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Pumpkin Cheesecake Pancakes Recipe

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These pumpkin cheesecake pancakes are the best pumpkin pancakes recipe that you’re going to find. Deliciously, fluffy pancakes packed with pumpkin flavor and oozing with cheesecake bits. 

Fall time for millions of people means pumpkin everything! You likely will have a lot one thing pumpkin during the fall months unless you’re adamantly opposed to the flavor. Admittedly, we are huge fans of pumpkin in our home and usually, there is something made with pumpkin weekly in our house. One of our must have fall recipes are these pumpkin cheesecake pancakes. In my opinion, they are the best pumpkin pancakes recipe that you are going to find.

What do you need to make pumpkin cheesecake pancakes?

In order to make this pumpkin pancake recipe, you are going to need the following ingredients. Of course, the entire recipe and cooking instructions are below if you scroll down a bit more.

  • Flour
  • Buttermilk
  • Egg Whites
  • Coconut Oil
  • Brown Sugar
  • Baking Soda
  • Baking Powder
  • Salt
  • Pumpkin Puree
  • Frozen Cheesecake

What toppings do you put on pumpkin cheesecake pancakes?

Our absolute favorite thing with these pumpkin pancakes is a homemade blueberry syrup. The flavor profiles pair so well together.

Other toppings include:

What sides go with pumpkin cheesecake pancakes?

Side dishes for these homemade pumpkin pancakes include:

We got the idea for these from one of our many visits to IHOP before having children. IHOP pumpkin cheesecake pancakes were the perfect fall breakfast meal when out to eat, but since having children, we try to limit our eating out now. We love recreating similar meals at home (and truthfully the taste better usually!) If pumpkin is not your thing, but you’d really like to try our cheesecake pancakes, feel free to try our regular cheesecake pancakes or blueberry cheesecake pancakes.

Recipe for Pumpkin Cheesecake Pancakes

5 from 4 votes
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Pumpkin Cheesecake Pancakes Recipe
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

These pumpkin cheesecake pancakes are the best pumpkin pancakes recipe that you're going to find. Deliciously, fluffy pancakes packed with pumpkin flavor and oozing with cheesecake bits. 

Course: Breakfast
Cuisine: American
Keyword: breakfast, cheesecake pancakes, cheesecake recipes, pumpkin pancakes
Servings: 8 pancakes
Calories: 496 kcal
Author: Larisha Campbell
Ingredients
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups buttermilk
  • 2 tablespoons coconut oil, melted
  • 3 tablespoons brown sugar
  • 1 cup pumpkin puree
  • 2 egg whites, beaten to stiff peaks
  • 2 cups chopped frozen cheesecake
Instructions
  1. Preheat the oven to 200 degrees F. Place oven safe pan inside (to store pancakes until done so all are still warm)

  2. In a small bowl, whisk together flour, baking powder, baking soda and salt. Mix on low until smooth. Transfer to a bowl and stir in cheesecake pieces.

  3. In a large bowl, beat together buttermilk, melted coconut oil, brown sugar, and pumpkin puree until combined. 

  4. Slowly add the flour mixture to the pumpkin mixture. 

  5. Carefully fold in egg whites. 

  6. Add the chopped frozen cheesecake pieces and fold in slowly. 

  7. Coat a large non-stick skillet or griddle with cooking spray or butter and heat over medium low heat. 

  8. One at a time, pour batter into the skillet for each pancake (about 3/4 cup). Cook until bubbly on top, then flip and cook other side until golden brown (about 2-3 minutes).

  9. Transfer to oven safe pan until all are finished.
Recipe Notes

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 

Nutrition Facts
Pumpkin Cheesecake Pancakes Recipe
Amount Per Serving (1 pancake)
Calories 496 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 12g 60%
Cholesterol 74mg 25%
Sodium 741mg 31%
Potassium 268mg 8%
Total Carbohydrates 63g 21%
Dietary Fiber 2g 8%
Sugars 32g
Protein 12g 24%
Vitamin A 105.2%
Vitamin C 1.6%
Calcium 19.5%
Iron 12.7%
* Percent Daily Values are based on a 2000 calorie diet.

Pin these pumpkin cheesecake pancakes for latter!

This post was originally published on October 11, 2012. We’ve gotten much better at photography since then.  Check out some of the old photos of our pumpkin cheesecake pancakes for giggles!

Caramel Apple Cheesecake Baked Apples

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These Caramel Apple Cheesecake Baked Apples are the perfect dessert! Whether you need a fun dessert after dinner or a more intimate dessert, they meet all expectations. 

Cheesecake Baked Apples

Baked Apples are such a fun dessert.  It’s the perfect amount of heightened sweetness from the caramelizing that happens during the baking process. To make it even more fun and kid-friendly, we combined cheesecake filling, a caramel apple sauce, and crumb topping to make the most indulgently delicious, Caramel Apple Cheesecake Baked Apples. Let me say that again in case you didn’t have a chance to really comprehend.

Caramel Apple Cheesecake Baked Apples

They are really as amazing at they sound too.  Listen, if you know our family, you know that Andrew is really picky.  While he loves apples, he’s not a fan at all of cooked fruit. Yall…he loveeedddd this. Better yet though, the kids loved it. We used pink lady apples for this recipe because they are crisp and sweet. However, feel free to use the variety of apples that you love the most.

Caramel Apple Cheesecake Baked Apples

How long does it take to bake an apple in the oven?

Typically, the average sized apple may need 30-40 minutes to bake apples in the oven. If you use smaller apples they can be ready 20-25 minutes. Obviously, if you use very large apples, you are going to need to let them cook longer. You want the outside of the apples to start to wilt and focus on the topping getting golden brown.

how long do apples bake in the oven

How do you make Healthy Baked Apples?

If you are looking for a healthier alternative to this recipe for your littles, you can simply cook the cored apple pieces with some coconut oil, apple pie spice, and chopped nuts of your choice and then fill the apples. Bake the same amount of time.

stuffed baked apples

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Caramel Apple Cheesecake Baked Apples
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

These Caramel Apple Cheesecake Baked Apples are the perfect dessert! Whether you need a fun dessert after dinner or a more intimate dessert, they meet all expectations. 

Course: Dessert
Cuisine: American
Keyword: dessert
Servings: 6 apples
Author: Larisha Campbell
Ingredients
  • 6 sweet apples (we like pink lady)
  • lemon juice
  • 1/2 cup flour
  • 1 stick unsalted butter, softened and divided
  • 1/8 cup brown sugar, packed
  • 8 oz cream cheese, softened
  • 1/4 tsp vanilla
  • Caramel Apple Sauce
Instructions

  1. In a small bowl, using a pastry knife (or your hands), combine flour, 1/2 stick butter, and brown sugar. 

  2. Work mixture until course crumbles are formed. Set aside. 

  3. In a medium bowl, Beat together remaining butter, cream cheese, and vanilla. 

  4. Carefully scoop out the insides to the apple, not going too close to the bottom. Remove any seeds. 

  5. Brush insides of apple with lemon juice to prevent browning. 

  6. Make Caramel Apple Sauce according to instructions and also adding in the insides of the apples. Proceed making recipe as normal. 

  7. Preheat oven to 350 degrees F. 

  8. Inside the apples, add a small scoop of cheesecake mixture. 

  9. Then, layer, a small scoop of caramel apple sauce, another small scoop of cheesecake mixture. And then top with scoop of streusel topping.  

  10. Place apple in a large muffin tin so apples don't roll around. 

  11. Repeat with remaining apples.

  12. Bake for 20-25 minutes or until apples appear to be slightly wilted. 

  13. Serve alongside remaining caramel apple sauce. 

Pin these Caramel Apple Cheesecake Baked Apples for later:

baked apples for dessert

Snickerdoodle Cheesecake Bars

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These Snickerdoodle Cheesecake Bars are a hit all year round combining two amazing desserts: Cheesecake and Snickerdoodle Cookies. 

snickerdoodle cheesecake bars

No matter the time of year, there’s 3 things you can always give me that will instantly cheer me up. Doughnuts, Cheesecake, and Snickerdoodle cookies. Doughnuts are just a love obsession of mine. But cheesecake is like the literal perfect dessert and nothing beats a snickerdoodle cookie. So why not combine them. Well, for now, at least two of them. Though snickerdoodle cheesecake doughnuts sound ahhh-mazing. 

I present to you Snickerdoodle Cheesecake Bars!

snickerdoodle cheesecake bars recipe

In case you don’t know, let’s first talk about snickerdoodle cookies.

What is Snickerdoodle flavor?

Snickerdoodles and sugar cookies sometimes get mistaken for no difference.  Though I’m not really sure how. Snickerdoodles are rolled in a cinnamon and sugar mixture before being baked.  Additionally, cream of tartar is added to the dough mixture.  Cream of tartar added a tartness to the cookies that isn’t provided in a sugar cookie, as well as aiding to the chewiness of the cookies.

how to make snickerdoodle cheesecake bars

These Snickerdoodle Cheesecake Bars aim to combine the best of both worlds.  The base layer is made of a snickerdoodle dough  mixture.  Then, topped with cinnamon and sugar mix.  Next, A layer of cheesecake that is rich and creamy. Finally, the mixture is topped with more snickerdoodle mixture, plus more cinnamon and sugar mix, PLUS a crumbly streusel topping.

It’s indulgent. But it’s amazing.  Snickerdoodle Cheesecake Bars are absolutely delicious and a real crowd pleaser.  You can easily cut these up into multiple sizes so you can make them as big or little as you want to feed a crowd.

easy cheesecake bar recipe

I’ve kept you waiting long enough so let’s get too it.  Without further ado, I present to you incredible, delectable, outstanding Snickerdoodle Cheesecake bar amazingness right here:

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Snickerdoodle Cheesecake Bars
Prep Time
25 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 55 mins
 

These Snickerdoodle Cheesecake Bars are a hit all year round combining two amazing desserts: Cheesecake and Snickerdoodle Cookies. 

Course: Dessert
Cuisine: American
Servings: 15
Calories: 425 kcal
Author: Larisha Campbell
Ingredients
For the crumb topping
  • 1 cup flour
  • 3/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 1 sticks unsalted butter cold, cut into pieces
For the Snickerdoodle Crust
  • 1/4 cup sugar
  • 2 1/2 tsp cinnamon
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tsp cream of tartar
  • 1 tsp ground cinnamon
  • 1 1/2 sticks butter unsalted, melted
  • 3/4 cup light brown sugar packed
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
For the Cheesecake Filling
  • 2 8 ounce packages cream cheese, softened
  • 1/2 cup
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • lemon zest from 1 lemon
Instructions
For the crumb topping
  1. Combine all ingredients into a medium sized bowl.
  2. Using your hands or a pastry cutter, blend all ingredients until well combined and crumbly.
For the Snickerdoodle Crust
  1. In a large bowl whisk together the flour, baking powder, salt, cinnamon and cream of tartar. Set aside.
  2. In a small bowl, combine the 1/4 cup sugar and 2 1/2 tsp cinnamon. Set aside.
  3. Preheat oven to 350°F. 
  4. Line a 9x13-inch baking pan with parchment paper.
  5. Grease the parchment paper with coconut oil.
  6. In a medium bowl add the butter and 3/4 cup white and 3/4 cup brown sugars. 
  7. Beat until creamy and well combined. 
  8. Add eggs one at a time, and mix just until combined.
  9. Add in vanilla and mix just until combined.
  10. Add the flour mixture to the butter mixture; beat until combined. 
  11. Reserve 1 cup of dough. 
  12. Press remaining dough into the bottom of the prepared pan. 
  13. Sprinkle top with half of the cinnamon sugar mixture from the first step.
For the Cheesecake Filling:
  1. In a large mixing bowl add the cream cheese and 1/2 cup sugar.  Mix well. 
  2. Beat in eggs, vanilla, and lemon zest until combined. 
  3. Pour over crust. 
  4. Drop spoonfuls of reserved snickerdoodle dough mixture on top of cheesecake mixture.
  5. Sprinkle evenly the crumb topping over the top.
  6. Sprinkle top with remaining cinnamon sugar mixture.
  7. Bake 30-35 minutes or until center is just set. 
  8. Remove and let cool completely. 
  9. Refrigerate until cold, then lift out of the pan and cut into bars. 
  10. Serve immediately or store in the refrigerator up to 7 days.
Recipe Notes

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 

Nutrition Facts
Snickerdoodle Cheesecake Bars
Amount Per Serving (1 bar)
Calories 425 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 10g 50%
Cholesterol 93mg 31%
Sodium 202mg 8%
Potassium 151mg 4%
Total Carbohydrates 60g 20%
Dietary Fiber 1g 4%
Sugars 36g
Protein 6g 12%
Vitamin A 13.2%
Vitamin C 0.6%
Calcium 6.9%
Iron 10.6%
* Percent Daily Values are based on a 2000 calorie diet.

what are cheesecake bars

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snickerdoodle cheesecake dessert bars

No Bake Cheesecake Bites Recipe

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This simple no bake cheesecake bites recipe is quick to make and a sure home run for everyone. 

no bake cheesecake bites recipe

Cheesecake is one of my favorite treats. Sometimes though, I don’t want to go through the entire process of making and baking an entire cheesecake. It’s exhausting. Plus, with the girls, I’m always trying to figure out ways to incorporate them into the kitchen to make their own recipes that are great for their size.

Insert: No bake Cheesecake Bites Recipe

easy mini no bake cheesecake bites

Mini sized treats for them mean that this no bake cheesecake bites recipe is the perfect mini desserts to take to your next party or get together you’re attending. No matter where you are going (shoot, even if you are just staying home and going to devour them all to yourself), they are sure to be a hit with everyone. Bite sized treats are the perfect way to go when you are requested to bring a dessert.

How do you make a cheesecake without a springform pan?

One great way to make a cheesecake without a springform pan is to make these mini no bake cheesecake bites recipe.  There’s no need to have a springform pan (or any other pan) making prep, baking, and clean up time a breeze.

They are super simple to make just using a basic no-bake cheesecake recipe and adding powdered sugar to make it thicker and hold its shape. Then, rolled in your choice of sprinkles.  Use flavored sprinkles to enhance the type of cheesecake bites you are making, like our chocolate mint ones here.

Additionally, for a real cheesecake alternative, you could roll these in crushed graham cracker crumbs. These cheesecake bites are the perfect alternative to cake pops.

how to make no bake cheesecake recipe

What toppings could you put on mini no bake cheesecake bites?

There are endless possibility for mini cheesecake toppings, but here’s a list of recommendations:

  • multi-color sprinkles
  • flavored sprinkles
  • crushed graham cracker crumbs
  • crush chocolate cookie crumbs
  • chocolate chips
  • peanut butter chips
  • toffee chips
  • crushed peppermint
  • chopped nuts
  • and more

The possibilities are truly endless. Alternatively, you could dip them in chocolate and caramel sauce similar to these chocolate covered caramel cheesecake bites. 

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No Bake Cheesecake Bites Recipe
Prep Time
35 mins
Cook Time
1 hr
Total Time
1 hr 35 mins
 

This simple no bake cheesecake bites recipe is quick to make and a sure home run for everyone. 

Course: Dessert
Cuisine: American
Servings: 12 bites
Calories: 105 kcal
Author: Larisha Campbell
Ingredients
  • 4 oz cream cheese 1/2 a block
  • 1/4 cup butter softened (1/2 a stick)
  • 1/4 tsp vanilla
  • 1/4 tsp lemon extract
  • 1 cup powdered sugar
  • *Desired Toppings - sprinkles flavored or not, chocolate chips, etc
Instructions
  1. In a large bowl, cream together cream cheese and butter for 4 minutes.
  2. Add in vanilla and lemon extracts just until combined.
  3. Add in powdered sugar and stir until well mixed together.
  4. Place bowl into the freezer for 30 minutes to slightly harden.
  5. Using a one-inch scoop, scoop out balls of the mixture and place on a wax lined baking sheet.
  6. Place into the fridge for one hour.
  7. Then roll into sprinkles or other desired topping.
  8. Serve immediately or store in an air tight container for up to 7 days.
Recipe Notes

*Nutritional facts do not include sprinkles or other optional toppings.  

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 

Nutrition Facts
No Bake Cheesecake Bites Recipe
Amount Per Serving (1 bite)
Calories 105 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 20mg 7%
Sodium 64mg 3%
Potassium 13mg 0%
Total Carbohydrates 10g 3%
Sugars 10g
Vitamin A 4.9%
Calcium 1%
Iron 0.2%
* Percent Daily Values are based on a 2000 calorie diet.

 simple no bake cheesecake mini bites recipe

Caramel Apple Cheesecake

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THIS CARAMEL APPLE CHEESECAKE IS THE PERFECT HOLIDAY DESSERT! AFFILIATE LINKS CONTAINED IN THE POST HELP US EARN A COMMISSION. 

caramel apple cheesecake

If you know anything about me it’s that food is my love language. Okay, actually my love language is gifts of service, but if food was a language, it would be that. I’ve always loved desserts (yeah, I know, who doesn’t!?). I love making them. I love the reaction people get when eating an amazing dessert. It’s especially heart-warming when you make a dish from scratch and you see people’s positive reaction. Also, if you know anything about me it’s that cheesecake and doughnuts are the way to my heart.

Ask me my favorite flavor…I’m likely to say caramel apple. I’m like Bubba Gump with shrimp, but instead the flavor is caramel apple.  Caramel apple apples. Caramel apple pie. Doughnuts. Cake. You get the point. But, the best of all….cheesecake. CARAMEL APPLE CHEESECAKE.

Y’ALL.

Caramel.
Apple.
Cheesecake.

I’d be lying if I said the first time I tried making this, I didn’t eat half the daggone cheesecake by myself. It was that amazing.  Fast forward to the perfected version and I may have gained a few unwanted pounds, but hey, I’d do anything for you guys.

how to make homemade streusel topping

how to make homemade caramel apple sauce

This caramel apple cheesecake is the perfect homemade cheesecake from scratch, topped with a caramel apple sauce and the perfect sweet crumble. Don’t mind that it sounds completely indulgent. YOLO! And let’s be honest, if you have a piece (or two) and make your body happy it’s not the end of the world.  Just take the stairs instead of the elevator a few times and you’re good. I mean if you are really worried about it.  If not, then do you and have an extra slice.  As a matter of fact, it’s the holidays, make an entire extra cheesecake and just save it for yourself.  I mean, if you don’t tell, I won’t tell.

Want to make the perfect cheesecake? Check out our cheesecake tips. 

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Caramel Apple Cheesecake
Author: Larisha Campbell
Ingredients
For the Crust
  • 1 1/2 cups of graham cracker crumbs
  • 2 tbsp brown sugar
  • 1/3 cup unsalted butter melted
For the Cheesecake
  • 4 8 oz packages cream cheese softened
  • 1 cup white sugar
  • 1 1/2 tsp vanilla
  • 4 whole eggs
For the Caramel Apple Sauce
  • 2 fuji or other sweet apples, peeled and cubed
  • 3 tbsp apple cider
  • 2 tbsp unsalted butter
  • 1 teaspoon apple pie spice
  • 1/3 cup brown sugar
  • 2 tbsp water
  • 1 tbsp flour
For the Crumb Topping
  • 1 cup flour
  • 3/4 cup brown sugar
  • 1/2 tsp apple pie spice
  • 1 sticks unsalted butter cold, cut into pieces
Optional Topping
  • 1/2 green apple sliced thinly
  • 1 tsp lemon juice
  • 1/8 tsp apple pie spice
Instructions
  1. Preheat over to 325 degrees.
For the Crust
  1. Combine graham cracker crumbs, butter, and brown sugar together.
  2. Evenly spread out on the bottom of a 9-inch springform pan.
  3. Bake for 8 minutes.
  4. Remove and let cool.
For the Cheesecake
  1. Combine cream cheese, sugar, and vanilla well.
  2. Add eggs, one at a time, just until mix together. (Don't over blend the eggs).
  3. Pour into cooled crust.
  4. Let sit for 5 minutes.
  5. Bake for 55 minutes or until the center is just about set.
  6. Turn off the oven and leave inside for 45 minutes.
  7. Remove and let cool completely before adding the sauce.
For the Caramel Apple Sauce
  1. Melt butter and apple pie spice together in a small saucepan over medium low heat.
  2. Add apples, sugar, and 3 tablespoons apple cider.
  3. Cook until apples are softened, stirring every few minutes.
  4. Combine flour and water in a small bowl.
  5. Add to the pan and stir until it is thickened.
  6. Use a masher and mash until sauce has no chunks of apples remaining.
  7. Remove from heat and cool.
For the Crumb Topping
  1. Combine flour, brown sugar, and apple pie spice into a bowl well.
  2. Using your hands or a pastry blender, add the butter and combine until no large pieces of butter remain.
Finishing up the Cheesecake
  1. Spoon the crumb topping around the border of your cooled cheesecake.
  2. Place the sauce evenly on the inside center of cheesecake (you may have additional sauce left over - you can serve this on the side or save for something else)
  3. *Optional: Combine lemon juice and green apple slices and fan slices on the center of cheesecake. Sprinkle with apple pie spice.

caramel apple cheesecake recipe

No matter if you decide to have one slice, or a whole cheesecake to yourself, we wish you the happiest of holidays. This caramel apple cheesecake is the perfect holiday dessert to take with you wherever you are going. Or to a spring or summer party.  Or to a fall harvest party. Maybe a birthday celebration.  Or a baby shower. Have you got the point yet? Take it everywhere 😉 Enjoy!

These products may help you make this recipe: 


Cranberry Cheesecake Cookies

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My entire life, the Christmas season has been my most favorite time.  Growing up, it meant lots of time doing fun activities with my family, fun trips to see different lights, and of course presents.  Joyous is how I always feel this time of year. One of my favorite activities growing up was our annual Christmas Cookie day.  We would go to my oldest aunt’s house and spend the day making and decorating cookies.  It was always so much fun.

I love making unique cookies that are crowd pleasers. 

Today, we don’t have a ton of family around, but I do love carrying on this tradition with our girls.  I always try to work throughout the year to create one new recipe that we are going to create as our signature holiday cookie.  This is one that we take on Christmas to our family’s house that we attend for the holiday festivities.

Introducing Cranberry Cheesecake Cookies 

This year our signature cookie is going to be these cranberry cheesecake cookies.  They are phenomenal and a total game changer in the cookie field. We start with a delicious graham cracker dough with dried cranberries. Then, make a hole similar to thumbprint cookies. Next, fill with a cheesecake filling and bake! It’s super easy!

In the end, you have a sure hit thats going to please everyone! Check out our Cranberry Cheesecake cookies here:

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Cranberry Cheesecake Cookies
Author: Larisha Campbell
Ingredients
Cookie dough
  • 1 1/4 cups finely crushed graham crackers about 9 crackers
  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 1 stick unsalted butter softened
  • 1/2 cup packed brown sugar
  • 1 egg white save yolk for filling below
  • 1 tsp vanilla
  • 1/2 cup dried cranberries
Cheesecake Filling
  • 4 ounces cream cheese softened
  • 1/4 cup granulated sugar
  • Lemon zest from 1 large lemon
  • 1 teaspoon vanilla extract
  • 1 tsp lemon juice
  • 1 egg yolk
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a small bowl, stir together the graham cracker crumbs, flour and baking powder.
  3. In a large bowl, beat together the butter with the brown sugar.
  4. Add the egg white and vanilla and beat until well combined.
  5. Add to the graham cracker crumbs mixture and blend until just combined.
  6. Fold in cranberries.
  7. In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest, lemon juice, and vanilla until well combined. Set aside.
  8. Using a small scoop, scoop out the cookie dough and place on nonstick baking sheet.
  9. Using the back of a teaspoon, make an inverted dome in the center of each cookie.
  10. Spoon the cheesecake filling into the indents in the cookies.
  11. Bake for 12 minutes. The cheesecake should be just set and cookies starting to turn golden brown.
  12. Allow to cool a few minutes, then remove and cool completely on a wire rack.
  13. Serve or keep leftovers refrigerated.

 

Welcome to Houseful of Cookies

This year we are happy to have created this recipe for Houseful of Cookies.  It’s a fun link-up of some of my favorite bloggers (and a few I don’t know yet) all creating spectacular cookie ideas for the holiday season.  Some are traditional, while others, like our Cranberry Cheesecake Cookies, are a bit of grandma’s beaten path. All though, I’m sure, are deliciously amazing.  Here’s the recipes that these amazing creators have thought up for you!  Check them each out!

Happy Holidays!!!

Bailey’s Chocolate Cheesecake

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If you know me on a personal level, you’ll know my love for both Bailey’s and cheesecake run really deep. So why it took me this long to come up with a Bailey’s Chocolate Cheesecake is beyond me, but it’s finally happened and the end result was the single most perfect dessert I’ve ever created. I paired it with our Bailey’s Buttercream frosting recipe and utter perfection happened.

The hardest part of making this dessert was that both of the girls kept asking to taste the beaters for both the frosting and the cheesecake batter.  Typically, they know that they can get the beaters when I’m done, so they were both really annoyed with me that I wouldn’t give them any. I ended up making them a regular cheesecake the next day because I felt so bad about them not having something to enjoy.

For some reason, cheesecake is one of those desserts that most people are really scared to make, but I have some tips for you to be really confident in making your own.

  1. Try making a no bake cheesecake first. These take no real skill set to make, especially if you use a premade crust and premade whipped topping.  Want to up your skill set a bit?  Try making your own crust and your own homemade whipped topping.  It saves you money and you feel about about the ingredient list.
  2. Use a springform pan. You want to really see your perfection, and the easy removal of the sides allow for that.  Plus, when you are dealing with a delicate bottom layer, like graham cracker crust, you want easy.
  3. Cover springform pan with two layers of aluminum foil and sit in a water bath to cook.  We sit ours in our Dutch oven because we don’t have a roasting pan, but either works. This ensures your cheesecake won’t crack, brown, or curdle.
  4. Leave the cheesecake in the oven for an hour AFTER it’s done baking. Turn the heat off but do not open the door.


Now that you got some amazing tips, here’s the recipe for this amazing Bailey’s Chocolate Cheesecake!

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Bailey’s Chocolate Cheesecake
Author: Larisha Campbell
Ingredients
  • 20 chocolate sandwich cookies, finely crushed
  • 3 tbsp butter, melted
  • 3 8oz packages cream cheese, softened
  • 1/4 cup sweetened condensed milk
  • 2 tsp vanilla
  • 4 eggs
  • 1/4 cup Bailey's Irish Cream
  • 1.5 cups milk chocolate chips, melted
  • Bailey's Buttercream Frosting recipe
  • Shaved chocolate (optional)
Instructions

  1. Heat oven to 300 degree F.

  2. In a bowl, mix together the chocolate sandwich cookies and butter.

  3. Press cookie mixture firmly onto the bottom of an 8" springform pan with the back of a spoon. Set aside. 

  4. In a large bowl, beat together cream cheese, condensed milk, and vanilla.

  5. Pour in melted chocolate and Bailey's and mix well.

  6. Add eggs, one at a time, mixing just until blended.

  7. Pour cheesecake mixture over cookie mixture.


  8. Double wrap springform pan in aluminum foil.

  9. Set inside a roasting pan or dutch oven.

  10. Pour hot water into roasting pan or dutch oven until it comes 1" above bottom of springform pan. (Careful not to get in cheesecake)

  11. Bake for 1 hour or until center is almost set. Center should have a slight jiggle - like set jello.

  12. Turn off the oven, leaving the cheesecake inside for one hour with the door shut. **DO NOT OPEN THE OVEN DOOR


  13. Remove from oven after 1 hour and let cool completely

  14. Refrigerate overnight (at least 4 hours).

  15. Garnish with Bailey's Buttercream Frosting, shaved chocolate, and raspberries.

  16. Store leftover cheesecake in fridge.

So this St. Patrick’s Day, whether you are Irish or not, you must make this.  And if you are reading this and it’s not even close to St. Patrick’s Day, you still need to make this.  Trust me, it’s amazing.

Here’s some things that will help you make the best cheesecake!


Caramel Apple Cheesecake Dip

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Caramel Apple Cheesecake Dip

It’s our first Mini Chef Mondays for September, which means it’s technically fall.  Am I right?

September 1st equals fall.

I know I will have a few of you that absolutely hate me for saying that, but just stick with me. I promise I have something that you are going to love.

I didn’t want to upset you too much, so I’m not starting the month of with pumpkin flavored goodies or Halloween related treats. However, we are diving into two of my favorite things.

Caramel Apples and Cheesecake.

Caramel Apples are the epitome of my childhood.  Loved them! I still do honestly. I remember growing up that I would beg for one every time that we went to a carnival, fair, boardwalk….you get the picture. Now, I don’t have to wait for any special occasion. The Amish market near our house carries them weekly and they aren’t just normal Caramel and Apple.  They are dipped in chocolate, rolled around in candies or marshmallow, drizzle with peanut butter sauce, and more.  They are amazing. But they are fussy. All that work just to have 7.5 bits of apple actually dipped in the topping, then it’s just a healthy apple.  HA!

Cheesecake is also fussy.  But we love it so much.  We’ve made cheesecake funnel cakes, cheesecake pancakes, shoot, we’ve even made peanut butter cheesecake overnight oats.  But, as much as we love all of those (and recommend you try all of them), we’d be lying to say it’s super easy.  Cheesecake is a labor of love.

how to make cheesecake dip

Thus, we bring you the less fussy version of the best of both worlds.

Caramel Apple Cheesecake Dip. 

It’s the perfect version of a fall dip that everyone will fall in love with. And, trust me, no one will believe how fast and easy this recipe is to make.

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Caramel Apple Cheesecake Dip
Author: Larisha Campbell
Ingredients
Caramel Sauce
  • 5 tbsp unsalted Butter
  • 1 cup Brown sugar
  • 1/2 cup Heavy Cream
  • 1 tbsp Vanilla
  • Pinch of salt
Dip
  • 2 8 oz packages of cream cheese softened
  • 1/4 cup each chopped chocolate and peanuts
Instructions
To Make Caramel Sauce
  1. Combine butter, brown sugar, and heavy cream.
  2. Bring to a rolling bowl, stirring very frequently, for 10 minutes.
  3. Turn off heat and add in the vanilla and salt.
  4. Let cool slightly. Begin to prep the dip.
To make the dip
  1. Beat the cream cheese on medium for 5 minutes.
  2. Add in the caramel sauce.
  3. Mix until very well combined.
  4. Pour into serving bowl, top with chopped chocolate and peanuts.
  5. Refrigerate for at least 2 hours before serving. Can make up to 3 days in advance. Keep covered and refrigerated until ready to serve.
  6. Serve alongside desired dippers. We use apples, chocolate graham crackers, and pretzel rods.

caramel apple cheesecake dip recipe

I am hosting Mini Chef Mondays along with 8 fabulous bloggers! Read how Mini Chef Mondays started.

Mini Chef Mondays Team
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Brownie Bottom Raspberry Cheesecake Recipe

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brownie bottom raspberry cheesecakeThey say the way to a man’s heart is through his stomach. Since meeting Larisha, I’ve learned the way to a woman’s heart is by anything sweet. Since having kids, I’ve learned it’s anything sweet and time for herself. With Mother’s Day right around the corner I wanted to show other dads an amazingly sweet dessert that will not only impress the Misses but have her wondering where in the world you bought this from. For an added sweet touch, make this with your kiddo and mama will get all sweet and mushy. Well, until we do something to land us in the dog house again.

One of Larisha’s favorite sweet treats is cheesecake and I decided this year to try my hand at it. I’ve seen her make it a ton of times and my baking skills are pretty on point (see my sweet potato pie recipe here), so I was confident that Skibbles, our toddler, and I could do this together.
 how to make raspberry cheesecake recipe

mini chef mondays raspberry cheesecake recipe

I decided to make a brownie bottom raspberry cheesecake and it turned out beautiful. A layer of decadent dense, almost fudge like brownie with sprinkles of chocolate chips underneath an airy and sweet layer of raspberry cheesecake — what!? Man, stop playing with me right now.  This is the bomb.

raspberry cheesecake recipe with brownie bottom

The only way to make this better fellas is to let her eat it alone while she takes a hot, uninterrupted bath. Don’t forget her glass of wine!

brownie bottom raspberry cheesecake recipe

mothers day dessert idea

I am hosting Mini Chef Mondays along with 8 fabulous bloggers! Read how Mini Chef Mondays started, plus how to link up!

MCM Blogs
Join our facebook group to find even more recipes and share recipes too!

Get featured and follow us too!
  • Pinterest: Each post/recipe linked up will be added to our Mini Chef Mondays board
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  • Twitter: We retweet every post with #MiniChefMondays

Be sure to check out each of their Mini Chef posts as well!

  1. Fruit Punch Recipe // Courtney’s Sweets
  2. Mother’s Day Brunch Recipes that Kids Can Make For Mom // Momma Lew
  3. Quick and Easy Flatbread Pizza // Baby Loving Mama
  4. Brownie Bottom Raspberry Cheesecake Recipe // We’re Parents
  5. Healthy Easy Strawberry Cobbler Recipe // Eating Richly Even When You’re Broke
  6. Chocolate Marshmallow Fondue // Giggles, Gobbles and Gulps
  7. Pear Arugula Panini // Vegging at the Shore
  8. Double Chocolate Waffles with Berry Sauce // O’Boy! Organic
  9. Berry Lemon Popsicles // My Mini Adventurer


 

Chocolate Covered Caramel Cheesecake Bites

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chocolate covered caramel cheesecake bites

I remember get togethers at my aunt’s house growing up where a family friend would always bring these amazing pepperoni rolls and cherry cheesecakes. Both were always gone in a flash. Decadent cream cheese filling with a crunchy sweet crust and topped with a rich cherry filling topping that would burst in your mouth. As a kid, there was nothing better than that. They were to die for and that’s where I know my love of cheesecake started.

For me, cheesecake is one of the things that I believe could cure world tensions. Everyone just needs to sit down and eat some amazingly delicious cheesecake together and work it all out. Am I right?

While, I personally would enjoy just sitting down with the pan of cheesecake and a fork, I know many people think it’s really indulgent and just want to have a small piece. It’s kind of awkward to cut though so we have recently been making these in a square pan and cutting into bite size pieces to take to get togethers.

making cheesecake bites

Skibs absolutely loves making these.  The food processor has become her favorite appliance to use and it’s super adorable. I have to make sure I really pay attention to her doing cheesecake recipes because she will try to eat have the crust mixture before I can even get her to smooth it all out. She did so great with dipping them in the chocolate too!

mini chef mondays cheesecake bites

These are always a hit at get togethers since kids can just pick them up with their tiny fingers and adults can just pop one in their mouth! No forks needed! Enjoy!

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Chocolate Covered Caramel Cheesecake Bites
Author: Larisha Campbell
Ingredients
For crust
  • 3 cups crushed graham crackers ~18 whole crackers
  • 1 stick + 2 tbsp unsalted butter melted
  • 1/4 cup brown sugar
For cheesecake filling
  • 1/2 cup sugar
  • 1 1/2 tsp vanilla extract
  • 4 8 oz packages of Cream Cheese softened
  • 4 eggs
For caramel
  • 1 cup brown sugar
  • 5 tbsp unsalted butter
  • 1/2 cup heavy cream
  • 1 tbsp vanilla
  • pinch of salt
Additional
  • 1 bag chocolate chips
  • 1 tbsp coconut oil
Instructions
For crust
  1. Heat oven to 325 Degrees F
  2. In a food processor crush graham crackers to crumbs. With a spoon, add in brown sugar and melted butter.
  3. Add foil to cover a 9x13 cake pan.
  4. Press crumb mixture onto bottom of pan evenly with the bottom of a spoon.
  5. Bake crust for 10 mins. Remove and let cool.
For cheesecake filling
  1. In a large mixing bowl, beat cream cheese, sugar and vanilla on medium until well blended.
  2. One at a time, add eggs, and beat on a low setting until blended (don't overdo the blending here).
  3. Pour over crust.
  4. Bake for 1 hour to 1 hour 15 mins or until center is almost set (should have a slightly jiggle).
  5. Turn off oven and allow cheesecake to remain inside oven for 30-45 mins.
  6. Let cool to touch and then refrigerate overnight or freeze at least 2 hours.
For caramel
  1. In a small pot over medium heat, add brown sugar, heavy cream, butter, and vanilla.
  2. Let cook, stirring frequently for 10-15 minutes until thickened.
  3. Let cool for 30 minutes.
  4. Pour mixture over cheesecake and put into freezer for an hour or until solid.
Additional
  1. In a microwave safe bowl or double broiler, melt chocolate chips and coconut oil together until well melted.
  2. Bring cheesecake out of freezer and gently remove from pan and pull off foil from around the sides.
  3. Cut into bit size pieces.
  4. *Tip: Move quickly (but safely) when cutting. If cheesecake begins to soften too much, place back in freezer.
  5. Dip or drizzle chocolate across cheesecake. And place on wax paper lined baking sheet. Place in freezer for 30 minutes, then you can move to fridge until ready to serve.
  6. Store any leftovers in fridge or freezer.

chocolate covered cheesecake bites recipe  mcmhslogo

I am hosting Mini Chef Mondays along with 11 fabulous bloggers! Read how Mini Chef Mondays started, plus how to link up!
Join our facebook group to find even more recipes and share recipes too!

Get featured and follow us too!
  • Pinterest: Everyone post linked up will be added to our Mini Chef Mondays board
  • Instagram: Use our hashtag #MiniChefMondays so we can repost your mini chef
  • Twitter: We retweet every post with #MiniChefMondays

Be sure to check out each of their Mini Chef posts as well!

  1. Avocado Deviled Eggs // Courtney’s Sweets
  2. Easter Bunny Cake // Momma Lew
  3. Starwberry Pound Cake Parfaits for Easter // Baby Loving Mama
  4. Chocolate Covered Caramel Cheesecake Bites // We’re Parents
  5. White Chocolate Covered Grapes // Frugal Novice
  6. Easy Lamb Chops Recipe for the Oven // Eating Richly Even When You’re Broke
  7. Bunny Rabbit Pancake // Giggles, Gobbles and Gulps
  8. Mini Chicken Pot Pies // Step Stool Chef
  9. No-Bake Carrot Cake Bites // Vegging at the Shore
  10. Strawberry Pineapple Kale Smoothie // Mom’s Messy Miracles
  11. Cooking with Kids: Keeping it Safe // O’Boy! Organic
  12. Peaches and Cream Pie // Can’t Google Everything


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