Cheesecake

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Cheesecake Crescent Rolls Casserole: A Quick and Delicious Dessert!

114K views · 21K reactions | PEACH COBBLER CHEESECAKE 🍑 two classics made into one epic dessert! If you’re a peach fan, this is a MUST! INGREDIENTS: PEACH FILLING 4 lbs peaches, peeled (see previous reel on how to easily peel peaches) 2 tbsp salted butter, softened 6 tbsp brown sugar 1 tsp pure vanilla extract 1 tbsp whiskey 1/8 tsp nutmeg 1/2 tsp fresh lemon juice 1 tbsp cornstarch CRUST 1 package Cheeseman cookies, finely crushed 6 tbsp unsalted butter, melted CHEESECAKE BATTER 4 blocks cream cheese, softened 1 1/4 cup sugar 2 tsp vanilla 3/4 cup heavy whipping cream, room temp 4 eggs, room temp CRUMBLE TOPPING 1/4 cup flour 2 tbsp sugar 2 tbsp brown sugar 1/2 tsp vanilla 2 tbsp unsalted butter, softened 1/8 tsp cinnamon dash of salt INSTRUCTIONS: Step 1 PEACH COBBLER FILLING:  Melt butter in a skillet over medium heat.  Add in peaches, brown sugar, vanilla, whiskey, nutmeg & lemon juice.  Bring peaches to a low boil & reduce heat to medium low.  In a small bowl mix cornstarch & 1 tbsp of water until smooth; add to peaches.  Stirring frequently, cook peaches for 10 more minutes or until peach syrup has thickened; set aside to cool Step 2 CRUST:  Preheat oven to 375 F degrees.  Mix cookie crumbs and melted butter together until fully incorporated.  Press into the bottom of a parchment lined 9in springform pan.  Bake for 8-10 minutes & cool completely.  Reduce oven temperature to 325 F degrees Step 3 CHEESECAKE BATTER:  In a stand mixer add cream cheese.  Beat on medium speed until fluffy about 30 seconds.  While stand mixer is beating, slowly add in sugar, vanilla, and heavy whipping cream. Scrape down sides & add 1 egg at a time on low speed, fully mixing in egg before adding the next.  Pour half the cheesecake batter into cookie crust, then layer half the peach cobbler filling and evenly pour the remaining cheesecake batter over the top.  Line outside of springform pan with heavy duty aluminum in case of leaking. Bake at 325 degrees for 75 mins or until the edges are golden, puffed & the middle has a slight jiggle.  Remove from oven and cool on a baking rack RECIPE CONTINUED IN PINNED COMMENTS Please LIKE, SAVE, and FOLLOW for more recipes ✨ | Meg Smith | Alex Warren · Carry You Home

Pineapple Cream Cheese Pie

699K views · 53K reactions | Cheesecake Cupcakes⁣ 12 Nilla (vanilla) wafer cookies⁣ 16 ounces cream cheese, softened (453 grams)⁣ ¾ cup granulated sugar (5 ¼ ounces; 148 grams)⁣ 2 large eggs, room temperature (4 ounces; 113 grams out of shell)⁣ 1 teaspoon vanilla extract⁣ ⁣ Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners. Place one Nilla wafer cookie in the bottom of each cupcake cup.⁣ ⁣ Beat 16 ounces of softened cream cheese in a medium bowl on low speed until smooth. Add ¾ cup granulated sugar. Mix on medium speed until sugar is combined, about one minute.⁣ ⁣ Stop the mixer and scrape the bottom and sides of the bowl. Mix for an additional 15-seconds.⁣ ⁣ Add 1 egg and mix on low speed until smooth. Scrape the bowl. Add 1 egg and 1 teaspoon vanilla extract. Mix until smooth.⁣ ⁣ Scoop mixture into prepared muffin pan, filling each cup about ¾ full.⁣ ⁣ Bake until set, about 18 minutes. Remove pan from the oven. Let cupcakes cool in the pan. Then place the pan in the refrigerator to cool for at least 2 hours.⁣ ⁣ Store the cupcakes in the refrigerator for four days. Freeze for up to two months. Thaw cupcakes in the refrigerator overnight before serving.⁣ #cheesecake #cupcakes #baking #creamcheese | Cook Fast, Eat Well | Lofi Latte · Strawberry Toast :)

648K views · 53K reactions | BANANA PUDDING CHEESECAKE 🍌☀️ I made this cheesecake for Easter and a month later everyone’s still talking about it! INGREDIENTS: CHEESECAKE 1 package chessman butter cookies + another package for decorating 6 tbsp butter, melted 4 blocks cream cheese, room temp 1 1/4 cup sugar 2 tsp vanilla 3/4 cup whipping cream 1 - 3.4 ounce package instant banana pudding 4 eggs, room temperature LAYER 1: Banana Pudding 1/2 - 3.4 ounce package instant banana cream pudding 3/4 cup cold milk Whisk everything together until set LAYER 2: banana, sliced LAYER 3: Whipped Cream 1 1/4 cup heavy whipping cream 3 tbsp powdered sugar 1/2 tsp vanilla Whisk everything together in a cold bowl until medium stiff peaks form LAYER 4: Banana Pudding Whipped Frosting 8 oz marscapone 3/4 to 1 cup powdered sugar 1/2 - 3.4 ounce box banana cream instant pudding 2 cups whipping cream Whip Marscapone for about 30 seconds in a stand mixer and add in powdered sugar & instant pudding. Continue whisking and slowly pour in heavy whipping cream. Whisk until medium peaks form and stop - don’t over whisk. Fill frosting in piping bag with tip and store in refrigerator Preheat oven to 375 F degrees. In a food processor add one bag of chessman butter cookies and melted butter. Pulse until a crumb texture. Press into the bottom of a parchment lined 9in springform pan. Bake for 8-10 minutes and cool completely. Reduce oven temperature to 325 F degrees In a stand mixer add cream cheese. Beat on medium speed until fluffy about 30 seconds. While stand mixer is beating, slowly add in sugar, vanilla, and heavy whipping cream. Scrape down sides & slowly add in instant banana pudding packet. Scrape down sides again and add in 1 egg at a time on low speed, incorporating egg in before adding the next. Pour batter into cooled cookie crust. Bake at 325 degrees for 75 mins or until the edges are golden, puffed & the middle has a slight jiggle. Cool cheesecake completely and store in refrigerator for at least 8 hour, but ideally overnight Make all the layers and store in the refrigerator at the same time with cheesecake Continued in comments… PLEASE LIKE, SAVE, and FOLLOW for more recipes ✨ | Meg’s Escapades | ekboj · Amazing Day

101K views · 18K reactions | CRUNCH CHEESECAKE 😍 A childhood dream. What flavor next? Crust: • 15 crushed graham cracker sheets • 6 tbsp unsalted butter, melted • 1 1/2 tbsp cocoa powder • 6 full Crunch chocolate bars (to place around the cheesecake) Cheesecake • 32oz softened cream cheese • 1 cup powdered sugar • 1 teaspoon vanilla extract • 1 cup heavy cream Ganache • 8oz (about 250g) milk chocolate • 3/4 cup heavy cream • Rice Krispies cereal Preparation • Line the sides with Crunch chocolate bars • Prepare your crust by mixing crushed grahams, cocoa powder and melted butter, and shape it in you pie pan, then refrigerate • Mix your cheesecake filling ingredients in a large bowl until well combined! Mix should be smooth and silky • Pour your mix into the prepared pie crust and refrigerate for 2 hours • Melt your chocolate and heavy cream to form the ganache, and mix in the Rice Krispies, top your cheesecake. • Slice, serve and enjoy! #dessert #cheesecake #food #crunch #chocolate | Nico Norena | succulentbite · Original audio

Fried Apples Recipe (Southern Style)

Pumpkin Cream Cheese Crescent Rolls Breakfast Bake

817K views · 17K reactions | These Mini No Bake Cheesecakes are perfect for a crowd and come together in no time in a muffin tin. They are light, creamy, and a little tangy. Serve them as is or top them with a variety of goodies. Full Recipe: https://biteswithbri.com/mini-no-bake-cheesecakes/ | Bites with Bri

4 Ingredient Creamy Lemon Yogurt Cake (No Flour, Eggs, Butter or Oil)

How To Make Cream Cheese