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  • Red Velvet Cheesecake Bites

    How to make Red Velvet Cheesecake Bites

    Yield: 36 bites

    Prep Time: 30 minutes

    Cook: 50 minutes

    Ingredients

    For the crust:

    12 (185 grams) whole chocolate graham crackers
    1 stick (113 grams) unsalted butter, melted

    For the filling:

    16 ounces (454 grams) cream cheese, at room temperature
    1/2 cup (100 grams) granulated sugar
    1/4 cup (57 grams) sour cream
    2 large eggs
    2 tablespoons unsweetened cocoa powder
    1 teaspoon vanilla extract
    1/2 teaspoon red gel food coloring
    1 tablespoon all-purpose flour
    1/2 teaspoon fine sea salt

    For the chocolate coating:

    16 ounces (453 grams) white chocolate
    3 tablespoons coconut oil or shortening

    Directions

    To make crust:

    Preheat oven to 350°F. Line an 8 by 8-inch square baking dish with foil and spray with non-stick cooking spray.

    In the bowl of a food processor, pulse the graham crackers until finely ground. Add the butter and pulse until moistened. Press mixture evenly into prepared pan. Bake for 10 minutes, or until light golden and fragrant. Reduce heat to 325°F.

    To make filling:

    Using an electric mixer, beat the cream cheese and sugar until smooth and fluffy, about 3 minutes. On low speed, add in the sour cream, eggs, cocoa powder, food coloring, vanilla, flour, and salt and beat until just combined. Be careful not to overmix. Pour the batter over the crust and bake for 35 to 40 minutes, or until cheesecake is slightly puffed and center is set. If the center is slightly jiggly, that’s fine.

    Let cool completely on a wire rack. Freeze for 3 hours, or until very cold and firm, or overnight.

    To coat in chocolate:

    Once frozen, lift cheesecake out of pan and gently peel away foil. Using a sharp knife, cut cheesecake into 36 bite-size squares. If squares become too soft, freeze until chilled again.

    Place the chocolate and coconut oil in a microwave-safe bowl and heat for 1 to 2 minutes, stirring every 30 seconds, until melted and smooth.

    Place parchment paper or a silicone baking mat on a baking sheet. Dip cheesecake squares, one at a time, in the melted chocolate. Let the excess drip off and place on prepared sheet. Immediately garnish with sprinkles, if using.

    Repeat for all the squares then refrigerate until the chocolate is set. Serve or store the squares in an airtight container in the fridge or freezer.

  • Leftover Halloween Candy Cheesecake

    How to make Leftover Halloween Candy Cheesecake

    Yield: 12 servings

    Prep Time: 30 mins

    Cook: 1 hour

    Do NOT use double-stuff Oreos for the crust. Make the crust with Oreo filling intact.

    Ingredients

    For the crust:

    36 Oreo cookies (1-14.3 ounce or 405 gram package)
    4 tablespoons (57 grams) unsalted butter, melted

    For the filling:

    32 ounces (907 grams) cream cheese, at room temperature
    1 cup (200 grams) granulated sugar
    1/2 cup (118 ml) heavy cream
    1 teaspoon vanilla
    5 large eggs, at room temperature
    1 1/2 cups chopped Halloween candy (see above)

    For the topping:

    1 cup (170 grams) semisweet chocolate chips
    1/2 cup (118 ml) heavy cream
    Chopped Halloween candy, for garnish

    Directions

    Make the crust:

    Preheat the oven to 325°F. In the bowl of a food processor, process the cookies until they are finely ground crumbs. Add the butter and pulse until moistened. Press into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10 minutes. Place on a wire rack to cool.

    Make the filling:

    In the bowl of an electric mixer or food processor, beat the cream cheese until smooth. Add in the sugar, cream, and vanilla and beat until combined. Add the eggs, one at a time, beating until smooth. Be careful not to overbeat. Stir in the chopped candy.

    Pour the batter into the cooled crust. Bake for about 1 hour, or until set and the top looks slightly dry. If the middle is slightly wobbly, that’s fine. Err on the side of underbaking rather than overbaking. Turn off the oven and let the cheesecake cool inside for 10 minutes.

    Remove the cheesecake and let it cool completely on a wire rack. Refrigerate until completely chilled, at least 6 hours. Release the cheesecake from the pan onto a cake stand or serving plate.

    Make the topping:

    Place the chocolate chips in a medium heatproof bowl. In a small saucepan heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Pour over the cheesecake.

    Sprinkle the chopped candy over the cheesecake. Serve or cover and store in the fridge for up to 2 days.

  • Salted Caramel Pumpkin Cheesecake

    How to make Salted Caramel Pumpkin Cheesecake

    Yield: 12 servings

    Prep Time: 30 minutes

    Cook: 1 hour

    For a fun twist, feel free to use Speculoos or Gingersnap cookies in place of the graham crackers! You’ll need 1 3/4 cups (230 grams) of crumbs.

    Ingredients

    For the crust:

    15 whole graham crackers (230 grams)
    1/2 teaspoon ground cinnamon
    6 tablespoons (85 grams) unsalted butter, melted

    For the filling:

    24 ounces (680 grams) cream cheese, at room temperature
    1 1/2 cups (300 grams) granulated sugar
    15 ounces (425 grams) pureed pumpkin
    1/4 cup (77 grams) salted caramel sauce, homemade or store-bought
    1/4 cup (57 grams) sour cream
    3 large eggs plus 1 egg yolk
    1 teaspoon ground cinnamon
    1/2 teaspoon fresh ground nutmeg
    1/4 teaspoon ground cloves
    2 tablespoons all-purpose flour
    1 teaspoon vanilla extract

    For the topping:

    Whipped cream
    Salted caramel sauce, homemade or store-bought

    Directions

    Preheat the oven to 325°F. Spray a 9-inch springform pan with nonstick cooking spray.

    Make the crust:

    In the bowl of a food processor, combine the graham crackers and cinnamon. Pulse until finely ground. You should have 1 3/4 cups (230 grams) graham cracker crumbs. Add the butter and pulse until moistened. Press into the bottom and halfway up the sides of the pan. Bake for 10 minutes. Place on a wire rack to cool. Maintain oven at 325°F.

    Make the cheesecake:

    In the bowl of a food processor or electric mixer, beat the cream cheese, sugar, pumpkin puree, caramel, and sour cream until smooth. Add the eggs and yolk, cinnamon, nutmeg, cloves, flour, and vanilla and puree until just combined. Pour over crust and spread evenly. Bake for 1 hour, or until set and dry at the edges but slightly jiggly in the center. Turn off the oven and allow to cool inside for 15 minutes before removing to a cooling rack to cool to room temperature (this helps prevent cracks). Refrigerate for at least 6 hours, or overnight. The cheesecake can be refrigerated for up to 3 days. Top with whipped cream and caramel sauce before serving.

  • Pumpkin Cheesecake Streusel Bars

    How to make Pumpkin Cheesecake Streusel Bars

    Yield: 9 larger bars or 16 smaller bars

    Prep Time: 3 hours 25 minutes (includes cooling and chilling time)

    Cook: 35 minutes

    Ingredients

    For the gingersnap crust:

    1 and 1/4 cups gingersnap cookie crumbs
    3 tablespoons unsalted butter, melted
    3 tablespoons granulated sugar

    For the pumpkin cheesecake filling:

    1 (8-ounce) package cream cheese, softened to room temperature
    1/2 cup granulated sugar
    3/4 cup pumpkin puree
    1 teaspoon vanilla extract
    1 teaspoon pumpkin pie spice
    2 large eggs, room temperature

    Streusel Topping:

    1/2 cup all-purpose flour
    1/4 cup brown sugar
    1/4 cup old fashioned rolled oats
    1/4 teaspoon cinnamon
    pinch of salt
    1/4 cup unsalted butter, cold and cubed

    Directions

    To make the gingersnap crust:

    Preheat oven to 325°F. Line an 8-inch square baking pan with aluminum foil, making sure to leave some overhang for easy removal, and set aside.
    Combine the gingersnap crumbs, melted butter, and granulated sugar in a medium sized mixing bowl and mix until fully combined. Scoop the mixture into the prepared baking pan and firmly press it down into one even layer. Bake at 325°F for 10 minutes, remove from the oven, and set aside to cool. Keep oven temperature at 325°F to bake the cheesecake.

    To make the pumpkin cheesecake filling:

    In the bowl of a stand-mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add in the sugar, pumpkin puree, vanilla extract, and pumpkin pie spice and mix until fully combined. Add in the eggs, one at a time, and mix on low speed until just combined. Pour the cheesecake filling on top of the crust and spread it out into one even layer.

    To make the streusel topping:

    Add the flour, brown sugar, oats, cinnamon, and salt to a medium sized mixing bowl until well combined. Add in the cubed butter and cut it into the mixture using a pastry cutter or fork until you have coarse crumbs. Evenly spread the topping on top of the cheesecake filling.
    Return the cheesecake back to the oven and bake at 325°F for about 35 minutes or until the top of the cheesecake is set. Remove the cheesecake from the oven and transfer to a wire rack to cool for at least one hour, then cover and transfer to the refrigerator for 2-3 hours or until completely chilled.
    Remove the bars from the pan, slice into bars, and enjoy!

  • Ultimate Cheesecake

    How to make Ultimate Cheesecake

    Yield: about 12 servings

    Prep Time: 30 minutes

    Cook: 1 1/2 hours

    Ingredients

    For the crust:

    1 3/4 cups (230 grams) graham crackers crumbs (about 15 whole graham crackers)
    1/2 teaspoon ground cinnamon
    6 tablespoons unsalted butter, melted

    For the filling:

    2 pounds (907 grams) cream cheese, at room temperature
    1 1/4 cups (250 grams) granulated sugar
    1/2 cup (130 grams) sour cream
    1 lemon, zested
    1 teaspoon vanilla extract
    4 large eggs

    Boiling water, for the water bath

    For the topping:

    12 ounces (340 grams) fresh raspberries
    2 tablespoons granulated sugar
    1 teaspoon lemon juice

    Directions

    Preheat the oven to 325°F.

    Prepare a 9-inch springform pan for a water bath. Place a large square of heavy duty aluminum foil underneath the pan. Gently fold the edges up and around the pan. Repeat twice so there’s three sheets of foil to ensure a waterproof seal. Gently fold the top of the foil around the edge of the pan.

    Make the crust:

    In a medium bowl, combine the graham cracker crumbs, cinnamon, and butter until the mixture is moistened. Press into the bottom and halfway up the sides of a 9-inch nonstick springform pan. Bake for 10 minutes. Place on a wire rack to cool. Maintain oven temperature.

    Make the filling:

    In a large bowl, use an electric mixer to beat the cream cheese on medium speed until completely smooth and free of lumps. Add the sugar and beat until combined. Add in the sour cream, lemon zest, and vanilla. Add the eggs, one at a time, and beat until just combined. Be careful not to overmix.

    Pour the batter into the foiled-wrapped springform pan. Place the pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan. Bake at 325°F for 1 1/2 hours, or until set and the top looks slightly dry. If the middle is slightly wobbly, that’s fine. Err on the side of underbaking rather than overbaking.

    Turn off the oven heat and crack the oven door open just by 1-inch. Let the cheesecake cool inside the oven for 1 hour.

    Remove the cheesecake from the oven and from the water bath, unwrap the foil, and transfer it to a cooling rack. Run a thin-bladed knife around the edge of the cake to make sure it’s not sticking to the sides (which can cause cracks as it cools). Let the cheesecake cool completely on the rack.

    Refrigerate until completely chilled, at least 4 hours or up to 3 days. Store the cheesecake uncovered to avoid creating condensation, which will create a mushy texture.

    Make the topping:

    In a small saucepan over medium heat, combine the filling ingredients. Heat, stirring and breaking up the raspberries often, until the raspberries release their juices and begin to form a sauce, about 5 minutes. Remove from heat and press through a fine mesh strainer into a small bowl to remove the seeds. Let cool completely. Cover with plastic wrap and refrigerate for 1 hour before using.

    Release the cheesecake from the pan onto a cake stand or serving plate and top with the raspberry sauce. Serve.

  • No Bake Rocky Road Cheesecake

    How to make No Bake Rocky Road Cheesecake

    Yield: Makes one 9 inch cake

    Prep Time: 30 minutes

    Cook: 3 hours

    Ingredients

    Approximately 20 (200 grams) Oreo cookies
    1/4 cup (60 grams) unsalted butter
    2 and 1/2 cups (500 grams) cream cheese, room temperature
    1/4 cup (50 grams) graunlated or caster sugar
    1 teaspoon vanilla extract
    1 and 1/2 cup (360 ml) thickened or heavy cream
    1 cup (150 grams) good quality semi-sweet or dark chocolate
    3/4 cup (105 grams) roasted peanuts
    2 cups (110 grams) mini marshmallows
    1/2 cup (75 grams) semi-sweet or dark chocolate, for decorating

    Directions

    Lightly grease a 9 inch (23 cm) springform baking tin with a little butter and set aside. Add your Oreo cookies (cream and all) to a food processor and blend until they resemble fine crumbs. If you don’t have a food processor, place them in a sandwich bag and bash with a rolling pin. Melt your butter in the microwave and add it to your crushed Oreos and whiz again (or stir well) until the mixture resembles wet sand. Pour your Oreo mixture into your prepared tin and press down gently to form an even layer. Pop in the fridge.

    Add your softened cream cheese,  sugar and vanilla to a large mixing bowl and beat with an electric mixer until smooth and creamy. In a separate bowl, add your cream and beat with an electric mixer until soft peaks form. Finally, melt your dark chocolate in the microwave until it is just melted – give it a good stir. Then add your chocolate to your cream cheese mixture and beat until smooth. Then gently fold through the whipped cream. Add 1 cup (55 grams) of mini marshmallows and 1/2 cup (35 grams) of roasted peanuts and stir through. Pour your cheesecake over the top of your Oreo cookie base, cover loosely with alfoil and refrigerate for at least 3 hours or overnight.

    When you are ready to serve, scatter the remaining 1/2 cup (35 grams) of roasted peanuts and 1 cup (55 grams) of mini marshmallows and lightly press them into the top of the cheesecake. Melt your extra chocolate in the microwave and then use a spoon to drizzle the melted chocolate all over the cheesecake. Cut and serve!

  • No Bake Strawberry Lemonade Mini Cheesecakes

    How to make No Bake Strawberry Lemonade Mini Cheesecakes

    Yield: 12 mini cheesecakes

    Prep Time: 30 minutes

    Ingredients

    For the crust:

    1 sleeve (9 crackers, 140 grams) graham crackers
    4 tablespoons (57 grams) unsalted butter, melted

    For the cheesecake:

    12 ounces (340 grams) cream cheese, at room temperature
    1/2 cup (100 grams) granulated sugar
    3/4 cup (180 grams) heavy cream
    Zest of 1 lemon
    1/4 cup lemon juice

    For topping:

    5 ounces (142 grams) strawberries, hulled and chopped
    1 tablespoon granulated sugar
    2 teaspoons lemon juice
    Strawberry slices
    Lemon slices

    Directions

    For the crust:

    Thoroughly grease a mini cheesecake pan. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each. Firmly press into the bottom of each cavity (a shot glass or other small object makes easy work of this). Set aside.

    For the cheesecake:

    In the bowl of an electric mixer, beat the cream cheese and sugar on medium-high speed until creamy and well combined. Add in the cream, zest, and juice and continue beating until well combined and thickened. Divide the mixture among each cavity and cover with plastic wrap.

    Chill until firm, at least 4 hours or overnight. The cheesecake can be stored in the fridge in an airtight container for up to 2 days.

    For the topping:

    Combine the strawberries, sugar, and lemon juice in the bowl of a blender or food processor and pulse until pureed. Top each cheesecake with a dollop of the sauce. Garnish with a strawberry and lemon slice. Serve.

  • Strawberry Cheesecake Ice Cream

    How to make Strawberry Cheesecake Ice Cream

    Yield: about 1 quart

    Prep Time: 15 minutes

    Cook: 30 minutes

    Ingredients

    1 quart fresh strawberries, hulled and quartered
    3/4 cup granulated sugar, divided
    1 tablespoon balsamic vinegar
    6 ounces cream cheese, at room temperature
    3/4 cup REAL® Seal whole milk
    1/2 cup REAL® Seal heavy cream
    2 teaspoons fresh lemon juice
    2 tablespoons corn syrup
    1/4 teaspoon fine sea salt
    1 1/2 teaspoons vanilla extract
    4 whole graham crackers, chopped

    Directions

    Preheat the oven to 300°F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.

    Toss the strawberries with 1/4 cup sugar and the balsamic vinegar. Spread strawberries into one even layer on the prepared baking sheet and roast for about 30 minutes, or until the strawberries have darkened in color, are soft, and their juices have released. Transfer the strawberries to a medium bowl and mash until only small pieces of fruit remain. Cover and refrigerate the strawberries until chilled about 1 hour.

    Meanwhile, in the bowl of a blender or food processor, puree the remaining ice cream ingredients except the graham crackers until smooth. Transfer to a medium bowl and press plastic wrap against the surface. Chill in the refrigerator for at least 30 minutes, or up to 1 day.

    Pour the mixture into an ice cream maker. Freeze according to the manufacturer’s directions. During the 5 last minutes of freezing, gradually add the roasted strawberries and graham crackers.

    Transfer the ice cream to an airtight container, press plastic wrap against the ice cream, and freeze until firm and flavor is ripened, at least 2 hours.

  • No Bake Mini Peanut Butter Cheesecakes

    How to make No Bake Mini Peanut Butter Cheesecakes

    Yield: 12 mini cheesecakes

    Prep Time: 30 minutes

    I adore my mini cheesecake pan, but if you don’t have one you could use a muffin tin. Just be sure to line it with paper or foil liners, otherwise the graham cracker crust might crumble and the cheesecake might stick when you go to remove them.

    Ingredients

    For the crust:

    1 sleeve (9 cookies) graham crackers
    4 tablespoons (57 grams) unsalted butter, melted

    For the cheesecake:

    8 ounces (227 grams) cream cheese, at room temperature
    1/3 cup (90 grams) creamy peanut butter
    1/2 cup (100 grams) granulated sugar
    1 teaspoon vanilla extract
    2/3 cup (157 ml) heavy cream
    4 ounces (113 grams) semisweet chocolate, melted and cooled

    For the topping:

    1/2 cup (85 grams) semisweet chocolate chips
    1/4 cup (58 grams) heavy cream
    Mini peanut butter cups

    Directions

    Make the crust:

    Thoroughly grease a mini cheesecake pan. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each. Firmly press into the bottom of each cavity (a shot glass or other small object makes easy work of this). Set aside.

    Make the cheesecake:

    In the bowl of an electric mixer, beat the cream cheese, peanut butter, and sugar on medium-high speed until creamy and well combined. Add in the vanilla and cream and continue beating until well combined and thickened. Pour in the melted chocolate and beat until combined. Divide the mixture among each cavity and cover with plastic wrap.

    Chill until firm, at least 4 hours or overnight.

    Make the topping:

    Place the chocolate chips in a medium heatproof bowl. In a small saucepan heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Pour over each cheesecake, allowing to barely drip down the sides. Top each cheesecake with Reese’s. Serve or cover and store in the fridge for up to 2 days.

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