The Broke Baker

Tag: cheesecake

  • Pressure Cooker Twix Cheesecake

    Pressure Cooker Twix Cheesecake

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    Right after Halloween, a good friend of mine gave me a bunch of her leftover Halloween candy. She had a condition, though. I was only allowed to take the candy if I agreed to use it for baking, NOT if I was just going to eat it or fill my candy jar at work. When I was throwing around ideas of what to make, her eyes lit up at the thought of a Twix Cheesecake.

    Challenge accepted.

    I used my Snickers Cheesecake as the blueprint for this cheesecake, and just made a few adjustments to make it more Twix-like. There are Twix pieces in the cheesecake batter, so you enjoy the goodness of Twix in almost every bite.

    I used an Oreo crust for mine, but using a shortbread crust would make it even more reminiscent of Twix. There is a layer of caramel sandwiched between the cheesecake and the crust, and it’s topped with a satiny chocolate ganache.

    Pressure Cooker Twix Cheesecake

    Ingredients

    • 1 cup crushed Oreo cookie crumbs (can substitute with shortbread crumbs)
    • 1 tbsp butter (increase to 2 if using shortbread crumbs)
    • 16oz cream cheese, room temperature
    • 1/2 cup sugar
    • 2 large eggs, room temperature
    • 1/4 cup sour cream
    • 1 cup chopped Twix pieces (I used about 12 Twix minis)
    • 1/2 tsp vanilla extract
    • 1/2 cup caramel sauce (I used homemade)
    • 2 1/2 oz chopped semisweet chocolate
    • 1/4 cup heavy cream
    • Additional Twix for garnish, if desired

    Directions

    In a bowl, combine melted butter and cookie crumbs until moistened through.  Press cookie crumbs firmly on the bottom of a greased 7in cheesecake pan.  If you’d like, bake at 350° for 6-7 minutes before preparing the batter.  Pour the caramel sauce over the crust and set aside.

    In the bowl of a stand mixer, beat the cream cheese and sugar until smooth.  Add the eggs, one at a time, beating well with each addition.  Add the sour cream and vanilla extract, and beat until just combined.  Fold in the chopped Twix pieces.

    Add 1 cup of water to the liner of your electric pressure cooker and set to Saute/Brown setting. Let the water come to a simmer.

    Pour batter into prepared cheesecake pan, then set the pan in your pressure cooker on a trivet over the simmering water (add a little bit more water if too much has evaporated).  Hit cancel, then seal the pressure cooker and cook on Manual (High pressure) for 20-25 minutes.  Allow the pressure to release naturally, which should take 10-15 minutes.  Remove the cheesecake from the pressure cooker and allow to cool completely on a wire rack.   Refrigerate at least 4 hours, but preferably overnight, before removing from the pan.

    Melt the chopped semisweet chocolate and the heavy cream together in the microwave in 15-second bursts, stirring after each burst until most of the chocolate has melted. Continue stirring until all of the chocolate has melted and the mixture is smooth. Pour over the cooled Twix cheesecake. Allow the ganache to set before serving, then garnish with additional Twix pieces.

    Makes 1 7-inch cheesecake

  • Pressure Cooker Kahlua Dulce de Leche Cheesecake

    Pressure Cooker Kahlua Dulce de Leche Cheesecake

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    When I learned how to make dulce de leche in my Instant Pot, the floodgates were wide open for a time.  Any time that I caught a sale on condensed milk, some of it wound up becoming dulce de leche.  This, of course, meant that I needed to find a use for all of it.  I have never been the kind that can just eat it with a spoon.  I experimented all sorts of ways with it.  I even made some with coffee.  The coffee and dulce de leche combo is actually pretty delicious.  So, I combined them in cheesecake form and came up with this Kahlua and dulce de leche cheesecake.

    Prepare your cheesecake crust by combining Oreo crumbs and melted butter.  Press that into a prepared cheesecake pan, then stick it in the freezer.  Add 1 1/2 cups of water to the liner of your pressure cooker and set to the Saute/Browning setting.

    Combine cream cheese, sugar, vanilla extract, and eggs in a blender or food processor.  Blend them until they are smooth, but do not overmix them.  Set aside 1/2 cup of the cheesecake mixture and fold in 1/2 cup of dulce de leche into it.  Add the Kahlua to the rest of the batch of cheesecake batter, then pour it into the cheesecake pan.  Plop the dulce de leche mixture in spoonfuls over the batter, then use a dull knife to gently swirl it through the batter.  Place the pan on a trivet (you can also add a foil sling) and lower it into the pressure cooker.  The water in the pressure cooker should be simmering by now, so turn off the pressure cooker.  Cover, seal, and set to cook on Manual (High Pressure) for 23 minutes.

    Once the time is up, allow the pressure to release naturally for 12 minutes before you release the remaining pressure.  Remove the cheesecake and let it cool completely, then cover and refrigerate it for at least 4 hours before serving.

     

    You can swap out the Kahlua with another liqueuer, if you like.  Or, with plain espresso if you don’t want the alcohol.  This cheesecake will still be delicious!

    Pressure Cooker Kahlua Dulce de Leche Cheesecake

    Ingredients

    • 1 cup crushed Oreo crumbs
    • 1 tbsp butter, melted
    • 16oz cream cheese, softened
    • 1/2 cup granulated sugar
    • 2 eggs, room temperature
    • 1/2 tsp vanilla extract
    • 1/4 cup Kahlua coffee liqueur
    • 1/2 cup dulce de leche (can be homemade or store-bought)

    Directions

    Grease a 7in round cheesecake pan. Mix the Oreo crumbs and melted butter until the crumbs are moistened all the way through. Press the mixture onto the bottom of your prepared cheesecake pan, then freeze until ready to use.

    In a blender or food processor, combine the cream cheese, sugar, eggs, and vanilla extract until smooth.  Do not overmix.

    Remove 1/2 cup of the cheesecake batter and mix it with the dulce de leche.  Add the Kahlua to the remaining mixture, then pour that into the prepared cheesecake pan.  Gently drop spoonfuls of the dulce de leche mixture over the mixture in the pan, then swirl gently with a knife or thin spatula.

    Add 1 1/2 cups of water to the liner of your electric pressure cooker, then set to the Saute/Browning setting. When the water comes to a simmer, set your cheesecake on a trivet and lower it into the pressure cooker. Cover, seal, and change the setting to cook on Manual (High Pressure) for 23 minutes. When the time is up, allow the pressure to release naturally for 12 minutes, then release any remaining pressure. Remove the cheesecake from the pressure cooker and allow to cool completely, then refrigerate for at least 4 hours

  • Pressure Cooker Snickers Cheesecake

    Pressure Cooker Snickers Cheesecake

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    Oh, if there were any two words sweeter than “Snickers Cheesecake,” I can’t think of them right now.  All I can say that, after making this only once, it became a favorite.  How can you really go wrong with cheesecake with a chocolate crust and chunks of Snickers floating in there!?

    I have been having a lot of fun playing with my Instant Pot brand pressure cooker, in case you couldn’t tell.  And, I have to admit that it does make certain things way better and easier than the traditional way.  Converting a “conventional” recipe into a pressure cooker recipe isn’t always intuitive, but cheesecake is an exception.  Practically any cheesecake recipe can be turned into a pressure cooker cheesecake with the proper adjustments to scale and cook time.  True, making cheesecake in a pressure cooker means you have to make a smaller cheesecake, but it’s not a big deal for someone that lives by themselves or hosts small dinner parties.  And, when you have something as decadent as a SNICKERS cheesecake, it’s much safer not to keep large quantities of it lying around the house.

    Get your ingredients together.  It’s always best to start by having everything you need ready and available.

    Mix the Oreos and butter together and press into your greased cheesecake pan.  I like to pre-bake my crust for 6-7 minutes at 350° in the oven, but this is not necessary.

    To make the batter, cream the cream cheese and brown sugar until combined.  Add the eggs, one at a time, and then the sour cream and vanilla.  Once your batter comes together, fold in your chopped Snickers pieces and pour into your prepared cheesecake pan.

    The water in your pressure cooker should be simmering before you put the cheesecake in.  Then, cook for 20-25 minutes and then natural release for 10-15 minutes.  Let the cheesecake cool in the pan completely, then refrigerate at least several hours before you remove from your pan.

    So, it has a small crack, but we’ll fix that.

    Note that I made enough crust to go all the way up the side of the cheesecake.  This was a bad idea, as the condensation from the pot made the outer rim of the crust soggy.  The recipe is adjusted to account for crust on the bottom only.

    Melt some caramels on the stove with a little bit of milk or half and half, then pour over the cake.  Sprinkle with some salted peanuts.  Both of these are optional, but when has extra caramel EVER been a bad idea?

    Snickers Cheesecake

    I learned the hard way that caramel covered cheesecakes don’t travel well.  So, if you’re not eating it at home, use less liquid when melting your caramels, or don’t pour the sauce over the cheesecake until you are ready to serve.Check out all of that delicious Snickers goodness!  Cheesecake alone is great, but Snickers Cheesecake is like a glimpse of heaven in every bite.  Note that you can also make this in the oven by doubling the ingredients and baking in a 9in springform pan.  Set your pan in a water bath and bake at 350° for about an hour to an hour and a half.

    If you have a family member with a peanut allergy, try making this with Almond Snickers!

    Pressure Cooker Snickers Cheesecake

    (adapted from this recipe)

    Ingredients

    • 1 cup crushed Oreos
    • 1 1/2 tbsp butter, melted
    • 2 8oz packages cream cheese, softened
    • 1/2 cup brown sugar
    • 2 eggs, room temperature
    • 1/4 cup sour cream
    • 1/2 tsp vanilla extract
    • 1 cup chopped Snickers Baking Bites (about 1/2 of a 10oz bag)
    • 1/2 bag (7oz) caramels, unwrapped (optional)
    • 1-2 tbsp milk or half-and-half (optional)
    • Salted peanuts (optional)

    Directions

    In a bowl, combine melted butter and Oreo crumbs until moistened through.  Press Oreo crumbs firmly on the bottom of a greased 7in cheesecake pan.  If you’d like, bake at 350° for 6-7 minutes before preparing the batter.  Add 1 cup of water to the liner of your electric pressure cooker and set to Saute/Brown setting.

    In the bowl of a stand mixer, beat the cream cheese and brown sugar until smooth.  Add the eggs, one at a time, beating well with each addition.  Add the sour cream and vanilla extract, and beat until just combined.  Fold in the Snickers pieces.

    Pour batter into prepared cheesecake pan, then set the pan in your pressure cooker on a trivet over the simmering water (add a little bit more water if too much has evaporated).  Hit cancel, then seal the pressure cooker and cook on Manual (High pressure) for 20-25 minutes.  Allow the pressure to release naturally, which should take 10-15 minutes.  Remove the cheesecake from the pressure cooker and allow to cool completely on a wire rack.   Refrigerate at least 4 hours, but preferably overnight, before removing from the pan.

    To make the optional topping, melt the caramels with the milk in a small saucepan over low to medium-low heat, stirring frequently.  When the caramel is completely melted, pour over the cheesecake, then sprinkly with salted peanuts.

    Makes 1 7in cheesecake

  • Pressure Cooker Red Velvet Cheesecake

    Pressure Cooker Red Velvet Cheesecake

    This is a quickie post due to popular demand.  I made this red velvet cheesecake last week with mixed results, but Valentine’s Day is right upon us and I REALLY wanted to have this cheesecake as my go-to.  So I tried again today with a few adjustments and got it just right!  I posted a picture to an Instant Pot group on Social Media and got several requests for the recipe, so here it is!

    If you don’t know what an Instant Pot is, you’re missing out!  I won’t bore you with the details, mostly because everything there is to know is already available online and said more eloquently.  Google is your friend.  Suffice to say that making cheesecake in the Instant Pot (or any electric pressure cooker) is something that I only discovered a month or two ago, but it’s been GREAT!  If you’re new to making cheesecakes in an Instant Pot, I recommend checking out this link for reference.  It will point you in the right direction.
    [Skip to recipe]

    DSCN4432

    Start by preparing your pan.  Mix your cookie crumbs with melted butter and press onto the bottom of a well-greased cheesecake pan.  This is a 7in cheesecake pan with a removable bottom.  It fits perfectly into the Instant Pot!

    preparecheesecakebatter

    Then, make your cheesecake batter.  Use your preferred method.  I like using a blender or food processor because I am lazy, but some people do it with a stand mixer of by hand.  That is also fine.  Once you have your smooth batter, pour it into your prepared baking pan.  While you’re making your batter, prepare your Instant Pot by pouring about a cup of water into the pot and placing the trivet in there, then press the Saute button to allow the water to come to a simmer.  Fashion a sling out of foil and place it underneath your pan, then use it to lower your cheesecake into the Instant Pot.

    DSCN4446

    Once your pan is in the pot, turn the Instant Pot off, cover and seal it, and then set it to Manual for 20-25 minutes, depending on your preferred texture.  I set it to 23 minutes and then did a 15 minute Natural Release.

    DSCN4451

    Once time is up, you can open your Instant Pot and use the foil sling as handles to pull the red velvet cheesecake out.  Make sure you check for doneness.  If it’s still wobbly, you can put it back in and cook for a few more minutes.  Blot any condensation on the surface of the cheesecake with paper towels.  Afterwards, allow it to cool completely and then refrigerate until firm.

    Red velvet cheesecake

    There you have it!  Beautiful and delicious Instant Pot red velvet cheesecake!  Top with dollops of whipped cream for a dessert to impress, and it will look like you slaved all day over it!  Don’t worry, I won’t tell.

    Red velvet cheesecake

    Ingredients

    • 1 cup Oreo cookie crumbs
    • 1 tbsp butter, melted
    • 2 8oz packages cream cheese, room temperature
    • 2 eggs, room temperature
    • 1/2 cup sugar
    • 1/2 cup buttermilk, room temperature
    • 1 1/2 tbsp Dutch processed cocoa powder
    • 1/2 tsp vanilla extract
    • 1 tbsp red food coloring
    • 1/2 tsp white vinegar

    Directions

    Prepare the Instant Pot by adding 1 cup of water and a trivet or steaming rack to the inner pot.

    Combine the cookie crumbs and melted butter and press onto the bottom of a 7in springform or cheesecake pan.  If you’d like, you can pre-bake for 5 minutes at 350°, but this is not required.

    Set the Instant Pot to the Saute function.  In a food processor, combine the cream cheese, eggs, sugar, and cocoa powder.  Blend until almost combined.  Add the buttermilk, food coloring, and vanilla extract and mix until smooth.  Mix in the vinegar.

    Pour the cheesecake batter into the prepared baking pan.  When the water in the Instant Pot has started to simmer, place the cheesecake pan in the inner pot.  Press cancel.  Cover and seal the Instant Pot and set it to Manual for 20-25 minutes, then Natural Release for 15 minutes.  Open the lid carefully to avoid water dripping onto the cheesecake.  Remove cheesecake from pot and blot the cheesecake with paper towels to remove condensation.

    Allow to cool completely on a wire rack, then refrigerate the red velvet cheesecake at least 4 hours before serving.

     

  • Snickers Cheesecake Cake

    Snickers Cheesecake Cake

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    I honestly don’t think that I need to say anything about this cake.  The name says it all.  But, I’ll say something anyway.  You take three things that make the world a better place (chocolate cake, cheesecake, and Snickers bars), put them together, and create magic.  This cake is one of a few of the “cheesecake cake” cakes that I have made, and I am sure that it won’t be the last.

    I found this recipe for Snickers cheesecake cake when I was looking for things to do with the bags of Halloween candy that I had amassed during the post-holiday clearance sales.  I have made it twice since then, and both times it got rave reviews.  I did have to tweak the recipe a bit, but I almost always do that anyway.

    makecheesecake

    Start by making your cheesecake.  Beat the cream cheese and sugar until it’s smooth.  Add the eggs, one at a time, and then the sour cream.  Add the vanilla extract, then fold in the chopped Snickers pieces.  Pour the batter into your prepared pan and bake until almost set.  Let cool completely on a wire rack, then chill.  You will want to do this at least a few hours in advance, but preferably a day before.  Cheesecake actually freezes very well, so you could even make it a week in advance and freeze it.  The more firm the cheesecake is, the easier it will be to handle when assembling your cake.

    assemblecakeBake two chocolate cake layers in pans of the same size as the cheesecake.  Let them cool completely, then place one layer on a cake tray or serving dish.  Spread a thin layer of chocolate ganache over it, and then place the cheesecake layer on top.  Spread some ganache over the cheesecake and then place the second cake layer over it.  Pour the remaining chocolate ganache over the cake, letting it run over the sides.

     

    snickersfrosting

    One of the things that sets this cake apart is the Snickers frosting.  It’s made by melting Snickers and butter together, and then adding this melted Snickers mixture into powdered sugar with a little bit of milk.  This is where I made the biggest change to the original recipe, I think.  Following the Snickers frosting recipe exactly gave me a cake that looked like this…

    DSCN1711

    The frosting was just a runny mess.  Refrigeration didn’t help much, and neither did the whipped cream that I tried to use to hide the unsightliness of the cake.  However, halving the Snickers frosting recipe, and reducing the amount of milk added, let to my second attempt looking like THIS…

    Snickers Cheesecake Cake

    What a difference, right?!!

    This Snickers cheesecake cake is definitely a lot of work to make, but the end-result is a piece of heaven in every bite.  I suggest trying to make it at least once.  You won’t be disappointed.

    Snickers Cheesecake Cake

    (adapted from recipe on IAmBaker.net)

    Ingredients

    For the Cake

    • 1 recipe for 2-layer chocolate cake (recommended recipe here)

    For the Cheesecake

    • 2 8oz packages of cream cheese, softened
    • 1/2 cup granulated sugar
    • 1/4 cup sour cream
    • 1/2 tsp vanilla extract
    • 2 cups chopped Snickers pieces (about 16 Fun Size bars)

    For the Ganache

    • 4.5oz bittersweet chocolate, chopped
    • 1/2 cup heavy cream
    • 1/2 tbsp coffee liqueur (optional)

    For the Snickers Frosting

    • 5 Fun Size Snickers bars
    • 1/2 stick butter
    • 1 1/2 cups powdered sugar
    • 1-2 tbsp milk

    Directions

    Make the cheesecake

    Pre-heat the oven to 350° F.  Grease your round baking pan.

    In the bowl of a stand mixer, beat the cream cheese and sugar until smooth.  Add the eggs, one at a time, beating well after each addition.  Stir in the vanilla extract and sour cream, then fold in the chopped Snickers.  Pour into the prepared baking pan.

    Bake for about 30 minutes, or until the center is set.  Allow to cool completely, then refrigerate or freeze until ready to use.

    Make the cake

    Bake your chocolate cake according to recipe indications, then allow to cool completely on a wire rack.

    Make the Ganache

    Place the chopped chocolate in a heat-proof bowl.  In a small saucepan, heat the cream until it is just about to boil.  Pour the heated cream over the chopped chocolate, then gently stir until all of the chocolate is melted and the mixture is smooth.  Stir in the coffee liqueur, if using.

    Make the Snickers Frosting

    Sift the powdered sugar into a medium bowl.  In small saucepan, melt the Snickers and butter over low heat, stirring often.  Pour the melted Snickers mixture over the powdered sugar, then stir until the sugar dissolves.  Add 1 tbsp of milk and stir.  If your frosting is still too thick, add the second tbsp of milk.

    Assembly

    Place one chocolate cake layer on a cake board or cake platter.  Spread a thin layer of chocolate ganache over the top of the cake, then remove the Snickers cheesecake from the milk and place it on top.  Spread another thin layer of chocolate ganache over the cheesecake layer, then quickly place the second chocolate cake layer on top (if you don’t work quickly, the ganache might harden before you can place the cake on top, and then the layers won’t stick together as well). Pour the remaining ganache over the top of the cake, allowing it to run over the sides, and then pour the Snickers frosting over that.  Garnish with whipped cream and additional Snickers pieces, if desired.  Refrigerate until ready to serve, preferably overnight.

  • Malted Chocolate Cheesecake

    Malted Chocolate Cheesecake

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    After Halloween, I did something really stupid.  I went to the store and perused the racks with the clearance Halloween candy, and ended up leaving with enough candy to last me several months.  Normally, this isn’t really a problem.  I have a candy jar at my desk at work that was always in constant need of refills.  But, then they moved me to an isolated cubicle on a mostly empty floor, and the candy jar remained untouched.

    What’s a woman to do with a bunch of leftover Halloween candy?  Eating it would be a simple answer, but so pedestrian.  Besides, I easily had at least 20 bags of candy lying around.  So, I decided to start getting creative.  This malted milk ball cheesecake was inspired by the Whoppers candies that I sifted out of a giant variety bag of candy.  The cheesecake itself doesn’t contain any Whoppers, but it’s a light chocolate cheesecake flavored with malt. (more…)

  • Eggnog Mini Cheesecakes

    Eggnog Mini Cheesecakes

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    The holidays have come and gone, leaving a trail of obesity and broken diets in their wake.  I, for one, have no regrets.  Sure, none of my pants fit me quite right anymore, but it was worth it.  Plus, it’s a great time for some baking experimentation.

    I came up with this recipe after I entered a baking contest at work, at the insistence of my coworkers.  I originally planned to enter one of the candy bar cakes, but my friends urged me to come up with a dessert that used “holiday flavors.”  Pumpkin seemed too obvious, so I tried eggnog.  And, I went with cheesecake because I figured it would be something that few people would do.

    These eggnog mini cheesecakes are spiked with a hint of rum, and are topped with rum caramel sauce.  You can easily make these “kid-friendly” by omitting the booze, but I think it adds an extra depth of flavor to the overall dish. (more…)

  • Mini Mango Cheesecakes

    Mini Mango Cheesecakes

    It’s Mango Season in South Florida!  And, at my new job, my coworkers are not stingy about sharing the wealth.  We have been getting bags full of mangoes every day from a coworker’s over-productive tree.  But, there are only so many mangoes you can eat as is.  And, overripe mangoes are plentiful.  We were discussing possible uses for these overripe fruits, when he asks “can you make mango cheesecake?”  Well, I never have, but there’s a first time for everything!

    I came up with this recipe after a little bit of online research, and adjusting my standard mini cheesecake recipe accordingly.  And, because I am a big supporter of portion control and like cute little things, I made mini mango cheesecakes.  You can use my previous mini cheesecake post as a guideline, if you’re unsure of the step-by-step process. (more…)

  • Carrot Cake Cheesecake

    Carrot Cake Cheesecake

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    A lot of times, I get asked how I decide which recipes to post on the blog.  There is really no specific thought-process that I follow for this sort of thing.  However, I’ve noticed that the majority of my most recent recipe posts have followed a pattern.  That is, I make something to take to work or to a party.  They love it so much that they ask “When is this recipe going on The Broke Baker?”  Well, shoot!  Once they’ve pretty much expressed guaranteed blog traffic, how can I refuse?

    And, that is how this Carrot Cake Cheesecake recipe came to be this month’s recipe post.  Originally, I made this cake using red velvet cake as the base, but my manager asked that I recreate it with carrot cake for her birthday in May.  When I decided to part ways with the company, I promised to post the recipe for said carrot cake cheesecake on the blog, so that someone else may be able to make it for her.  And, since I keep my promises, here it is!

    (more…)

  • Mini Cheesecakes

    Mini Cheesecakes

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    Cheesecake is delicious.  And, while it is made of pretty basic ingredients, it is surprisingly easy to screw up.  If you’ve ever had a bad slice of cheesecake, you know exactly what I’m talking about.  Fear not, though!  I’ve got your back. (more…)