Good Food Every Day

Cheddar Cheesecake with Apple Butter Caramel
Total: 11 hr (includes chilling time) Active: 45 min Yield: 8 to 10 servings

Ingredients

Crust:
8 ounces butter crackers, such as Ritz (about 70 crackers or 2 sleeves)
1/2 cup granulated sugar
4 ounces sharp cheddar cheese, grated (about 1 cup)
8 tablespoons unsalted butter, melted

Cheesecake:
2 (8-ounce) packages cream cheese, at room temperature
6 ounces sharp cheddar cheese, grated (about 1 1/2 cups)
2 cups granulated sugar
1 cup sour cream
2 tablespoons vanilla extract
4 large eggs, at room temperature

Apple Butter Caramel:
2/3 cup heavy cream
1/3 cup store-bought apple butter
1 tablespoon light corn syrup
1 tablespoon unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup light brown sugar

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Baklava Cheesecake
Yield: 9 inch cheesecake

Ingredients

Crust
4 Tbsp butter, melted
Phyllo dough (about 20 sheets)

Cheesecake filling
2 8-ounce packages cream cheese, softened
2/3 cup sugar
2 Tbsp all-purpose flour
3 eggs
2/3 cup sour cream
6 Tbsp honey
1 1/2 tsp ground cinnamon

Walnut filling and topping
3 3/4 cups finely chopped walnuts
3 tsp cinnamon
6 Tbsp butter, melted
10 Tbsp honey

Instructions

1. Preheat oven to 300 degrees.
2. In a large bowl, mix the cream cheese, sugar and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
3. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
4. Add the sour cream, honey and cinnamon. Beat on low speed until well combined. Set aside.
5. In a medium sized bowl, toss together 2 1/2 cups of chopped walnuts, 2 tsp ground cinnamon, 4 Tbsp melted butter and 6 Tbsp of honey. Set aside.
6. Grease a 9 inch springform pan and cover the outside with aluminum foil so that it’s ready for a water bath.
7. To prepare the crust, unroll the phyllo dough according to package instructions. You’ll need to keep it from drying out by placing a damp towel over the pieces that haven’t been used yet. Using one piece at a time, place phyllo sheets into the bottom and up the sides of the springform pan. The sheets won’t be as big as the pan, but using a few for each layer you should be able to get one full layer. Layer the melted butter between the phyllo sheets so that they stick together.
8. Once the crust is ready, add a small amount of cheesecake filling to the pan. It should be just enough to thinly coat the bottom of the crust.
9. Add the walnut filling in an even layer on top of the cheesecake filling.
10. Add the remaining cheesecake filling and spread into an even layer.
11. Place springform pan (covered with aluminum foil) inside another pan. Fill outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
12. Bake for 50-60 minutes. The edges should be firm but the center will still be a little jiggly.
13. Turn off heat and leave cheesecake in oven with door closed for 30 minutes.
14. Crack oven door and leave the cheesecake in the oven for about 20 minutes.
15. Remove cheesecake from oven and chill until completely cool and firm.
16. To finish off cheesecake, toss together remaining 1 1/4 cups walnuts, 1 tsp cinnamon, 2 Tbsp melted butter and 4 Tbsp honey. Top cheesecake with whipped cream and walnut mixture.

No Bake Eggnog Icebox Cake

Ingredients

Eggnog Mousse
3/4 cup eggnog
1 Tbsp cornstarch
0.25 oz bag powdered gelatin
8 oz cream cheese, room temperature
1/3 cup sugar
3/4 tsp nutmeg
1 3/4 cups heavy whipping cream
3/4 cup powdered sugar

Whipped Cream
1 1/4 cups heavy whipping cream
1/2 cup powdered sugar

Additional Ingredients
6 Tbsp eggnog
6 Tbsp milk
2 1/2 packages (5.3 oz) of Walkers Shortbread

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Peppermint Bark Cheesecake
PREP TIME: 40 MINS TOTAL TIME: 8 HOURS YIELDS: 12 SERVINGS

INGREDIENTS

FOR THE CUST
24 Oreos, crushed
4 tbsp. butter, melted
Pinch kosher salt

FOR THE CHEESECAKE
4 (8-oz.) blocks cream cheese, softened
3/4 c. granulated sugar
3 large eggs
1/2 tsp. peppermint extract
2 tbsp. all-purpose flour
1/2 tsp. kosher salt
9 oz. white chocolate, chopped, melted, and cooled slightly
6 oz. semisweet chocolate, chopped
1/2 c. chopped candy canes, plus more for topping
Whipped topping, for garnish
Chocolate shavings, for garnish

DIRECTIONS
Preheat oven to 325° and grease an 8” springform pan with cooking spray. In a large bowl, mix together Oreos, melted butter, and salt. Press into bottom and up sides of prepared pan.
In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until no lumps remain. Add eggs, one at a time, then stir in peppermint extract. Add flour and salt and beat until just combined.
Fold in melted white chocolate until smooth, then fold in semisweet chocolate and candy canes. Pour mixture over crust.
Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in baking pan.
Bake until center of cheesecake only slightly jiggles, about 1 hour 20 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour.
Remove foil and refrigerate cheesecake until chilled, at least 5 hours and up to overnight.
Spread a layer of whipped topping on top of cheesecake, then dollop more whipped topping around the edges.
Sprinkle with crushed candy canes and chocolate shavings before serving.

No Bake Cheesecake
Prep Time: 1 hour 15 minutes Cook Time: 5-6 hours chill time Total Time: 1 hour 15 minutes, plus chilling Yield: 12-14 servings

Ingredients

Crust
2 1/4 cups (302g) graham cracker crumbs
5 tbsp (65g) sugar
1/8 tsp salt
10 tbsp (140g) unsalted butter, melted

Cheesecake Filling
24 oz (678g) cream cheese, room temperature
1/2 cup (104g) sugar
1/4 cup (58g) sour cream
3 tbsp fresh lemon juice
1 1/4 cups (300ml) heavy whipping cream, cold
3/4 cup (86g) powdered sugar
1 tbsp vanilla extract

Whipped Cream Topping
1 cup (240ml) heavy whipping cream, cold
1/2 cup (58g) powdered sugar
1 tsp vanilla extract

Instructions

1. In a medium bowl, combine the crust ingredients and mix well to combine completely.
2. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set in the fridge to chill.
3. In a large mixer bowl, beat the cream cheese and sugar together until well combined and smooth.
4. Add the sour cream and mix until well combined and smooth.
5. Add the lemon juice and mix until well combined and smooth. Set mixture aside.
5. In another large mixer bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Whip on high speed until stiff peaks form.
6. Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
7. Add the filling to the crust and spread into an even layer.
8. Refrigerate cheesecake until firm, 5-6 hours or overnight.
9. To finish off the cheesecake, remove it from the springform pan and set on a plate or serving platter.
10. Add the heavy whipping cream, powdered sugar and vanilla extract for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.
11. Pipe swirls of whipped cream around the edge of the cheesecake. Top the cheesecake off with your desired toppings, such as fresh fruit.
12. Refrigerate cheesecake until ready to serve. Cheesecake is best for 4-5 days

NO BAKE BANANA RUM CHEESECAKE

INGREDIENTS:

CRUST:
1 ½ cups graham cracker crumbs
5 tablespoons melted butter
2 tablespoons granulated white sugar

FILLING:
Two 8- ounce packages cream cheese, softened
¾ cup heavy cream
½ cup granulated white sugar
½ teaspoon vanilla extract
¼ teaspoon banana extract
1 ounce (2 tablespoons) dark rum

TOPPING:
4 tablespoons (½ stick) butter
¼ cup brown sugar
2 ounces (¼ cup) dark rum
2 large bananas, sliced into ¼" thick slices

DIRECTIONS:

In a medium bowl, combine the crust ingredients. Press this mixture into the bottom of your springform pan (either a 9-inch or 4 individual 4 ½-inch pans) using a glass to press down firmly.
In a large bowl, use an electric mixer to combine the filling ingredients; beat for 3 minutes, or until smooth.
Scrape the filling evenly into the 4 springform pans, or scrape all of the filling into one 9-inch springform pan.
Chill in the refrigerator for 4 hours or up to two days.
Make the banana topping by adding 4 tablespoons of butter to a large skillet and heat over medium heat. Once the butter is melted, stir in the brown sugar. Carefully pour in the rum and cook for 3 to 4 minutes while stirring.
Add in the sliced bananas and cook for 5 minutes, flipping the bananas over halfway through.
Remove the cheesecake(s) from the springform pans by running a knife around the edges first and carefully loosening the spring on the pan.
Spoon the banana topping over the cheesecake and serve.