Tag Archives: cheesecake

Brownie Crusted Butterfinger Cheesecake

(I’ve added a PRINT button.  Hope this helps.)

I’m on a cheesecake kick it seems!  🙂

Actually I made this for our Pastor’s Appreciation Dinner.  Our pastor loves peanut butter and I wanted to make a special dessert.  This rich cheesecake was very tasty and gone within just a few minutes.

Butterfinger Cheesecake with a Brownie Crust

For the crust:

Bake your favorite brownie recipe in a spring form baking pan (I have this set) lined with parchment paper.

Cheesecake filling:

16 oz cream cheese, softened
1/2 cup powdered sugar
1/4 cup heavy whipping cream
1teaspoon vanilla extract
1/2 cup peanut butter
1 tub 8 oz whipped topping
3 Butterfinger candy bars (2.1 oz ea), frozen and
chopped

Blend the first five ingredients in a large mixing bowl.  Fold in the whipped topping and crushed candy bars.  Spread the cheesecake mixture onto the brownie crust.  Sprinkle with crushed candy bars and brownie crumbs.  Cover and refrigerate overnight.

Topping:

1 Butterfinger candy bar (2.1 ounces), frozen and chopped

brownie crumbs, optional

Sharing with…

   

PITY PARTY 71 over at 30 Handmade Days

And now featured on BUTTERFINGER’S  Facebook page.  🙂

Sopapilla Cheesecake

I love Pinterest!  🙂

Here’s a great little dessert from Pinterest that’s fast and easy to make, plus it’s yummy!

I only tried it plain, but I’m thinking it would be great topped with some fresh fruit and whipped cream just to raise the special factory just a little.   Hope you enjoy it.

Sopapilla Cheesecake

2 cans crescent rolls
1-1/2 cups granulated sugar
1 teaspoon vanilla
1 teaspoon cinnamon (I used a little more)
16 ounces cream cheese softened
1 stick butter
1/4 cup honey

Preheat oven to 350.  Press 1 can of crescent rolls into bottom of rectangular 9×13 pan.

Mix cream cheese, 1 cup sugar and vanilla until creamy then spread over rolls in pan.  Cover with the other can of crescent rolls.

Melt butter and stir in rest of sugar and cinnamon then pour over top.

Bake in the preheated oven until the crescent dough has puffed and turned golden brown,  about 30 minutes.

Remove from the oven and drizzle with honey.  Cool completely in the
pan before cutting.  Serves about 12.  (I also sprinkled with more cinnamon before cutting.)

 

The best Chocolate Chip Cheesecake ever!

This is absolutely one of the best

Chocolate Chip Cheesecakes

I’ve ever tasted!

A few days before, I had made some low carb almond flour brownies.  They were okay, but nothing to write home about.  I hated to waste, so I decided to recycle what was left of the brownies.  I wanted to make a peanut butter cheesecake, but there was no peanut butter, but…I had sugar free chocolate chips!  So I drug out this recipe I have used before, along with a 9″ spring form pan.  I’m so glad I did!

 

CCcheesecake

Chocolate Chip Cheesecake with Brownie Crust

Crust:

I crumbled my leftover brownies in a bowl along with an egg and mixed it well.  I pressed that mixture into the bottom of the spring form pan to form the crust.

Cheesecake:

2 large eggs, beaten
16 oz cream cheese, softened
1 cup granular  Splenda (or equivalent in Kal Stevia)
1 tsp vanilla
1/2 cup sugar free chocolate chips

Place the eggs, granular Splenda, cream cheese and vanilla into a mixer and blend until smooth.  Fold in the chocolate chips.  Pour the cheesecake mixture into the crust and bake for 45-50 minutes at 350º or until it looks like it is set or kinda firm in the middle.  Cool in the oven for a few hours. Refrigerate overnight.

This cheesecake makes several servings and even a small slice is very satisfying.

* Honeyville Almond Flour 

Note:  If you are not watching your sugar intake, substitute regular granulated white sugar for the Splenda and regular semi-sweet chocolate chips for the SF chocolate chips.





Sugar Free Butterscotch Cheesecake

 

Low Carb Sugar Free Butterscotch Cheesecake

Crust:
1 1/2  cups total of very finely chopped pecans, almonds, & sugar free coconut
3 packets Splenda
2 T butter, melted
1 tsp. cinnamon

Place the finely ground nut mixture, 3 pks of Splenda, the butter and cinnamon in a food processor and combine thoroughly. Press the crust mixture in an 8 x 8 glass dish.  Bake at 350º  for 10 minutes and then cool.

The Cheesecake Filling:
1 small package sugar free butterscotch pudding (or your favorite flavor)
1 cup heavy whipping cream
1 cup water
1 each 8 oz cream cheese

Mix all ingredients together until no lumps are left.  Pour over the baked crust.  Optional: garnish with nut crumbles.  Chill until set.  Servings: 9

Menu Plan Monday

(Low Carb Menu plan)

Chicken Fettucini Alfredo (using Dreamfields pasta), green beans
 
Deer Tenders, green beans, Ramen noodles for the carb eaters
 
 
 
Deep Dish Pizza, green side salad
***
For more great meal plans, visit Menu Plan Monday.

The Holidays and your favorite recipes

The holiday season will soon be here. 

thkgvg

Thanksgiving is a very special holiday for our family and usually centers around our family dinner.  

Mom’s Southern cornbread Turkey and Dressing is the usual star of the main meal.  There are other favorites that complete our meal.  My brother has to have Chunky Potato Salad, made the same way my grandmother made it.  I usually enjoy the Sweet Potatoes and baked Ham.  

One daughter loves the Green Bean Casserole and Yeast Rolls while daughter #2 loves the Ham and Cream Style Corn.

And of course, the dessert choice wouldn’t be complete without mom’s Angel Salad on the menu.  (Pictures and recipe forthcoming)

 

 I’m a dessert eater.  Below are some of my favorites.

 

pbballs

Peanut Butter Balls

 

brooklynspiesmall21

Southern Pecan Pie

 

aunt-mary-pie

Chess Pie

 

sc-pnd-cake

Sour Cream Pound Cake

 

And if you’re watching your sugar intake…

cheesecake

Low Carb Mini-Chocolate Chip Cheesecake

~~~

What special dish are you looking forward to? 

Low Carb Peanut Butter Chocolate Chip Cheesecake

Okay, if you have a few carbs to spare you can enjoy this rich treat .

chck

 

Jonathan’s Peanut Butter Chocolate Chip

Low Carb Cheesecake

 

 

Crust:

 

4 Voortman Sugar Free Chocolate Chocolate Chip Cookies

5 Murray’s Sugar Free Peanut Butter Cookies

1 Cup Almond Flour

3 Tbsp Granulated Splenda

6 Tbsp Melted Butter

1 Oz. Un-Sweetened Baking Chocolate Bar

1 Tbsp Semi-Sweet Chocolate Mini Chips

 

Filling

 

24 Oz. Philadelphia Cream Cheese

1 Cup Granulated Splenda (Ideal brand sweetener)

¼ Cup Splenda Brown Sugar Blend (I prefer Ideal brand brown sweetener)

4 Large Eggs

½ Cup Kroger Just Right Lower Sugar/Sodium Creamy Peanut Butter

1 Tbsp Pure Vanilla Extract

1 Cup Sour Cream

8 Reeses Sugar Free Miniatures

2 Oz. Un-Sweetened Baking Chocolate Bar

½ Cup Semi-Sweet Chocolate Mini Chips (Enjoy Life brand is soy free)

 

 

Directions:

 

  1. Preheat Oven to 350 degrees
  2. In a food processor, pulse cookies until small crumbs.  Remove and place in bowl and mix in almond Flour and Splenda.  Stir with spoon until well mixed.  Add melted butter; mix well and press into bottom of spring form pan. 
  3. Sprinkle shaved chocolate bar and mini chips on top of crust and put into refrigerator while mixing filling
  4. Place softened cream cheese, Splenda, brown sugar Splenda, and eggs and mix together until smooth.  Add peanut butter and vanilla and mix until creamy.  Add sour cream and finish mixing.  With spoon, fold in 1 oz of chocolate bar, ¼ cup of mini chips, and 4 chopped Reeses miniatures.
  5. Remove crust from refrigerator and pour filling into pan.  Sprinkle rest of chopped baking chocolate and mini chips on top and place in oven. 
  6. Bake for 60-80 minutes.  Time will vary depending on oven.  Do not overcook, the middle should be almost set.  Insert a toothpick into center and you should have a small amount of filling on toothpick
  7. Run knife around the edge and cool before removing the pan outer ring.  Sprinkle remaining chopped Reeses miniatures and refrigerate overnight.

 

20 small servings = 13 carbs per serving

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Mini Chocolate Chip Cheesecake Pie (Low Carb)

I tweaked this recipe from The 30-Day Low Carb Diet Solution book by the Drs. Eades.

I found the cheesecake to be very creamy and quite good; the crust was the best ever.  My high-carb loving Handyman didn’t agree, which was fine by me.  I got to eat the whole thing all by myself and didn’t have to worry about even my kids getting into it.  Yeah!  It lasted a week so I was glad to have dessert ready for when I had those sweet cravings which is most of the time.

The recipe calls for individual cupcake cheesecakes, but I baked it in a pie dish as my spring-form pan wasn’t handy at the time.  The original recipe is at the bottom of the page.  Forgive the cruddy photo.

cheesecake

Mini Chocolate Chip Cheesecake

Crust:
1 cup very finely chopped pecans
3 packets Splenda (I now use Stevia)
2 T butter, melted
1 tsp. cinnamon

Cheesecake:
2 large eggs, beaten
16 oz cream cheese, softened
3/4 cup Splenda (granular) or other sweetener blend
1 tsp vanilla extract
3 T semi-sweet mini choc chips (Enjoy Life brand is soy free)
or chopped up SF chocolate bar

Place the finely ground pecans, 2 packets of sweetener, the butter and
cinnamon in a food processor and combine thoroughly. Press the crust mixture in a spring-form pan or a pie dish. Bake for 10 minutes and then cool.

Place the eggs, granular sweetener, cream cheese and vanilla into a mixer and blend until smooth.  Fold in the chocolate chips.  Pour the cheesecake mixture into the crust and bake for 35-50 minutes at 350º or until it looks like it is set or kinda firm in the middle.

Cool in the oven for a few hours. Refrigerate overnight.

ORIGINAL RECIPE FROM THE BOOK:

Mini Chocolate Chip Cheesecakes

8 T finely chopped pecans
2 packets Splenda
1 T butter, melted
1 large egg, beaten
8 oz cream cheese, softened
1/4 cup Splenda (granular)
1/4 tsp vanilla
2 T semi-sweet mini choc chips

Place the nuts, 2 pks of Splenda and the butter in
a small bowl and combine thoroughly. Line the
wells of a muffin tin with paper cupcake liners
and distribute the nut mixture evenly, about 2 tsp
per well.

Place the egg, granular Splenda, cream cheese
and vanilla into a mixing bowl and blend until
smooth. Fold in the chocolate chips. Divide the
mixture evenly among the 12 cups. Bake for 15
minutes at 350º . Cool and refrigerate for at least
one hour.

 

 

 

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