Rumchata Cheesecake

Pin It

Last week I was surfing the web for something new, festive and sweet to end our Get me out of the cold themed menu and with that, tropical beaches and poolside cocktails came to mind. I stumbled on a few contenders, but this one ultimately won because, well, I have never tasted RumChata before and I was intrigued.  What's not to like about a little booze, cream and spices in a luscious creamy dessert?  

As usual, I do have to talk about and point out a few things in the recipe. First up, the crust. The original recipe called for a certain cinnamon toast cereal which is not something I keep in my pantry.  I like a more traditional graham cracker crust for cheesecakes, so I thought I would go with tradition and add a little bit of cinnamon to the mixture. Well, let me tell you that when I was at the store, I strolled down the cereal isle out of curiosity and low and behold there was a new kid on the block; CinnaGraham Toast Crunch Cereal™. I could not believe it! I don't buy sugary cereals like that, but I decide to make an exception and I am glad I did.

The original recipe also called for a sour cream topping and a caramel drizzle, but I opted for a cinnamon sugar shake all over, a homemade caramel sauce (because I had some in the refrigerator but store bought can be used) and a lightly sweetened whipped cream that I used to pipe rosettes around the finished cake. All of these made for a beautiful presentation and certainly added to the taste!  After his first bite, my husband declared this to be one incredible cheesecake!

Sunday Dinner

Pin It

Mushroom, Cheddar and Herb Mini Phyllo Tarts

Roasted Beef Tenderloin

Béarnaise Sauce

Frites

Green Salad

Pumpkin Cheesecake Bars

Sometimes people ask me how I am going to decide on what to have for dinner. Well, whether it's a weeknight dinner or a Sunday dinner, it usually depends on the season and the weather.  Sometimes, it's because I am in the mood, had a craving or I just feel like it. And then there are meals where the refrigerator or freezer decide for me, like tonight's menu.

I was actually in the mood for lasagna, but I needed to clear some space in the freezer before I make lasagna. (I make two batches; one to eat and one to freeze.) You'd think I would have enough freezer space since I have three freezers! Anyways, I decided to take out a beautiful beef tenderloin to free up some shelf space. As far as the deciding factor to the other components tonight, I just felt like it. And seeing how some of you might be looking for a last minute recipe for the turkey day dessert table, I thought I would share this recipe today. 

These aren't just good, they are super good! In fact, other than using extra large eggs instead of large eggs, I didn't change any ingredients or measurements. Buuuttt, I did change the technique. The original recipe suggested making the filling in a stand mixer, but I already had out my food processor to make the graham cracker crust. So, I just cleaned and dried the food processor while the crust was cooling. Less messy dishes make me a happy cooker and I think it'll make you happy too. 

*Wait a minute...Sometimes blogging is like going to the grocery store; I am always forgetting something!

Another thing I changed was the portion size.  The original said this made 24 bars and that would be the perfect size for a mini dessert buffet, but I like a more substantial bar, so I cut them into 12 squares; hence the 12-24 squares/bars. And lastly, since I serve them as a fork and plate dessert instead of a hand-held, I spoon a nice dollop of sweetened whipped cream on top. I find it necessary😋.  Happy Sunday!

Sunday Dinner eight years ago

Sunday Dinner nine years ago

Sunday Dinner ten years ago

Sunday Dinner eleven years ago

Chocolate-Peanut Butter Cheesecake

Pin It

After a big Sunday dinner, my children and husband usually take the sweet and savory leftovers on Monday for their school/work lunches.  And this Monday happened to be one of those times.  So as I am strolling through the isles of a certain super store at lunch time on Monday, I get this text from my husband--  "Should do a reality show.  Put pieces of that cheesecake in front of  people in the middle of a diet regimen.  Film their anguish for cheap laughs."  I snickered out loud and responded, "That's too funny!"  He then sent another text--  "Damn good cheesecake. Best I've ever had."  I can't argue with that.

I don't think I need to sell you on the combination of peanut butter and chocolate.  But as for the texture, cheesecake can be hit or miss.  Dry and over cooked-- miss.  It's almost tough to eat at that point.  This here beauty-- bullseye!  I don't know if it is the creamy peanut butter addition to the filling or the eggs to cream cheese ratio, but it is hands down the smoothest, creamiest cheesecake that I have ever put in my mouth!  

Unlike the more traditional graham cracker crust, this recipe uses store bought peanut butter-filled sandwich cookies.  I used the popular store-bought variety Nutter-Butters, but since it is Girl Scout cookie distributing time, I can't see why you couldn't use up some of those Do-Si-Dos.  Better to put them to good use rather then have them laying around tempting you.  Wait... then you'll have this cheesecake laying around tempting you!  Dilemmas...

Mini Raspberry Swirl Cheesecakes

Pin It

Normally I post a Sunday dinner menu for the weekend, but this Sunday I will not be able to spend a normal amount of time in my kitchen.  We are having a little celebration with family today and I will be bringing this sweet treat to share.  

I brought these to a neighborhood graduation party a few weeks ago and I made several batches of them.  Due to the amount I needed to make, I wanted to make the recipe simpler.  I took a cue from a Cook's Country recipe and used a store bought shortbread cookie in lieu of the original graham cracker crust.  I have to say, I liked this version better than the graham cracker.  The shortbread flavor paired really well with the raspberry flavor.  The graham cracker flavor can sometimes overpower the overall flavor profile of a cheesecake.  But that is just my opinion. What was the opinion of the other guests?  Let's just say that not a single cheesecake was left.  I even had a neighbor who claims he doesn't care for cheesecake polish off three of them.  (Don't worry Ron, your secret is safe with me☺).

Below are a few step-by-steps to help you with the baking process.

Line your muffin tins with 32 cupcake liners and place one shortbread cookie in the bottom of each cup.  I know 32 is an odd number for a recipe, but just ask your neighbor to borrow an extra muffin tin if you need one.

Once the raspberry mixture and cream cheese mixture are made, spoon three tablespoons of the cream cheese mixture into each cup.  Then dot 1/2 teaspoon (total for each cheesecake) of the raspberry mixture in several dots on top of the cheesecake filling.

Using a toothpick or skewer, swirl the raspberry mixture through the cheesecake filling to create a marbled effect.

Bake at 325° F for 22 minutes, or until the filling is just set.  The cheesecakes will looked puffed, but they will sink slightly once cooled.

Printable Recipe

Mini Raspberry Swirl Cheesecakes
makes 32

For the Crust
32 Keebler Simply Sandies

For the Raspberry Coulis
6 ounces fresh Raspberries
2-4 Tablespoons granulated sugar, depending on the sweetness of the berries
1 teaspoon freshly squeezed lemon juice

For the Filling
2 pounds cream cheese, at room temperature
1 1/2 cups granulated sugar
1/8 teaspoon kosher salt
2 teaspoons pure vanilla extract
4 extra large eggs, at room temperature

Preheat the oven to 325° F.  Line standard size muffin tins with paper liners and place one cookie in the bottom of each cup; set aside.

In the bowl of a food processor, puree the raspberries, 2 tablespoons of sugar, and lemon juice until completely smooth.  Strain the mixture through a fine-mesh sieve set over a bowl.  Taste for sweetness, adding more sugar if necessary.  Discard the seeds and set the coulis aside.

In a clean bowl of a food processor, puree the cream cheese, sugar, salt, vanilla, and eggs until completely smooth.  Spoon three tablespoons of the cream cheese mixture into each cupcake liner on top of the cookie.  Dot a 1/2 teaspoon of raspberry coulis (total) in a few dots over the cheesecake filling.  Use a toothpick or wooden skewer to lightly swirl the raspberry coulis to create a marbled effect.

Bake the cheesecakes until the filling is set, about 22 minutes, rotating the pans halfway through baking.  Transfer to a wire rack and cool to room temperature.  Carefully remove the cheesecakes and transfer to a rimmed baking sheet.  Refrigerate for at least 4 hours before serving.  Enjoy!

Source: Adapted from Cupcakes by Martha Stewart