Tag Archives: Cheesecake

Double-Lemon Cheesecake Bars

There is something about spring that brings on a cravings for lemon!

These Double-Lemon Cheesecake Bars were perfect for an adult Easter dessert.  Double lemon because the cheesecake had a hint of lemon and topped with a lemon glaze.  Delish!  Cut into individual portions, stacked, stored and ready to transport to a party without a mess using Sweet Stackers.

Hope you had a nice Easter and enjoy this recipe!

SweetStackers Double Lemon Cheesecake Bars

Double-Lemon Cheesecake Bars

  • 2 cups vanilla wafer crumbs
  • 3 tablespoons butter, melted
  • 4 – 8 ounce packages of cream cheese, softened
  • 1 ¾ cups sugar, divided
  • 3 tablespoons flour
  • 1 tablespoons lemon zest
  • 1/3 cup lemon juice, divided
  • ½ teaspoon vanilla
  • 4 eggs, 1 separated
  • 2 tablespoons cornstarch
  • ½ cup water

Preheat oven to 325° and line a 9×13 inch pan with foil.  Mix wafer crumbs and butter.  Press into the bottom of the pan and bake 10 minutes.

With an electric mixer, beat cream cheese, 1 cup sugar, flour, lemon zest, 2 TB lemon juice and vanilla with mixer until blended.  Add 1 egg white (reserve the egg yolk for later use) and 3 whole eggs, adding one at a time while beating.

Pour batter over crust.  Bake 40 minutes or until center is almost set.  Cool 1 hour.  Refrigerate for 4 hours.

Glaze:  Mix cornstarch and remaining sugar in saucepan, gradually stir in water and remaining lemon juice.  Bring just to boil, stirring constantly.  Cook and stir until clear and thickened.  Lightly beat reserved egg yolk and stir in 2 TB hot cornstarch mixture.  Return to remaining  mixture in saucepan.  Cook and stir 1 minute or until thickened.  Cool.

Spoon glaze over cheesecake.  Refrigerate 1 hour.  Use foil handles to remove cheesecake from pan before cutting to serve.

 

 

 

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Pumpkin Cheesecake Cookies

This is, by far, my favorite time of the year!  There is something about the fresh crisp air, the hues of rust & orange, and the smell coming from my kitchen.  Somehow, I become obsessed with pumpkin.  In fact I am constantly stocking up my pantry with canned pumpkin as if I am not going to find pumpkin until next fall.  I love cooking and baking with it….pumpkin pancakes, pumpkin pie to pumpkin soup, oh my!

Last week I saw a tweet for Pumpkin Cheesecake Cookies.  Funny enough I “heard” Pumpkin Cheesecake and the cravings started.  I didn’t even realize at first that this was a cookie recipe.  But creamy pumpkin cheesecake in the form of a chewy cookie…I must try!  The recipe came from Jennie via her The  Messy Baker Blog.  (sounds like she is just as obsessed with pumpkin as I am!)  What a yummy and super easy recipe!

Sweet Stackers Pumpkin Cheesecake Cookies

I can’t even explain how good the house smelled while I was baking these cookies!

Pumpkin Cheesecake Cookies

These cookies were very moist and chewy, definitely more “cake-like”.  When they came out of the oven, I pressed them a bit to flatten them with my cookie spatula.  Then transferred them to a cookie rack to cool completely.

Sweet Stackers Fall Cookies

After they were completely cooled, they should be stored in a air-tight container and separated so they don’t stick together.  In The Messy Baker Blog, it was mentioned to separate them using parchment paper.  This is why I designed Sweet Stackers – reusable trays that fit inside air-tight food storage containers to separate and stack cookies.

I was easily able to fit 36 – 2 inch sized cookies in a 9″ x 12″ container in three layers!

Holiday cookie baking is right around the corner – visit my website Sweet Stackers!

Farm Fresh Stawberries and Cheesecake

Hooray for the first day of summer and boo to the last day of farm fresh strawberries!  My girls and I took a short trip to the local farm stand to purchase some fruits and vegetables.  The sign off the side of the road said “last day for fresh strawberries”.  We purchased a pint, hurried home to wash them up and have a taste – devine!

We easily could have gobbled them all up, but I thought it would be a great opportunity to get my kids baking a special treat on a hot summer day.  This light and refreshing cheesecake would be a great way to celebrate!

I had my 5 year old, mix 1 1/2 C of crushed graham crackers with  1/8 C melted butter and 2 TB sugar.  She pressed the mixture on the bottom and up the sides of a 9 inch springform pan.  You can use a pie plate, but the higher sides of a springform pan kept the crumbs contained.

For the cheese mixture, they helped measure the following ingredients and placed them into a stand mixer:  2 – 8 oz. packages of cream cheese, 2 eggs, 1 TB vanilla, 4 TB half&half, 1/2 C sugar.  The cheese mixtured was poured over the crust and placed into a 350° oven for 20 minutes.

Once this came out of the oven, my 3 year old combined the following topping ingredients: 1/2 pint sour cream, 2 TB sugar and 1/2 tsp. vanilla.

Spread the topping mixture over the cooled cheese cake and place in the 350° oven for an additional 5 minutes.

Once cooled, we place the sliced farm fresh strawberries over the top.

Heavenly!  Light and refreshing on a hot summer day.