Slow Cooker Sunday: Sour Cream Cheesecake

So, last week I brought you a Chocolate Chip Cheesecake made in my slow cooker and this week I am bringing you a Sour Cream Cheesecake. The recipes are quite similar, but, I actually preferred this cheesecake a little more. As I mentioned last week, I wasn’t too keen on the chocolate chips in the cheesecake.

I began by making a graham cracker crust. I pressed the crumbs onto the bottom and slightly up the sides of a 6-inch springform pan. Next I made the filling by beating together the ingredients for the cheesecake. Quick not, the recipe called for almond extract, but, if you are not a fan of almond extract feel free to substitute vanilla extract in its place. After making the batter I poured it into my prepared pan and then placed the pan in my slow cooker on top of a rack and filled it with a 1/2 inch of water. After cooking it on high for 2 hours I turned my slow cooker off and let the cheesecake stay in the slow cooker covered for an hour.

Afterwards, I let the cheesecake cool completely on wire rack before placing in the refrigerator to chill before slicing and enjoying.

Slow Cooker Sour Cream Cheesecake


3/4 cup graham cracker crumbs

2 1/2 tablespoons unsalted butter, melted

1/4 teaspoon cinnamon

2/3 cup plus 1 tablespoon sugar


12 ounces cream cheese, at room temperature

1 tablespoon flour

2 large eggs

1 teaspoon almond extract*

1 cup sour cream

*Can substitute vanilla extract if you prefer


In a medium bowl mix the graham cracker crumbs, the melted butter, cinnamon, a tablespoon of sugar and a pinch of salt. Press the crumbs over the bottom and slightly up the sides of a 6-inch springform pan.

Using a stand mixer or a handheld mixer beat the cream cheese with the flour, remaining sugar, and a 1/4 teaspoon salt on medium-high speed until smooth, about 2 minutes. Add the eggs and almond extract and beat at medium speed until blended. Add the sour cream and beat until smooth. Pour into the prepared pan.

Place a rack inside the insert of your slow cooker and fill with a 1/2 inch of water. Place the pan on top of the rack and cover the slow cooker and cook on high for 2 hours. Turn the slow cooker off and keeping the lid on let the cheesecake cool inside of the slow cooker.

After an hour, remove the cheesecake and cool completely on a wire rack. Once cooled refrigerate at least four hours before serving.

Recipe from Food & Wine

Slow Cooker Sunday: Chocolate Chip Cheesecake

I’ve tried baking in my slow cooker a few times and I’ve had a few fails that didn’t make it to my blog and there have been a few that did make it, but, I’ll admit weren’t all that perfect – the cakes were a bit unevenly cooked or they fell apart. But, baking a cheesecake in my slow cooker seems to be a winner – thanks to two items, a 6-inch springform pan and a mini rack to place the pan on in the insert of my slow cooker.

I began by making the graham cracker crust and pressing into the bottom and up the sides of my springform pan.

I placed the rack inside the insert of my slow cooker and filled it with a 1/2 inch of water. FYI…It’s an OXO Good Grips Silicone Rack. I found it at my local Sur La Table, but, it’s also available at Williams-Sonoma and Amazon.

After making the batter I poured it into the springform pan and placed the pan on top of the rack. I covered the slow cooker and cooked the cheesecake on high for 2 hours. After 2 hours I turned the slow cooker off and let the cheesecake sit inside for an additional hour without uncovering it. I then removed it, let it cool completely and refrigerated it for at least 4 hours before serving.

One thing I did like about making a cheesecake in the slow cooker… it didn’t crack. I have yet to make a cheesecake in the oven that didn’t crack. And while this cheesecake was good I learned something about myself, I love texture in most foods but cheesecake. I prefer my cheesecake to be smooth and not have any crunch to it


Slow Cooker Chocolate Chip Cheesecake


3/4 cup graham cracker crumbs (for 6-7 graham crackers)

1 teaspoon unsweetened cocoa powder

1/2 teaspoon salt, divided

3 tablespoons unsalted butter, melted

12 ounces cream cheese, at room temperature

1/2 cup sugar

1 tablespoon flour

2 large eggs

1 teaspoon vanilla extract

1 cup sour cream

1 cup semi-sweet chocolate chips



In a medium bowl whisk together the graham cracker crumbs, cocoa powder and half of the salt and then stir in the butter.

Press the crumbs in the bottom and about 1/2 inch up the sides of a 6-inch springform pan.

In a large bowl, combine the cream cheese, sugar, flour and the remaining salt. Using a handheld mixer beat the mixture on medium-high speed until smooth, about 2 minutes. Add the eggs, 1 at a time, then the vanilla and finally the sour cream. Make sure to beat the mixture well after each addition. Stir in the chocolate chips and pour the batter into the prepared pan.

Place a rack in the insert of the slow cooker and fill with a 1/2-inch of water. Place the pan on the rack, cover and cook on high for 2 hours. Turn the slow cooker off and let stand, covered for an additional hour. Remove the cheesecake from the slow cooker and allow to cool completely and then refrigerate for at least four hours before serving.

Recipe from Slow Cooker Family Favorites

Sweets For Your Sweet

Are you thinking of making some homemade treats for your Valentine? Or, maybe something for yourself? Well, I have two quick and easy treats for just that… Matzo Crack & Chocolate Peanut Butter Cheesecake Truffles.

For the Matzo Crack, you start off by making a simple toffee using butter and brown sugar. Which you then spread over matzo crackers that have been arranged in a single layer on an aluminum foil lined baking sheet. Pop it in the oven for about 10 minutes, remove and then spread a bag of chocolate chips – semi-sweet, milk or dark – over the bubbling toffee. Let it sit for a few minutes and then using an off-set spatula smooth the chocolate over the toffee. Sprinkle with seat salt (and nuts if you like) and refrigerate for about 45 minutes. Once the chocolate has hardened transfer to a cutting board and cut into pieces.

The truffles are just as easy… After making the filling – beat cream cheese, peanut butter, graham crumbs, sugar and peanuts together – roll it into 1-inch balls and freeze for about 10 minutes. Melt the chocolate and dip each of the balls in the chocolate, sprinkle with chopped peanuts and refrigerate until firm.

There you go… two quick, easy and delicious treats that you can enjoy this Valentine’s Day or any day!

Chocolate Toffee Matzo Crack


4-5 lightly salted matzos

1 cup (2 sticks) unsalted butter

1 cup light brown sugar

12 ounce bag of chocolate chips – milk, semi-sweet or dark

Sea Salt

Favorite nuts, optional


Preheat the oven to 350 F. Line a baking sheet with aluminum foil – make sure the foil goes up and over the edges of the pan. Top the foil with parchment paper. Cover the paper with the matzo, cutting and piecing the pieces together.

Combine the butter and sugar in a medium saucepan and cook over medium heat, stirring constantly with a whisk until the mixture comes to a boil. Once the mixture comes to a boil cook for a few more minutes until it becomes foamy and thickened. The mixture may look like its separating, continues whisking and it will come together. Pour the toffee over the matzo and spread it into an even layer using an off-set spatula. Pop it in the oven and bake it for about 10 minutes, until the toffee is bubbling. Remove from the oven and place on a wire rack

Scatter the chocolate chips over the hot toffee, let it sit for a few minutes and then using an off-set spatula spread the chocolate in an even layer over the toffee. Sprinkle with the sea salt and nuts (if using) and place in the refrigerator for about 45 minutes. Don’t let it stay in the refrigerator too long or it will be more difficult to cut.

Using the overhang aluminum foil transfer the matzo crack to a cutting board and cut it into pieces. Store in an airtight container in the refrigerator.

Recipe From Once Upon A Chef

Peanut Butter Cheesecake Truffles

  • Servings: About 28 Truffles
  • Print


8oz. cream cheese, softened

1/2 cup graham cracker crumbs

1/4 cup confectioners’ sugar

1/4 cup creamy peanut butter

3 tablespoons chopped peanuts, divided

8oz. semi-sweet chocolate, chopped into pieces


Beat cream cheese in a large bowl until creamy. Add in the remaining ingredients, except the sugar, and continue beating until all ingredients have mixed together.

Roll the cream cheese mixture into 28 balls, using about a tablespoon of the mixture for each ball. Place on a waxed covered baking sheet and freeze for 10 minutes.

Meanwhile, melt the chocolate. You can melt it in the microwave or using a double boiler. Dip the cream cheese balls into the chocolate and transfer them back to the wax-lined baking sheet. Sprinkle with the remaining chopped peanuts and refrigerate until firm, about an hour.

Store in an airtight container in the refrigerator.

Recipe from Kraft

Cheesecake Stuffed Pumpkin Bread

Another week, another pumpkin recipe. I originally saw this recipe on an Instagram video, but, it was with banana bread and I immediately thought to myself that it would taste even better with pumpkin bread. A quick search on Food Network’s website and I was able to find the pumpkin version.

To create the cheesecake swirl in the bread, I reserved 1 cup of the pumpkin batter and spread the remaining batter in the bottom of a loaf pan. I then spooned the cheesecake mixture over the batter and finally poured the reserved pumpkin batter down the center of the pan.

With the tip of paring knife I then swirled the two batters together.

After baking and cooling it was time to slice and enjoy.

And it’s no surprise that since pumpkin flavored desserts and cheesecake are two of my favorite treats this was a winner in my book!


Cheesecake-Stuffed Pumpkin Bread


Cheesecake Swirl:

1 8oz. package cream cheese, at room temperature

1/3 cup granulated sugar

1/4 cup sour cream

1 large egg


Pumpkin Bread:

1 1/3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 granulated sugar

1 cup pumpkin puree

1 /3 cup vegetable oil

1 teaspoon pumpkin pie spice

1 teaspoon pure vanilla extract

1 large egg



Preheat the oven to 325 F and spray a 9×5 loaf pan with baking spray.

For the cheesecake swirl: Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl until well combined. Set aside.

For the pumpkin bread: Whisk the flour, baking soda and salt together in a medium bowl. In another bowl whisk together the granulated sugar and pumpkin puree, then whisk in the oil, pumpkin pie spice, vanilla and egg. Then whisk in the flour mixture until just combined.

Reserve 1 cup of the pumpkin batter and spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the batter and then pour the reserved pumpkin batter in a line down the center of the pan. With the tip of a paring knife, swirl the batter together 5 to 6 times.

Bake until the top is cracked and a cake tester inserted in the center comes out clean, about 1 hour 15 minutes. Cool on a wire rack for 30 minutes then carefully invert the bread on a platter and then flip upright. Let cool completely before slicing.

Recipe from Food Network

Banana Ricotta Cheesecake

If necessity is the mother of invention is it safe to say then that random leftover ingredients are the building blocks to great recipes? Just a thought! And when I say leftover, I mean leftover, half finished, not wanting it to go bad, and somewhere in the middle of all that ingredients. That’s pretty much how this Banana Ricotta Cheesecake came about. I had a container of ricotta cheese in the fridge that was quickly approaching its expiration date and two bananas on the table that were quite ripe and I just didn’t feel like making pasta or a banana bread. After some Google searches I couldn’t find anything that I really wanted to make or I found recipes that required ingredients I just didn’t have on hand and didn’t want to buy. So, I figured since I bake enough it was about time that I tried going without a recipe, okay, not completely without one. I did some major tweaking to a Ricotta Cheesecake I had made before. But, I think this is still somewhat original.

Unfortunately, my cheesecake did crack in the middle. It wasn’t so bad when I first took it out of the oven, but, as it cooled it got bigger. Oh well!

But, after slicing it and plating it with chocolate sauce and whipped cream that unfortunate crack was nothing to be bothered by as I am happy to say I was quite pleased with how the cheesecake came out. The banana flavor was subtle but still detectable, not as strong as banana bread but not as faint as a hint. And no, in case you are wondering there were no traces of banana in the cheesecake itself since I was sure to blend the mashed banana, sugar and cream cheese until they were smooth.

Banana Ricotta Cheesecake


18 graham crackers

1 stick unsalted butter, melted

2 ripe bananas, mashed

8 oz. cream cheese, at room temperature

1/4 cup granulated sugar

2 cups whole milk ricotta

1 tbsp. pure vanilla extract

4 large eggs


Preheat the oven to 350 F.

Process the graham crackers in a food processor until they become fine crumbs. Add the butter and process until blended. Pat the crumbs into the bottom and halfway up the sides of a 9-inch springform pan. Place on a baking sheet and bake for 10 minutes. All to cool completely.

In a large bowl, beat the mashed bananas, cream cheese and sugar with an electric mixer until smooth. Add the ricotta and vanilla extract and continue beat until smooth. Add the eggs 1 at a time, beating well after each one.

Pour the mixture into the cooled crust and bake for 50 – 60 minutes. Until a cake tester inserted in the middle come out clean. Cool on a wire rack for 45 minutes, then refrigerate and chill for at least 2 hours. Serve at room temperature.

Thanksgiving Desserts

Hope you all had a wonderful Thanksgiving filled with delicious food and joyous times with loved ones. This year I spent the day at a friend’s house enjoying said delicious food and joyous times – although I did cook a turkey the following day. At this point though I am kind of turkeyed out! I didn’t go empty handed to the Thanksgiving celebration though; I brought the dessert… three pies, a cheesecake and a chocolate cake. What can I say, I love to bake!

Among the pies was a Pumpkin Pie that I decorated using Fall themed pie cutters. Then there was a Sweet Potato Pie that I decorated with a leaf border. I made this pie because I had never tried sweet potato pie and was curious what the fuss was all about, it was good, but, I am partial to pumpkin. And finally an Apple Pie that I gave a nice twisted pie crust design.


For the Cheesecake I stuck to a basic recipe that was a hit and topped it with sugared cranberries. The cranberries were so good that I ended up eating the leftovers like they were candy.


And finally, the Chocolate Cake. The cake had a pumpkin spice mousse filling – it was super simple to make and delish thanks to a box of Jell-O Pumpkin Spice Pudding Mix – and frosted it with chocolate frosting. And to give it a Fall theme I topped it with white chocolate leaves in seasonal colors.









Maple Walnut Cheesecake

You can pretty much find cheesecake in any flavor these days. Have you ever been to the Cheesecake Factory? Looking at their endless list of options can make you cross-eyed. While there is nothing wrong with the classic, whether you like yours made with ricotta cheese or cream cheese, sometimes you want a cheesecake with an extra hint of flavor and something a little different. Hence me trying out a recipe for a Maple Walnut Cheesecake. Those flavors just seem synonymous with the Fall season and with Thanksgiving just a few days away this may be a good option for you to serve for those guests who are just not into Apple or Pumpkin Pie.

I began by making the crust. I pulsed a sleeve of graham crackers – 9 crackers – in my food processor until they were crushed. I then added in walnuts and brown sugar and continued pulsing the mixture until it was finely ground. Finally I added in melted butter, salt and nutmeg and continued pulsing the mixture until it was combined. Following that I pressed it into the bottom and about an inch up the side of a 9-inch springform pan that I wrapped with aluminum foil. I then baked it in the middle rack of a preheated 350 F oven. On the lower rack of the oven I placed a roasting rack filled halfway with water. Once the crust was light golden, about 10 minutes, I transferred the crust to a wire rack to cool. Once it was cool it was time to make the filling…


To make the filling I began by creaming together 4 8 oz. packages of room temperature cream cheese in my stand mixer until it was smooth. I then added in maple syrup and granulated sugar. Following that 4 eggs, one at a time. And finally flour, heavy cream, lemon juice and vanilla extract. The original recipe called for maple extract, but, since the recipe only called for a quarter of a teaspoon I didn’t want to buy an ingredient that I was certain I wouldn’t use again anytime soon, if ever.


Once the filling was ready I poured it into the cooled crust and then placed the cheesecake in the oven directly over the roasting pan with water.


After baking for about an hour I transferred the cheesecake to a wire rack to cool to room temperature. I knew it was ready because it was set around the edges but slightly jiggly in the middle. After it cooled I covered it with aluminum foil and refrigerated it overnight.


The following day before removing the springform ring I let the cheesecake sit at room temperature for an hour and then ran a knife along the edges. The ring came off without incident (i.e. no sides of the cheesecake were ripped). I couldn’t wait to enjoy a slice and while the cheesecake was perfectly creamy it didn’t have much of a maple flavor in my opinion. I’m not sure if that’s because I didn’t use the maple extract or because it is meant to be more of a subtle flavor as opposed to one that overpowers the cheesecake. One thing that did stand out was the walnuts in the graham cracker crust; it added a nice nutty flavor.


Maple Walnut Cheesecake


For the Crust:

1 sleeve graham crackers, 9 crackers

3/4 cup walnut pieces

1/3 cup light brown sugar

4 tablespoons unsalted butter, melted

Pinch of nutmeg

Pinch of Kosher salt

For the Filling:

4 8-ounce packages cream cheese, at room temperature

3/4 cup pure maple syrup

1/2 cup granulated sugar

4 large eggs

3 tablespoons all-purpose flour

1/2 cup heavy cream

1 tablespoon lemon juice

1/4 teaspoon maple extract*

*I opted to use vanilla extract


Fill a roasting pan halfway with water and set on a rack in the lower third of the oven, position another rack in the middle of the oven and preheat the oven to 350 F. Wrap the bottom of a 9-inch springform pan with aluminum foil.

To make the crust; pulse the graham crackers in a food processor a few times until crushes. Add in the walnut and brown sugar and continue pulsing until finely ground. Add in the melted butter, nutmeg and salt and pulse to combine. Press into the bottom and about 1-inch up the side of the prepared springform pan. Bake until the crust is lightly golden, about 10 minutes. Transfer to a wire rack to cool completely.

To make the filling; beat the cream cheese in a stand mixer with the paddle attachment on medium speed until smooth, about 1 minute. Add the maple syrup and granulated sugar and beat until smooth, about 2 minutes. Add the eggs, one at a time, beating after each one. Increase the speed to medium high and beat in the flour, heavy cream and lemon juice and extract until the filling is smooth and silky, about 1 minute.

Pour the filling into the cooled crust and transfer the cheesecake to the oven directly over the water bath. Bake until golden and set around the edges and slightly jiggly in the middle, about 60 -70 minutes. Transfer to a wire rack and let cool to room temperature, then cover and refrigerate until cold and set, at least 5 hours or overnight. Let the cheesecake sit at room temperature for 20 minutes, then run a knife around the edges and remove the springform ring.

Recipe from the Food Network