Beer Girl Cooks

Cooking & Craft Beer

cheesecake

Chocolate Peanut Butter Porter No-Bake Cheesecake Cups

by 36 Comments

Chocolate Peanut Butter Porter No-Bake Cheesecake Cups are a perfect dessert for a Valentine’s Day in with your sweetie or to be shared with friends.

Chocolate Peanut Butter Porter No-Bake Cheesecake Cups are a perfect dessert for a Valentine's Day in with your sweetie or to be shared with friends

I can’t remember the last time we actually left the house and went out for Valentine’s Day.

Chocolate Peanut Butter Porter No-Bake Cheesecake Cups are a perfect dessert for a Valentine's Day in with your sweetie or to be shared with friends

I can’t imagine why.  I mean, what could possibly be more romantic than fighting for space in a crowded restaurant that you waited more than 20 minutes past your reservation time to be seated, get rushed through your meal to make room for the next group of Hallmark inspired diners, only to be presented with a $300 bill at the end of the whole ordeal.

In all honesty, we used to go out for Valentine’s Day.  Our transition to staying in didn’t happen because we planned it to.  We actually ended up here because of our lack of planning and the stress of unsuccessfully trying to make last minute reservations.

Chocolate Peanut Butter Porter No-Bake Cheesecake Cups are a perfect dessert for a Valentine's Day in with your sweetie or to be shared with friends

It’s now become a tradition and expectation to stay home.  The reality is that you don’t need a holiday or an expensive night out to celebrate with your sweetie.  Grab a couple of nice steaks or some giant scallops and lobster tails, open a bottle of wine, light a fire, and stay home this year.  You might start a new tradition and your bank account will thank you.

Scroll below the recipe for a list of wonderful recipes to make for a romantic night in.

Chocolate Peanut Butter Porter No-Bake Cheesecake Cups are a perfect dessert for a romantic night in with your sweetie or to be shared with friends.

Chocolate Peanut Butter Porter No-Bake Cheesecake Cups
Print

Chocolate Peanut Butter Porter No-Bake Cheesecake Cups

Ingredients

  • 16 ounces cream cheese
  • 1/2 can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 6 tablespoons chocolate peanut butter porter
  • 2 tablespoons confectioners sugar
  • 1/2 - 3/4 cup graham crumbs
  • 2 cups whipped cream
  • Raspberries or other fruit for topping

Instructions

  1. Beat all ingredients except beer until smooth
  2. Add beer and beat until incorporated
  3. Transfer to a Ziplock or pastry bag and refrigerate overnight
  4. Spoon graham crumbs into cups
  5. Snip off end of bag containing cheesecake filling and fill 2 cups (or 4 smaller) then finish with whipped cream
  6. Top with berries

NOTES:

  1. This will make 2 large or 4 small desserts
  2. I used a chocolate peanut butter porter, but another dessert/chocolate flavored beer would work
  3. Use as much or as little graham and whipped cream as desired

 

What Should I Make For…

Raspberry Triple Chocolate Cheesecake in a Jar

http://whatshouldimakefor.com/raspberry-triple-chocolate-cheesecake-in-a-jar

 

The Sweet Nerd

Double Chocolate Naked Cake

https://thesweetnerd.com/double-chocolate-naked-cake/

 

The Road to Honey

Chocolate Tart with Champagne & Truffles

http://wp.me/p5teQc-1Jo

 

Beyond Mere Sustenance

Chocolate Dipped Candied Blood Oranges

http://beyondmeresustenance.com/chocolate-dipped-candied-blood-oranges/

 

 

Girl Heart Food

Lemon Cupcakes with Cream Cheese Frosting, Raspberries and White Chocolate Drizzle

‪girlheartfood.com/recipe/lemon-cupcakes-with-cream-cheese-frosting-raspberries-and-white-chocolate-drizzle

 

Seasonal Cravings

Chocolate Donut Holes with Pomegranate Cream Filling

www.seasonalcravings.com/chocolate-donut-holes-with-pomegranate-cream-filliing/

 

No Spoon Necessary

Chocolate Velvet Skillet Cake with Cream Cheese Frosting

http://www.nospoonnecessary.com/chocolate-velvet-skillet-cake-with-cream-cheese-frosting/

 

 

Seasons and Suppers

Swedish Goey Chocolate Cake

http://www.seasonsandsuppers.ca/swedish-goey-chocolate-cake/

Instagram: @seasonsandsuppers

 

Beer Girl Cooks

Chocolate Peanut Butter Porter No-Bake Cheesecake Cups

 

The Beach House Kitchen

Valentine’s Raspberry Pinwheel Cookies

 

Ciao Chow Bambina

Roasted Strawberry & Chocolate Hazelnut Panini

http://www.ciaochowbambina.com/roasted-strawberry-hazelnut-panini/

 

 

Chocolate Peanut Butter Porter No-Bake Cheesecake Cups

White Chocolate Cheesecake with Cranberry Topping

by 34 Comments

DSC_0123

 

Hello, gorgeous!

 

DSC_0117PM1

 

Seriously, is there anything more elegant than white chocolate?  Or cheesecake?  And how about a shout out to the cranberry?  It’s not just meant to be a weird jellied canned sauce to be deposited in a bowl keeping its shape with the can lines on the sides.  The cranberry should be properly celebrated.  Who’s with me?  Nobody puts cranberry in the corner!

 

DSC_0115

 

Yeah.  Sorry for that.  Moving on.  We all know by now that I’m ridiculous and that my cheesecakes are kind of a lot.  But it’s a HOLIDAY!  I feel like I have a license to be over the top.

 

DSC_0089

 

I also know that I’ve bored you with vegetables and a frittata, so I truly feel like you totally deserve something sexy and decadent.

 

DSC_0132PM1

 

Enjoy this White Chocolate Cheesecake with Cranberry Topping…

 

DSC_0128PM1

 

Because you have a lot of work to do next week!  Have a fantastic weekend, y’all!

 

Print

White Chocolate Cheesecake with Cranberry Topping

Ingredients

For the Crust

  • 2 1/4 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 1 stick butter melted

For the Cheesecake

  • 5 8 ounce blocks cream cheese softened
  • 1 2/3 cups sugar
  • 1/4 cup flour
  • 1 tablespoon vanilla bean paste
  • 1 cup white chocolate chips
  • splash of heavy cream
  • White chocolate bar for shavings garnish if desired
  • 6 eggs room temperature

For the Cranberry Topping

  • 1 12 ounce bag fresh cranberries
  • 6 tablespoons water
  • 1 teaspoon honey
  • zest and juice of 1 tangerine
  • 1/4 cup sugar

Additional Items

  • Heavy duty aluminum foil
  • Spring form pan
  • Roasting pan
  • Large measuring cup or teapot to pour boiling water

Instructions

For the Crust

  1. Wrap the spring form pan tightly with heavy duty aluminum foil - I used 2 overlapping large pieces and a leak proof spring form pan
  2. Stir sugar and graham crumbs together, add melted butter, stir to combine
  3. Press graham mixture on the bottom and up the sides of a spring form pan
  4. Set aside

For the Cheesecake

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on low until smooth and fluffy, 2-3 minutes
  2. Melt white chocolate chips according to package directions - I did this in the microwave with a splash of heavy cream to thin it out in 30 second intervals, stirring in between
  3. Sift flour and sugar together
  4. Slowly add flour/sugar mixture to the cream cheese a little at a time, still beating on low
  5. Add vanilla bean paste
  6. Add melted white chocolate
  7. Scrape down sides as necessary
  8. Add eggs, one at a time, making sure that each is incorporated before adding the next
  9. Turn off mixer, remove bowl from stand, tap bowl on counter several times to get the air bubbles out, set aside for 20-30 minutes
  10. Preheat oven to 350
  11. Prepare about 6-8 cups boiling water - depends on the size of your roasting pan
  12. Pour cheesecake batter into the prepared spring form pan and set the spring form pan into the roasting pan
  13. Transfer the roasting pan onto the oven rack and carefully and slowly pour boiling water in the roasting pan until halfway up the side of the spring form
  14. Bake for 45 minutes
  15. Reduce oven temperature to 325 and bake an additional 60 minutes
  16. Turn off oven, open door halfway, and leave cheesecake in the oven for another 30 minutes
  17. Remove from oven and cool completely
  18. Refrigerate uncovered overnight

For the Cranberry Topping

  1. Combine all ingredients in a pot, bring to a boil, reduce heat, and simmer for about 10 minutes, until thick and bubbly
  2. Refrigerate overnight

To Serve

  1. If using white chocolate garnish, chill white chocolate bar in the refrigerator or freezer, then shave with a vegetable peeler onto a plate and put back in freezer until ready to use
  2. Transfer cheesecake to a platter or cake plate, top with cranberries, then shaved white chocolate

 

P.S. Don’t forget to enter the giveaway!  $650 Amazon card will make a happy holiday!

 

Amazon Giveaway Square (1)

Pumpkin Cheesecake, Bourbon Whipped Cream + GIVEAWAY

by 66 Comments

DSC_0040PM3

 

It’s November and the sun has been missing from the south for almost 2 weeks, so we’re just moving on and celebrating the Thanksgiving countdown with a vengence.  We’ve been talking about sides and vegetables and I love them all, but I’m in need of some sunshine and sugar because this time change early darkness business and the constant gloomy doomy rain is an absolute buzzkill.

To be fair, the sun did come out for a bit yesterday.  I felt like a vampire coming out of my cave when the bright light hit my face.  I cowered, cringed, and covered my eyes.  I couldn’t find my sunglasses because it had been so long they ended up in the dark scary place in the bottom of my bag with stale gum and used tissues. Don’t judge me.

 

DSC_0009PM1A

 

So I made you a cheesecake!  A pumpkin one with a bourbon boozy whipped cream and just for kicks and giggles I made a ginger snap crust!  Whaaat?  And this pumpkin cheesecake is not for the faint of heart – it’s like 6 inches tall.  Ok, that may be an exaggeration and it might be closer to 3.74 inches. Either way, it’s a hot mess over the top ginormous pumpkin cheesecake totally appropriate for a holiday party.  DO IT!

 

DSC_0028PM1

 

And it would hardly be a holiday party without some swag, so a bunch of my blogger buddies and I got together to bring you this giveaway.  Dudes!  It’s a $650 AMAZON GIFT CARD!   Booyah!  Think of all the awesome stuff you can get at Amazon with $650!

 

DSC_0041PM1

 

We like to have fun on this here website, but on a serious note I’d like to add a reminder that today is Veteran’s Day.  Thank and be thankful for your service members.  And since this is an Amazon giveaway, I’ll let you know in case you didn’t, that if you go in through Smile.Amazon.com, you can choose a charity and Amazon will contribute a portion of the proceeds from your sale to the charity you choose.  Mine is the Wounded Warrior Project.

 

Use the Rafflecopter below the recipe to enter and get a kick start on your holiday shopping!  The giveaway runs for two weeks and ends on November 25 to residents of the US, UK, and Canada. Good luck, y’all! (CLOSED)

 

Amazon Giveaway Square (1)

 

Print

Pumpkin Cheesecake with Ginger Snap Crust and Bourbon Whipped Cream

Ingredients

For the Crust

  • about 1/2 box ginger snap cookies
  • 2 tablespoons sugar
  • 1 stick butter melted

For the Cheesecake

  • 5 8 ounce packages cream cheese softened
  • 1 cup packed brown sugar
  • 2/3 cup confectioner's sugar
  • 1/4 cup flour sifted
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons vanilla bean paste
  • 1 cup pure pumpkin puree
  • 6 eggs at room temperature

Additional Items

  • Heavy duty aluminum foil
  • Spring form pan
  • Large roasting pan
  • Large teapot or measuring cup for boiled water

For the Whipped Cream

  • 1 cup heavy cream
  • 1 tablespoon sugar
  • 1 tablespoon bourbon I used Maker's Mark

Instructions

  1. Wrap 2 sheets of heavy duty aluminum foil tightly around a spring form pan
  2. Using a food processor, pulse gingersnaps until they become fairly fine crumbs
  3. Transfer to a mixing bowl, add sugar and melted butter, and stir to combine and all crumbs are evenly coated
  4. Transfer to the spring form pan, using hands press across bottom and up the sides
  5. Set aside
  6. Add the cream cheese to a bowl of a stand mixer fitted with the paddle attachment
  7. Beat cream cheese on low until fluffy, 2-3 minutes
  8. Combine brown sugar and confectioner's sugar in a bowl, sift in flour
  9. With the mixer still running on low, add the sugar - flour mix to cream cheese a little at a time
  10. Add vanilla bean paste and pumpkin, scrape down sides if necessary
  11. Add eggs, one at a time, making sure each is incorporated before adding the next
  12. Turn of mixer, remove bowl, and tap on counter several times to remove air pockets, set aside for 20 minutes or so
  13. Preheat oven to 350
  14. Put the prepared spring form in the large roasting pan
  15. Transfer batter to the prepared spring form pan
  16. Boil about 6-8 cups water in a teapot or in the microwave in a measuring cup that can pour safely
  17. Put the pan on the oven rack
  18. Pour boiling water in the roasting pan, halfway up the sides of the spring form pan, careful not to splash the water on the cheesecake (or yourself)
  19. Bake at 350 for 45 minutes
  20. Reduce heat to 325 and bake an additional 60 minutes
  21. Turn off oven, leave door open halfway with the cheesecake still inside for 30 minutes
  22. Remove from oven and cool completely
  23. Refrigerate overnight

For the Whipped Cream

  1. Chill metal bowl and whisk of stand mixer in freezer for 20-30 minutes
  2. Combine cream, sugar, and bourbon in the bowl and attach whisk to stand mixer
  3. Start on low so you don't splash, whip and increase to medium until soft peaks form

 

a Rafflecopter giveaway

Here are all my cool friends that brought you this giveaway!

Food Fashion and Fun

Arousing Appetites

Beer Girl Cooks

Seduction Meals

OMG Food

Haute and Healthy Living

Lou Lou Biscuit

Platings and Pairings

The Merchant Baker

Eat Within Your Means

Rhubarbarians

Kitchen of Eatin

Wholesomelicious

Lemon-Sugar

Cooking with Janica

Salt Sole

Leelalicious

My California Roots

Bessie Bakes

The Gingham Apron

A Season on the Mountain

I Knead to Eat

Majorly Delicious 

My Tea Cake

Frugal Nutrition

Jeannie’s Tried and True Recipes

 

 

 

Mini Cherry Goat Cheesecakes

by 48 Comments

Have I ever told you about the time I went to Girl Scout Camp and stole a canoe?

 

DSC_0001_02

 

True story.

 

DSC_0096_01

 

Don’t judge me.  I did not act alone.

 

DSC_0106_02

 

I met the best friend I had all through elementary, junior high, and high school on the first day of first grade.  I was a terrified, extremely shy, awkward, and skinny kid when I showed up to the first day of school.  This day remains one of my most vivid memories.  Kim approached me and asked who my kindergarten teacher was.

 

DSC_0133_02

 

Back in the day we only went to kindergarten half days.  You either had school in the morning or the afternoon.  So, I said I had Mrs. Wright, Kim slapped me five and said she did too.  She was morning and I was afternoon.  We were thick as thieves from that moment on.

 

DSC_0191_02

 

Flash forward about 10 years and somehow we ended up as non-Girl Scouts at Girl Scout Camp.  There were girls of all ages there, but the older girls (us) got our own weird 3 sided cabin away from all the little girls and I’m here to tell you that just invited shenanigans. Trust me.  I speak the truth.

 

DSC_0030_01

 

This camp was obviously in the woods, but it was near a body of water that wasn’t really a river, but it was bigger than a stream. There were residential homes in the area too.  Kim and I were out looking for trouble exploring one afternoon and came across a canoe by the water.  We looked at each other, shrugged our shoulders, and thanked our lucky stars for this opportunity.  We rowed up and down that body of water all day long – venturing a bit further each time.

 

DSC_0184_04

 

Then we started taking on passengers and that led to our demise as captains of the purloined canoe.

 

DSC_0003

 

We got busted.

 

DSC_0145_01

 

I realize that trip down my memory lane had absolutely nothing to do with these mini cherry goat cheesecakes, but I sure had a good time thinking about my old friend and remembering that dang canoe appropriation.  We did give it back after all!

 

Print

Mini Cherry Goat Cheesecakes

Ingredients

For the Cherries

  • 1 pound fresh cherries
  • zest and juice of 1 lemon
  • 1/2 cup sugar
  • 1/4 cup water
  • 1 tablespoon corn starch
  • For the Cheesecakes
  • 1 cup graham cracker crumbs
  • 4 tablespoons butter melted
  • 8 ounces goat cheese softened
  • 8 ounces cream cheese softened
  • 2/3 cup sugar
  • 1/8 teaspoon salt
  • 2 eggs at room temperature
  • 2 teaspoons vanilla bean paste
  • mint leaves for garnish if desired

Instructions

For the Cherries

  1. Combine cherries, lemon zest and juice, sugar, and water in a large pot and bring to a boil
  2. Reduce heat to a simmer, add corn starch, and continue cooking until cherries are soft and liquid thickens
  3. Remove from heat and chill in the refrigerator

For the Cheesecakes

  1. Preheat oven to 350
  2. Combine melted butter and graham cracker crumbs
  3. Add 12 cupcake liners to a standard size muffin pan
  4. Press about 2 tablespoons into the bottom of each liner
  5. Add goat cheese and cream cheese to the bowl of a stand mixer fitted with the paddle attachment and beat on low until smooth
  6. Add the 2/3 cup of sugar and the salt and beat on low until combined
  7. Add eggs one at a time, making sure to incorporate the first completely before adding the second one
  8. Add vanilla and beat on high until smooth, about 2 minutes
  9. Pour evenly into the cupcake liners
  10. Bake at 350 for 15 minutes or until set
  11. Cool to room temperature then refrigerate until cold
  12. To serve, peel off liners, top with cherries, and garnish with mint leaves if desired

Adapted from Food & Wine July 2015 issue

Note:  I refrigerated the cherries and the cheesecakes overnight

National Cheesecake Day Recipe Roundup

by 42 Comments

It’s National Cheesecake Day!  What!?!!?!

There really isn’t a lot that needs to be said or that I can add about cheesecake.  I’m going to keep it on the up an up and just share with you some links to some of my faves out on the interwebs.  You dig?

 

No Bake Easy and No Oven in July!  Smart people only need apply…. 

Nutella Cheesecake Mouse from Cooking LSL

No Bake Individual Tiramisu Cheesecakes from Cook with Manali

No Bake Blackberry Cheesecake from Pumpkin ‘n Spice

No Bake Strawberry and Vanilla Cheesecake from Kitchen Sanctuary

No Bake Lemon Berry Cheesecakse from Rachel Cooks

Cheese cake with Almonds and Strawberry Sauce from Guys Love Cooking

No Bake Peanut Butter Dulce De Leche Cheesecake with Popcorn Crust from Bakerita – Whoa girl!

Strawberry Lemon Cheesecake in a Jar from What Jessica Baked Next

 

Traditional = the hard(er) way – but worth every minute

Spumoni Cheesecake from Beer Girl Cooks

 

DSC_0554_01

 

Brownie Bite Cheesecake from Spiced – Sorry to mix you in with all the girls David, but that’s where you landed 🙂  But hey! That’s probs a great place to be!

Classic Cheesecake with Raspberry Sauce from Olivia’s Cuisine

Bananas Foster Cheesecake from Beer Girl Cooks

 

DSC_0054

 

Peanut Butter Cheesecake from Beer Girl Cooks

S’mores Cheesecake from Fashionable Foods

Whiskey Red Velvet Cheesecake Cake from F & B Department

White Chocolate Coconut Cheesecake and Raspberry Whipped Cream & Vodka Drizzle from Inspiration Kitchen – I can’t turn down a recipe that involves booze!

Brown Sugar Amaretto Cheesecake with Sugared Nuts from Butter and Brioche

 

Itty Bitty’s or is it Bitties?  Minies?

Chocolate Chip Cookie Chips Mini Cheesecakes from Just About Baked

Mini S’mores Milk Chocolate Cheesecakes from American Heritage Cooking

Red White and Blueberry Cheesecake Bars from Well Plated by Erin

Mini Chocolate Cheesecakes with Pomegranate from Baked by an Introvert

Strawberry Cheesecake Dip from My Ginger Garlic Kitchen

Lemon Delight Mini Cheesecake from In Good Flavor

Nutella Cheesecake Doughnuts from The Crumby Cupcake

Drunken Cherry and Dark Chocolate Cheesecake Parfaits from Maebells – ’cause I’m all for that on a weekday!

 

Freezer Fun Stuff

Strawberry Cheesecake Ice Box Cake from Life Made Sweeter

Blueberry-Ginger Coconut Cheesecake Popsicles from Floating Kitchen

Soft-Serve Strawberry Cheesecake Ice Cream from K Cole’s Creative Cooking Corner

 

For My Vegan Friends – we can’t leave you out!

Vegan Grasshopper Oreo Cheesecake from Whisk and Shout

No Bake Vegan Lime Cheesecake from Veganosity

Strawberry Cheesecake Bites from Oh She Glows

Raspberry Lime Vegan Cheesecake by Veganosity

 

Happy Cheesecake Day, y’all!

 

Peanut Butter Cheesecake

by 45 Comments

Because it’s Monday and because I’m going to temporarily forget about the button incident.  We’re going to roll with a Peanut Butter Cheesecake.

 

DSC_0419

 

Full Disclosure:  I was not going to post this cheesecake because I didn’t like the way the photos turned out.   But Jennifer was all up in my grill with “where is the cheesecake” business and strong-armed convinced me to share.

It really was delicious – like a giant peanut butter cup.   Unlike the first one I made which was terrible.  So I tweaked it a bit.  More importantly, I didn’t forget about it, leave it in the oven to become dried out, and end up with the texture of sawdust.  Oops.

 

DSC_0431

 

I was in a hurry with this one because we were going to a family cookout, so I manhandled it more than I should have.  Given the way the first one turned out I wanted to test this before exposing anyone to a culinary disaster.  After moving it around a bunch it developed some cracks on the top, so I jammed a fork down in there and dug out a bite. Thank goodness it was delicious and I covered up the damage with some Chocolate Ganache.  Again – full disclosure. I’m just trying to be honest here and keep things legit.

Happy Monday, ya’ll!

 

Print

Peanut Butter Cheesecake

Ingredients

For the Crust

  • 2 1/4 cups graham crumbs
  • 4 tablespoons sugar
  • 2 tablespoons dark cocoa powder
  • 10 tablespoons butter melted

For the Cheesecake

  • 5 8 ounce blocks cream cheese
  • 1 2/3 cups sugar
  • 1/2 cup flour
  • 2 tablespoons vanilla bean paste or vanilla extract
  • 1 cup peanut butter - I used Reese's
  • 6 eggs

For the Ganache

  • 1/2 cup heavy cream
  • 1 cup semi sweet chocolate chips

Instructions

  1. Put cream cheese in bowl of a stand mixer fitted with the paddle attachment and mix on medium-low until fluffy, 3-4 minutes.
  2. Meanwhile make crust.
  3. Combine graham crumbs, sugar, cocoa, and melted butter. Press into bottom and up sides of a spring form pan. Wrap 2 pieces of heavy aluminum foil around pan and set aside
  4. Sift sugar and flour together and add to cream cheese a little bit at a time while mixing on medium low.
  5. Add vanilla bean paste and peanut butter, mix on medium-low until combined
  6. Add eggs one at a time, incorporating each before the next addition
  7. Tap mixer bowl with batter in it on counter a couple of times and set aside for 20 - 30 minutes.This allows the air bubbles to come up and prevent cracking
  8. While batter rests, preheat oven to 350
  9. Pour batter into prepared spring form pan. Set spring form pan into a large roasting pan and fill with boiling water about halfway up sides of spring form pan.
  10. Bake at 350 for 45 minutes
  11. Reduce heat to 325 and bake an additional 45 minutes
  12. Turn off oven, crack door, and leave in oven another 30 minutes
  13. Remove from oven, let cool completely and chill in refrigerator overnight
  14. Heat cream in a small sauce pant until steamy, pour over chocolate chips and stir until melted and combined
  15. Spread over top of the cheesecake (unlike my photos - chill again for the ganache to set - about 30 minutes to 1 hour or more)

Bananas Foster Cheesecake

by 24 Comments

I know I told you about locking my sister Molly in a suitcase when we were kids, but I’m pretty sure I haven’t told you how we used to spend our Saturday nights back in the day.

DSC_0072

My parents liked to go out with their friends Skip and Linda.  I think they played a lot of card games. Molly and I had a babysitter named Rosie that we adored.  She was a teenager that live next door and would come stay with us on Saturday nights while my parents were out partying socializing.

DSC_0033

Do you remember The Love Boat?  What about Fantasy Island?

No?  One was a cheezy show about people falling in love on a cruise and the other was about paying a lot of money to go on a vacation to make fantasy reality.

Yes?  Then I beg you to remain silent or you will date us both!

DSC_0031_01

Molly and I were allow to stay up and watch them both.  First The Love Boat then Fantasy Island. We used to have Kool-Aid tea parties and eat Pepperidge Farm Goldfish. For the most part Rosie had the easiest babysitting gig ever because we were quiet and in another room for over 2 hours. Unless we got into a fight. Then I’m sure her job sucked.

DSC_0001_01

I’m sure you are wondering what in the world this story has to do with Bananas Foster Cheesecake?

DSC_0031_01

Not a darn thing.

DSC_0049

But I do thank you for the walk down memory lane.

Print

Bananas Foster Cheesecake

Ingredients

  • 4 bananas peeled, and halved lengthwise and crosswise
  • 2 cups brown sugar
  • 1 1/2 teaspoon cinnamon
  • 1/4 cup dark rum
  • 2 cups graham cracker crumbs
  • 5 8 ounce blocks cream cheese room temperature
  • 5 eggs room temperature
  • 1 teaspoon vanilla bean paste
  • 1 cup sugar
  • 1/2 cup flour
  • Heavy duty foil
  • Roasting Pan
  • Spring form pan
  • 1 Stick Butter This was accidentally omitted from the original recipe and has been updated

Instructions

  1. Preheat oven to 350
  2. Melt butter, brown sugar, and cinnamon in a cast iron skillet (4-5 minutes)
  3. Add bananas and cook for 3-4 minutes. You don't have to worry about keeping them pretty because we are going to puree this
  4. Add rum, light on fire if you are feeling daring and let it burn out. If you are feeling like a weenie like I sometimes do then just boil it for a couple of minutes. Set aside and let cool slightly. You don't want it hot, but if you let it get too cool it will thicken and become difficult to work with.
  5. Puree in food processor until smooth.
  6. Mix together graham crumbs and about 1/4 cup of the caramel sauce from the bananas until graham crumbs are moistened. Press into bottom and partially up sides of a spring form pan. Set aside
  7. Add cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth (2-3 minutes)
  8. Sift flour and sugar together and add slowly to cream cheese
  9. add vanilla and the remaining banana caramel mixture (about 2 cups)
  10. Add eggs one at a time until each one is incorporated
  11. Wrap bottom and up sides of the spring form pan with 2 pieces of heavy duty foil and place into a heavy roasting pan with high sides
  12. Microwave enough water to come up about halfway of the spring form pan
  13. Pour cheesecake batter into the spring form pan
  14. Add enough water to the roasting pan, careful not to splash into the spring form pan
  15. Bake at 350 for 45 minutes
  16. Reduce to 325 for another 60 minutes
  17. Crack oven door and let cool slowly for another hour or so
  18. Remove from oven and let cool completely
  19. Refrigerate uncovered overnight
  20. Serve with whipped cream

Bananas Foster Recipe adapted from Brennan’s

Note: This would also be delicious if you can remember to reserve a little of the caramel sauce to serve it with.  I did not, but wish I had.

Spumoni Cheesecake

by 34 Comments

Happy Monday!  I baked you a cake.  I hope you like cheesecake.  And Spumoni!

I have been a huge Spumoni lover ever since I was a little kid.  It was usually a delicious mixture of cherry, chocolate, and pistachio ice cream.

 

DSC_0590_01

 

And let me tell you, it is hard to find in this here southern state.  So, for the last few weeks I have been contemplating making my own.

 

DSC_0538_01

 

But, Jiminy Cricket it has been cold?  Who wants ice cream during an ice storm?  Or when it is 12 degrees outside?

 

DSC_0539_01

 

Well, except on Friday when I was having a bad day and Jennifer and I thought it was a good idea to go to Chick-fil-A for Ice Dreams?  Yeah, that happened.  The Chick-fil-A lady totally laughed and made fun of us.

But I felt better.

 

DSC_0554_01

 

So then I had an epiphany!  Spumoni Cheesecake!  I started thinking about this Spumoni cake I had in a restaurant last year on my birthday.  It was some kind of white cake with Spumoni like features in it.  That’s all I can really remember except that I loved it.  So my crazy brain thought process went along the lines of Spumoni – ice cream – Spumoni – cake – what the heck was in that?  It was kind of like that scene in Working Girl when Tess (Melanie Griffith) has to explain how she came up with the merger idea and she’s all “Trask-Radio-Trask-Radio” – if you haven’t seen the movie, you should.  It’s an oldie but goodie.  Anyway, that’s when I had an epiphany to make a Spumoni Cheesecake.

 

DSC_0561_01

 

I’m so glad I did!

 

Print

Spumoni Cheesecake

Ingredients

For the Crust

  • 2 1/4 cups graham cracker crumbs
  • 1/4 cup dark chocolate cocoa I used Hersey's Special Dark
  • 10 tablespoon butter melted

For the Cheesecake

  • 5 8 oz blocks of cream cheese room temperature
  • 1 2/3 cups sugar
  • 1/2 cup flour
  • 2 teaspoons pure vanilla extract
  • 5 eggs
  • 2/3 cup milk chocolate chips
  • 1/4 cup plus 2 splashes of heavy cream
  • 1 cup maraschino cherries halved
  • 1/4 cup maraschino cherry juice
  • 1 cup pistachio pudding adapted slightly from Joy The Baker, recipe included

For the Pistachio Pudding

Pistachio Paste

  • 1/2 cup salted pistachio nuts
  • 1/3 cup granulated sugar
  • 2 Tbs water

Pudding

  • 2 cups whole milk
  • 3 large egg yolks
  • 1/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons butter
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon almond extract

Instructions

  1. Put the pistachios and sugar to the bowl of a food processor and pulse to combine. Add water and blend until it resembles a chunky paste
  2. Move the pistachio paste to a small saucepan on medium heat, add milk and whisk over medium heat until hot
  3. Whisk together sugar, egg yolks, and cornstarch until combined - it will be thick
  4. Pour 1/4 cup of the hot milk mixture into the egg mixture and whisk, continue adding 1/4 cup of milk to eggs at a time 3 more times
  5. Return the milk with egg mixture to the saucepan on medium heat
  6. Heat until thick and bubbly, constantly whisking for about 1 minute or until thick
  7. Remove from heat, stir in butter, vanilla and almond extracts
  8. Push pudding through a fine mesh strainer into a bowl or container to make sure any cooked eggs are left behind, toss any nuts from the strainer into the bowl with the pudding
  9. Cover pudding with plastic wrap so that the plastic is on top of and touching the pudding (this will prevent the weird pudding skin from forming)
  10. Put the pudding into the freezer for about 15-20 minutes to get it to room temperature quickly
  11. While the pudding is chilling make the cheesecake and the crust
  12. Combine graham crumbs, chocolate, sugar, and melted butter
  13. Press into the bottom of and up the sides of a spring form pan
  14. Add all 5 blocks of cream cheese to the bowl of a stand mixer with the paddle attachment
  15. Whip the cream cheese on low for 2-3 minutes, until fluffy
  16. Sift flour and sugar together and add to cream cheese a little at a time until combined
  17. Add vanilla
  18. Crack eggs into a measuring cup and add to cream cheese one at a time, until combined -- CAREFUL not to over mix them or your cheese cake will have cracks, rise and sink
  19. Remove the bowl from mixer, tap on counter a few times so the air bubbles will rise, let sit for 20-30 minutes
  20. Melt chocolate chips and 1/4 cup of heavy cream in a small saucepan, stir to combine
  21. When melted and combined, add a couple of splashes of cream and combine, let cool to room temperature
  22. Divide cheesecake batter between 3 bowls evenly
  23. Fold in cherries and juice to the first bowl
  24. Fold in 1 cup of pistachio pudding to the second bowl
  25. Fold in melted chocolate to the third bowl
  26. Pour the cherry batter into the prepared crust and set on a flat surface in the freezer for 20 minutes, remove from freezer
  27. Using a soup ladle or large spoon and a spatula with wide holes, hold the spatula about 1 inch above the cherry batter and pour the pistachio batter over the spatula moving slowly around the pan until all pistachio batter is covering the cherry batter - this keeps them in layers
  28. Preheat oven to 350
  29. Put the pan back into the freezer for another 20 minutes
  30. Add the chocolate batter using the same process as with the pistachio
  31. Lay out 2 pieces of heavy duty foil in a deep roasting pan
  32. Carefully set the spring form pan on top of the foil and secure around the sides to keep the water bath separated
  33. Pour hot water into the roasting pan about halfway up the sides of the spring form pan
  34. Bake at 350 for 45 minutes
  35. Lower the heat to 325 for another 60 minutes or until set, checking after each 20 minute period
  36. Remove from heat, cool completely and refrigerate uncovered overnight

Pistachio Pudding adapted from Joy The Baker

A lot of the technical information I learned from this video