minutes. Fold in half of whipped cream mixture.
• Mix chocolate graham cracker crumbs and butter together and spoon into 4 8 oz bowls or cups. Top with blackberry mixture. Top with remaining whipped cream.
• Garnish with blackberries if desired.
• Refrigerate until ready to serve.

Video

Nutrition

Serving: 1g | Calories: 578kcal | Carbohydrates: 39g | Protein: 6g | Fat: 45g | Saturated Fat: 28g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 216mg | Fiber: 3g | Sugar: 33g

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If there is one holiday treat that I simply can’t resist it would be the OREO Truffle!  They are so good and I just want to eat them one right after another.

Of course you know I can’t help but do a little recipe experimenting.  Last year I made OREO-Coffee Ice Cream Truffles, which were out of this world amazing.  This year I kept it pretty simple by adding a little peanut butter in the mix.  The results were just as amazing.

There are just so many possibilities with this classic holiday treat.  There are lots of fun ideas over on Snack Works. I’ve seen some pretty fancy OREO Truffles on Pinterest decorated like a snowman or reindeer, they are just too cute!  Talk about a fun idea for school parties.

I bake a lot of cookies and my one exception for store bought cookies is the OREO cookie.  When I was a kid my favorite holiday cookie was the white chocolate dipped OREO.  When you crush up the OREOS with cream cheese and dip them in chocolate, it is something magical.

If you have not tried an OREO Truffle, now is the time.  Stop what you are doing and head to the store, you must do this!  OREO Truffles are so easy to make, a great treat to make with the kids and share with your family and friends.

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Peanut Butter OREO Cookie Balls

Peanut Butter OREO Cookie Balls the ultimate holiday treat to share with family and friends!   This is a sponsored post through Yummly on behalf of OREO.

Course No Bake Desserts

Cuisine American

Keyword cookie balls, no bake dessert, oreo truffles

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 48

Calories 67kcal

Author Milisa

Ingredients

• 1 pkg. 8 oz. brick cream cheese, softened
• 36 OREO Cookies finely crushed (about 3 cups)
• ½ cup peanut butter I used crunchy but smooth works just fine
• 1 package white almond bark melted
• ⅓ cup chocolate jimmies or sprinkles

Instructions

• MIX cream cheese, peanut butter and cookie crumbs until blended.
• SHAPE into 48 (1-inch) balls. Freeze 10 min.
• Dip balls in melted almond bark; place in single layer in shallow waxed paper-lined pan.
• Sprinkle with chocolate jimmies or sprinkles.
• REFRIGERATE 1 hour or until firm.

Nutrition

Serving: 1g | Calories: 67kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 51mg | Sugar: 5g

Make sure to follow @oreo for cookie ball inspiration and recipes all season long!

Disclosure: This is a sponsored post through Yummly on behalf of OREO.  All opinions and text are my own.

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Everyone in our family has been a little under the weather to say the least with crazy-bad head colds and one nasty case of laryngitis.  I feel like it is from the extreme changes in the weather because over the last few weeks we have seen temperatures of up to 60 degrees and as low as 15 below zero, good gravy I am ready for spring.  I decided a good batch of snickerdoodles were bound to make us all feel better.  The warm smell of cinnamon coming out of the oven was good for the senses and the cookies were mighty good with that thirty-third cup of coffee.  Okay may thirty-third is a slight exaggeration, but not by much.  After a few sleepless nights with sick kids I end up drinking LOTS of coffee.  I think these snickerdoodles are a great way to brighten some-one’s day.

Cream Cheese Snickerdoodles

Ingredients:
4 oz cream cheese, softened

1/2 cup butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla

2 cups all purpose flour

1 teaspoon baking soda

2 tablespoons sugar mixed with 1 teaspoon cinnamon

Cooking Directions:

Preheat oven to 375 degrees.  In a mixer bowl, add cream cheese and butter and beat with an electric mixer until well combined.  Beat in sugar, eggs and vanilla .  Add flour and baking soda mixing until all combined.  Scoop into 1 1/2  inch balls and roll in sugar and cinnamon mixture.  Place 2 inches apart on a greased or line baking sheet and press gently with tines of a fork in a crisscross pattern.   Bake for 10 to 12 minutes. Remove to a wire rack to cool.

Enjoy!

Miss

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