Dessert: Classic Cherry Cheesecake

 

I really enjoy cheesecake. I made this Classic Cherry Cheesecake on the weekend for brother's birthday party. It is quite simple. I have always liked cherry cheesecakes the best. Whenever I travel to big cities in the States, I usually stop at the Cheesecake Factory. They have so many different varieties. Chocolate. Peanut Butter. Fruit. Cookies. Caramel. And so many more. But I always choose Cherry Cheesecake. Why mess with a good thing?

Recipe:

1 1/2 cup Honey Maid Graham Cracker Crumbs
3 tbsp. sugar
1/3 cup butter or margarine, melted

4 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs

1 can of cherries

Adapted from: Kraft Recipes


Directions:

1. Preheat the oven to 325 degrees.

2. Mix graham crumbs, 3 tbsp. of sugar, and butter. Press mixture into a springform pan.

3. Beat cream cheese, 1 cup of sugar, and vanilla. Add each egg one at a time. Pour mixture over crust.

4. Bake in the oven for 55 minutes. Loosen cake from the rim of the pan. Allow the cake to cool before removing the rim. Refrigerate for four hours.

5. Top with canned cherries just before serving. Option: Add fresh fruit instead!

~ Enjoy ~

Dessert: Cheesecake Pops

I have been really struggling with cake pops lately. I got a cake pop machine for Christmas and I am realizing I need to get myself some kind of book or find a very informative website to help me out. I mean they taste amazing, but they never look like the beautiful ones I see all over Pinterest. I made some Red Velvet Cake Pops that I didn't even bother to post a couple weeks ago. And these Cheesecake Pops were actually dipped in chocolate, but they were such a mess that I decided only to use the pictures without. There must be a trick to these things, but for now I will just close my eyes and enjoy!

Recipe:

Yields approx. 2 dozen

2- 8oz packages cream cheese, softened
3/4 cup plus 2 tbsp. sugar
1 1/2 tbsp. flour
1 tsp. vanilla
pinch of salt
2 eggs
1 egg yolk
2 tbsp. heavy cream

graham cracker crumbs
lollipop sticks

Directions:

1. Preheat oven to 325 degrees.

2. Beat together cream cheese and sugar.

3. Add flour, vanilla, salt, eggs, and cream to the mixture. Blend until smooth.

4. Pour into a spring-form pan and bake in oven for 50 minutes.

5. Refrigerate for an hour.

6. Fill a bowl with graham cracker crumbs. Scoop out tablespoon-size balls from the cheesecake. Roll balls in crumbs and place onto a baking sheet. Allow pops to harden in the fridge.

7. Press lollipop sticks into the cheesecake pops.


Optional: Dip in melted milk chocolate, nuts, sprinkles, etc.

Recipe Adapted from: That Skinny Chick Can Bake

~ Enjoy ~