Working in a new kitchen is always an interesting adventure to say the least. And our new-to-us kitchen is very, very old. With an odd layout and barely-there water pressure, let’s just say I hit a few snags during this baking process.
That said, this semi-simple bake was well worth the first time struggles.
I’m a cheesecake lover. Put any kind of cheesecake in front of me and I will certainly not turn you away. My husband tolerates my cheesecake love and while he enjoys it his fondness of cheesecake doesn’t stretch as far as mine. That is until now. As he said, “When you say ‘Wow’ to your own food, you know it’s good.”
Now, on to the recipe.
1 box German chocolate cake mix
1 stick butter, softened
1 ounce red food coloring
16 ounces cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Spray 9×13 baking pan lightly with cooking spray and set aside.
Beat with an electric mixer on low speed cake mix, butter, egg, and food coloring until combined. Press cake mixture into prepared pan. Have a bit of flour set aside to dust your hands, this makes the process of patting the cake into the pan.
Beat cream cheese and sugar on medium speed until creamy. Add eggs and vanilla, beat to combine. Spread cream cheese mixture over cake layer.
Bake in preheated oven for 40 minutes, or until bars barely start to pull away from sides. Cool completely before cutting.
Is it me or do the Holidays begin earlier and earlier every year? Since Labor Day, I’ve had friends tweeting about decorating for Halloween and Thanksgiving and raving over their new fall recipes. Seeing as we’ve just moved, there were no festive fall decorations for us this year, but the recipe gathering has been like a jackpot in Vegas.
The one craving I just haven’t been able to shake is Pumpkin Cheesecake. Can you blame me? Just look at that delectable picture teasing us.
Upon following a pregnancy craving for yogurt, I managed to satisfy two cravings with one trip. May I now introduce to you, Pumpkin Yogurt.
Sweet CeCe’s, a new treat being introduced to the Middle Tennessee area, was the perfect sweet stop for this craving. The shop is fanciful with walls painted turquoise and pink, lavished in decorations of candy. Oh and the yogurt is to die for. They feature a range of flavors and more than a few candies and desserts to top it off with. Of course, I chose pumpkin yogurt and sprinkled it with rather large squares of cheesecake. Absolute perfection.
Photo Credit: Woman’s Day and Food Beast
Photo Credit: Chicks & Dip
Photo Credit: Cassie Craves…
Cheesecake as a cupcake. Yes, please!
In my opinion, a dessert doesn’t get much more perfect than cheesecake. So, to make it a cupcake is basically living in the best of both worlds. The possibilities of cheesecake cupcakes are endless, but for now, these cherry and Oreo cheesecakes have caught my eye and taste buds!