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White Chocolate Cheesecake Recipe

March 6, 2015 by Larisha Campbell 2 Comments

white chocolate cheesecake recipe

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If you’ve been following us longer than a few days, you’ll know that we are quite obsessed with all things cheesecake.  Can you really blame us though?  However, until recently we had never baked an actual cheesecake. Always picked up ones from the store or made no bake cheesecakes. And let’s admit, no bake cheesecake is NOT the same as a real cheesecake. All that changed about a month ago when I got over my fear and made my first one and luckily it turned out brilliantly. Crossing that off the food-to-make bucket list was a big accomplishment.

Growing up my aunt had a very close friend that made the most amazingly delicious cherry cheesecakes.  Every time we had a get together, everyone would be so disappointed if she didn’t bring them.  That’s what started my love of cheesecake. While I’ve always been a huge fan, Andrew really wasn’t hooked until we had Cheesecake Pancakes from IHOP.  Since then, it’s been a staple in our house, but he was even more in love with me after I’ve now learned how to make a cheesecake myself.  Him saying food I make is amazing is a big deal for me because he’s so picky about everything.

I learned that today was National White Chocolate Cheesecake Day and therefore decided what better way to celebrate than to attempt to make my very own.  The results…incredible.

white chocolate cheesecake recipe with raspberries

Even though this is only my second time making a homemade cheesecake recipe, I have learned a few things that are really important when following this recipe:

  • Your cream cheese MUST be softened to room temperature.  It helps if the eggs are too, but this isn’t a deal breaker.
  • Wrapping the springform pan in foil, then putting in a water bath, will greatly change the outcome of your cheesecake.
  • After baking has finished, turn off the oven, and leave the cheesecake inside for 30 mins to an hour.  Then remove and cool completely
  • Don’t add any toppings until your cheesecake had hardened and set up completely.
  • Use a springform pan!  It will seriously make you so much happier. Amazon has the Wilton 3 piece Springform Pan set for a great price!

Do you make cheesecakes regularly?  What other tips do you have for us?

easy white chocolate cheesecake recipe

 

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White Chocolate Cheesecake Recipe
Author: Larisha Campbell
Ingredients
  • 1 1/2 cups crushed chocolate graham crackers
  • 1/2 cup + 2 tbsp sugar divided (organic sugar preferred)
  • 1/3 cup butter melted
  • 1 1/2 tsp pure vanilla extract
  • 4 8 oz packages of Cream Cheese softened
  • 12 squares 12oz Baker's White Chocolate, melted
  • 4 eggs
  • 6 oz fresh raspberries optional
  • More melted white chocolate optional
Instructions
  1. Heat oven to 325 Degrees F
  2. In a small bowl, mix together crumbs, 2 tbsp sugar, and butter. Press onto bottom of a 9-inch springform pan and slightly up the sides with the bottom of a spoon.
  3. Bake crust for 10 mins. Remove and let cool.
  4. In a large mixing bowl, beat cream cheese, remaining sugar (1/2 cup) and vanilla on medium until well blended.
  5. Melt chocolate and add to the cream cheese mixture. Mix well.
  6. One at a time, add eggs, and beat on a low setting until blended (don't overdo the blending here).
  7. Pour over crust.
  8. Completely wrap bottom and sides of pan with foil, allowing foil to come up the sides of the pan.
  9. Place foil wrapped pan into a roasting pan or another oven safe dish with 1/2 inch water at the bottom.
  10. Bake for 1 hour to 1 hour 15 mins or until center is almost set (should have a slightly jiggle).
  11. Turn off oven and allow cheesecake to remain inside oven for 30-45 mins.
  12. Remove pan from water bath and foil.
  13. Using a butter knife or metal spatula, run along the rim of the pan gently to loosen cake.
  14. Let cool for 30 mins before removing rim of springform pan.
  15. Let cool to touch and then refrigerate overnight or at least 4 hours.
  16. Top with raspberries and additional melted white chocolate if desired.
  17. Store any leftovers in fridge or freezer.

We don’t actually have a roasting pan, so I place our springform pan into an 8qt Dutch Oven (ours is Martha Stewart)

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Filed Under: Desserts, Home, Recipes Tagged With: cheesecake, desserts, recipes

Blueberry Cheesecake Pancake Recipe

January 28, 2015 by Larisha Campbell 3 Comments

blueberry cheesecake pancake recipe

Pancakes are one of my top favorite breakfast meals.  Growing up my mom only used boxed mix, so it wasn’t until I started making my own from scratch pancake recipe that I really knew what I had been missing out on previously.  Luckily, over the years, I’ve worked to perfect my pancake recipe to perfection and now I get to play around with them.  With today being National Blueberry Pancake Day, I thought what better than to share this incredible Blueberry Cheesecake Pancake Recipe with you.

Hold on.  I know what you may be thinking if you are new here.  Did I just say a cheesecake pancake recipe?  Why yes, yes I did.

A few years ago Andrew tried out cheesecake pancakes at IHOP and asked me to please figure out how to make my own cheesecake recipe with pancakes.  So, I did.  Since then, we’ve made both strawberry cheesecake pancakes and pumpkin cheesecake pancakes.  So it was time to turn my love of cheesecake and blueberries into an amazing pancake recipe and that’s what I’m sharing here with you.  Don’t think this is hard, it can be incredibly easy.

homemade blueberry cheesecake Pancakes

We actually went a little overboard with this pancake recipe.  Typically, when we make cheesecake pancakes, we just buy a store bought frozen one; however, I’ve been having a hard time finding one in the store that didn’t have a sour cream topping.  We’ve tried this before and we didn’t care for the taste in our pancake recipe, so I was left with only one option — make the cheesecake myself.  I’ve only made no bake cheesecakes before so I was super nervous!  Luckily, our cheesecake recipe worked like a charm and it was the perfect cheesecake! And tasted so much better in our pancake recipe than any store bought one!

homemade cheesecake recipe

We hope you try this out for yourself and love it as much as we do!

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Blueberry Cheesecake Pancake Recipe
Author: Larisha Campbell
Ingredients
  • 1 1/4 cups Organic All-Purpose Flour
  • 1/4 cup organic sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/4 cups buttermilk organic/grass fed preferred
  • 2 egg whites
  • 1/4 cup coconut oil melted
  • 1 cup fresh blueberries
  • 2 cups chopped frozen cheesecake
  • Homemade Whipping Topping Recipe
  • Homemade Blueberry Syrup optional
Instructions
  1. Preheat oven to 200 degrees F. Place oven safe dish inside to hold finished pancakes.
  2. In a smaller bowl, add the 2 eggs whites. Beat with a whisk until stiff peaks form (5-7 minutes). In a large bowl combine, flour, sugar, baking powder, and baking soda. Mix lightly to combine.
  3. Add the buttermilk and coconut oil to the mixture and stir just until combined. Add in the stiff egg whites and fold into mixture. *Do Not over mix in egg whites. Fold in chopped cheesecake and blueberries.
  4. Heat a medium skillet with some coconut oil over medium low heat. Add 1/4 – 1/2 cup of pancake batter at a time to your skillet. Wait until bubbles begin to form, then flip. Cook another 2-3 minutes and remove to warmed plate in oven. Repeat until you have no more pancake batter left. Top with Homemade Whipped Topping and Blueberry Syrup! Eat and enjoy.

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What type of cheesecake pancake recipe do you think we should try next? Comment below to let us know!

Filed Under: Breakfast, Home, Recipes Tagged With: blueberry, breakfast, cheesecake, pancake recipe, pancake recipes, pancakes, recipe, recipes

Apple Pie Cheesecake Recipe

October 21, 2012 by Larisha Campbell 20 Comments

As I was looking back on some of the recipes I have blogged about, I was shocked to realize that I had only posted one dessert recipe.  I’ll go ahead and throw it out there, that I’m not much of a baker.  While I would love to be, it just doesn’t always work out exactly as planned.  But I will be trying to whip up some great creations for you all in the future.

If you have been following my posts for awhile now, you may know that I have somewhat of a cheesecake obsession.  Two of my most favorite recipes I have shared with my fans are my NY Cheesecake Pancakes and most recently my Pumpkin Cheesecake Pancakes.  But apple pie cheesecake? It’s the best of both worlds!

Ingredients: 
1 box refrigerated pie crusts, brought to room temp according to the box

Topping: 
1 egg white
1 tbsp water
1 teaspoon sugar
1/2 teaspoon ground cinnamon

Filling: 
2 packages cream cheese, softened
1/2 cup sugar
1 tsp vanilla
1 whole egg
2 egg whites
4-6 apples, peeled and thinly sliced (6 1/2 cups)
1 1/2 teaspoons lemon juice
3 tablespoons brown sugar
4 tsps cornstarch
1 1/2 tsp ground cinnamon

**If using a 9in pie plate increase apples to 8 cups

Directions:
Heat oven to 400 degrees.  Cover a baking sheet with foil and place in oven.  Place one of the pie crusts in the bottom of an 8 inch pie crust covering the sides and bottom of the dish.  Cut off an excess crust hanging over the side.

In one bowl, beat 1 egg white and water together.  Set aside.  In separate bowl, mix 1 tsp sugar and 1/2 tsp ground cinnamon together.  Set aside.

In a large bowl, add cream cheese, 1/2 cup sugar, and vanilla and beat on high with mixer until smooth.  Add   1 egg and 2 egg whites and beat in to cream cheese mixture.  Make sure to scrape sides to get everything combined. Pour into pie dish on top of crust.

Toss apples with lemon juice.  Add brown sugar, cornstarch and 1 1/2 tsp cinnamon and stir together until well combined.  Place apple mixture on top of cream cheese mixture.

Unroll second pie crust onto lightly floured surface and using a cookie cutter cut out shapes and arrange on top of apple to cover most of the filling.  **The original recipe calls for an apple cookie cutter; however, I don’t have one of those, so I used pumpkins to fit in with the season 🙂

Brush egg white mixture over shapes, then top by sprinkling on cinnamon and sugar mixture.

Cover pie with foil and place in oven on top of foil-lined cookie sheet. Bake for 25 minutes.  Remove foil and bake for an additional 25-30 minutes until crust is golden brown.  Let cool down on a wire rack, then put in fridge for 6 hours minimum.  Should be served cold.  Store leftovers in fridge.

****This was my first time making this or **gasp** any pie for the matter.  The taste was amazing and I will be making it again; however, I would change one thing in particular.  I would add half the cream cheese filling, half apples, remaining cream cheese, then top with apples. Simply because I would have preferred everything mixed together in layers. 

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Filed Under: Desserts, Home, Recipes Tagged With: cheesecake, desserts, recipes

NY Cheesecake Pancakes

June 4, 2012 by Larisha Campbell 1 Comment

We’ve updated this post to be even better.  View the new post for Strawberry Cheesecake Pancakes including homemade whipped topping. 

We love eating out and enjoying amazing food, however, with only one of us working, its not always possible to enjoy it as much as we like.  I try to help by finding recipes on the internet that are “copycat” versions of the real thing, sometimes making my own little twists and usually it comes out great.  While it obviously takes much longer than walking in and ordering it, it’s always cheaper, and even sometimes (including this case) the homemade version actually tastes better!

My fiance is addictive-ly in LOVE with IHOP’s New York Cheesecake Pancakes. He gets them EVERY time we go.  I recently came across a recipe on Food Network and the reviews said they were spot on, so I just HAD to try it for my myself.  I went to the store and got the frozen cheesecake and buttermilk that I didn’t have on hand, and actually forgot the strawberry jam the recipe calls for so I just substituted water and sugar and it turned out perfect.  This is what I did:

Ingredients: 
Strawberry Topping:
1 1/2 cups strawberries, tops cut off and sliced thin
1/2 tablespoons sugar
1 tablespoon water

Batter:
1 1/4 cups all-purpose flour
1 1/4 cups buttermilk
1 large egg
1/4 cup vegetable oil
1/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of Salt
2 cups chopped frozen cheesecake (I just used a small Sara Lee cheesecake found in the frozen section and used a little more than 1/4 of it to equal 2 cups)

Other Needs:
Cooking spray
Powered sugar and whipped cream, for topping

Directions:
Mix the 3 ingredients for the strawberry together in a small bowl and set aside.

Preheat the oven to 200 degrees F.

In a blender, add together the flour, sugar, baking powder, baking soda, salt, buttermilk, egg, and oil. Pulse until smooth. Transfer to a bowl and stir in the cheesecake pieces, keeping them whole (I cut my pieces about 1/4 in).

Coat a large nonstick skillet or griddle with cooking spray and heat over medium low heat. One at a time, pour about 1/4 cup batter into the skillet for each pancake. Cook until bubbly on top, then flip and cook until the other side is golden brown, about 2 more minutes.

Transfer the finished pancakes to a baking dish and keep warm in the oven.

 Once finished serve the pancakes with sprinkled powdered sugar, strawberry topping,whipped cream, and syrup. You can see the cheesecake oozing out of the pancakes.  They were simply amazing! 🙂
ENJOY!
You can also check out our Blueberry Cheesecake Pancakes for even more inspiration!

Filed Under: Breakfast, Home, Recipes Tagged With: breakfast, cheesecake, pancakes, recipes

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