May – Chocolate Peanut Butter Cheesecake

Chocolate and peanut butter are my favorite flavors, separate or together.   The first time I posted this recipe was May 2014.  That was the last time I baked this delicious combination for a cheesecake.  Brought this into work today for our Spa Day.  We all enjoyed this and hope you will too!


Chocolate Peanut Butter Cheesecake
(compliments Food Network)


Be sure all your ingredients are room temperature before you start.  The ingredients will blend together much better that way.  Also, if you have a food processor it will mix together to a wonderful, creamy mixture – no lumps!


1/2 (14-ounce) box graham crackers (2 cups crumbs)
1/2 cup salted peanuts
1/2 cup bittersweet chocolate chips
4 tablespoons soft unsalted butter


2 (8-ounce) bars cream cheese
3 eggs
3 egg yolks
1 cup sugar
1/2 cup sour cream
1 cup creamy peanut butter


1 cup sour cream
1 cup milk chocolate chips
2 Tablespoons light brown sugar


  1. Preheat the oven to 325 degrees F.
  2. Process the crackers, peanuts, bittersweet chocolate chips, and butter in a food processor. Once it comes together, turn it into a 9 inch springform pan and press into the bottom and up the sides to make the crunchy crust.
  3. Put it in the refrigerator while you make the filling.
  4. Add all the filling ingredients to a food processor and pulse until it becomes a smooth mixture.
  5. Pour the filling into the crust and bake for 1 hour. The top, only, should feel set and dry.
  6. Take the cheesecake out of the oven and set aside while you make the topping.
  7. Warm the sour cream and milk chocolate with the brown sugar in a small saucepan over a low heat. Gently whisk to blend in the chocolate as it melts, then take the pan off the heat.  This takes 5-10 minutes.
  8. Spoon and spread the topping very gently over the top of the cheesecake.  Put it back in the oven for a final 10 minutes. Remove the cake from the oven and cool.
  9. Slice and serve.  (I think it tastes better after being refrigerated at least 4-6 hours, overnight preferably.)


Strawberry Cheesecake Bars

Spotted this simple recipe in my Food Network Magazine. I thought it would make a great Sunday dessert.  We all loved this one.  Enjoy!!

January 028



3 cups ground chocolate graham crackers (I used chocolate chip cookies that were in my freezer.  I put in food processor and pulsed until they were crumbs.)
1/4 cup sugar
8 Tablespoons butter, melted


3-8 ounce packages Philadelphia Cream Cheese (not NON fat)
1 cup sugar
2 eggs
1/4 cup sour cream
1 teaspoon vanilla
1/2 cup strawberry jam, warmed

Directions for Crust

  1.  Line a 13×9 inch baking dish with foil, leaving a 2 inch overhang on two sides.  Coat the foil with cooking spray.  Preheat the oven to 350 degrees.
  2. Mix crumbs, butter and sugar together.  Press into prepared pan, bake 10 minutes.  Let cool completely.  (Since I used cookies I previously made I had to bake a bit longer.)

Directions for Filling

  1.  In stand up mixer beat cream cheese and sugar  until smooth.
  2. Beat in 2 eggs, sour cream and vanilla.
  3. Spread filling over completely cooled crust.
  4. Swirl warmed strawberry jam into batter.
  5. Bake until the edges are set but the center is still loose, about 30 minutes.
  6. Let cool, then chill in refrigerator to set.

That’s it.  Another Simple and Delicious dessert!!


Green Tea White Chocolate Cheesecake

It was Karen’s birthday today.  Over the weekend I was debating on what cake to make.  St. Patrick’s Day theme was in my head.  I was going to bake a Green Velvet Cake but opted out on that one.  I decided to stick with my green theme but bake a cheesecake instead.   I think I made a great choice.  Most everyone at work enjoyed it.  Karen had a few pieces to bring home and share with her hubby and sons, John and Jake.  Not sure it was enough though!  Here is the Simple and Delicious recipe;

Green Tea White Chocolate Cheesecake
(Compliments of Food52.  A revised version of their recipe.  I always change it up a little bit.)

march 005



1 3/4 cups graham cracker crust
1/4 cup sugar
6 Tablespoons melted butter

Mix above ingredients together.  Spread on bottom of Springform pan.  You could just have the crust on bottom or spread up sides of pan.  I usually do it with sides.  Bake at 350 degrees for 10 minutes.  Remove from oven to cool.


2 – 8 ounce packages of cream cheese, room temperature
1 egg
1/2 cup white chocolate, melted (I added 1/2 teaspoon butter to the chocolate when melting)
2 Tablespoons green tea Matcha powder
1 Tablespoon lemon juice
1 Tablespoon sugar


1 cup sour cream
2 Tablespoons sugar


1.  Preheat over to 325 degrees.
2.  Mix the cream cheese, egg, Matcha powder, and lemon juice medium high speed until creamy.  I use my stand up mixer.
3.  While you are preparing the above, fill a pan with water.  Put the white chocolate in a bowl.  Set in simmering water and stir until melted.  White chocolate will sieze.  I made sure the above step was done, then melted the chocolate.
4.  With mixer on low, add the chocolate, increase to medium speed and blend together.
5.  You should taste the mixture.  That is why I increased the Matcha powder and white chocolate.  (I probably could have added more Matcha powder.   I bought a brand called Green Foods Matcha at Terry Naturally. Next time I may buy it at Teavana.  Not sure if it would make a difference but I will find out!)
6.  Spoon batter into springform pan.  March 020  As you can see it is very creamy!  Spread over crust.
7.  Bake for 20-25 minutes.  (I did 25 minutes)
8.  Remove cheesecake and let cool for 5 minutes.  While cooling…
9.  Mix sour cream and sugar together.  Pour mixture over cooled cheesecake. (5 minutes is enough). March 021
10.  Put back in oven and bake for 15 minutes.
11.   Remove cheesecake from oven and let cool before putting refrigerator.  Let chill for 8 hours/overnight
12.  Serve with fruit, melted chocolate – white or dark or whatever you desire.  ENJOY!!


April – White Chocolate Raspberry Truffle Cheesecake

12/21/14; Making this cheesecake for a second time.  Quite an easy cheesecake to make.  Give it a try!!

Today is Martin’s “name day”; a Bulgarian celebration.  This day means more to him than even his birthday.  It was a day that was very special to him when he was younger, living in Bulgaria. He has fond memories of this day with his grandparents. Since this is an important day for him I like to keep it with him here in the U.S.  We usually spend the day together and I make him whatever his little heart desires.  This year he challenged me with picking a truffle cheesecake.  I know he likes raspberries so I thought this would be a nice one to try.  He really enjoyed it.  He is having some friends over tonight to celebrate his name day and he took that cheesecake with him.  Hope they enjoy it!  Here is the recipe for you to share with your family!

White Chocolate Raspberry Truffle Cheesecake
december 023


Oreo Cookie Crust
24 oreo cookies, crushed
1/3 cup sugar
1/3 cup butter, melted

4 oz white chocolate, broken into small pieces (you could save 1/2 oz of chocolate for shaving on top of the cheesecake for garnish)
3/4 cup raspberry preserves

Cream Cheese Filling
4 8 oz packages Philadelphia Cream Cheese (room temperature)
1 cup sugar
2 tsp vanilla
4 large eggs (room temperature

Preheat oven to 350 degrees Fahrenheit.

Chocolate Oreo Crust

1.  Crush 24 oreos (I used my food processor)
2.  Melt 1/3 cup butter
3.  In a bowl combine crushed oreos, butter and sugar.
4.  Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides.
5.  I pre-baked the crust for 10 minutes.  Removed from oven and set aside to cool.

  • Put 3/4 cup raspberry preserves in bowl and mix.  Set aside
  • Break the white chocolate into small chunks.  Set aside

Cream Cheese Filling

1.   Mix cream cheese and sugar in the bowl of a stand up mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. You may need to scrape down sides of bowl. (You could use an electric mixer or by hand if you want.)
2.  Reduce the speed of the mixer to medium and add the eggs 1 at a time, mixing well. Scrape down the bowl and beater, as necessary.
3.  Add the vanilla and mix on low until combined.

Preparing for the oven

1.  To avoid butter dripping onto the bottom of your oven;  wrap aluminum foil around the bottom of your springform pan.
2.  Spread the white chocolate chunks onto the bottom of the crust.
3.  Pour half of the cream cheese filling into the crust.
4.  Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Just a couple passes is fine, you don’t want to blend the raspberry and cream cheese together too much.
5.  Pour the other half of the filling into the crust.  Put teaspoon raspberry preserves around top of filling.  Using toothpick spread out like a star.December 019
6.  Bake 60-65 minutes, turn off the oven and leave the cheesecake in the oven with the door ajar for 1 hour.
7.  Take out of oven and let cook to room temperature.
8.  Put in refrigerator and serve cold.
9.  Garnish with white chocolate shavings, whipped cream and/or raspberries.

Simple and Delicious!


I have made this cheesecake for years.  Everyone loves this cheesecake especially Kent (my hubby), and two of my sons Eric and Martin.  Oh and me too 😉  Here is the recipe.  Enjoy!

 01082014 011


1 3/4 cups Graham Cracker Crumbs
1/3 cup melted butter
1 1/4 cups sugar
3 packages Cream Cheese (I use Philadelphia Cream Cheese.  Take it out of the refrigerator about 30 minutes before you are ready to make the cake)
2 teaspoons vanilla
3 eggs (cold, take them out when you are ready to use them)
1 cup sour cream

1.  Preheat oven to 350 degrees.  I use a springform pan for my cheesecakes.  .
2.  Mix graham cracker crumbs, butter (I only use butter) and 1/4 cup the sugar.  Press firmly onto bottom and up the side of the pan.  Put in 350 degree oven for 5 minutes.  Take out to cool.
3.  Beat cream cheese, remaining 1 cup sugar and the vanilla in a large bowl with electric mixer on medium speed until well blended.  (I use my stand up mixer)
4.  Add cold eggs one at a time, mixing on low speed after each addition just until blended.
5.  Add sour cream and fold in to mixture with a spatula or wooden spoon.   Pour into crust.
6.  Bake 1 hour 10 minutes or until center is almost set.  Turn off oven – Don’t try to make a shortcut and skip this step. Just saying 🙂  Leaving door slightly ajar, leave cheesecake in oven 1 hour.
7.  Remove from oven; cool completely and the refrigerate for 4 hours or overnight.  Remove from pan and top with your favorite topping.

We like a plain cheesecake.   This cheesecake is simple, although it takes time, and extremely delicious.


Snickers Cheesecake

Today was Martin’s birthday.  Not our Martin but his boyfriend, Martin (believe it or not).  Another wonderful addition to this crazy family. For his birthday I wanted to bake him something I thought he would enjoy.  He  is a foodie and really appreciates a delicious meal.   Martin suggested a Snicker’s Cheesecake since this is Martin’s favorite candy bar.martin martin 2 002  I combined a couple of recipes I found online and came up with this one.  I do believe from his first bite that Martin thoroughly enjoyed this cheesecake.  😉

Snickers Cheesecake

March 23 2013 025

1 package Oreo Cookies (wafers only)
4 Tablespoons Butter (melted)
1/4 cup sugar

3 packages Philadelphia Cream Cheese
2 eggs
1 cup sour cream
1 cup sugar
1 teaspoon vanilla
1 cup milk chocolate Ghirardelli chips (or any chocolate chips you want.  You can use semi sweet too)
4 – 1 3/8 ounce snicker bars, chopped
1/2 cup chopped roasted peanuts


1.  Preheat oven to 350 degrees.  Wrap the Springform pan with aluminum foil to prevent melted butter disaster.  Also, place the Springform pan on a baking sheet when putting in oven to bake.
2.  I bought a package of oreo cookies.  I used the entire package but the wafers only.  (Yep, I threw out the middle!)  I put the wafer in the food processor and mixed until crumbs.  Put the crumbs in a small mixing bowl, sugar and melted butter.  Mixed together well.
3.  Put the crumb mixture in the springform pan and pressed down bottom of pan and worked up the sides.
4.  Bake in oven for 5 minutes ONLY.  Take out and let cool.
5.  While the crumb mixture is baking I chopped the snicker bars.
7.  I used my stand up mixer.  Mix the cream cheese and sugar at medium speed. Continue on medium speed and add the eggs 1 at a time.  Blend together well.  Add the vanilla, mix well.
8.  Add the sour cream and fold in by hand.  Add the chopped snicker bars and chocolate, mix in by hand.
9.  Pour into crust.  Bake for 60-70 minutes.  When done, shut off oven and leave cheesecake in oven with door ajar for 1 hour.March 23 2013 024

You will need to let the cheesecake chill.  I let it rest overnight in the refrigerator.  Here are the recipes I used for the caramel sauce and chocolate ganache.  The next day I topped with caramel sauce, drizzled chocolate ganache, topped with nuts, and drizzled some more ganache.  This cheesecake was AWESOME.  Somewhat Simple and extremely Delicious!  I am glad it was Martin’s gift so he could take it home with him or I would have really been in trouble!  March 23 2013 026

June – Strawberry Cheesecake with Chocolate Crumb Crust

Kyle’s friend Paige came for a visit to our home all the way from Lawrence, Kansas. Before she came to visit she mentioned to Kyle that she liked cheesecake.   I asked her what kind of cheesecake she liked and she said she enjoyed strawberry cheesecake.  We did just that with a touch of chocolate.  You can’t go wrong with cheesecake or chocolate in this house!  

Strawberry Cheesecake with Chocolate Crumb Crust

3 – 8 ounce packages cream cheese, softened and at room temperature
1 1/4 cups granulated sugar
6 large eggs, at room temperature
2 cups sour cream, at room temperature
1/3 cup all purpose flour
2 tsp. vanilla extract
fresh juice of one whole lemon, strained
1/2 cup strawberry jam
1/2 cup of finely chopped, hulled, ripe strawberries

To make the crust:
In a food processor, mix together 20 oreos, 1/3 sugar, add in the 1/3 melted butter and mix to combine until all the crumbs appear moistened. You can also crush by hand and mix together.

Press the mixture firmly into the bottom of a springform pan, and up the sides of the pan about two inches. (I put aluminum foil around the bottom of the pan so if any butter leaks from the crust it doesn’t get all over the oven).
I pre bake the crust for 5 minutes in a 350 degree oven.

Directions (I used my stand up mixer)

1.  Mix at medium speed the cream cheese until creamy for about 2-3 minutes
2.  Add sugar and mix on medium 2-minutes or until smooth
3.  Add eggs, one at a time, until mixed through
4.  Put speed on low and add sour cream, vanilla, flour and lemon juice.  Mix until blended together.  Do not over mix.
5.  Take 1 cup of batter and put in small bowl.  Add the strawberry jam and blend well.  Add the chopped strawberries to the 1 cup of batter and jam.  Mix lightly.
6.  Pour back into bigger bowl and mix by hand until blended
7.  Pour all the batter into springform pan
8.  Place on a baking sheet in the middle of the oven
9.  Bake at 350 degrees for 1 hour.  Turn off the oven, shut the door and let the cheesecake sit in the oven for 30 minutes.
10. Take out of oven and place on rack to cool.
11.  When cooled cover and place in refrigerator.  This is best when it is completed chilled in the refrigerator overnight.
12. Before taking out of the springform pan be sure to run a knife around the sides.  It will come out much nice that way.

This was a very delicious cheesecake and quite a wonderful choice for the month of June.  Strawberries are fabulous this time of year.  Another “simple and delicious” treat!

(variation from Jane’s Sweets & Baking blog)