Just Got Lucky Bailey’s Cheesecake

Just got lucky? Pretty much. I thought I sprinkled Christmas trees on the cheesecake instead of shamrocks. Today I was lucky to get your post done before St. Patrick’s Day. I used an Oreo crust, but if you if you, the Golden Oreos can be used instead. I have always loved celebrating St. Paddy’s Day. I guess that’s the wee bit of Irish in me. I love the taste and flavor of Baileys. Since it’s Irish Cream, I thought I might as well incorporate it for my Irish recipe. A special thank you to my friend Lorinda, The Rowdy Baker for sending me the adorable Leprechaun jiggly leg bottle stopper. πŸ€πŸ’šπŸ€


Ingredients:

Crust

2 rows of chocolate wafer cookies, white cream removed (from a 15.5 ounce package)

3/4 stick of butter, melted (6 Tablespoons)

Preheat oven to 325 degrees. A 10″ springform pan is recommended or you might have a little spillage. Put cookie tops and bottoms into your food processor or blender. Scrape off the white cream. Pulse until cookies are crumbs. On the low setting, stream in 6 Tablespoons of melted butter. Press into the bottom of your springform pan. Place pan in the freezer while you make the cheesecake.


Ingredients:

Cheesecake

3 8-ounce cream cheese, room temperature 

1 cup sugar

3 Tablespoons corn starch

3 eggs

1 teaspoon vanilla

3/4 cup sour cream

1/2 cup Baileys Irish Cream

Blend softened cream cheese in your mixer. Add one cup of sugar. Mix well. Add 3 Tablespoons of corn starch. Put your eggs in one at a time and blend well on medium speed. Add vanilla and sour cream and blend. Lastly, pour in Baileys Irish Cream. Remove cookie crust from freezer. Mix and pour over your cookie crust. Bake for 1 hour 15 minutes. Let cool completely. 


Ingredients: 

Ganache

4 Tablespoons Heavy cream

4 Tablespoons Bailey’s

8 ounces semi-sweet chocolate chips

Heat cream and Bailey’s in the microwave for 1 minute. Once cream is warm, pour over chocolate chips. Let stand 3 minutes and stir until chips are melted. Pour on top of the cheesecake and refrigerate. Let ganache set up before topping with whip cream.  


Bailey’s Whip Cream

4 ounces of cream cheese

8 ounces heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla

2 teaspoons Bailey’s Irish Cream

Green or Shamrock sprinkles


Chill mixing bowl for a minimum of 30 minutes.
JUST GOT LUCKY BAILEY’S CHEESECAKE 
Just got lucky? Pretty much. I thought I sprinkled Christmas trees on the cheesecake instead of shamrocks. Today I was lucky to get your post done before St. Patrick’s Day. I used an Oreo crust, but if you if you, the Golden Oreos can be used instead. I have always loved celebrating St. Paddy’s Day. I guess that’s the wee bit of Irish in me. I love the taste and flavor of Baileys. Since it’s Irish Cream, I thought I might as well incorporate it for my Irish recipe. A special thank you to my friend Lorinda, The Rowdy Baker for sending me the adorable Leprechaun jiggly leg bottle stopper. πŸ€πŸ’šπŸ€
Ingredients:

Crust

2 rows of chocolate wafer cookies, white cream removed (from a 15.5 ounce package)

3/4 stick of butter, melted (6 Tablespoons)

Preheat oven to 325 degrees. A 10″ springform pan is recommended or you might have a little spillage. Put cookie tops and bottoms into your food processor or blender. Scrape off the white cream. Pulse until cookies are crumbs. On the low setting, stream in 6 Tablespoons of melted butter. Press into the bottom of your springform pan. Place pan in the freezer while you make the cheesecake.
Ingredients:

Cheesecake

3 8-ounce cream cheese, room temperature 

1 cup sugar

3 Tablespoons corn starch

3 eggs

1 teaspoon vanilla

3/4 cup sour cream

1/2 cup Baileys Irish Cream

Blend softened cream cheese in your mixer. Add one cup of sugar. Mix well. Add 3 Tablespoons of corn starch. Put your eggs in one at a time and blend well on medium speed. Add vanilla and sour cream and blend. Lastly, pour in Baileys Irish Cream. Remove cookie crust from freezer. Mix and pour over your cookie crust. Bake for 1 hour 15 minutes. Let cool completely. 

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Ingredients: 

Ganache

4 Tablespoons Heavy cream

4 Tablespoons Bailey’s

8 ounces semi-sweet chocolate chips

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Heat cream and Bailey’s in the microwave for 1 minute. Once cream is warm, pour over chocolate chips. Let stand 3 minutes and stir until chips are melted. Pour on top of the cheesecake and refrigerate. Let ganache set up before topping with whip cream.  

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Bailey’s Whip Cream

4 ounces of cream cheese

8 ounces heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla

2 teaspoons Bailey’s Irish Cream

Green or Shamrock sprinkles, optional

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Chill mixing bowl and attachment for a minimum of 30 minutes. Blend the above ingredients until stiff peaks are formed. Decorate cheesecake with whip cream and sprinkles if desired. 

A special nod to Jo Boxer for loaning “Just Got Lucky” from their 1983 hit song. 

Pumpkin Churro Cheesecake

This is one of the easiest and tastiest cheesecake you will ever make. This is a pumpkin recipe that I love and I am not a big pumpkin fan. 


Ingredients:

2 cans of crescent rolls, if can find the crescent sheets, get those

3 8-ounce blocks of cream cheese, room temperature 

1 1/2 cups sugar

1 can purΓ©ed pumpkin, not pie filling

2 teaspoons vanilla

2 teaspoons cinnamon

2 teaspoons pumpkin pie spice

Preheat oven to 350 degrees. Spray a 13 x 9 pan with nonstick spray.  Place one can of crescent rolls in the bottom of the pan. Spread out the crescent rolls to the edges and ends of the inside of the pan. Set aside. 

Make sure you press the seams together. 
Filling:

Whip up cream cheese. Add sugar and combine. Blend in pumpkin, vanilla, cinnamon and pumpkin spice. Scrape down the sides of your bowl and make sure everything is combined. Taste the filling to see if you want to add more cinnamon or pumpkin spice. Two teaspoons of each was plenty for me. Carefully pour filling over the crescent rolls. Spread out evening. 
Spray nonstick spray on wax paper and place second can of crescent rolls on it. Place another sheet of wax paper that has been sprayed on top of the crescent dough. Roll with a rolling pin or use your hands to make this crescent dough the size of 9 x 13. Lay it on top of the pumpkin filling. 


Churro Topping:

1 stick of butter, melted

1 teaspoon of cinnamon

3/4 cups of sugar 


Mix together and brush on top of the top layer of crescent rolls. Bake for 40-50 minutes, do not over bake.  Cool a little bit and refrigerate. 
Top with whip cream if desired. This recipe can easily be cut in half by using one can of crescent rolls and making in an 8 x 8 pan. Of course you will need to cut the other ingredients in half too. Enjoy!

Chocolate Mint Anniversary Cheesecake

I can hardly believe it’s been 2 years since I started blogging and sharing recipes on Tampa Cake Girl. In honor of my anniversary, I decided to make a chocolate cheesecake and with keeping in the holiday mood, it’s chocolate mint.  And let’s kick this party up a notch by putting chocolate whipped cream on top!

  
Ingredients for Crust:

28 Oreo cookies, separate and scrape out the filling

2 Tablespoons of sugar

4 Tablespoons of butter, melted
In a ziplock bag, place cookie halves inside. Seal tightly, press the air out and roll the cookies with a rolling pin until the cookies are fine crumbs.  In a bowl, combine crumbs with sugar and melted butter. Press into a 9″ springform pan and place in freezer while making cheesecake batter. 

  
Ingredients for cheesecake:

4 8-ounce blocks of cream cheese room temperature 

1 2/3 cups of sugar

3/4 cups of unsweetened cocoa powder, I used Ghiradeli’s 

2 Tablespoons of corn starch

3 eggs, room temperature 

1/2 cup of sour cream

1 teaspoon of vanilla extract or mint extract, I used vanilla

I bag of Andes Creme de Menthe Baking Bits

  
 
Preheat oven to 325 degrees. 
Whip cream cheese until fluffy. Add sugar and unsweetened cocoa mix blend well. Add cornstarch and mix. Add eggs one and a time. Combine sour cream and extract of your choice (vanilla or mint) and blend. Stir in Andes baking chips and pour into Oreo crust. Bake for 1 hour and 10 minutes. Cool on wire rack for 10 minutes and run a knife around the edge. Let cheesecake come to room temperature and place in refrigerator. Overnight is best but a minimum of 3 hours.  Garnish with chocolate whip cream and Andes Candies if desired. 

Garnishments:

Chocolate Whip Cream, optional

Andes Candies, optional
Chocolate Whip Cream:

8 ounces of heavy whipping cream

4 ounces of cream cheese, room temperature 

1/4 cup unsweetened chocolate

1 teaspoon vanilla

1/4 – 1/2 cup of powdered sugar or more to taste

Place mixing bowl and attachment in refrigerator for a minimum of 20 minutes or more. Whip cream cheese until fluffy. Add chocolate and combine. Add vanilla and whipping cream. Mix on slow and once the cream starts to thicken, increase the speed of your mixer. Stop mixing after the cream is in stiff peaks. Pipe onto cheesecake and garnish with Andes Candies if desired.  Enjoy!

  
 

Mini Pumpkin Cheesecakes

What could be better than a slice of cheesecake?  A mini cheesecake that is the size of a cupcake. These cheesecakes can be made with gluten free cookies for a 100% gluten free dessert. Or use regular cookies, I have made them both ways. The cheesecakes can be made several days ahead and top with whip cream right before serving. 

  
Ingredients:

12 cupcake liners*

12 cookies*, I used gingersnap, I found gluten free gingersnaps at my local grocery store

1 8 ounce package cream cheese, room

temperature 

2/3 cup sugar

1 egg

3/4 cup plus 2 Tablespoons pumpkin purΓ©e, not pie filling

1/2 cup sour cream

1 Tablespoon of cornstarch

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

1/4 teaspoon salt

Whip cream for garnish, optional

Nutmeg for garnish on whip cream, optional 

Nutmeg, chopped pecans for garnish, optional

  The cookie is the perfect crust for the mini cheesecakes.   
Preheat oven to 350 degrees. Line 12 tins with cupcake liners. Place gingersnap cookies in cupcake liners flat side down.  Mix cream cheese and sugar, blend well. Add egg, pumpkin, sour cream, cornstarch, cinnamon, pumpkin pie spice and salt. Mix well. Divide batter evenly into the 12 liners. Bake for 30 – 35 minutes until done. Let cool. Cool completely before topping with whip cream and garnishes. Serve guests without cupcake liners on the mini cheesecakes. 

  
*Recipe yields 12 – 14 mini cheesecakes

You will have leftover pumpkin purΓ©e.  I suggest you add it to your pancake/waffle batter for delicious pancakes or waffles. Or use it in a smoothie. 

  

Red, White Chocolate and Blueberry CheesecakeΒ 

It’s time to celebrate Red, White and Blue and our Nation’s holiday, Independence Day. My bloggers friends and I showcasing some brand new, yummy treats that would be perfect for all Patriotic gatherings. Happy Fourth of July!

  

Crust:

2 cups graham cracker crumbs, I used Keebler

2 Tablespoons of sugar

1 stick of butter, melted

Combine graham cracker crumbs and sugar. Add melted butter and place into a springform pan. Form crust on the bottom and halfway up the sides of the pan. Place in freezer. 
Cheesecake:

3  8 ounce packages of cream cheese, room temperature 

1 cup of sugar

3 eggs, room temperature 

2 Tablespoons of cornstarch

2 Tablespoons of vanilla

3/4 cup sour cream

*1 12 ounce package of white chocolate chips
Microwave white chocolate morsels in a microwave safe bowl, according to package directions. Cool 10 minutes.  *This is optional, you can make a delicious cheesecake without the white chocolate. 
Preheat oven to 325 degrees. Combine cream cheese and sugar and beat until fluffy. Add eggs one at a time and mix well. Add cornstarch and combine. Add vanilla, sour cream and cooled white chocolate and blend well. Place in springform pan and bake 1 hour and 15 minutes until center is about set.  Cool for 15 minutes and remove ring from springform pan.  Cool completely and place in refrigerator. 
Garnishes for flag decor:

Blueberries

Strawberries, sliced in half

Heavy Whipping Cream, 8 ounces

1/2 cup powdered sugar

1 teaspoon vanilla
Prepare whipping cream by placing mixing bowl in refrigerator for a minimum of 20 minutes.   At a high speed, combine heavy whipping cream, vanilla and powdered sugar to form stiff peaks.  Place thick layer of whip cream on top of cheesecake. This will act as the “glue” to adhere your fruit on the cheesecake. Place blueberries in the upper left corner in a triangle shape. Add sliced strawberries straight across the cheesecake to form stripes. Use remaining whip cream to pipe stars between the strawberries. Refrigerate. God bless America!  Enjoy!

  
 
 

 Please remember to visit the links below to get all of fabulous Ref, White and Blue Recipes.  

Easy Butter Cake With Berries http://mooreorlesscooking.com/2015/06/29/easy-butter-cake-with-berries/
Patriotic Pie http://cookingfomasahm.blogspot.com/2015/06/patriotic-pie.html
Star Spangled Cannoli http://crumbsinmymustachio.wordpress.com/2015/06/Star-Spangled-Cannoli/
Patriotic Fruit Pops  http://www.therowdybaker.com/?p=3787

Margarita Cheesecake With A Twist Of Lime

Welcome to our Cinco de Mayo celebration. So many yummy Mexican recipes are in this link. I love margaritas. I have created a delicious margarita cheesecake with a pretzel crust. No need to look for the lost shaker of salt, the pretzel crust is all you need!  Enjoy. 

  

Crust: 

1 1/2 cups of crushed pretzels, I used store brand stick pretzels

3 Tablespoons of butter, melted

Preheat oven to 325 degrees. Crush pretzels in food processor. They will not be as fine as graham cracker crumbs, just pick out the large pieces. Mix crumbs and butter together and press into the bottom of a springform pan.  Bake crust for 7-8 minutes. 

Cheesecake:

4 blocks cream cheese, room temperature 

3 eggs

1 teaspoon vanilla

3/4 cup tequila, I used Patron, additional for brushing on top of cheesecake 

3  heaping Tablespoons of corn starch

3/4 cup sour cream

Zest of 2 limes

Using your paddle attachment, whip cream cheese until smooth.  Add eggs, mixing in one at a time. Add vanilla and tequila, mixing well. Add cornstarch and mixing to combine.  Blend in sour cream and lime zest.  Bake for 75 minutes.  Cool for 20 minutes and run knife around the springform ring. Brush tequila on top of cheesecake after removing springform ring.  Cool until room temperature and refrigerate. Keep in refrigerator for a minimum of 6 hours or overnight is fine.  Garish with lime whip cream and pretzels. 

  
Lime Whip Cream:

16 ounces heavy whipping cream

Zest and Juice of 2 limes

1 1/2 cups (or more) powdered sugar

Chill mixing bowl and attachment in refrigerator for 20 minutes or longer. Beat whipping cream until stiff, add lime juice and zest. Add powdered sugar. Add more than 1 1/2 cups if you want sweeter whip  cream. 

After cream is whipped, spread a thin coat around the side of the cheesecake. Place stick pretzels around the sides. Pipe whip cream on top to decorate. 

  

Please make sure you visit the links below to get all of the fabulous Cinco de Mayo Recipes. 

  

Amy, Crumbs in my Mustachio made Easy Taco Salad

http://crumbsinmymustachio.wordpress.com/2015/04/23/Easy-Taco-Salad:

Cindy, Hun, What’s for dinner? made Dessert Chimichangas 

http://www.hunwhatsfordinner.com/2015/04/dessert-chimichangas.html

Nettie, Moore or Less Cooking Blog made Chicken Fajitas

http://mooreorlesscooking.com/2013/09/11/chicken-fajitas/

Lorinda, The Rowdy Baker made Tender Yucateco Pork

http://www.therowdybaker.com/?p=3642

Alyssa, Cooking from a SAHM made Easy Salsa

http://cookingfromasahm.blogspot.com/2015/04/cinco-de-mayo-Mexican-recipes-easy-salsa.html

Snickers Overload Cheesecake

October Assignment: CANDY! This was easy. I love chocolate and I love cheesecakes. This was a delicious naughty good cheesecake. No tricks with this cheesecake, it was a treat to eat!

Crust:
1 package of Oreo cookies, not double stuff
4 Tablespoons butter, melted

Place on package of Oreo cookies in a food processor and pulse into fine crumbs. Combine with butter and place in a springform pan that has been sprayed with Pam. Place pan in freezer to set crust while you prepare the cheesecake.

Cheesecake:
3 8 ounce blocks of cream cheese
1 cup sugar
1 Tablespoon vanilla
11/2 Tablespoon cornstarch
3/4 cup sour cream
3 eggs
1 Fun Size package of Snickers candy bars, cut in quarters

Preheat oven to 325 degrees. Whip softened cream cheese until smooth. Add sugar and blend well. Add vanilla, cornstarch, eggs and sour cream. Mix to combine. Cut 1 package of Fun Size Snickers Bars with kitchen shears into fourths. Add to mixing bowl. Stir to combine. Pour into crust and bake for 1 hour. If your cheesecake is not set in the center after an hour, turn oven off and close the oven door. Leave the cheesecake in the oven for an additional hour with the oven turned off. Remove from oven and cool completely. Once cheesecake has cooled, place in refrigerator for 5-6 hours. Best if it’s overnight.

To decorate top:
Whip cream
1 bag bite size Snickers Candy Bars
1 bag of Snickers Fun Size Bag of candy bars
1/2 or more jar of caramel ice cream topping

Pour caramel sauce over top surface of cooled cheesecake. Pipe whip cream flowers using a Wilton 1M tip around outside edge of cheesecake and place bite size Snickers bars on whip cream flowers. Build a centerpiece with additional Snickers bars in the center of the cheesecake. Keep refrigerated until you ready to dive in. Enjoy!

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