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Festive Fall Cheesecake Leaves and Pumpkins in Brilliant Autumn Colors
Ingredients:
- butter, to coat the inside of your leaf mold
- 16 ounces cream cheese, softened
- 2/3 cup sugar
- 1/3 cup heavy whipping cream
- 2 large eggs
- 1 teaspoon pure vanilla extract
- red, yellow, green food coloring (orange, optional) - you can use natural food coloring, if you prefer
Special Supplies Needed:
- food processor or a mixing spoon
- baking sheets
- 2 or 3 Wilton leaf and pumpkin silicone mold (you'll get 8 cheesecakes, so if you want all leaves you'll need 3 molds, otherwise you can make a few pumpkins)
Directions:
- Preheat oven to 325 degrees Fahrenheit.
- Butter your leaf molds. For stability, I always set my silicone molds on a baking sheet before filling them.
- Make cheesecake filling:
- Combine cream cheese, sugar, heavy whipping cream, eggs, and vanilla in the bowl of a food processor, pulse until smooth. Alternatively, mix cream cheese and sugar together until well blended. Add whipping cream, eggs and vanilla and mix until smooth.
- Note: You don't want a lot of air in this mixture, so I don't recommend using a hand mixer.
- Divide cheesecake mixture into three or more bowls, depending on how many colors you'd like in your leaves. Color each small amount with food coloring. To create orange, make yellow then add a bit of red coloring. To deepen the red color, add one small drop of green.
- In a bowl, pour in about a 1/4 cup of two of your cheesecake colors side by side, leaving room for the third color. Add the third color.
- NOTE: You do not want to swirl your colors in the bowl nor do you want to fill one big bowl with all of the colored fillings. They will get swirled as you pour them into the leaf mold. If you were to swirl them while they were in the bowl, by the time you made a few leaves the colored would look muddy.
- Use a spoon to scoop out some of your cheesecake colors from the center of the bowl. See how each of the colors is still pretty separate?
- As you spoon the filling into the silicone leaf molds, the colors will swirl.
- Tap the mold several times to remove excess air bubbles after each scoop of cheesecake filling you add.
- Fill the mold so that it isn't completely full, so there is room for the cheesecake leaves to expand while baking. I filled this one too full and ended up scooping some out.
- You can see that I don't have a lot of cheesecake filling left in the bowl and that is good, as it gets swirled as the spoon goes in and out of the bowl and will start to blend all together. Top it off with your three cheesecake colors and repeat the process.
- If you have two molds and want to make some pumpkins with your excess cheesecake filling, mix what you have remaining together. You should get an orange color. Adjust the color using food coloring if desired. Remove a teaspoonful and put in another bowl. Add a small drop of red and a small drop of green. Mix to get brown. Use a spoon to paint the brown cheesecake filling into the stem area of the pumpkin cavity. Pour the orange cheesecake filling into the pumpkin cavity.
- You should have enough cheesecake filling to make 6 leaves and two pumpkins, or any combination, you choose.
- Bake your cheesecakes for 20-24 minutes until the top forms a smooth film and the center is still giggly but not wet.
- Allow your cheesecakes to cool for an hour then refrigerate for at least 3 hours.
- Carefully turn the silicone mold upside down and set it over a baking sheet lined with parchment paper or a cutting board and gently tug at the mold pulling it away from the cheesecake, allowing the cheesecake leaf to fall out of the mold. You will want the cheesecakes cold in order to move them onto dessert plates, so do it now, or refrigerate the tray of cheesecakes and plate them later.
NOTE:
- I made these leaf and pumpkin shaped cheesecakes twice while developing this project. The picture above was my first batch of cheesecake leaves and pumpkins. I wasn't happy with all of the air bubbles and the texture of the cheesecakes were a bit dry, but I had taken all of my step-by-step pictures during this process, so I wanted you to see the first batch.
- When I made the second batch, I added whipping cream to the recipe, which really made them much creamier, I intensified the colors a bit, I shortened the baking time, and I really tapped my molds to remove all the air bubbles.
- They are ready to serve, but can be kept in the refrigerator for several days. Place them in an airtight container. To keep moisture from forming on your cheesecakes you can use this trick - place a piece of paper towel over the opening of your container and set the lid on top. Seal the container leaving paper towel showing all around the outside edge. Don't lay the paper towel directly on the cheesecakes.
- Allow cheesecakes to sit at room temperature for about 30 minutes before serving
German Chocolate Cheesecake
Crust Ingredients:
- 1 package of Oreos, crushed
- 6 Tbsp. butter, melted
Ganache Layer Ingredients:
- 1/2 cup heavy cream
- 6 ounces semi sweet chocolate chips
Cheesecake Ingredients
- 3 packages (8 ounces each) of cream cheese, room temperature
- 3/4 cup sugar
- 3/4 tsp. vanilla
- 3 eggs, room temperature
- 3 ounces (or about 6 Tbsp.) semi sweet chocolate chips
Cake Ingredients
- I used a chocolate cake mix
- ingredients on the box
Frosting Ingredients
- 1-2 tubs of Coconut Pecan frosting
Directions
- Make the crust layer
- Crush the Oreos in a food processor. Add melted butter to Oreo crumbs and mix. Press into the bottom and sides of a 9 inch springform pan. (Cuisinart 9-Inch Nonstick Springform Pan)
- Make sure you go up the sides of the pan to the top.
- Make the ganache
- Heat the heavy cream in a microwave safe bowl for 30 seconds. Stir. Heat for another 30 seconds and stir. You want the cream to be hot (but make sure you don't bring it to a full boil.) Place the chocolate chips in a bowl. Pour cream over chocolate chip and whisk until smooth and creamy.
- Make the cake layer
- Mix the cake according to the directions on the box. Bake in two 9 inch round pans. You will only use one of the cakes but freeze the other one for future use (or gobble it up warm.) Cool on a wire rack.
- Make the cheesecake layer
- In a stand mixer, mix cream cheese until smooth. Add sugar and mix until smooth. Add vanilla and eggs.
- In a small bowl, melt the chocolate chips in a microwave safe bowl in 30 second bursts. Stir after each one. When completely melted and smooth, set aside to cool. Add melted chocolate to cheesecake filling and stir until combined.
- Assembly
- Pour ganache over the crust layer. Spread out and place in the freezer for 30 minutes until ganache is form.
- Pour cheesecake filling over the ganache layer. Spread out evenly. Bake in a 350 degree oven for 55 minutes or until almost firm. The center might crack but that's okay. You'll be covering it up with deliciousness =o) Let cool.
- Spread a thin layer of Coconut Pecan frosting over the top of the cheesecake.
- Place cake on top of frosting layer.
- Mine was super tall at this point. I'm not sure if I did something wrong or not (because it was way taller than the recipe I was following.)
- Spread frosting on top of cake layer. I frosted the sides of the cake too since they were showing.
- Chill for 3 hours or overnight.
- When completely chilled, loosen the sides of the springform pan and remove the sides.
Easy Apple & Goat Cheese Turnovers
Ingredients
- 2 apples, peeled and cubed. (I used 1 Granny Smith & 1 Gala Apple.)
- ½ cup sugar
- 2 tsp. cinnamon
- 2 tbsp. butter
- 1 dash of salt
- 2 cups of water
- 1 can of Pillsbury crescent rolls
- 2-3 tbsp goat cheese crumbles
- 2 – 4 tbsp. water
- ½ cup of confectioner’s sugar
- 1 tsp. of vanilla
Instructions
- Pre-heat oven to 350 degrees.
- In a medium sauce pan, add apples and the next 5 ingredients. Cook until almost all of the liquid evaporates. (the liquid should be thick like a syrup.) This step will take about 15 minutes.
- Roll out each crescent into a square shape. Take a spoonful of the apple turnover filling and place it in the center of crescent. Sprinkle goat cheese on top. Fold up the sides and pinch the dough to seal everything inside. Place turnovers on a grease cookie sheet and bake for 10-15 minutes, or until brown.
- To make glaze - combine water, sugar and vanilla. Stir until well combined and no clumps are visible. Drizzle over turnover and serve
Cheesy Brussel Sprouts with Bacon
Varities Include
Creamy Parmesan Basil: This creamy, full-bodied and indulgent sauce that was inspired by alfredo and creamy pesto sauces can be used to make dishes such as Crispy Garlic-Parmesan Chicken, Creamy Chicken Alfredo, Basil Chicken Ravioli Carbonara and Basil Chicken Thai Noodle
Creamy Roasted Garlic with Chicken Stock: With caramelized, roasted chicken broth, garlic and a touch of cream, this stock is perfect for dishes such as Creamy Lemon Chicken, Chicken Pot Pie and Chicken Enchiladas
Fire Roasted Tomato: A medium-thick tomato sauce, accompanied by flavors of roasted, caramelized tomatoes, oregano and bell peppers, which can be used as a great way to begin creating Pulled Chicken Sandwiches, Easy Weeknight Chicken Parmesan, Cheese-stuffed Mini Meat Loaves and Mole Tacos
Creamy Portabella Mushroom: Creamy and highly indulgent, this smooth sauce is rich with sautéed Portabella mushrooms, giving you any easy way to start delicious dishes like Easy Weeknight Beef Stroganoff, Steak and Mushroom Sandwich and Tetrazzini
Creamy Three Cheese: Rich and creamy with a blend of yellow and white cheeses, and a savory background of chicken stock, onion, garlic and cracked pepper, this is a great way to satisfy cheese lovers with Easy Weeknight Bacon Mac & Cheese, Twice-Baked Potato Pizza and Cheesy Egg Breakfast Tacos
Ingredients
- 1 1/2 lb fresh Brussels sprouts, 1 to 1 1/2 inch, cut in half (6 cups)*
- 2 tablespoons butter or margarine
- 1 medium onion, chopped (1/2 cup)
- 2 tablespoons Gold Medal® all-purpose flour
- 1 can (18 oz) Progresso™ Recipe Starters™ creamy three cheese cooking sauce
- 1/2 cup shredded Cheddar cheese (2 oz)
- 6 slices bacon, crisply cooked, crumbled
Instructions
- Heat oven to 350°F. In 3-quart saucepan, place Brussels sprouts and enough water just to cover sprouts. Heat to boiling; boil 6 to 8 minutes or until crisp-tender. Drain; place in ungreased 2-quart casserole.
- In same saucepan, melt butter over medium-high heat. Add onion; cook 2 to 3 minutes, stirring frequently, until crisp-tender. Add flour; cook until well blended (mixture will be thick). Gradually add cooking sauce until mixture is well blended. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in cheese until melted. Pour over Brussels sprouts in casserole; mix gently.
- Bake uncovered 25 to 30 minutes or until hot and bubbly. Sprinkle with bacon.
Chocolate Cherry Cake with Vanilla Cream Cheese Frosting
Chocolate Cherry Cake with Vanilla Cream Cheese Frosting
- 1 box cake mix, devil’s food flavor
- 1 can (21 oz) cherry pie filling
- 3 eggs
- 2 sticks butter, at room temperature
- 12 oz cream cheese, at room temperature
- 2 cups powdered sugar
- 1 tsp vanilla extract
Directions
- Pre-heat oven to 325 degrees. Butter/spray cake pan.
- Combine cake mix, pie filling and eggs. Stir until mixed. Pour into cake pan and bake for 30 to 40 minutes. Cool in cake pan.
- To make frosting – with an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, ½ cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed.
- Frost cake and serve.
