Creme Brulee Cheesecake

I got this cheesecake recipe from the Better Homes & Gardens cookbook a long time ago and it is always delicious.  We recently went to Disney World and at Wolfgang Puck's restaurant I had cheesecake for dessert that had a creme brulee top on it, and I have wanted more ever since.  So I combined the recipe I have loved with the idea of the creme brulee topping!

Creme Brulee Cheesecake

1 package graham crackers - crushed (1 sleeve)
1/2 tsp cinnamon
1 stick butter - melted
3 package cream cheese - softened
1 cup sugar
2 T flour
1 tsp vanilla
2 eggs
1 egg yolk
1/4 cup milk
vanilla sugar for topping

For crust, combine graham crackers, cinnamon, and butter. Press into the bottom of a 9" springform pan and about 2" up the sides. Beat cream cheese, sugar, flour and vanilla. Add eggs and yolk, then milk. Beat until creamy. Pour filling into pan.  Put a pan with edges under the springform pan - the butter leaks out and you will have to clean your oven like me if you skip this step.  Bake at 375° for 30-45 minutes, when center is nearly set when shaken. Cool for 15 minutes, then loosen crust from pan with a butter knife. Let cool 30 more minutes, then remove from springform pan. Cover and chill at least 4 hours before serving.  Right before serving, sprinkle with vanilla sugar and use kitchen torch to melt the sugar.

Cheesecake Brownies

I had 3 bricks of cream cheese in my fridge so I went searching for a good cheesecake recipe to use them up.  Nothing stood out to me until I came across this recipe on allrecipes.com for Cheesecake Brownies.  It sounded pretty good, even though it only used up one brick.  They are delicious.

Cheesecake Brownies

1 box brownie mix
2/3 cup vegetable oil
1/4 cup water
3 eggs
1/2 cup sugar
8 oz cream cheese

Mix together brownie mix, oil, water, and 2 eggs.  Pour into greased 9x13" baking dish.  Mix together cream cheese, 1 egg, and sugar.  Spoon globs on top of the brownie batter and then marble through.  Bake at 350° for 30 minutes.

Reese’s Mini Cheesecake

 

I am cheating a bit, this is a picture of some that I took home from game night that my friend Jenn made.  I found the recipe online, but haven't seen a recipe that says how many it makes, and thus how many Reese's cups you need.  She did have enough to fill a 9x13" pan though.

Reese’s Mini Cheesecake

Reese's Peanut Butter Cups
1 box no bake cheesecake

Place cupcake liners in a cupcake pan.  Put an unwrapped Reese's cup into the bottom of each cupcake liner.  Mix cheesecake according to box directions.  Spoon onto Reese's cup and sprinkle with graham cracker crumbs from the mix.  Refrigerate at least 1 hour.

**You can also substitute Oreos for the Reese's cup.

No Bake Cheesecake

After Henry was born, a lady from our church made this for us and it was so good I had to have the recipe.  I doubled it this past weekend to serve more people, that is why there are two pies in the picture.

No Bake Cheesecake

1 graham cracker crust
16 oz cream cheese - softened
12 oz cool whip
1/2 cup sugar
1 can pie filling - strawberry or cherry or whatever kind you want.

Beat together cream cheese, cool whip, and sugar.  Spoon into crust and refrigerate.  Top with pie filling.