SWEET LIME & HATCH CHILE CHEESECAKE

While this recipe is my traditional “COOKIES & CREAM” recipe, you can make any flavor you want – just change out the sandwich cookie flavors.

I have these awesome Sweet Lime Hatch Chile cookies that I’ve only ever found in Texas at HEB. A friend sent me several boxes this year as a wonderful gift so I decided to make this wonderful no bake cheesecake with some of them.

SWEET LIME & HATCH CHILE CHEESECAKE serves 6-8
36 chocolate sandwich cookies
5 tablespoons butter, melted
3 cups cream cheese, softened
⅓ cup sugar
1 tablespoon PURE vanilla extract
1 cup milk, warm
1 tablespoon gelatin

  • Separate the cream from the cookies into 2 different bowls.
  • Place the cookies into a plastic bag and crush them into fine crumbs with a rolling pin. Set aside ½ cup of the crumbs for later.
  • Pour the cookie crumbs into a bowl and combine with the melted butter, mixing until the texture is like slightly wet sand.
  • Press the cookie crumbs in an even layer into the bottom of a 9-inch spring form pan. Set aside.
  • In a medium pot over low heat, mix together the cream cheese, sugar, the cream from the cookies, and vanilla extract, stirring until there are no lumps.
  • In a measuring cup, mix the milk with the gelatin until dissolved.
  • Pour the milk into the cream cheese mixture, whisking constantly until the mixture starts to bubble slightly. Remove from heat.
  • Pour the mixture over the cookie crust in the springform pan. Using a spatula or a spoon, smooth the top.
  • Sift the saved cookie crumbs on top of the cheesecake in an even layer, then refrigerate for at least 4 hours.
  • Unclasp the ring of the spring form pan, slice, then serve!
  • Enjoy!

SAMOA CHEESECAKE

It’s girl scout cookie season or at least it was when I made this cheesecake, not so much when I actually posted it. 😀 I have never seen a girl scout selling cookies here in this area though – not even sure there are any troops. 🙁 I do miss that! Since we can’t buy them, why not make our favorite flavor cookie into a RICH, CREAMY and YUMMY cheesecake? BEST OF BOTH WORLDS!!!!

SAMOA CHEESECAKE
40 chocolate wafer cookies
1/4 cup butter, melted
32 ounces cream cheese, softened at room temperature
1 1/2 cups sugar
5 LARGE eggs
8 ounces FULL fat sour cream
1/4 cup AP flour
1 teaspoon coconut extract
3/4 cup caramel sauce
1/2 cup sweetened flaked coconut
1/4 cup chocolate sauce

  • Preheat oven to 350°.
  • Fill a roasting pan halfway with water and place on lower rack of oven.
  • Use a food processor to crumble the chocolate wafer cookies.
  • Wrap a 9 or 10 inch spring form pan with a double layer of heavy duty foil.
  • Spray the inside of the spring form pan with non-stick cooking spray.
  • Mix together the cookie crumbs and melted butter until well blended.
  • Press crumb mixture into the spring form pan and 1 inch up the side of the pan.
  • Chill 10 minutes.
  • In a large mixing bowl at medium speed cream the cream cheese and sugar until smooth and fluffy.
  • Lower speed to low and add eggs, sour cream, flour and coconut extract for one minute JUST until blended.
  • Pour into chilled spring form pan.
  • Bake on center rack 1 hour and 10 minutes until center jiggles only slightly.
  • Run a knife around the outer edge to loosed the cake.
  • Let cool COMPLETELY on a wire rack.
  • Cover with saran wrap and chill AT LEAST 8 hours or overnight.
  • JUST before serving transfer to a serving plate.
  • Spread the caramel sauce over the top of the cake.
  • Sprinkle with coconut.
  • Drizzle with chocolate sauce.

CHERRY CHEESECAKE BITES

These super simple and oh-so-scrumptious ‘cupcakes’ are quick and easy, but look and taste like they took you all day!! You can make the glaze as thick or thin as you like to change your look. I was trying for a new Easter recipe and I was looking for a new version of a hot cross bun 😀

Yields 24-26 cupcakes

CHERRY CHEESECAKE BITES adapted from REAL HOUSE MOMS

CRUST
1 1/2 cups ginger snap FINELY ground crumbs
4 tablespoons unsalted butter, melted
3 tablespoons sugar
1/4 teaspoon QUALITY ground cinnamon

  • Preheat oven to 325°.
  • Line two regular sized muffin tins with cupcake liners.
  • In a small bowl, mix together cookie crumbs, melted butter, sugar and cinnamon.
  • Pour 1 tablespoon of graham cracker mixture into the bottom of each cupcake liner.
  • Using a juice glass, press crumbs into an even packed layer.
  • Bake for 5 minutes.
  • Remove from oven and let rest while you make the filling.

FILLING
32 ounces cream cheese, room temperature
1 1/2 cups sugar
4 LARGE eggs, room temperature
1 teaspoon PURE vanilla extract
1/4 teaspoon salt

  • Beat cream cheese until fluffy.
  • Gradually add in sugar and mix until smooth.
  • Add eggs, one at a time.
  • Add vanilla and salt, mixing to combine.
  • Pour 3 1/2 tablespoons of the cheesecake filling into each cupcake liner.
  • Tap muffin tins on the counter to bring the bubbles up to the top and pop them with a toothpick.
  • Bake cheesecakes for 22 minutes.
  • Remove from oven and allow to cool for 5 minutes.
  • Transfer to a wire rack to cool to room temperature.


TOPPING
8 ounces SMUCKERS tart cherry jam (or jam/preserves of choice)

1 cup powdered sugar
2-4 tablespoons heavy cream
1 teaspoon PURE vanilla extract

  • Place 2 teaspoons of jam on top of each cheesecake where a little dip forms.
  • In a mixing bowl, whisk together powdered sugar, heavy cream, and vanilla until smooth. Vanilla glaze will be a little on the thick side, but should still drizzle off a spoon. Add more heavy cream as needed to reach your desired consistency.
  • Drizzle over cheesecake tops.

  • Chill for 2 to 4 hours.
  • Remove from liners and enjoy!


BLUEBERRY LIME NO BAKE CHEESECAKE

BLUEBERRY LIME NO BAKE CHEESECAKE
CRUST
1 3/4 cups graham cracker crumbs
1/2 teaspoon ground ginger
1/4 cup packed brown sugar
1/3 cup unsalted butter, melted

  • Stir together the graham crackers, ginger and brown sugar.
  • Add the melted buttered mix until well blended.
  • Press the crumbs firmly into bottom of a 9 inch springform pan.
  • Place in refrigerator while you prepare the sauce and cheesecake.

SAUCE
1 1/2 cups WILD blueberries
1/8 cup sugar
1 tablespoon water

  • Stir together the blueberries, sugar and water in a medium saucepan.
  • Cook over 5 medium heat 5 minutes until berries break down.
  • Use an immersion blender to blend well.
  • Pour entire mixture through a sieve into a clean sauce pan.
  • Cook a few minutes on medium heat until mixture thickens slightly.
  • Cool in refrigerator also while preparing cheesecake.

CHEESECAKE
3/4 cup heavy whipping cream
2-8 ounce cream cheese, softened at room temperature
1/3 cup sugar
1 tablespoon lime zest
2 tablespoons powdered sugar
1 teaspoon PURE vanilla
2 teaspoons FRESH, FINELY grated ginger

  • Whip whipping cream 2-3 minutes in the bowl of a stand mixer bowl until stiff peaks form.
  • Transfer whipped cream to a clean bowl and refrigerate.
  • Add cream cheese and sugar to stand mixer bowl.
  • Mix on medium 2-3 minutes until creamy and smooth.
  • Add line zest, powdered sugar, vanilla and fresh ginger, mixing 1-2 minutes until fully incorporated.
  • GENTLY (so as not to deflate the whipped cream) fold in one third of the whipped cream with a spatula to lighten the cream cheese.
  • GENTLY fold in remaining whipped cream until ALMOST fully incorporated.
  • Pour over chilled crust and smooth out evenly.
  • Drop several spoonfuls of blueberry sauce over cheesecake.
  • Using a thin knife or wooden skewer, swirl sauce into cheesecake.
  • Chill at least 2 hours before serving.

LIME WHIPPED CREAM
1 cup heavy whipping cream
2 teaspoons lime zest
1 teaspoon powdered sugar

  • Whip the whipping cream on high 3 minutes until stiff peaks form.
  • Add the lime zest and powdered sugar, whipping until incorporated.
  • Serve the cheesecake with a dollop of whipped cream and a drizzle of blueberry sauce.

NOTE:

  • Using a copper mixing bowl and beaters that have been chilled in the freezer make a for quicker whipping and fluffier whipped cream.
  • Blackberries substitute really well also.

AUSTRALIAN CHEESECAKE ~ LEMON CHERRY

I found this recipe in an old (1960’s) cookbook put together for a lake area homeowner’s association. I have no idea what makes it “AUSTRALIAN” and Ruth Traum is unknown to me so I can’t even ask her. I tried to do research and found several recipes called “Australian), but none of them said WHY they were “AUSTRALIAN”. Best I can tell it’s just a version of a no-bake cheesecake, but it’s SUPER airy and light.

Ruth’s recipe used lemon jello, but it is a simple thing to change up the flavor to your liking. I mixed a box of cherry and lemon, using only half then and saving the other half for another time. You can also substitute ginger snaps for the vanilla wafers or mix in some pretzels for and extra crunch… The second time I made it I used a combination of lemon and lime on the jello…  The cherry was better, but we’ll try orange next time 😀

AUSTRALIAN CHEESECAKE ~ LEMON CHERRY
1 small box Vanilla Wafers (crushed to make 2 cups of crumbs)
6 tablespoons butter, melted
8 ounces cream cheese, softened to room temperature
1 cup sugar
1 small box lemon jello
1 teaspoon vanilla
Juice and zest of 1 LARGE lemon + hot water to equal 1 cup
1 LARGE can Carnation milk (VERY COLD) 12 ounces VERY COLD heavy whipping cream
1 can pie cherries in glaze (optional)

  • Preheat oven to 300°.
  • Crush wafers and mix with melted butter until well mixed.
  • Press crumb mixture into the bottom of an 8 or 9 inch spring form pan.  If you use the 8 it will COMPLETELY fill the pan.  If you use the 9 inch it provides a couple more pieces, just not as tall. 😀
  • Bake for 10 minutes and then cool.
  • Whisk jello into hot water mixture until dissolved.
  • Beat cream cheese, sugar and vanilla until smooth.
  • Add in jello mixture until well blended.
  • Beat carnation milk with chilled beaters until very stiff.
  • Fold whipped milk into cheesecake mixture and pour into cooled crust pan.
  • Chill AT LEAST 8 hours, but this cheesecake is best made 24 hours in advance!
  • Top with whipped cream or pie cherries and enjoy!

BANANA CREAM CHEESECAKE

BANANA CREAM CHEESECAKE

CRUST
20 lemon or vanilla cream-filled sandwich style cookies I usually use OREO
2-3 tablespoons butter, melted

  • Finely crush cookies in food processor.
  • Add melted butter, blending until well combined.
  • Press mixture into the bottom of a 10″ springform pan and smooth it out.
  • Refrigerate the crust while you make the filling.

FILLING
3 blocks (24 ounces) cream cheese, softened
2/3 cup FINE sugar

2 tablespoons cornstarch

3 LARGE eggs
3/4 cup – 2 VERY ripe bananas mashed
1/2 cup whipping cream

2 teaspoons PURE vanilla extract

  • Preheat oven to 350°.
  • Wrap spring form pan with a double layer of foil and place in a deep baking dish or roaster.
  • Beat cream cheese with electric mixer until creamy.
  • Add sugar and cornstarch, blending well.
  • Add eggs one at a time, blending until incorporated before adding additional eggs.
  • Beat in bananas until well blended.
  • Add whipping cream and vanilla, blending until smooth.
  • Pour mixture into crust.
  • Fill roasting pan with hot water halfway up the side of the spring form pan.
  • Bake 15 minutes.
  • Reduce oven temperature to 300°.
  • Bake an additional 60-75 minutes, or until center is almost set.
  • Allow to cool COMPLETELY on cooling rack.
  • Before removing the pan ring, slide a knife around the edge of the cake to separate the cake from the pan cleanly.
  • Refrigerate cheesecake, uncovered, at least 6 hours.

ASSEMBLY
FRESH whipped cream
Caramel Sauce
Fudge sauce
FRESH sliced banana

  • Serve with FRESH whipped cream, caramel sauce, fudge sauce and FRESH sliced bananas.

CARAMEL SAUCE 
1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
2+ tablespoons water

  • Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching.
  • Remove from the heat.
  • In a medium saucepan cook the corn syrup over a medium heat until bubbly.
  • Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color.
  • Add in 1/4 cup sugar more and repeat until all the sugar is blended in.
  • Continue cooking until amber color darkens stirring constantly.
  • Remove from the heat and carefully fold in the cream mixture.
  • Cook over medium heat stirring frequently until caramel is bubbling.
  • Serve warm.
  • Makes 1 1/2 cups.

NOTE: Refrigerate for up to 2 weeks. Microwave 20-30 seconds to soften before serving.

MOCHA HOT FUDGE SAUCE
1/3 cup warm water
1/4 cup light corn syrup
scant 1/3 cup unsweetened cocoa powder
2 tablespoons sugar
4 oz. bittersweet chocolate, melted & cooled
3 tablespoons strong brewed coffee
2 tablespoons golden rum

  • In a medium saucepan blend together the water, corn syrup dissolving the sugar and cocoa into it until smooth.
  • Bring to a low boil.
  • Remove from heat and whisk in the chocolate until smooth.
  • Gradually add the coffee and rum until desired flavor and consistency is reached.
  • Serve warm.

NOTE: Refrigerate for up to 2 weeks. Microwave 20-30 seconds to soften before serving.

CHOCOLATE PEANUT BUTTER CHEESECAKE

This recipe is every peanut butter lovers dream! It’s a ROLL YOUR EYES BACK IN YOUR HEAD AND SIGH KIND OF AWESOME! I’ve included 3 choices of ganaches.

CHOCOLATE PEANUT BUTTER CHEESECAKE

CRUST
15 chocolate graham crackers
3 tablespoons sugar
PINCH sea salt
4 tablespoons butter, melted

  • Butter 9″ spring form pan and wrap bottom and sides of pan in a double layer of aluminum foil.
  • Set rack in middle of oven and preheat to 350°.
  • In a food processor grind chocolate graham crackers into VERY fine crumbs.
  • Add sugar and salt, pulsing to combine.
  • Transfer crumbs to a medium bowl, add butter, and use fork or fingers to blend mixture until crumbs are evenly moist.
  • Press into bottom and about a third of the way up the sides of spring form pan.
  • Freeze 10 minutes.
  • Place pan on baking sheet and bake crust for 10 minutes.
  • Set on rack to cool and reduce oven temperature to 325°.
  • Bring tea kettle full of water to a boil.

CHEESECAKE
4 8-ounce packages cream cheese, softened at room temperature
1 cup packed light brown sugar
1/2 teaspoon kosher salt
1 tablespoons PURE vanilla extract
4 large eggs, room temperature
1 teaspoon lemon zest
1 cup creamy peanut butter
3/4 cup heavy cream
1/2 cup sour cream
1 ¼ cups miniature chocolate chips
Reese’s, for garnish

  • In the bowl of a stand mixer using the whisk attachment, beat cream cheese on medium speed, scraping down the bowl as necessary, until completely smooth, 3 to 4 minutes.
  • Add sugar and salt, beating and scraping down bowl as necessary, until smooth and fluffy, 3 to 4 minutes.
  • Add vanilla and beat for 30 seconds.
  • Add eggs, 1 at a time, beating after each addition until incorporated and occasionally scraping bottom and sides of bowl.
  • Add lemon zest, beating until combined.
  • Add peanut butter, heavy cream, and sour cream and beat on low until completely combined and smooth, about 1 minute.
  • Fold in mini chocolate chips.
  • Pour cheesecake batter into cooled crust and smooth top evenly.
  • Place cheesecake in deep roasting pan and set on middle rack of oven.
  • Carefully pour enough boiling water into roasting pan to come about halfway up sides of spring form pan.
  • Bake cheesecake until top is just starting to brown and crack, about 1 hour and 30 minutes.
  • Turn off oven, prop door open, and let cheesecake slowly cool in the water bath for 1 hour.
  • Remove roasting pan from oven, carefully lift spring form pan out of water and remove foil.
  • Set on cooling rack and cool to room temperature.
  • Once COMPLETELY cool, loosely cover cheesecake with plastic wrap and refrigerate, AT LEAST 4 hours, or preferably overnight.

CHOCOLATE GANACHE
6 ounces bittersweet or semisweet chocolate, coarsely chopped (DO NOT USED UNSWEETENED)
3/4 cup heavy cream
PINCH sea salt

  • When ready to serve, carefully remove sides of spring form pan.
  • Place chocolate in a clean, dry medium bowl.
  • In a small saucepan, warm cream until just barely simmering.
  • Pour cream over chocolate and let sit 10 minutes, then add salt and stir until smooth.
  • Pour ganache over cheesecake, spreading it evenly and allowing some to drip down sides of cake.
  • Sprinkle with chopped Reese’s.

CHOCOLATE GANACHE
½ cup heavy cream
1 ½ cups milk chocolate chips, FINELY chopped OR grated

  • When the cake is completely cooled, run a thin knife around the edge and release the ring of spring form pan, then transfer the cake on a serving plate.
  • On a medium heat bring heavy cream to boil.
  • Pour hot cream on top of the chocolate and peanut butter. Cover with a plate for 5 minutes. The heat from the cream mixture will help melt the chocolate in a few minutes.
  • Stir well to combine until smooth.
  • Set aside to cool. The ganache should be pourable, but not too thin.
  • Slowly pour the ganache around the edges and let it drip down the sides.  Let the ganache set slightly then sprinkle with chopped peanuts and pile with coarsely chopped Reese’s.
  • Set in the fridge until ready to serve.

PEANUT BUTTER GANACHE

5 ounces QUALITY dark chocolate, coarsely chopped
1/4 cup CREAMY (NOT chunky OR crunchy) peanut butter
1/2 cup heavy cream
1/2 teaspoon vanilla extract

  • Place the chopped chocolate and peanut butter in a bowl and set aside.
  • Heat cream and vanilla on the stove and bring to a simmer for 3 minutes.
  • Pour hot cream on top of the chocolate and peanut butter. Cover with a plate for 5 minutes. The heat from the cream mixture will help melt the chocolate in a few minutes.
  • Stir well to combine until smooth.
  • Slowly pour the ganache around the edges and let it drip down the sides.  Let the ganache set slightly then sprinkle with chopped peanuts and pile with coarsely chopped Reese’s.
  • Set in the fridge until ready to serve.

GARNISH (optional)
Chopped Reese’s cups
Crushed roasted peanuts

NOTES: The quality of your chocolate WILL have a HUGE impact on the flavor of your ganache. ALWAYS use the best quality artisan chocolate for the best flavor. Natural peanut butters are more flavorful, but their gritty texture interferes with the formation of a SMOOTH ganache – use the smoothest textured peanut butter you can find.

PINA COLADA CHEESECAKE

Awhile back I found a recipe in a magazine for the BEST EVER PINA COLADA CHEESECAKE and as is my nature cut it out and set aside to make. When I went to make it, I realized I had somehow cut off some of the directions so searched the web for the recipe in hopes of finding the missing directions. I DID NOT find the exact one I was looking for, but I did find 2 others that sounded similar and quite intriguing. So, each to these recipes were be made to order and then I made a 4th picking out the best features of each for a recipe of my own.

BEST-EVER PINA COLADA CHEESECAKE version 4, my version, a compilation of ALL the best parts of the first three versions 😀 I eliminated the whipped cream all together because I felt the pineapple curd was smooth enough and a sufficiently smooth topping.

CRUST from version one added a FRESH taste to the normally pedestrian graham cracker crust.  I added the ginger for an added boost. French gallette cookies with sea salt work well also.
8 shortbread cookies, crushed
8 gingersnaps, crushed
1 cup toasted coconut
3 tablespoons butter, melted

  • Preheat oven to 325°.
  • Wrap the outside bottom of a 9-10 inch springform pan with foil.
  • Spray insides with non-stick cooking spray.
  • Combine crushed cookies, toasted coconut and melted butter into a coarse crumb crumble.
  • Press evenly into the bottom of the pan.
  • Bake 8-10 minutes until set.
  • Set aside to cool.

FILLING also from version #1, but with alterations for flavor.
(3) 8 ounce cream cheese packages, softened at room temperature
1/4 cup superfine sugar
3 LARGE eggs
1/2 cup cream of coconut
1/4 cup sour cream

1/4 cup MALIBU pineapple rum
2 teaspoons FRESH finely grated lemon peel
(1) 8 ounce can crushed pineapple, DRAINED EXCEPTIONALLY WELL

  • In a large mixing bowl beat cream cheese with sugar until light and fluffy.
  • Add eggs, one at a time, beating after each addition JUST until combined.
  • Add cream of coconut, rum and orange peel, mixing JUST until combined.
  • FOLD in pineapple.
  • Pour over cooled crust.
  • Bake 1 hour 15 minutes until set and center ONLY slightly jiggles.
  • Run a knife around outside edge.
  • Turn off oven, leave cheesecake in oven, but open door about 4 inches and let set 30 minutues.
  • Remove from oven and cool 30 more minutes and then refrigerate AT LEAST 6 hours or preferably overnight.

The PINEAPPLE CURD from version #3 is a MUST!
1 cup granulated sugar
9 large egg yolks
1 cup canned pineapple juice
1/4 teaspoon kosher salt
10 tablespoons butter, cut into 1/2″ pieces

  • In a medium saucepan, whisk together sugar and egg yolks, then whisk in pineapple juice and salt.
  • Add butter and place over medium heat.
  • Cook pineapple mixture, stirring constantly and scraping the bottom and sides of the pans, until the butter melts and mixture is thick enough to coat the back of a spoon, about 9 minutes.
  • Remove from heat and strain through a fine-mesh sieve into a medium heatproof bowl.
  • Refrigerate until very cold, at least 1 hour.

GLAZE – next time I will be adding a kiwi and a couple raspberries to the glaze for color
8 ounce can crushed pineapple, DRAINED juice reserved
1/4 cup superfine sugar
1 tablespoon cornstarch
1 tablespoon FRESH lemon juice

  • In a medium saucepan whisk together pineapplejuice, sugar and lemon juice.
  • Add cornstarch, whisking until smooth.
  • Stir in pineapple.
  • Bring to a SLOW boil over medium heat, stirring CONSTANTLY. Boil just 1 minute until slightly thickened, still CONSTANTLY stirring.
  • Cool 20 minutes at room temperature.

ASSEMBLY
Pineapple slices, cherries or raspberries for garnish
Toasted coconut, for garnish

  • Spoon curd over cheesecake.
  • Top with glaze.
  • Top with cherries or raspberries and coconut garnish.
  • Cut into pieces and serve.

BEST-EVER PINA COLADA CHEESECAKE #1 – unknown source
A rum spiked coconut filling on a toasted coconut crust topped with pineapple creates a decadent dessert reminiscent of the classic tropical drink.

CRUST
15 shortbread cookies, crushed
1 cup toasted coconut
3 tablespoons butter, melted

  • Preheat oven to 325°.
  • Wrap the outside bottom of a 9-10 inch springform pan with foil.
  • Spray insides with non-stick cooking spray.
  • Combine crushed cookies, toasted coconut and melted butter into a coarse crumb crumble.
  • Press evenly into the bottom of the pan.
  • Bake 8-10 minutes until set.
  • Set aside to cool.

FILLING
(3) 8 ounce cream cheese packages, softened at room temperature
1/4 cup superfine sugar
3 eggs
3/4 cup cream of coconut
1/4 cup light rum
2 teaspoons finely shredded orange peel
(1) 8 ounce can crushed pineapple, DRAINED WELL

  • In a large mixing bowl beat cream cheese with sugar until light and fluffy.
  • Add eggs, one at a time, beating after each addition JUST until combined.
  • Add cream of coconut, rum and orange peel, mixing JUST until combined.
  • FOLD in pineapple.
  • Pour over cooled crust.
  • Bake 1 hour 15 minutes until set and center ONLY slightly jiggles.
  • Run a knife around outside edge.
  • Turn off oven, leave cheesecake in oven, but open door about 4 inches and let set 30 minutues.
  • Remove from oven and cool 30 more minutes and then refrigerate AT LEAST 6 hours or preferably overnight.

GLAZE
8 ounce can crushed pineapple, DRAINED, juice reserved
1/4 cup superfine sugar
1 tablespoon cornstarch
1 tablespoon FRESH lemon juice

  • In a medium saucepan whisk together pineapple juice, sugar and lemon juice.
  • Add cornstarch, whisking until smooth.
  • Stir in pineapple.
  • Bring to a SLOW boil over medium heat, stirring CONSTANTLY. Boil just 1 minute until slightly thickened, still CONSTANTLY stirring.
  • Cool 20 minutes at room temperature.

ASSEMBLY
Cherries or raspberries for garnish
Toasted coconut, for garnish

  • Spoon glaze over cheesecake.
  • Top with cherries or raspberries and coconut garnish.
  • Cut into pieces and serve.

Pina Colada Cheesecake #2 which I adapted from COOK FOR SMILES  is a smooth and creamy cheesecake that tastes JUST like a piña colada, except that you cannot drink it, but have to eat its layers of pineapple chunks and coconut topped with coconut flavored cheesecake that has been baked to a smooth perfection.

Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Rest and chill time 8 hours
Servings 8

CRUST
1 ½ cups graham cracker crumbs
½ cup brown sugar
1 tsp vanilla extract
5 Tbsp melted unsalted butter
4 pineapple rings canned
2/3 cup sweetened coconut flakes

  • In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar, mixing very well.
  • Spread crumb mixture in the bottom of the spring form pan evenly, pressing it over the bottom and half way up the sides.
  • Spread chopped pineapple slices evenly over the bottom and then coconut flakes all over the pineapple chunks. Set aside.

CHEESECAKE
24 ounces cream cheese, softened
2 tablespoons sour cream
2 eggs
2/3 cup Cream of Coconut Goya*
2 tablespoons heavy cream
2/3 cup white granulated sugar
2 tablespoons corn starch
2 teaspoons vanilla extract

  • In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy.
  • Scrape sides and bottom of the bowl and beat for another minute.
  • Add corn starch and sugar and mix until combined.
  • Beat in eggs one at a time, until incorporated.
  • Add sour cream, vanilla extract, heavy cream and Cream of Coconut and beat until all mixed well.
  • Transfer batter into the springform and spread it evenly.
  • Pour the batter all over the pineapples and coconut and not just in the center. (If you are not sure about your springform holding up in water, you can wrap the springform in heavy duty aluminum foil from bottom up to the sides.)
  • Place roasting pan into the oven and place springform with cheesecake inside the roasting pan.
  • Carefully add water to the roasting pan, about half way up the side of the springform.
  • Bake for 70-75 minutes.
  • Turn off the oven and open the oven door half way.
  • Let cheesecake rest for about 10 minutes and take it out of the oven.
  • Let it rest on the counter for 10 minutes and then gently run a butter knife between sides of the cheesecake and the springform, to carefully separate it. (You don’t actually have to take the cheesecake out of the pan until ready to serve.)
  • Cool cheesecake for an hour to get it to room temperature and then cool it for about 2 hours in the refrigerator so it is cold when adding whipped topping.

WHIPPED TOPPING
1 cup heavy whipping cream cold
1/2 cup Cream of Coconut
2 tablespoons white granulated sugar

  • Add the cold heavy whipping cream into the cold mixing bowl. Use whisk attachment. Starting at low speed, start whisking, gradually raise to speed to high.
  • Slowly pour in the Cream of Coconut and then sugar. Beat until stiff peaks appear (don’t walk away far or you might overmix).
  • Spread whipped topping over the cooled cheesecake, evenly. (Keep the cheesecake in the springform.)


TOPPING
3/4 cup sweetened coconut flakes
4 pineapple rings canned
Maraschino cherries

  • Preheat the oven to 325 degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (I use the aluminum foil disposable ones). 
If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. (I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)
    Spread coconut flakes gently over the whipped topping. Decorate with pineapple slices and maraschino cherries.
    Cover the cheesecake and springform with saran wrap and refrigerate for at least 4 hours or overnight.

Piña Colada Cheesecake Bars #3 was adapted from DELISHThe pineapple curd on these bars is what makes them SO SO good. Your very first bite will transport you right onto the beach with a piña colada in hand. 

Yields: 16 servings
Prep Time: 0 hours 20 mins
Total Time: 4 hours 30 mins

CRUST
12 graham crackers – 1 1/2 cup finely ground crumbs
1/4 cup granulated sugar 6 tablespoons butter, melted
1/4 teaspoon kosher salt

Preheat oven to 325°.
Line a 9″ square baking pan with parchment paper, leaving an overhang on two sides. I like to use my square springform pan.
In a medium bowl, combine graham crackers with sugar, melted butter, and salt.
Transfer to prepared pan, and gently press in to make an even crust.
Bake until lightly golden, about 12 minutes.
Let cool on a wire rack while making the filling.

FILLING
2 (8-oz.) blocks cream cheese, room temperature
1/2 cup granulated sugar
1 cup coconut Thai Kitchen coconut milk
3 LARGE eggs
1/4 teaspoon kosher salt
3/4 cup sweetened coconut flakes

  • In a large bowl, beat cream cheese with sugar until light and fluffy, 2 minutes.
  • Beat in coconut milk, eggs, and salt until smooth.
  • Stir in coconut flakes.
  • Pour mixture over crust and bake until just set, about 45 minutes.
  • Cool completely in pan.
  • Cover with plastic wrap and refrigerate until well chilled, at least 2 hours. 

PINEAPPLE CURD
1 cup granulated sugar
9 large egg yolks
1 cup canned pineapple juice
1/4 teaspoon kosher salt
10 tablespoons butter, cut into 1/2″ pieces

  • In a medium saucepan, whisk together sugar and egg yolks, then whisk in pineapple juice and salt.
  • Add butter and place over medium heat. 
  • Cook pineapple mixture, stirring constantly and scraping the bottom and sides of the pans, until the butter melts and mixture is thick enough to coat the back of a spoon, about 9 minutes.
  • Remove from heat and strain through a fine-mesh sieve into a medium heatproof bowl.
  • Refrigerate until very cold, at least 1 hour.

ASSEMBLY
2 cups whipped cream topping
3/4 cup toasted sweetened coconut flakes
16 maraschino cherries with stems

  • Spread cooled pineapple mixture evenly over cooled bars and spread whipped cream on top.
  • Sprinkle with toasted coconut and keep chilled until ready to serve.
  • Use parchment paper overhang to lift cheesecake out of pan or remove ring if using springform pan.
  • Cut into 16 squares.
  • Top each square with a maraschino cherry before serving.

POMEGRANATE PINEAPPLE CHEESECAKE

POMEGRANATE PINEAPPLE CHEESECAKE

FILLING
1 small can crushed pineapple drained WELL, reserve juice
1 (3-oz.) box pineapple Jell-O
3/4 cup pomegranate juice
1/4 cup reserved pineapple juice
2 cup whipped topping (thaw 5-10 minutes)
2- 8 ounce blocks cream cheese, softened
1/4 cup sour cream
1 cup powdered sugar
1 teaspoon PURE vanilla extract
Pinch of kosher salt

  • Place juices in a measuring cup and heat in microwave for 2 minutes.
  • In a large bowl, whisk together orange Jell-O and heated juices until Jell-O is completely dissolved.
  • Set aside to cool completely.
  • In another large bowl, beat cream cheese and sour cream until smooth, then add powdered sugar, vanilla, and salt.
  • Fold whipped topping into cream cheese mixture, then pour half of mixture into cooled Jell-O.
  • Whisk until smooth.

CRUST
24 whole Lemon Oreo cookies, crushed
6 tablespoons melted butter
Pinch of kosher salt

  • In a medium bowl, mix together Oreo crumbs, butter, and salt. Press into the bottom of an 8″ spring form pan and partially up the sides.

ASSEMBLY

  • Alternate dollops of cream cheese mixture, Jell-O mixture and crushed pineapple into the crust. You can also do this in layers if you are in a hurry.
  • With a butter knife, gently swirl the layers as desired.
  • Cover and refrigerate for AT LEAST 6 hours, or until firm.

GARNISH (optional)
1 cup whipped topping
pineapple tidbits

  • When firm, pipe dollops of whipped topping around the outside of the cheesecake. Top each dollop with a clementine segment, garnish with orange zest, and serve.

NOTE:

  • The batter might feel kind of loose as you’re adding it to the pan—don’t worry! After a couple hours in the refrigerator the cheesecake mixture will be perfectly firm and creamy.
  • Also good as a mix of cherry and pineapple jellos as well as blueberry and lime.  What flavor combination do you like?  Use your imagination!

BLUEBERRY LIME CHEESECAKE

BLUEBERRY LIME CHEESECAKE

FILLING
1 (3-oz.) box lime Jell-O
1 cup SMALL wild blueberries, thawed and drained WELL
1 cup boiling water
2 cup whipped topping (thaw 5-10 minutes)
2- 8 ounce blocks cream cheese, softened
1/4 cup sour cream
1 cup powdered sugar
1 teaspoon PURE vanilla extract
Pinch of kosher salt

  • Place juices in a measuring cup and heat in microwave for 2 minutes.
  • In a large bowl, whisk together orange Jell-O and boiling water until Jell-O is completely dissolved.
  • Set aside to cool completely.
  • In another large bowl, beat cream cheese and sour cream until smooth, then add powdered sugar, vanilla, and salt.
  • Fold whipped topping into cream cheese mixture, then pour half of mixture into cooled Jell-O.
  • Whisk until smooth.

CRUST
24 whole Lemon Oreo cookies, crushed
6 tablespoons melted butter
Pinch of kosher salt

  • In a medium bowl, mix together Oreo crumbs, butter, and salt. Press into the bottom of an 8″ spring form pan and partially up the sides.

ASSEMBLY

  • Alternate dollops of cream cheese mixture ,Jell-O mixture and blueberries into the crust. You can also do this in layers if you are in a hurry.
  • With a butter knife, gently swirl the layers as desired.
  • Cover and refrigerate for AT LEAST 6 hours, or until firm.

GARNISH (optional)
1 cup whipped topping
blueberries

  • When firm, pipe dollops of whipped topping around the outside of the cheesecake. Top each dollop with several blueberries, garnish with orange zest, and serve.

NOTE:

  • The batter might feel kind of loose as you’re adding it to the pan—don’t worry! After a couple hours in the refrigerator the cheesecake mixture will be perfectly firm and creamy.
  • Also good as a mix of cherry and pineapple jellos as well as orange and vanilla.  What flavor combination do you like?  Use your imagination!

CREAMSICLE CHEESECAKE

WARNING! This recipe must chill at least 6 hours!
CREAMSICLE CHEESECAKE
This Cheesecake Tastes EXACTLY Like A Creamsicle! adapted from Delish US

FILLING
1 (3-oz.) box orange Jell-O
1 cup boiling water
2 cup whipped topping (thaw 5-10 minutes)
2- 8 ounce blocks cream cheese, softened
1/4 cup sour cream
1 cup powdered sugar
1 teaspoon PURE vanilla extract
Pinch of kosher salt

  • In a large bowl, whisk together orange Jell-O and boiling water until Jell-O is completely dissolved.
  • Set aside to cool completely.
  • In another large bowl, beat cream cheese and sour cream until smooth, then add powdered sugar, vanilla, and salt.
  • Fold whipped topping into cream cheese mixture, then pour half of mixture into cooled Jell-O.
  • Whisk until smooth.

CRUST
24 whole Lemon Oreo cookies, crushed
6 tablespoons melted butter
Pinch of kosher salt

  • In a medium bowl, mix together Oreo crumbs, butter, and salt. Press into the bottom of an 8″ spring form pan and partially up the sides. 

ASSEMBLY

  • Alternate dollops of cream cheese mixture  and Jell-O mixtures into the crust. You can also do this in layers if you are in a hurry.
  • With a butter knife, gently swirl the layers.
  • Cover and refrigerate for AT LEAST 6 hours, or until firm. 

GARNISH (optional)
1 cup whipped topping
1 clementine orange, peeled and separated into segments

  • When firm, pipe dollops of whipped topping around the outside of the cheesecake. Top each dollop with a clementine segment, garnish with orange zest, and serve.

NOTE:

  • The batter might feel kind of loose as you’re adding it to the pan—don’t worry! After a couple hours in the refrigerator the cheesecake mixture will be perfectly firm and creamy.
  • Also good as a mix of cherry and pineapple jellos.  What flavor combination do you like?  Use your imagination!

BLUEBERRY LEMON CHEESECAKE CAKE

I was originally saving this recipe for Easter, but then we had a good friend who had a birthday.  Can I just say he is very hard to buy for?  His wife suggested I just bake him something and this recipe immediately came to mind.  I sent the big cake to him to share with Heather and the munchkins, but I did have to make 2 small ones for hubby and I also. SHHH don’t tell 😀

BLUEBERRY LEMON CHEESECAKE CAKE adapted from Cafe Delites

  • Preheat oven to 350°F.
  • Lightly grease an 8-inch round springform pan with cooking oil spray and set aside.

BLUEBERRY CAKE
1/4 cup fresh squeezed lemon juice (juice from 1 LARGE lemon)
1/2 cup WHOLE milk
1/2 cup butter, room temperature
3/4 cup sugar
2 LARGE eggs
1 tablespoon lemon zest (zest of 1 LARGE lemon)
1 1/2 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
5 ounces FRESH** blueberries (I like SMALL wild blueberries)

  • Whisk lemon juice with the milk and set aside to sour creating your “buttermilk”.
  • In a large bowl, beat together the butter and sugar until light and creamy.
  • Beat in the eggs and zest until light and creamy.
  • Beat in the lemon juice and milk mixture.
  • Add the flour, baking powder and salt, mixing them first on top of the wet ingredients, before folding them in to combine the batter.
  • GENTLY Fold in 3/4’s of the blueberries.

CHEESECAKE
1 cup light cream cheese, at room temperature
1/3 cup plain 2% Greek yogurt
1/3 cup powdered sugar
1 heaping tablespoon all-purpose flour
1 LARGE egg
2 tablespoons fresh squeezed lemon juice

  • Beat the cheesecake ingredients together until smooth and lump free, about one minute on low speed.

ASSEMBLY

  • Preheat oven to 350°.
  • Evenly pour half of the cake batter into the prepared pan.
  • Pour 1/3 of the cream cheese mixture over blueberry cake layer (DO NOT SWIRL).
  • Pour the remaining cake batter over the cream cheese; then pour the remaining cream cheese mixture over the top to evenly cover the cake.
  • Sprinkle remaining blueberries over the top.
  • Bake in preheated oven 65 – 70 minutes, until the center is just set (it will have a very slight wobble to it). If you find it is browning after 30 minutes, tent with foil being careful the foil does not stick to the cheesecake.
  • Remove from the oven and allow to cool for an hour or so.
  • Once cake has chilled, remove from pan onto a serving dish.
  • Pour the glaze evenly over the top and allow to drizzle down the sides of the cake.
  • Cover and refrigerate for AT LEAST 6 hours or over night BEFORE serving.

CREAM CHEESE GLAZE
1/2 cup cream cheese, at room temperature
1 cup natural powdered sugar
3-4 tablespoons fresh squeezed lemon juice
2 tablespoons water as necessary for a thinner consistency

  • Beat all glaze ingredients together until smooth.

FINAL ASSEMBLY

  • Prepare glaze.
  • Once cake has chilled, remove from pan onto a serving dish.
  • Pour the glaze evenly over the top and allow to drizzle down the sides of the cake.
  • Add a few fresh blueberries for garnish.
  • Cover and refrigerate for AT LEAST 6 hours or over night BEFORE serving.

NOTES: Frozen blueberries can be used, but MUST be completely thawed and drained WELL.