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Once upon a time…

The tartness grabs her taste buds and effervesces like teensy Pop Rocks on a wet tongue. When the first creamy bite of cheesecake hits her mouth, she’ll wonder if she even likes the combination of Key lime and blackberry.

Key lime blackberry cheesecake

She takes another bite.

Key lime blackberry cheesecake

She likes it enough to pile her fork with chunk after chunk and before she knows it, the tiny slice she “tried” is gone.

Key Lime Blackberry Cheesecake

Later that evening, she’ll be standing in front of the refrigerator with a clean fork.

Key lime blackberry cheesecake

A few months later, she’ll ask her sister when she is going to make Key lime blackberry cheesecake again.

Key lime cheesecake

But her sister will not know because her other sister requested turtle cheesecake a long, long time ago and more recently requested taco cheesecake. She’s just not sure which to make first.

She chooses to make taco cheesecake and everyone lives happily ever after.

Taco cheesecake

The end.

~~~~~

Key lime blackberry swirl cheesecake

This recipe makes one 9″ pan. I made one 6″ springform and four 6″ tart pans with this recipe. 

Crust:

4 cups pretzels

1/2 cup packed brown sugar

1 teaspoon cinnamon

1/2 cup (1 stick) butter, melted

Filling:

3 packages (8 ounces each) cream cheese, softened to room temperature

3/4 cup sugar

1/3 cup lime curd, stirred well to loosen it up

5 tablespoons sour cream, room temperature

5 teaspoons flour

1/2 cup Key lime juice

1 teaspoon pure vanilla extract

4 eggs, room temperature

1 egg yolk, room temperature

1 jar (10 ounces) seedless blackberry jam or preserves, stirred well to loosen it up

blackberries for serving with each piece

Make the crust:

Heat oven to 350 degrees. In a food processor combine pretzels, brown sugar, cinnamon, and butter.

If you don’t have a food processor, put pretzels in a plastic storage bag and bang with a heavy object like a can of soup to make fine crumbs. Combine everything in a bowl. 

Dump the mixture into a greased 9″ springform pan and press down with bottom of measuring cup. Bake 7 minutes. Remove from oven.

Make the filling:

In a large mixing bowl, beat cream cheese until creamy, making sure there are no lumps. Add sugar and beat until smooth. Whip in lime curd. Beat in sour cream and flour. At this point, make sure cheesecake filling is smooth because once you add the eggs, you don’t want to beat it vigorously.

Stir in Key lime juice and vanilla.

With mixer on low speed, beat in eggs and egg yolk, one at a time, scraping down the sides after each one.

Pour half the filling into crust. Drop teaspoons of blackberry jam randomly into filling, using three-fourths of jam. With a butter knife, gently swirl jam into batter without touching crust. Pour second half of filling into pan and drop teaspoons of jam into the batter, swirling gently with butter knife.

  • For 9″ springform bake at 350 degrees.
  • For 6″ springform bake at 325 degrees for 40-45 minutes.
  • For 6″ tart pans bake at 275 degrees for 28-33 minutes.

Remove from oven when center is slightly jiggly. It will continue to bake once removed. Cool to room temperature. Chill in fridge for 24 hours. Serve with blackberries.

Store leftovers in refrigerator up to one week or in freezer up to three months.

Also try Key Lime Cheesecake with Patrón Sauce and Key lime pie.

Sweet fairytale wishes,

Staci

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Hannah graduates from SDSU in a couple of weeks and it was her last day working in our group. Sticking with tradition, we had a food day—no nuts, no peanut butter. Hannah loves chocolate and deep dark chocolate cheesecake with honey ganache is irrefutably the most decadent chocolate dessert I make. And eat.

Perhaps it was the cool air breezing through the kitchen window when I opened the oven door, or maybe I overbeat the batter like a cheesecake novice that I am not.

deepest darkest chocolate cheesecake

But no matter what it was, the crack in my cheesecake made the perfect cranny for the ganache to nestle into like a silk scarf tucked into a cashmere coat.

ganache in cheesecake crack

Candid iPhone picture while slicing the cheesecake

I’m hoping I can make the same mistake again. And again. And again.

deepest darkest chocolate cheesecake

Deepest Darkest Chocolate Cheesecake with Honey Ganache is on foodnetwork.com. I’ve used the recipe since 2013 when I shared it in Save the bees, make chocolate cheesecake with honey ganache. I use the ganache recipe for a lot of my desserts because I like to use locally-harvested honey instead of corn syrup.

Don’t be afraid to add the coffee to the filling and to the ganache. Just like in Is that coffee in your cookie or just intensified chocolate, coffee simply deepens the flavor of the chocolate.

Sweet mistake wishes,

Staci

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You’ve flipped your paper calendar to November, there’s a gallon of apple cider in your fridge, “A Partridge in a Pear Tree” is chirping on Pandora, and you’re pinning unrealistic menu and holiday decorating to-dos as if Pinterest hands out gold medals. And now you will fall asleep at night counting tiny triangles of caramel apple cider cheesecake.

caramel apple cider cheesecake

But since cheesecake doesn’t fall from trees, this is a realistic dessert to pin to your Thanksgiving Meal board. You will impress your guests or hosts with a cheesecake flavor they’ve likely never tried, and you get to make it well in advance of your dinner because you can refrigerate cheesecake for seven days and you can freeze it for up to six months.

If you are a cheesecake novice, this is an easy enough cheesecake recipe for you. I’ll share my same tips as I did a few days ago in Don’t let cheesecake scare you: start with a recipe easier than monster cookie dough cheesecake:

  1. Bring ingredients to room temperature. Using room temperature ingredients and adding the eggs last, and not overbeating once you add them, are the secrets to making cheesecake. Simple as that.
  2. Plan to be at home for a few hours. (But you can even run errands while the cheesecake cools.)

Caramel apple cider cheesecake

Crust

1-1/2 cups cinnamon graham cracker crumbs

1/4 cup butter, melted

Filling

4 (8-ounce) packages cream cheese, softened to room temperature

1-1/4 cups brown sugar

1/2 cup apple butter (smooth, nut chunky)

1/2 cup boiled cider (or use this recipe from Midwest Living to make your own boiled cider)

1-1/2 teaspoons apple pie spice

4 eggs, room temperature

1 cup caramel ice cream topping

Put it all together

  1. Preheat oven to 350°. For a 9-inch springform pan, grease the springform pan with baking or cooking spray. For a 9-inch square baking pan, line with parchment paper or pan lining paper leaving extra paper hanging over the edge to use as a handle to lift the cheesecake out.
  2. Combine the crushed graham crackers and melted butter in a small bowl. Stir well. (Or combine in a food processor.) Press the crumb mixture into the bottom and up the sides of pan. Bake 8 minutes. Remove from the oven and set aside to cool.
  3. In a large bowl using the paddle attachment of an electric mixer, beat room temperature cream cheese on medium-high speed until creamy throughout, with no chunks or pieces. Scrape down the sides of the bowl a few times while mixing. This will take approximately 3-4 minutes. This only works if the cream cheese is at a soft, room temperature consistency.
  4. Add the sugar to the cream cheese mixture and beat on medium-high speed for a few minutes until sugar is well combined and the texture is creamy.
  5. Drop the apple butter and apple pie spice in and stir lightly. Pour in the boiled cider and mix on medium just until combined.
  6. Add the eggs, one at a time, beating on low just until combined. Turn off the mixer and gently scrape down the sides of the bowl after each egg is added. Do not overbeat.
  7. Gently pour the filling into the prepared crust. With a spoon or fork, drizzle the caramel all over the top, trying not to drop big globs on the cheesecake. With a knife, swirl the caramel into the cheesecake, but only near the top of the batter, don’t get it very deep.
  8. Bake at 350° for approximately one hour and 15 minutes or until the edges are light golden brown and the center is just set. Turn the oven off and crack the oven door open slightly. Let the cheesecake completely cool in the oven for two hours. (You can run your errands now.)
  9. Once cool, run a knife between the pan and the cheesecake to loosen it from the sides, then cover the top of the pan with plastic wrap and set in the refrigerator for at least 8 hours.

When ready to serve, remove the cheesecake from the springform pan or remove from square pan by lifting the edges of the parchment paper. To slice, run a large knife under hot water and dry before making each cut to keep the slices smooth and free from crumbs.

Keep cheesecake in the refrigerator for up to seven days. If you want to freeze the cheesecake or slices of cheesecake wrap tightly in foil or seal in freezer bags for up to six months. Thaw in refrigerator overnight and at room temperature for 2 hours or at room temperature for three hours.

If you want to bake this cheesecake in 4-inch springform pans as I have pictured, lower the oven temperature to 300° and bake approximately 40-45 minutes or until the edges are light golden brown and centers are just set.

If you want to get fancy, serve with a dollop of whipped cream and a sprinkle of cinnamon.

Sweet fall wishes,

Staci

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If I had a nickel for every time someone told me they can’t make cheesecake, I’d advance my own cookbook and give my debit card pin to my favorite charities.

Their stories go one of two ways. They’ve either tried once, maybe twice, to make cheesecake and it didn’t turn out as perfectly as they expected, or they’ve never tried to bake cheesecake because they assume it takes special skills.

monster cookie cheesecake

It is possible that your first cheesecake won’t look like a Food & Wine centerfold. And it does take skills:

  1. The ability and patience to bring ingredients to room temperature. Using room temperature ingredients and adding the eggs last, and not overbeating once you add them, are the secrets to making cheesecake. Simple as that.
  2. The availability to be at home for a few hours. (But you can even run errands while the cheesecake cools.)

If you have these ordinary skills, you can make cheesecake. So let the big bad scary cheesecake out from under your bed and let’s talk about how you can make extraordinary cheesecake at home. My suggestion is to start with the easiest cheesecake and work your way up to making a more time-consuming, but not more difficult cheesecake, like monster cookie dough.

Vanilla cheesecake with fresh berries | Random Sweetness Baking

I know you can do this. In my early days of learning to make cheesecake, I undercooked a cheesecake and brought it to work. I was mortified. So I tried again. And now I’ve mastered the art of making cheesecake but I’m just a home cook. My field of training is in communications and business, not culinary arts. I flunked art in middle school and my home ec sweatshirt was too long and crooked. I once hot-glued wallpaper to cover a section of bedroom wall when I lived in a trailer house. And every once in a while, my cheesecakes have sinkholes, but so what? Did you know that a bad-looking cheesecake still tastes better than any pie or cake ever?

Vanilla Cheesecake with Fresh Berries

Crust (I toss whole crackers, sugar, and the melted butter in my food processor.)

1-1/4 cups graham cracker crumbs

3 tablespoons sugar

1/4 cup (4 tablespoons) unsalted butter, melted

Filling

4 (8-ounce packages) cream cheese, softened to room temperature (Take the cream cheese out of the packages and set them in your mixing bowl. Cover with a towel while they come to room temperature, at least 60 to 90 minutes before you are ready to bake.)

1-2/3  cups sugar

1/4 cup cornstarch

1 tablespoon pure vanilla extract (I use Sonoma Syrup Co. Vanilla Bean Crush)

3/4 cup heavy or whipping cream, at room temperature

3 large eggs at room temperature (Set these out when you get the cream cheese out.)

fresh berries of your choice

Put it all together

  1. Preheat oven to 350°. For a 9-inch springform pan, grease the springform pan with baking or cooking spray. For a 9-inch square baking pan, line with parchment paper or pan lining paper leaving extra paper hanging over the edge to use as a handle to lift the cheesecake out.
  2. Combine the crushed graham crackers, sugar, and melted butter in a small bowl. Stir well. (Or combine in a food processor.) Press the crumb mixture into the bottom and up the sides of pan. Bake 8 minutes. Remove from the oven and set aside to cool.
  3. In a large bowl using the paddle attachment of an electric mixer, beat room temperature cream cheese on medium-high speed until creamy throughout, with no chunks or pieces. Scrape down the sides of the bowl a few times while mixing. This will take approximately 3-4 minutes. This only works if the cream cheese is at a soft, room temperature consistency.
  4. Add the sugar to the cream cheese mixture and beat on medium-high speed for a few minutes until sugar is well combined and the texture is creamy.
  5. Put the cornstarch in a tiny bowl. While stirring, add just enough ice-cold water to dissolve the cornstarch. It’s probably a teaspoon or two of ice water. Stir until dissolved and then add to the cream cheese batter.
  6. Pour the vanilla extract and room temperature whipping cream into the batter and then beat on medium until all the ingredients are incorporated and the batter is smooth.
  7. Add the eggs, one at a time, beating on low just until combined. Turn off the mixer and gently scrape down the sides of the bowl after each egg is added. Do not overbeat.
  8. Gently pour the filling into the prepared crust. Bake at 350° for approximately one hour and 15 minutes or until the edges are light golden brown and the center is just set. Turn the oven off and crack the oven door open slightly. Let the cheesecake completely cool in the oven for two hours. (You can run your errands now.)
  9. Once cool, run a knife between the pan and the cheesecake to loosen it from the sides, then cover the top of the pan with plastic wrap and set in the refrigerator for at least 8 hours.

When ready to serve, remove the cheesecake from the springform pan or remove from square pan by lifting the edges of the parchment paper. To slice, run a large knife under hot water and dry before making each cut to keep the slices smooth and free from crumbs. Serve with your favorite berries.

Keep cheesecake in the refrigerator for up to seven days. If you want to freeze the cheesecake or slices of cheesecake, (remove the berries first) wrap tightly in foil or seal in freezer bags for up to six months. Thaw in refrigerator overnight and at room temperature for 2 hours or at room temperature for three hours.

If you want to bake these in 4-inch springform pans as I have pictured, lower the oven temperature to 275° and bake approximately 35-40 minutes. If you have mini cheesecake pans, bake for approximately 26 minutes.

Once you rule the kitchen with vanilla cheesecake, you are ready to make any cheesecake. Because the same basic rules apply—use room temp ingredients and don’t overbeat once you add the eggs to the batter.

Try Key Lime Cheesecake with Patrón Sauce.

Key lime cheesecake with Patron Sauce

Or Andes Mint Cheesecake.

Andes Mint Cheesecake

And then try a savory Taco Cheesecake. Yes, savory cheesecake.

Taco cheesecake

And then you are ready for Monster Cookie Dough Cheesecake, which is really quite easy, it just takes a little extra time to make the cookie dough balls.

monster cookie dough cheesecake

Monster cookie dough cheesecake

Crust

1 (17.5 ounce) pouch peanut butter cookie dough mix and the ingredients to make them

1/2 cup mini M&Ms

1/2 cup mini semi sweet chocolate chips

3/4 cup quick-cooking oats

Filling

5 (8-ounce) packages cream cheese, softened to room temperature

3/4 cup white sugar

3/4 cup brown sugar

3/4 cup creamy peanut butter

2 teaspoons vanilla

3 eggs, room temperature

  1. Preheat oven to 350°. For a 9-inch springform pan, grease the springform pan with baking or cooking spray.
  2. Make cookie dough according to package directions. Add the mini M&Ms, mini chocolate chips, and quick oats. Press a layer of cookie dough into the springform pan, approximately 1 cup of the dough. Bake for 5 minutes.
  3. Take 1 cup of the dough and roll into tiny balls, about the size of a nickel, and set aside.
  4. For the remaining dough, break into pieces and put on a baking sheet. Bake for about 5 minutes, just until you can use them as cookie crumbs to top the cheesecake slices.
  5. In a large mixing bowl, beat cream cheese until smooth. Add white and brown sugars, beating until light and fluffy. Add peanut butter and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Do not over beat.
  6. Pour 1/2 of the cheesecake batter into pan. Scatter the cookie dough balls into the pan and then cover with the remaining cheesecake batter.
  7. Bake in 9-inch pan for 50-55 minutes or until the top starts to turn a light brown and the center still looks a little shiny.
  8. Remove from oven and cool 2 hours. Refrigerate at least 12 hours before serving. Top with reserved cookie crumbs when ready to serve.

Give one of these a try and then come back and let me know how you did. I’ll be your cheesecake cheerleader! Friends don’t let friends eat store-bought cheesecake.

Sweet and not-so-scary-cheesecake wishes,

Staci

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When summer saunters into fall, my sister Kalli is one of the first people in line for a pumpkin latte. And while pumpkin reigns as the season’s flavor royalty, gingerbread lingers nigh as we wait to shepherd in winter with a fluffy blanket of snow.

In comes the gingerbread latte and an even longer line. So put down that thermos and get out of line. Grab a fork and let the cozy flavors of molasses, gingerbread, and coffee percolate your holiday senses. Gingerbread KAHLÚA Cheesecake If you also want to skip the pumpkin latte line, enjoy one of my favorites, KAHLÚA Pumpkin Chocolate Cheesecake.

Gingerbread KAHLÚA Cheesecake

Crust:

1 cup gingersnap cookie crumbs

1/2 cup graham cracker crumbs

1 tablespoon powdered sugar

1/4 cup (4 tablespoons) unsalted butter, melted

Cheesecake filling:

4 (8-oz.) packages cream cheese, room temperature

1 cup white sugar

1/2 cup brown sugar

1 teaspoon vanilla

4 eggs, room temperature

1/4 cup unsulfured molasses

1/2 cup KAHLÚA (or any coffee-flavored liquor), OR 1 tablespoon coffee extract

1/4 teaspoon salt

1 teaspoon ground cinnamon

1-1/2 teaspoons ground ginger

1 teaspoon nutmeg (freshly grated if possible)

1/4 teaspoon ground cloves

Make the crust: (If you don’t have a food processor, you can make crumbs in a blender.) In a bowl, combine gingersnap and graham cracker crumbs with powdered sugar and melted butter. Toss to combine. Press crumbs evenly onto bottom of greased 9-inch springform pan. Bake at 350° for 5 minutes. Set aside.

Make the filling:

In a tiny bowl combine salt, cinnamon, ginger, nutmeg and cloves. Set aside.

In a mixer bowl, beat room temperature cream cheese until smooth. Gradually add sugars and vanilla and beat until light. Add eggs, one at a time, beating well after each addition, being careful not to overbeat.

Stir in molasses and KAHLÚA. Slowly beat just until combined. Sprinkle in the spices and stir gently to mix in.

Pour cheesecake filling into crust. Place in the oven and bake at 350° for 60-65 minutes or until center is barely jiggly anymore. Carefully run a knife between the springform pan and cheesecake. Cool on a wire rack for an hour or two.

Refrigerate at least 8 hours before removing from springform pan and serving. Sprinkle crust crumbs on top. Store in refrigerator up to 2 weeks or in freezer up to 3 months.

Cozy fall wishes,
Staci

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When Sarah Jo from DakotaChic asked me to write a guest post in celebration of National Dairy Month, I knew I would create a recipe for something that mirrors her charm and personality – delightful, classy, sweet, and show stoppingly gorgeous – turtle cheesecakes in pretty little jars.

Cheers to dairy farmers and their families!

turtle cheesecake jars

Go check out Sarah Jo’s Midwest awesomeness on DakotaChic. Don’t miss a thing – subscribe to her blog while you’re there and check out her fun Pinterest, Twitter, and Instagram posts.

I’ll leave the fridge light on for ya.

Sweet wishes, 
Staci

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Weekday mornings at our house start early and they don’t leave time for elaborate breakfasts. Other than dry cereal from a box, muffins come from pouches, cinnamon rolls come from tubes, and pancakes come from a box in the freezer. But with an extra five minutes of prep time, you can make 18 butterscotch cheesecake muffins that taste and smell so delightful you’ll be skipping out the door to work.

butterscotch cheesecake muffins | Random Sweetness Baking

The idea for these came from one of our favorite, butterscotch muffins from Taste of Home. All I did was switch out the vanilla pudding mix with cheesecake pudding mix and instead of the cinnamon and brown sugar topping, I tossed on colored turbinado sugar.

Make your morning even simpler by combining the dry mix the night before. Stir it together in a bowl, pop the lid on, and in the morning just crack open the eggs and pour in the liquids. Of course you can customize these to your liking – just stand in the pudding mix aisle and pick two flavors you want in your muffins.

Butterscotch cheesecake muffins

2 cups all-purpose flour

1 cup sugar

1 package (3.4 ounces) dry instant butterscotch pudding mix

1 package (3.4 ounces) dry instant cheesecake pudding mix

2 teaspoons baking powder

1 teaspoon salt

1 cup water

4 eggs

3/4 cup canola or vegetable oil

1 teaspoon vanilla extract

turbinado sugar (the larger, chunky crystals) or regular white sugar

Preheat oven to 350°.

In a large bowl, stir together the flour, sugar, pudding mixes, baking powder, and salt. In a smaller bowl, whisk together the water, eggs, oil, and vanilla.

Slowly stir the wet ingredients into the dry ingredients, stirring just until the batter is all wet.

Pour batter into greased muffin cups and sprinkle tops with turbinado sugar. Bake at 350° for 20-25 minutes. (The original recipe states a bake time of 15-20 minutes but mine have never been done in that time.) Makes 18 regular sized muffins or 12 regular muffins and 12 mini muffins.

 

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