No-Bake Lemon Blueberry Cheesecake

No-Bake Lemon Blueberry Cheesecake

A no-bake cheesecake infused with sunny lemon flavor and topped with fresh, sugar-coated blueberries. The light and fluffy filling is made of cream cheese, sugar and whipping cream. It’s soft and airy like a cloud, nothing like a thick, dense baked cheesecake.

Now, I have to confess. . .I told a little white lie because while the cheesecake filling is no-bake, the crust is not. Oh, sure, you could leave it raw but it will be more crumbly and won’t hold together as well. I prefer it baked. … 

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Vanilla Pecan Pie

This is a sponsored post for McCormick. All thoughts and opinions are my own.

Vanilla Pecan Pie

Pecan pie gets an exciting new twist! This double-decker pie features a layer of cream cheese topped with sticky pecans. It’s like two desserts in one. Pie meets cheesecake. The best of both worlds.

It may look complicated to make but in reality it’s ridiculously simple to put together. You can use a premade crust to save time – I’ve included a pie crust recipe if you prefer homemade or if you have a favorite you can use that.

The cheesecake layer comes together easily by beating cream cheese, eggs, sugar and vanilla together then spreading it over the bottom of the crust. It’s baked for 15 minutes giving you time to make the pecan topping. The sticky sweet glue that holds the nuts together comes together just as easily as the first layer by combining eggs, sugar, corn syrup, butter and more of that lovely vanilla extract. The flavor of the day.

The pecans are piled on top of the cream cheese and the buttery syrup is poured over it. Another, longer trip to the oven and out comes one of the most delicious pies of the season.

Vanilla Cream Cheese Pecan Pie

It’s the perfect holiday pie with vanilla infusing both layers and that nutty, crunchy topping balanced by the rich creaminess of the cheesecake. Vanilla is one of the most sought after flavors of the season along with pumpkin spice, ginger, peppermint, sage, cinnamon and nutmeg. Here are some of my favorite McCormick recipes for bringing more of those flavors into your life:

Vanilla Cheesecake Pecan Pie

Vanilla Pecan Pie

Rating: 51

Cook Time: 55 minutes

Yield: 1 (9-inch) pie

Vanilla Pecan Pie

Pecan pie gets an exciting new twist! This double-decker pie features a layer of cream cheese topped with sticky pecans. It's like two desserts in one. Pie meets cheesecake. The best of both worlds.

Ingredients:

Crust: (or use 1 refrigerated pie crust)
1 + 1/2 cups all-purpose flour
1/4 teaspoon salt
4 tablespoons cold butter, cut into cubes
4 tablespoons shortening
3 - 5 tablespoons ice water
Filling:
1 package (8 ounces) cream cheese, softened
3 eggs, divided
3/4 cup sugar, divided
4 teaspoons McCormick® Pure Vanilla Extract, divided
1/2 cup light corn syrup
3 tablespoons butter, melted
1/4 teaspoon salt
2 cups pecan pieces, toasted
For serving:
whip cream

Instructions:

    If using premade crust skip steps 1 and 2.
  1. In a large mixing bowl whisk the flour and salt together. Use a pastry blender or two forks used scissor fashion to cut the butter into the flour until you get coarse crumbs. Repeat with the shortening. Drizzle with ice water 1 tablespoon at a time (you may not need it all) and toss to combine with a fork, once it starts sticking together use your hands to form it into a ball. Press it into a disk, cover with plastic wrap and refrigerate 1/2 hour.
  2. Dust a flat surface with flour and roll the dough out to an 11-inch circle. Press it into the pan and flute the edges or use a fork to make a design.
  3. Preheat oven to 350°F. Skip this next step if you made your own crust - Prepare crust as directed on package for one-crust pie using 9-inch deep dish pie plate.
  4. Beat cream cheese, 1 of the eggs, 1/4 cup of the sugar and 2 teaspoons of the vanilla in large bowl with electric mixer on medium speed until well blended and smooth.
  5. Spread evenly on bottom of crust. Bake 15 minutes.
  6. Beat remaining 2 eggs and 1/2 cup sugar in large bowl with wire whisk until smooth. Add corn syrup, butter, remaining 2 teaspoons vanilla and salt; stir until well blended.
  7. Sprinkle pecans evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts.
  8. Bake 35 to 40 minutes or until just set in center. Cool completely on wire rack. Refrigerate leftovers.

Notes:

Adapted from McCormick

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/vanilla-pecan-pie/

This is a sponsored post for McCormick. All thoughts and opinions are my own.

Connect with McCormick on Facebook and Pinterest for more recipes.

Cream Cheese Filled Apple Cake

Cream Cheese Apple Cake

A delectable cake with apples and nuts folded into the batter, a tunnel of cheesecake filling and a nutty brown sugar frosting with caramel notes to it. Two desserts in one, this is a cake with a lot going on.

Although it may look complicated to make with that ribbon of cream cheese running through it – it’s not at all. Two-thirds of the batter goes into the bundt pan followed by the cream cheese filling followed by the remaining batter. When you turn the cake out of the pan the cream cheese filling ends up near the bottom. Or on the bottom, if like me, you overestimate the 2/3 part of the equation.

Thank the cake gods it didn’t matter and turned out great despite my minor mistake. I’m here to tell you not to fret if you do the same. As long as you have enough batter left to completely cover the cream cheese it will turn out OK in the end.

The cake overflows with apples, cinnamon and nuts, it’s moist and dense and completely capable of standing on its own without the cream cheese. The cream cheese is a bonus, an unexpected surprise not often found in a world of floury cakes. It’s like a soft cheesecake, lightly sweet and slightly tangy. To top it all off there’s a super sweet, easy-to-make frosting made in a saucepan and topped with crunchy nuts.

Cake meets cheesecake meets my face and lives happily ever after.

Apple Cream Cheese Cake

Cream Cheese Filled Apple Cake

Rating: 51

Prep Time: 40 minutes

Total Time: 1 hour, 15 minutes

Yield: 1 bundt cake

Cream Cheese Filled Apple Cake

A delectable cake with apples and nuts folded into the batter, a tunnel of cheesecake filling and a nutty brown sugar frosting with caramel notes to it. It's like getting two desserts in one.

Ingredients:

Filling:
1 (8 ounce) package regular or light cream cheese, softened
1/4 cup (4 tablespoons) butter, softened
1/2 cup granulated sugar
1 large egg
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
Cake:
3 cups all-purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/2 teaspoon ground allspice
3 large eggs, lightly beaten
3/4 cup canola oil
3/4 cup unsweetened applesauce
1 teaspoon vanilla extract
3 cups peeled and finely chopped apples (about 1 + 1/2 pounds) (I used Fuji)
1 cup finely chopped pecans or walnuts
Frosting:
1/2 cup firmly packed light brown sugar
1/4 cup (4 tablespoons) butter
3 tablespoons milk
1 teaspoon vanilla extract
1 cup confectioners' sugar
walnut/pecan halves, optional for decorating the top

Instructions:

    Make the filling:
  1. Beat the cream cheese, butter and sugar together on medium speed until smooth. Beat in egg, flour, and vanilla just until combined.
  2. Make the cake:
  3. Preheat oven to 350º F. Grease and flour a 14-cup Bundt pan.
  4. In a large mixing bowl whisk the flour, both sugars, cinnamon, salt, baking soda, nutmeg and allspice together. Stir in the eggs, oil, applesauce and vanilla until completely combined. Stir in the apples and pecans.
  5. Spoon about two-thirds of the apple batter into the pan. Spoon the cream cheese over top of that, don't go all the way to the edge of the pan - leave a 1-inch border. Spoon the remaining cake batter over top and smooth out. Gently tap the pan on the counter a few times to get out air bubbles.
  6. Bake for 1 hour to 1 hour and 15 minutes or until a toothpick inserted in center comes out clean. Cool cake in pan on a wire rack 15 - 20 minutes then remove from pan to wire rack and cool completely.
  7. Make the frosting:
  8. To a small saucepan over medium heat add the brown sugar, butter and milk. Bring to a boil whisking almost constantly. Remove from heat and stir in vanilla, whisk in the confectioners' until smooth and then stir 2 - 3 minutes until it thickens and cools off a little. Spoon over top of the cake nudging it gently so it drips down the sides. Garnish with walnuts or pecans if desired.
  9. Keep leftovers refrigerated and bring to room temperature for serving.

Notes:

Adapted from My Recipes

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/cream-cheese-apple-cake/

Skinny Strawberry Cheesecake Brownies

Tricky little things these skinny strawberry cheesecake brownies are being only 115 calories and 4 grams of fat each. I’ll let that sink in.

Packed with all the richness of a full fat brownie they don’t taste the least bit low-calorie or low-fat. That’s the tricky part.

One of the many things I love about them is they don’t require any weird ingredients like you sometimes find with low calorie recipes, only wholesome ones you can feel good about eating and probably have on hand right now for an impromptu baking session…. 

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Blueberry Cream Cheese Pie

Cream Cheese Blueberry Pie

Blueberry cream cheese pie is an unforgettable combination of cheesecake and blueberry pie.

Wild Maine blueberries top a layer of sweetened cream cheese and sour cream over a flaky, butter crust. Lemon spikes the entire pie beginning with the zest in the cream cheese and ending with the juice-tossed blueberries…. 

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Grandma’s Lemon Topped Cheesecake (A Tribute)

I’m doing something a little different from the norm today and sharing a food video with you. A food video called Grandma’s Lemon Topped Cheesecake that brought back strong, sweet and vivid memories of my own Grandma.

Please watch the heartfelt video! It’s beautifully crafted and worth a few minutes of your time…. 

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