Category: Cheesecake

Mini Pumpkin Cheesecake

Delicious mini Pumpkin Cheesecake is the perfect finger sized creamy treat that is seasonally delicious. This seasonal dish is perfect with coffee or to present at a party and can be made with very little preliminary work that makes it a very good selection for your seasonal festivities. These delicious treats are perfect for next fall festival or family gathering. These are gorgeous and make for nice decorations on any table or serving tray. My teenagers are learning self control at the table but struggled mightily to not look like they were in an eating contest to see who could eat the most of them. These are almost bite sized and shareable. They have a festively appeal and a seasonal flavor that could become a family tradition.

Watch the video and follow the simple instructions below to have these delicious Mini Pumpkin Cheesecakes ready to to share in your home tonight. Fall is a cooler time of the year and pumpkin is a fun seasonal puree to make that is moist rich and delicious in these Mini Cheesecakes. Like and share this or any of my recipes you find interesting. Thanks and come back again soon. Also get the kids to help make these to share with their friends. Best part from a family bonding experience cooing this recipe is the reward of passing along tips in the kitchen that have been around for as long as good home cooking.

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Use a food processor to crush the crackers (or buy prepared graham cracker crumbs). Add the brown sugar & melted butter to the food processor and pulse until the crumbs have become moist. Place approximately 2 tbsp of crumbs in each muffin tin. Then, press the crumbs to pack them into the bottom of the pan (use the bottom of a measuring ¼ cup to help press down). Bake for 10 minutes. Remove the tin from the oven and let completely cool for 15-20 minutes.

In a medium size bowl: add softened cream cheese and whip until smooth. Add brown sugar, sour cream, vanilla extract, salt, pumpkin puree, pumpkin spice and whip/beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. Add cornstarch into the bowl and mix until smooth.

Add 1 egg and whip until smooth. Continue to add the other egg and continue to whip until smooth.

Divide the cheesecake batter evenly in each muffin tin. Then very gently jiggle the pan to help them level.

Bake for 18 – 20 minutes or until the top of the cheesecake is set. Remove from the oven and let set at room temperature for 2 hours.

Then, cover with an air tight container or saran wrap. Refrigerate for 6 hours or overnight.

Garnish with cinnamon or pumpkin spice atop the whipping cream.

Enjoy!

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Mini Pumpkin Cheesecake

Quick and easy Mini Pumpkin Cheesecake is smooth, creamy and absolutely delicious. Full of seasonal flavors that everyone will enjoy, this little snack/treat is perfect for your fall celebrations.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Course Dessert
Cuisine American
Servings 12
Calories

Equipment

  • 12 Muffin Tins

Ingredients
  

Crust

  • 8 – 9 full sheets graham cracker about 1 ½ cups of crumbs
  • ¼ cup brown sugar
  • ¼ cup melted unsalted butter

Pumpkin Cheesecake

  • 12 oz cream cheese room temperature & softened
  • 1 cup pumpkin puree
  • ½ cup brown sugar
  • 2 tbsp sour cream room temperature
  • 1 tbsp cornstarch
  • 2 tsp pumpkin spice
  • 2 tsp vanilla extract
  • ¼ tsp salt
  • 2 large eggs room temperature

Homemade Whipped Cream

  • 1 cup heavy whipping cream
  • 2 tbsp confectioner sugar/ powdered sugar

Instructions
 

  • Preheat the oven to 325°F. Place 12 muffin paper liners in the muffin tins.

Crust

  • Use a food processor to crush the crackers (or buy prepared graham cracker crumbs). Add the brown sugar & melted butter to the food processor and pulse until the crumbs have become moist. Place approximately 2 tbsp of crumbs in each muffin tin. Then, press the crumbs to pack them into the bottom of the pan (use the bottom of a measuring ¼ cup to help press down). 
  • Bake for 10 minutes. Remove the tin from the oven and let completely cool for 15-20 minutes.

Cheesecake

  • In a medium size bowl: add softened cream cheese and whip until smooth. Add brown sugar, sour cream, vanilla extract, salt, pumpkin puree, pumpkin spice and whip/beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. Add cornstarch into the bowl and mix until smooth. Add 1 egg and whip until smooth. Continue to add the other egg and continue to whip until smooth.
  • Divide the cheesecake batter evenly in each muffin tin. Then very gently jiggle the pan to help them level.
  • Bake for 18 – 20 minutes or until the top of the cheesecake is set.
  • Remove from the oven and let set at room temperature for 2 hours. Then, cover with an air tight container or saran wrap. Refrigerate for 6 hours or overnight.

Whipping Cream

  • In a bowl: add cold whipping cream and sugar. Beat on medium until soft peaks form. Place the cream in a tipped pastry bag. Then decorate each bar with cream just prior to serving. 

Garnish with cinnamon or pumpkin spice atop the whipping cream. Enjoy!

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    Blackberry Swirl Cheesecake Bars

    Gorgeous Blackberry Swirl Cheesecake Bars that are absolutely heavenly. Mouthwateringly smooth, rich and delicious with fresh mashed Blackberry juice, this dessert is a must try. The Oreo crust is so crunchy it is the perfect crust for this elegant homemade dessert. The swirl is a simple technique that gives the bars an artful invitation. This is a coffee shop masterpiece that you will love and be proud to share with others. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

    Watch the video and follow the instructions below to have smooth Blackberry Swirl Cheesecake Bars today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Enjoy one of these bars with your favorite hot espresso or americano as you reflect with one of life’s tasty satisfactions. Thanks for visiting and see you again soon.

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    In a small bowl: add blackberries, sugar and lemon juice. Let sit for 20 minutes. Use a fork/masher and smash until you release most of the liquid from the blackberries. 

    Add cornstarch and mix everything together. Use a fine mesh to strain the liquid from the blackberries. Discard the blackberries solids. Freeze the sauce for 15-20 minutes.

    Use a food processor to crumble the Oreos. Add butter then continue to mix the Oreos.

    Then form the crumbs into the bottom of the pan (use the bottom of a measuring cup to help press down). Bake fro 10 minutes. Then, remove from the oven and let rest for 15 minutes.

    In a medium size bowl: add softened cream cheese and sugar.

    Add 1 egg and whip until smooth. Continue to add the other egg and continue to whip until smooth. DO NOT OVERMIX.

    Whip until smooth. Add sour cream, vanilla extract, salt and whip until smooth.

    Pour the cheesecake batter into the pan. Spread and level the cream cheese mixture using a silicone or cake spatula. Then very gently jiggle the pan until settled and level.

    Drizzle the sauce over the top of the cheesecake (do not pour all the sauce directly on top in one spot).

    Use a toothpick to make cross cutting swirls to enhance presentation.

    Place the pan in the middle of the oven rack. Bake for 30-35 minutes (mine took ~30 minutes). 

    Remove the pan from the oven and let cool completely for at least 2 hours (to room temperature). Then, cover with plastic wrap and chill in the refrigerator for at least 6 hours or preferably overnight.

    Prior to serving, remove the cheesecake from the pan and then cut into 9 pieces. 

    Serve & Enjoy!

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    Blackberry Swirl Cheesecake Bars

    Gorgeous Blackberry Swirl Cheesecake Bars that are creamy and comforting with your favorite cup of coffee.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 40 minutes
    Total Time 1 hour
    Course Baked Goods, Breakfast, Dessert
    Cuisine American
    Servings 9
    Calories

    Equipment

    Ingredients
      

    Crust

    • 24 oreos
    • 4 tbsp unsalted butter melted

    Cheesecake

    • 16 oz cream cheese room temperature
    • ½ cup granulated sugar
    • ¼ cup sour cream room temperature
    • 1 tsp vanilla extract
    • â…› tsp salt
    • 2 large eggs room temperature

    Sauce

    • 6 oz fresh blackberries
    • 2 tbsp granulated sugar
    • 2 tsp cornstarch
    • 1 tsp lemon juice

    Instructions
     

    Sauce

    • In a small bowl: add blackberries, sugar and lemon juice. Let sit for 20 minutes. Use a fork/masher and smash until you release most of the liquid from the blackberries. Optional: use a food chopper or processor.
    • Add cornstarch and mix everything together. Use a fine mesh to strain the liquid from the blackberries. Discard the blackberries solids. Freeze the sauce for 15-20 minutes.

    Crust

    • Preheat the oven to 325°F. Place parchment paper with overhanging edges on the bottom of the 9"x 9" pan (this will help when removing the crumble bar from the pan later). Grease the sides with cooking flour spray or butter.
    • Use a food processor to crumble the Oreos. Add butter then continue to mix the Oreos. Then form the crumbs into the bottom of the pan (use the bottom of a measuring cup to help press down). Bake fro 10 minutes. Then, remove from the oven and let rest for 15 minutes.

    Cheesecake

    • In a medium size bowl: add softened cream cheese and sugar. Add 1 egg and whip until smooth. Continue to add the other egg and continue to whip until smooth. Whip until smooth. Add sour cream, vanilla extract, salt and whip until smooth. DO NOT OVERMIX.
    • Pour the cheesecake batter into the pan. Spread and level the cream cheese mixture using a silicone or cake spatula. Then very gently jiggle the pan until settled and level (this will help it look nice and even across the top). 
    • Drizzle the sauce over the top of the cheesecake (do not pour all the sauce directly on top in one spot). Use a toothpick to make cross cutting swirls to enhance presentation.
    • Place the pan in the middle of the oven rack. Bake for 30-35 minutes (mine took ~30 minutes). 
    • Remove the pan from the oven and let cool completely for at least 2 hours (to room temperature). Then, cover with plastic wrap and chill in the refrigerator for at least 6 hours or preferably overnight. Prior to serving, remove the cheesecake from the pan and then cut into 9 pieces. 

    Serve & Enjoy!

      Video

      Keyword best blackberry swirl cheesecake bars, blackberry cheesecake bars, blackberry swirl cheesecake bars, easy blackberry swirl cheesecake bars, homemade blackberry swirl cheesecake bars
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      Pumpkin Cheesecake Bars

      Lovely pumpkin flavors embedded in this soft and creamy bar are a triumphant combination on a simple to make graham cracker chewy crust. This seasonal dish is perfect with coffee or to present at a party and can be made with very little preliminary work that makes it a very good selection for your seasonal festivities. Pumpkin bars like this one provide a harmony of thick, sweet textures and flavors that are becoming a fall spice classic. Here in my home, these go very fast, my husband got a small slice and returned looking the next day but found an empty serving dish and three happy kids with guilt free grins letting him know he needs to move faster if he wants to enjoy this dish next time it comes out of the oven.

      Watch the video and follow the instructions below to have this charming dessert ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. I hope you enjoy this expedited tutorial and find the presentation suggestions useful at your next family gathering. Thanks for visiting and see you again soon.

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      Pumpkin Cheesecake Bars are a Fall favorite for very obvious sweet and delicious reasons.

      In a medium size bowl: place in the graham crackers, melted butter, sugar, brown sugar, pumpkin pie spice and mix well.

      Then form the crumbs into the bottom of the pan (use the bottom of a measuring cup to help press down). Place the pan in the freezer for 15 minutes.

      In a medium size bowl: add softened cream cheese and sugar. Whip until smooth. Add sour cream, vanilla extract and whip until smooth.

      Add 1 egg and whip until smooth. Continue to add the other egg and continue to whip until smooth.

      Remove the pan from freezer. Put half of the cream cheese mixture atop the graham cracker crust.

      Spread and level the cream cheese mixture using a silicone or cake spatula. Then Gently jiggle to help settle and further level the mixture (this will help making a nice uniform and beautiful layer).

      Add pumpkin puree, pumpkin pie spice to the other half of the cream cheese mixture.

      Mix well until it looks constant with no swirls.

      Use a ladle to place the pumpkin mixture over the previous white cream cheese layer. Then repeat steps to spread and level the upper most layer.

      Then very gently jiggle the pan until settled and level: (don’t be too aggressive here and you will have a beautiful layer dish). 

      Place the pan in the middle of the oven rack. Bake for 45-50 minutes 

      Remove the pan and let cool completely for at least 2 hours (room temperature). Then, chill in the refrigerator for at least 6 hours or preferably overnight. Prior to serving, remove the cheesecake from the pan and then cut into 9 pieces.

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      Pumpkin Cheesecake Bars

      Pumpkin Cheesecake Bars are a Fall favorite for very obvious sweet and delicious reasons.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 45 minutes
      Total Time 55 minutes
      Course Baked Goods, Dessert, Seasonal
      Cuisine American
      Servings 9
      Calories

      Ingredients
        

      Crust

      • 1 ½ cup graham crackers about 9 sheets
      • ½ cup melted unsalted butter
      • 2 tbsp brown sugar
      • 2 tbsp granulated sugar
      • 1 tsp pumpkin pie spice

      Pumpkin Cheesecake

      • 2 (8 oz package) cream cheese softened/room temperature
      • ¾ cup granulated sugar
      • ¼ cup sour cream
      • 2 large eggs room temperature
      • 1 tsp vanilla extract
      • 1 cup pumpkin puree
      • 1 tsp pumpkin pie spice

      Whipping Cream

      • 1 cup heavy whipping cream cold
      • ¼ cup powdered sugar
      • 1 tbsp maple syrup

      Instructions
       

      Crust

      • Place parchment paper with overhanging edges on the bottom of the 9"x 9" pan (this will help when removing the crumble bar from the pan later). Grease the sides with cooking flour spray or butter.
      • In a medium size bowl: place in the graham crackers, melted butter, sugar, brown sugar, pumpkin pie spice and mix well. Then form the crumbs into the bottom of the pan (use the bottom of a measuring cup to help press down). Place the pan in the freezer for 15 minutes.

      Pumpkin Cheesecake

      • Preheat the oven to 325°F.
      • In a medium size bowl: add softened cream cheese and sugar. Whip until smooth. Add sour cream, vanilla extract and whip until smooth. Add 1 egg and whip until smooth. Continue to add the other egg and continue to whip until smooth.
      • Remove the pan from freezer. Put half of the cream cheese mixture atop the graham cracker crust. Spread and level the cream cheese mixture using a silicone or cake spatula. Then gently jiggle to help settle and further level the mixture (this will help making a nice uniform and beautiful layer).
      • Add pumpkin puree, pumpkin pie spice to the other half of the cream cheese mixture. Mix well until it looks constant with no swirls. Use a ladle to place the pumpkin mixture over the previous white cream cheese layer. Then repeat steps to spread and level the upper most layer. Then very gently jiggle the pan until settled and level: (don't be too aggressive here and you will have a beautiful layer dish). Do not pour the upper layer directly over the cream cheese layer. This may result in layer inconsitencies. Watch the video for reference.
      • Place the pan in the middle of the oven rack. Bake for 45-50 minutes (mine took ~45 minutes). 
      • Remove the pan and let cool completely for at least 2 hours (room temperature). Then, cover with plastic wrap and chill in the refrigerator for at least 6 hours or preferably overnight. Prior to serving, remove the cheesecake from the pan and then cut into 9 pieces. 

      Whipping Cream

      • In a bowl: add cold whipping cream, powdered sugar and maple syrup. Beat on medium until soft peaks form. Place the cream in a tipped pastry bag. Then decorate each bar with cream just prior to serving. 

      Sprinkle pumpkin pie spice. Serve and enjoy!

        Video

        Keyword best pumpkin cheesecake bars, easy pumpkin cheesecake bars, fall dessert, homemade pumpkin cheesecake bars, pumpkin bars, pumpkin cheesecake bars, pumpkin dessert, Thanksgiving dessert
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        Lemon Cheesecake Crescent Rolls (Oven & Air Fryer)

        Soft warm and delicious Cheesecake Crescent Rolls are a a simple treat in life we all deserve from time to time. This is a beginner friendly recipe that can turn into fun for the entire family just by working with items you probably already have in your kitchen. I keep these crescents on hand just in case an occasion arises that may require some sweet improvements. They are perfect as a finger food, coffee snack or just a plate of inviting tantalizing rewards. The promises of sweet lemon flavored glaze and soft warm crescents are a match made in taste bud heaven. My family enjoys these simple pleasures and I am sure yours will too.

        Watch the video and follow the instructions below to have this tasty treat today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Warm, lemon flavored, soft, moist and delicious is what you have waiting for you once you decide to give this recipe a try. Thanks for visiting my site and see you again soon.

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        In small bowl: combine cream cheese, lemon juice & sugar.

        Mix well.

        Separate the dough into 8 triangles. Scoop about 1 tbsp of mixture and spread onto the long side of the crescents. Gently fold and roll the dough to the point end.

        Oven: Place the crescents on a baking sheet and bake for 12-15 minutes or until golden brown. 

        Air fryer: Coat the air fryer basket with cooking spray. Place the crescents in the basket. Cook for 6 minutes or until golden brown.

        In a bowl: combine powdered sugar & lemon juice. Mix well until smooth.

        Drizzle the glaze over the lemon cheesecake. Zest some lemon on top of the crescents.

        Serve immediately and enjoy!

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        Lemon Cheesecake Crescent Rolls

        Succulently smooth and rich Cheesecake Crescent Rolls are so easy and quick you will be glad you decided to try them.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 5 minutes
        Cook Time 12 minutes
        Total Time 17 minutes
        Course Baked Goods, Dessert
        Cuisine American
        Servings 8
        Calories

        Ingredients
          

        • 1 can pillsbury crescent rolls
        • 4 oz cream cheese room temperature
        • 2 tbsp granulated sugar
        • 1 tbsp lemon juice
        • lemon zest

        Glaze

        • 1 cup powdered sugar
        • 2 tbsp lemon juice

        Instructions
         

        • Preheat the oven or air fryer to 350°F (176°C). 
        • In small bowl: combine cream cheese, lemon juice, sugar and mix well.
        • Separate the dough into 8 triangles. Scoop about 1 tbsp of mixture and spread onto the long side of the crescents. Gently fold and roll the dough to the point end.
        • Oven: Place the crescents on a baking sheet and bake for 12-15 minutes or until golden brown. 
          Air fryer: Coat the air fryer basket with cooking spray. Place the crescents in the basket. Cook for 6 minutes or until golden brown. (Do not use parchment paper).
        • In a bowl: combine powdered sugar & lemon juice. Mix well until smooth.
        • Drizzle the glaze over the lemon cheesecake. Zest some lemon on top of the crescents.

        Serve immediately and enjoy!

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          Keyword best lemon cheesecake crescents, easy dessert crescents, easy lemon cheesecake crescents, kid friendly dessert recipe, lemon cheesecake crescents, quick and easy lemon cheesecake
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          No Baked Oreo Peppermint Cheesecake

          Decorate your holiday table with a candy coated cheesecake that comes served with a delicious Oreo cookie crumb crust. Serve as a dessert or with a cup of coffee, and enjoy the atmosphere created by this festive lightly crunchy dish. The cream is smooth with a texture of cloudy heaven, from the whipped filling that marries elegantly with the addictive Oreo cookie crust, to create a combination of sweet satisfaction, that will send a pulse of excitement throughout your body, as you take the first peppermint flavored bite.

          If you are looking for a simple to make, no bake, time saver; I strongly urge giving this a try. Watch the video, follow the instructions and bring delight to the holiday celebrations with this beautiful Oreo Peppermint Cheesecake. This dish keeps well when refrigerated and keeps the table looking festive as the candy cane covered dessert has that wonderful Holiday seasonal appeal.

          Holiday dessert.

          Ingredients

          Add the melted butter to the oreo crumbs and mix until the crumbs are moist.

          Place the Oreo crumb mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create an even layer). Place the oreo crumb crust lined pan in the freezer for at least 20 minutes.

          Combine cream cheese, sugar and peppermint extract. Beat until smooth and set aside.

          In a separate bowl: add heavy whipping cream and red food color (optional). Whisk until the cream has thickened and stiff peaks form.

          Transfer the cheesecake filling to the pan atop the Oreo layer.

          Gently spread the filling to form an even layer.

          Sprinkle crushed peppermints on top of the cheesecake. Refrigerate for at least 4 hours.

          No Bake Oreo Peppermint Cheesecake

          5 from 1 vote
          Print Recipe Pin Recipe
          Prep Time 20 minutes
          Refrigerate 4 hours
          Total Time 4 hours 20 minutes
          Course Dessert
          Cuisine American
          Servings 12
          Calories

          Equipment

          • 9 " Non-stick Cheesecake Pan

          Ingredients
            

          Crust

          • 30 oreo cookies
          • 3 tbsp butter melted

          Cheesecake

          • 16 oz cream cheese room temperature
          • 2 cup heavy whipping cream
          • 1 tsp peppermint extract
          • 6 peppermint candy canes crushed
          • 3 drops red food color optional

          Instructions
           

          Crust

          • Coat the sides of the springform pan with a No-Stick Cooking Spray (PAM made with flour works well) and line the bottom with parchment paper.
          • Place the oreos in a food processor/blender and pulse until becomes fine crumbs. Transfer to a bowl. Add the melted butter to the oreos and mix until the crumbs are moist.
          • Place the oreo crumb mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create an even layer). Place the oreo crumb crust lined pan in the freezer for at least 20 minutes.

          Cheesecake Batter

          • In bowl: combine cream cheese, sugar and peppermint extract. Beat until smooth and set aside.
          • In a separate bowl: add heavy whipping cream and red food color (optional). Whisk until the cream has thickened and stiff peaks form.
          • Add the whipped heavy cream to the first bowl with the cream cheese mixture. Gently fold both creams together until well combined (uniform in appearance) to form the cheesecake filling.
          • Remove the oreo crumb crust from the freezer. Transfer the cheesecake filling to the pan atop the oreo layer and gently spread the filling to form an even layer. Sprinkle crushed peppermints on top of the cheesecake.
          • Refrigerate for at least 4 hours.

          Garnish: Oreos (cut in half and embedded flat side down), Crushed Peppermint & Whipped Cream

            Serve and Enjoy!

              Video

              Keyword best no baked oreo peppermint cheesecake recipe, easy no baked oreo peppermint cheesecake recipe, no baked oreo peppermint cheesecake
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