Classic Cheesecake with a Gingersnap Cookie Crust and Raspberry Sauce

Ingredients:

•  FOR THE CRUST:
• 2 cups Gingersnap Crumbs
• 6 Tablespoons Unsalted Butter, melted
• 2 Tablespoons Sugar
• 1 pinch Fine Sea Salt

•  FOR THE FILLING:
• 24 ounces, weight Cream Cheese, At Room Temperature
• 1-1/4 cup Sugar
• 1/4 teaspoon Fine Sea Salt
• 4 Eggs At Room Temperature
• 2 teaspoons Fresh Lemon Juice
• 2 teaspoons Vanilla Extract
• 12 ounces, fluid Greek Yogurt (2%% Or Full Fat), At Room Temperature

• FOR THE RASPBERRY SUACE:
• 2 tsp cornstarch
• 3 Tbsp sugar
• 1/3 cup water
• 12 oz frozen raspberries thawed
• Fresh raspberries

Directions:

Preheat oven to 350ºF. Wrap 3 layers of foil around the bottom of a 9-inch springform pan. 

In a blender or food processor, pulse the crust ingredients together until combined. Press into the bottom of the springform pan and bake for 10 minutes. Remove from oven onto a cooling rack. 

Reduce the oven temperature to 325ºF. 

In the bowl of an electric mixer, beat the cream cheese on low speed until no lumps remain. Add in the sugar and salt; continue mixing on low until the ingredients are incorporated. Scrape down the sides and bottom of the bowl as needed. 

Add in the eggs, one at a time, beating after each addition until fully incorporated. Continue scraping down the sides and bottom of the bowl as needed. Keeping the mixer on low speed, add in the lemon juice, vanilla, and Greek yogurt. (Stir the yogurt first if it has separated while coming to room temperature.) Mix just until combined. 

Pour the filling into the pan and place it into a large roasting pan. Place the pan into the oven and quickly pour hot water into the roasting pan so that it comes up about 1 inch up the foil-wrapped springform pan. 

Bake for 55–70 minutes or until the cheesecake is set on the sides and just jiggles a bit in the center when the pan is shaken. Remove the cheesecake from the water bath and place back in the warm oven. Turn the oven off and crack the oven door. Leave the cheesecake in the oven for 1 hour. 

Remove the cheesecake from the oven and run a thin knife along the edge of the pan. Let the cheesecake continue to cool to room temperature. Place in the refrigerator for several hours to chill completely. 

For Raspberry Sauce:

• In a small saucepan, combine cornstarch, water, and sugar.
• Add raspberries and bring to a boil, stirring constantly.
• Boil for 1 minute, stirring constantly.
• Sauce can be served warm or chilled.
• Slice the cheesecake, add raspberries, sauce, and rosemary sprigs for garnish. Enjoy!

Original cheesecake recipe available here and original raspberry sauce recipe available here.

Ingredients:

Filling

3 large apples, peeled, coarsely chopped (about 3 cups) 

1/2 cup granulated sugar

1/4 cup packed brown sugar

1 to 2 teaspoons ground cinnamon

1/4 cup cold butter or margarine, cut into small pieces

Topping

1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix

1/2 cup butter or margarine, melted

1/2 cup chopped pecans

Steps:

• Heat oven to 300°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, toss filling ingredients. Spread mixture in baking dish.

• In same large bowl, stir cookie mix and melted butter until crumbly. Sprinkle over filling.

• Bake 40 minutes. Remove from oven; sprinkle with pecans. Bake 15 to 20 minutes longer or until topping is golden brown. Serve warm or at room temperature. Best enjoyed with a scoop of ice cream or a dollop of whipped cream.

Original recipe available here.

*Sub with gluten free or non-dairy ingredients and still SUPER yummy. I used vegan non-dairy butter and gluten free oatmeal cookie mix. yum!

Ingredients:

+ Frozen pie crust, thawed (for homemade Pie Crust, see page 28 of the Magnolia Table cookbook)

RASPBERRY CHEESECAKE MIXTURE

+ 8 oz softened cream cheese
+ ⅓ cup sugar
+ 1 egg
+ 1 tsp vanilla extract
+ ½ cup red raspberry preserves (you can also evenly substitute for another fruit flavor)

BROWNIE PIE FILLING

+ 8 oz butter, unsalted
+ 2 oz baking chocolate, unsweetened
+ 1 cup sugar
+ ½ tsp salt
+ 1 tsp vanilla extract
+ 3 eggs
+ ½ cup flour
+ ½ cup semisweet chocolate chips

Instructions

1. Preheat the oven to 350 degrees F.

2. If your pie crust is frozen, let it thaw out before filling it.

Part 1: Brownie Pie Filling

3. Heat the butter and unsweetened chocolate in a small saucepan over low heat, stirring until melted and smooth.

4. Remove the pan from the heat and whisk in the sugar until smooth. Pour into a medium bowl and set aside to cool for 10 minutes.

5. Whisk the eggs into the cooled brownie mixture one at a time. Whisk in the flour, vanilla extract and salt.

6. Fold in chocolate morsels. Pour half of the brownie batter into the pie crust. Set aside.

Part 2: Raspberry Cheesecake Mixture

7. Whisk the cream cheese, sugar, egg, and vanilla extract together until smooth.

8. Pour the cheesecake mixture on top of brownie batter in the crust. Dollop raspberry preserves and the remaining brownie batter on top. Use a knife to swirl together to create a marbled look.

9. Bake until just set and a crust forms on top, approximately 50-60 minutes. Cool to room temperature on a wire rack.

10. To store, wrap tightly and keep at room temperature for up to 2 days. You can also store it in the refrigerator for up to 3 days. Past that the crust could become soggy.

Top with homemade whipped cream and fresh raspberries, or even drizzle more raspberry preserves on top and enjoy. Oh, and happy pi(e) day!

There is something about warm oatmeal cookies. I love them. I can’t get enough of them. I’ve been on a quest to find the perfect recipe to satisfy my craving and I think this one is pretty close. These are good. Really good. Enjoy! 🙂

Ingredients: (I usually cut this in half)

• 1 cup butter, softened
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3 cups quick-cooking oats
• 1 cup semisweet chocolate chips (optional! These are excellent without the chocolate)

Directions:

1. Preheat the oven to 325 degrees.
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Original recipe available here.

The perfect Christmas dessert. Serve with vanilla ice cream for best results. Enjoy!

So it’s been a long time since I’ve posted… a long time. A “I’ve had a baby since my last post” long time but hey, I’m doing my best. It’s also been a long time since I’ve cooked or baked or done pretty much anything in the kitchen so I was super excited to get busy baking for Christmas. While this may be more appropriate as a summer dessert as opposed to a Christmas pie the taste makes up for the the mismatch in season- its soooo yummy. So enjoy!

My team at work got together the other night for a good ole southern summer back porch BBQ. Complete with BBQ on the green egg, homemade mac n cheese and all the fixings. One of the favorite desserts of the night were these crunch bars- the perfect combination of chocolate, peanut butter and a little crunch. Great for kids as well because they don’t fall apart in your hands. Enjoy!

Ingredients:

Original Recipe available here.